Tuesday, November 29, 2011


I have finally dragged my butt out of bed and did a killer workout which kicked my ass. It was a lot of strength training with weights, stability ball and a stepper. 
Lots of lunges and squats...I am sure I will be quite sore tomorrow but this is a good thing! I have come to the realization that I really don't like following videos or DVDs with someone showing you the exercises. I am completely content with my Women's Health Big Book of Exercises and choosing 15 exercises and pushing to my maximum effort. 
I also made sure to write down all that it was I did and the amount of reps. I did definitely get to my failure point when lifting the weights which is a good thing as well. 
I will look through my book and pick out some more exercises for tomorrows workout {if I'm not too sore} and spice it up every so often...than a few months from now I can go back and see if I can beat my own personal best or if I already did. 
So this is my little workout / healthy living update. I also had a salad for lunch but I am still hungry {lots of lettuce and a can of tuna in oil ~ drained}. I am thinking of boiling some yellow wax beans as a snack. I love yellow wax beans. 
Anyways...I promised another recipe - one that is hearty and delicious. 
There are some ingredients on here that could be considered a little on the fatty side but the overall caloric count isn't that huge so I will give it a shot in the future. 

Grilled Corn and Potato Chowder
Yield: 6 servings {serving size: 1 cup}
Total: 1 hour, 9 minutes
Nutritional Information: Calories - 268

1 pound small red potatoes, quartered
1 tablespoon salt, divided
3 tablespoons softened butter, divided
4 ears shucked corn
Cooking spray
3/4 cup finely chopped onion
1/8 teaspoon ground red pepper
3 cups 2% reduced-fat milk
1/2 cup half-and-half
2 thyme sprigs
3 tablespoons finely chopped chives
1-1/2 teaspoons chopped fresh thyme
1/2 teaspoon freshly ground black pepper 

1. Preheat grill to medium-high heat.

2. Place a grill basket on grill.

3. Place potatoes and 2 teaspoons salt in a saucepan; cover with water. Bring to a boil; cook 2 minutes. Remove from heat. Let potatoes stand in hot water 5 minutes. Drainl cut into 1/4-inch cubes. 

4. Melt 1 tablespoon butter; brush evenly over corn. Place corn on grill rack coated with cooking spray. Place potatoes in grill basket coated with cooking spray. Grill corn and potatoes 15 minutes or until slightly charred, turning occasionally. Cook corn slightly; cut kernels from cobs. Place 1 cup corn kernels in a food processor; process until smooth. 

5. Melt remaining 2 tablespoons butter in a medium saucepan over medium-high heat. Add onion; saute 3 minutes, stirring occasionally. Add remaining 1 teaspoon salt and red pepper; cook for 30 seconds, stirring frequently. Stir in potatoes, remaining corn kernels, pureed corn, milk, half-and-half, and thyme sprigs; bring to a simmer. Reduce heat; simmer 20 minutes, stirring occasionally. Discard thyme sprigs. Stir in chives and remaining ingredients. 

Cooking Light - September 2009

Sounds like this would fill the belly and keep it nice and warm. :) 


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