Double Up! :-)

I am working hard on my goal to update your blog everyday yesterday I goofed, sorry. Today I am doubling up two days in one to make it up to you!

At Home Work Out:
Jumping Jack
Butterfly- Stand with feet wider than shoulder width apart, toes turned outward 45 degrees and arms extended out to the sides at shoulder level, palms down. Bend your knees until your thighs are parallel to floor and lower arms so that wrists cross in front of your hips. Make sure to keep your torso tall. Hold for 3 counts, squeeze glutes as you straighten legs and rise onto toes, Simultaneously sweeping arms out to sides and up until wrists cross overhead.
Push up/plank hold plank position in for 30 seconds in between each push up.


CHALLENGE:
Be a Positive thinker. There is always a more Positive way to see things so look for it. "I PROMISE" your days will be much easier because you think Positive. If you can think it you Will believe it! The challenge is, "what do you choose to believe?"

White Chocolate Mini Cheesecakes

Makes: 12 servings Prep Time: 20 min Bake Time:20 min

12 reduced-fat vanilla wafers
8 oz reduced-fat cream cheese, softened
4 oz fat-free cream cheese, softened
3 oz white chocolate baking squares, melted and cooled
1/2 cup sugar
1/4 cup fat-free milk
1 1/2 tsp vanilla
1 egg white, lightly beaten
sliced strawberries
sliced kiwifruit

1. Preheat the oven to 350. Line a muffin pan with twelve 2 1/2 inch foil or paper baking cups. Place one vanilla wafer on the bottom of each cup. set aside
2.In a medium bowl, beat cream cheeses with an electric mixer on medium speed 30 seconds.(the combination of fat-free and reduced-fat cream cheese gives a velvety texture) Beat in white chocolate, sugar, milk, and vanilla until well combined. Stir in egg white. Spoon mixture into muffin cups until each is about three quarters full.
3. Bake about 20 minutes or until set, then set pan on wire rack to cool 10 minutes. Remove cheesecakes from pan. Cool on wire rack for 1 hour. Cover and chill 3 to 24 hours.
4. Before serving, garnish baking cups with sliced strawberries and/or sliced kiwifruit.

Nutritional facts per cheesecake:
153 calories
4g protein
17g carbohydrate
7g fat (4g saturated)

Hello Monday Morning

Hello Again.
After my return last week I found myself thinking quite often, how did I do everything before? I know it's possible because I did it but I just don't know how. It's funny when you're taken out of your routine how difficult it can be to get back into it. This week I am going to make it my goal to be on here all 5 days and give the information I promise you on a weekly basis. It was great seeing you all this past week I am really proud of all of you!
MOVING FORWARD!!!!

Hello Again!

This winter has been tough for all of us!
This past month was especially tough for me. I apologize for not keeping up with the blog but I honestly was not able to sit comfortably in front of a computer and for some unknown reason I cannot post my blog from my phone (if any of my tech savvy friends would like to help me with that, I would greatly appreciate it!)
I am looking forward to working with you all again and hearing your Goals! Yes I said it! I WANT YOUR GOALS! And Be Specific!

Chicken with Mustard and Herbs

How is your weekly goal going? Are you feeling like the world around you is finally in sync? Keep it up it's gets better.

4 boneless chicken breasts, about 4oz each, skinned, all visible fat removed
1/8 tsp garlic powder, dried basil, dried marjoram, dried thyme, dried parsley, powdered sage
1 tsp lemon pepper seasoning
1 Tbsp extra virgin olive oil
1/4 cup spicy brown mustard

Preheat oven to 350 degrees

Place chicken breasts in a baking pan. Mix remaining ingredients together to make a paste. Thickly and evenly spread it over top of each chicken breast. Bake 20 minutes, or just until meat has turned white throughout.