Day 21 – Chicken Lettuce Wraps

They say it takes 21 days to break a habit.

Today is my Day 21 of making better choices, and so far, this is what I have to report:

  • Less hangry moments (they do occur if I don’t time out my meals properly)
  • Less body pain in the morning (if you don’t count my butt hurting from doing Turbo Jam)
  • Less cravings for all things formally known as “my diet” (aka Cheetos, Whatchamacallit Candy, MochaChocaLattes, and any form of beef)
  • Less pounds to carry everywhere I go (down 14 pounds since Day 1 – not even trying to lose weight, people)
  • More energy (sudden bursts of dance moves, butt squeezes, and/or squats while waiting at the microwave = more energy)
  • More sleep (actually getting 6 hours on average which is a record for me)

And, the most important thing I have to report on Day 21 is I’m eating everything I love and don’t feel like I’ve done much but somehow program myself to feel better through better choices. It’s not rocket surgery. Lo and behold, all it takes is moving my booty at least four times a week for 20 minutes and not shoveling copious amounts of M&Ms into my pie hole every time I pass a bowl full of them.

I have to admit that I’ve always felt nothing good came from eating sad little salads, and I was right. They totally suck!

But, cleaner eating or healthier, better choices doesn’t have to mean eating sad little salads. Kids, I’m eating bacon on a daily! I grew up eating breakfast tacos and bacon, eggs, and toast for breakfast. That ain’t gonna change. What did change was that instead of eating two pieces of toast, a tablespoon of butter for my two eggs, plus my three strips of bacon, and butter and jelly on my toast (don’t judge), I now have one egg cooked in the renderings from my one slice of bacon, and I enjoy one piece of toast lightly buttered. Eat what you love! Love what you eat! And, most importantly, love yourself and make simple, better choices so you can continue reading my blog!

Throw a protein and some colorful things (preferably vegetables and herbs) together, and enjoy! That’s honest to goodness all I have been doing – nothing fancy. Every meal I make is filling, delicious, flavorful, and happy – just like these Chicken Lettuce Wraps! They are flavor bombs in a nice little lettuce wrapper and super easy to throw together. Check it out, follow my blog, subscribe to my YouTube channel, and keep making better choices! I know I will!

Simple Grilling on a Sunny Day

Today was the first day in a week where the sun was shining and there were no clouds in sight. What better way to take advantage of the break from all the rain than with some simple grilling?!

Today was the first day in a week where the sun was shining and there were no clouds in sight. What better way to take advantage of the break from all the rain than with some simple grilling?!

Ma has been asking me to repeat this stuffed baby bell pepper recipe since I made it a few months back, and instead of broiling the peppers like I did last time, I put a new spin on it by placing everything on the grill. It’s quick and easy with minimal prep time.

Grilled and Stuffed Sweet Baby Bells
2 Chicken Breasts (boneless preferred)
1 Garlic Clove
1/2 Onion
2 tsp Knorr Caldo de Tomate OR Knorr Caldo de Pollo (bouillon)
1 Bag of Sweet Baby Bell Peppers
1 4oz Soft Goat Cheese
8 oz Shredded Cheddar Cheese (1/2 of a 16oz block)
Zest/Juice of a Lime
Paprika
Cumin
Pepper
Garlic Powder
Salt

Place chicken breasts in a pot, cover with water, and add garlic, onion, and bouillon. Bring to a boil, reduce and let simmer until chicken is cooked through, approximately 20 minutes for boneless chicken, longer for bone-in.

While chicken is cooking, start to heat up the grill and then split each baby bell pepper lengthwise and remove the seeds, creating a pocket to fill.

Once the chicken is done, remove from pot and set aside in a large bowl to cool. Shred the chicken using two forks, separating all the meat and removing any bones (if using bone-in chicken).

Add to the cooled, shredded chicken, the goat cheese, shredded cheddar, and zest and juice of one lime. Season the mixture to your taste using paprika, cumin, pepper, and garlic power – mostly equal parts. Mix thoroughly and then salt to taste.IMG_1725

Take the seasoned chicken and cheese mixture and gently fill each sweet baby bell pepper side generously but without mounding the top. Be sure to get into every corner of the pepper to avoid empty pockets.

Depending on your grill, gently place the stuffed baby bells onto the grill, being careful they don’t fall through. Smaller grill lines can be used to help support the baby IMG_1738bells by lining them up parallel to the grill lines without falling through. Use your judgement, and if your grill is too wide, use foil on the grill to avoid any peppers from falling through.

Once all on the grill, close the lid and let heat through, approximately 10 – 15 minutes. Check at least once half way through to ensure the grill isn’t too hot. You can also stuff large peppers, but they must stay on the grill for at least 20 minutes to cook through at medium-high temperature.

Get you a glass of some refreshing sangria, a cold beer, or a tall glass of lemonade, sit back and enjoy popping in those cheesy, sweet bites of deliciousness while you soak up some sun. I know that’s exactly what I did today and loved every second of it!

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