Good evening! I hope you all had a wonderful Monday! I know I had a really great day and felt so good getting back into my healthy habits after a really fun but indulgent weekend. Let’s get right to it shall we?
Today’s workout felt amazing! I was feeling really motivated and pushed myself hard. This morning when I woke up for my jog with Jack I was feeling quite rejuvenated and ready to go. Some mornings I just want to crawl under the covers and snooze but today was not one of them! We headed out the door and tackled our typical one-mile jog quickly.
After work I was really craving an intense cardio session to burn off all those calories I consumed over the weekend. I decided to do Insanity’s Plyometric Circuit DVD. It’s amazing how even though I have done this DVD literally 1,000 times it always gets me dripping in sweat. I thought the ab drills at the end (ski abs and in/out abs for all you Insanity fans) were particularly hard today and I know I’ll be feeling it tomorrow. The workout really works my core and I find muscles hurting that I didn’t even know I had. It’s such a great feeling!
Here are my heart rate stats from Insanity:
Not too bad! I was definitely sweaty at the end and loving it
Dinner tonight was a fun one! We have a ton of boneless, skinless, chicken breasts in the freezer that I wanted to use up so I decided to try out a new recipe.
I saw this recipe for Chicken Ropa Vieja from Gina over at SkinnyTaste and decided to try my hand at it. Now I’m about as American as they come (like my ancestors came over with Christopher Columbus, for example) so there is no way I can make something and call it chicken ropa vieja. I’ll just call my version Shredded Latin Chicken. Less exotic but hey, it works
Anyway, first I placed 3 boneless, skinless, frozen chicken tenders in my crock pot along with some chopped carrots, a quartered onion, some halved small tomatoes, and 2 peeled garlic cloves.
I used my Slap Chop for the carrots of course. Seriously, every one should have one of these.
Next I poured enough water into the crock pot to cover the chicken and veggies and cooked it on high while I completed my workout. After about an hour and a half cooking in the water, I removed the chicken and used two forks to shred it (Note: Don’t dump out the water! You’ll need it for the sauce).
Once the chicken was shredded I sautéed some onions, garlic, and bell pepper in a large pan until tender (don’t forget to try my easy bell pepper storage trick). Then I added in the chicken, tomato sauce, white wine, and the reserved liquid that was used to cook the chicken. Next I added garlic salt, cumin, salt, and pepper to the mix.
Then I let this simmer for about 10 minutes until it started to thicken up. I started getting impatient towards the end and whisked some corn starch in to thicken it up faster. It tasted fine to me!
When the mixture was thick enough I served it up as a lettuce wrap. I enjoyed it with some sweet corn and quinoa (recipe to come tomorrow!) and yellow squash. It was delicious! I will definitely making this again.
Shredded Latin Chicken (adapted from SkinnyTaste)
For the crockpot:
- 2 boneless, skinless, chicken breasts (I used 3 small tenders but any kind will work)
- 1 small onion, quartered
- 4 small tomatoes, quartered (or 1 large tomato, I just happened to have small ones)
- 1/2 cup chopped carrots
- 2 cloves garlic, peeled
For the sauce:
- 1 tbsp. olive oil
- 1 small onion, chopped
- 1/4 cup bell peppers, any color, chopped
- 1/4 cup dry white wine
- 1/2 cup tomato sauce
- 1/2 cup reserved liquid (original recipe calls for 3/4 cup of liquid but mine was too watery so I reduced it here)
- 1 tsp. cumin
- 1/4 tsp. garlic salt
- salt and pepper to taste
- Place chicken, onion, tomatoes, carrot, and 2 cloves of garlic into crock pot. Add water until chicken is covered and cook on high for at least an hour (if cooking on stove-top cook on medium-low until chicken is tender, about 30-40 minutes)
- When chicken is cooked, remove from crock pot and use two forks to shred. Set the chicken aside and reserve the cooking liquid.
- In a large nonstick skillet sauté onions, bell pepper, and garlic in olive oil. Cook for about 3-4 minutes until tender.
- Stir in chicken, tomato sauce, white wine, and about 1/2 cup of reserved cooking liquid.
- Season with garlic salt, cumin, salt, and pepper.
- Let sauce simmer for about 10 minutes or until it reaches desired thickness.
Serve on lettuce wraps for a low-carb treat!
So, do you guys ever cook Latin-inspired foods? Fabio is Colombian and Bolivian so sometimes I try my hand at making his favorite dishes, but they never turn out as well as his family’s. I guess I need to practice! I also think a lot of traditional Colombian and Bolivian foods are heavy on starches and not very healthy so I am not really a fan of cooking them. They are tasty though!