Bailey Daily 10/3/11

1. Strawberry banana protein shake
2. Apple and cheese
3. Leftover baked potato soup
4. Think Thin bar
5. Mexican dinner
6. Cookies - giving into my cravings

Mondays are days where I stay at home and catch up on chores, laundry and freelance. Today I also happen to work on my mom's costume. She wanted me to create a logo for her "superhero" costume.
What do you think?

Falling for Fall

I love this time of year. Fall is my favorite weather. It's beautiful. It's crisp. It's comfortable. And it's the start to all the holidays. It's busy, but it's fun.

Well, in Colorado, October is also the time all the leaves turn gold. It's so beautiful. So yesterday we took a drive into the mountains to take pictures and take in the beauty.

 

 Funny "nose" tree

 Not the best picture of me....but it will do.

 Amazing how a camera angle can make us look soooooo high up.

 My mom

 Having fun with "eye" bark

How do you bring in the fall?

Bailey Daily 9/28/11

Yogurt and granola again....surprised?

 Leftover chicken from last night with mango salsa on top and bean and corn salad.

Apple and peanuts

I keep forgetting to take pictures of dinner. Last night was Macadamia nut crusted talapia, rice and cucumber.

I also had half a brownie.

No work-out today. It was a rest day. And I actually got to bed around 10:30. The last few days I've worked out I haven't gone to bed til about 1 am, and up at 6:30 am. Not because I was freelancing but because I actually wasn't tired. I know working out gives you energy, but I also thought it would make me tired for bed time.  Hmmmmmmmmm.....

Recipe: Chicken Corn Chowder

From Eat What You Love


Corn Chowder

Ingredients:
1 Tablespoon butter or margarine
2 Stalks celery, chopped
3/4 Pound skinless, boneless chicken breasts, cut into 1/2 chunks
1 Cup canned or frozen corn niblets
1/2 Green onion, chopped
1 Teaspoon dried thyme
1/4 Teaspoon salt
1 (14 oz.) can, or 2 cups, reduced-sodium chicken broth
1 1/2 Cups low-fat milk
1/2 Cup non-fat half-n-half
4 Tablespoons instant flour (like Wondra)
1/8 teaspoon cayenne pepper


Melt the butter in a pot over medium heat. Add celery and saute for 3 to 4 minutes until soften. Add chicken and cook until no longer pink, about 4 to 5 minutes. Add the corn and green onions, thyme and salt. Add broth, milk, half-n-half and stir. Sprinkle the instant flour into the soup until smooth. Add the cayenne pepper. Bring to boil then place on simmer for about 10 minutes.

Serves 4.

Calories (1 1/2 cup serving): 235