Updated: My spinach quesadilla lunch picture made it on www.tastespotting.com! So exciting, its the first picture they have accepted of mine!
Rule #1 of insulin dependent diabetics: check you blood sugar before you work out. Mine was at 65. Rats! So I ended up eating 3 ounces of strawberries and 1 cup of tomato/chipotle soup for a 97 calorie, 2 fat, 20 grams of carb snack so I could work out (no insulin taken).
So I had about 6 ounces of chicken breast left over from last nights dinner. While the first thought is always to make a quick chicken noodle soup, I wasn’t feeling it. This is where the pantry comes in!!
5 Minute Mexican Soup
- 6 ounces chopped cooked chicken breast
- 4 cups (2 cans) chicken broth
- 1 cup pinto refried beans
- 1 cup canned white corn
- 1 package boca soy crumbles (freezer)
- 1/2 cup Taco Bell taco sauce
Throw it all in a pot and use a whisk to break up the pinto beans. I was kind of cleaning up the kitchen while I was making it, so it probably simmered for a 30 minutes on low. It got nice and thick!
So Day 4 in a row of working out!! I was only able to do 30 minutes on the treadmill – but at 3.0 mph and 15% incline! Then my blood sugar started to drop so I had to call it quits. I should take my dog for a walk tonight to get some more exercise in.
But it worked out okay, so then I was still able to make my lunch and post it in my lunch hour – see I told you I was low maintenance! 😀
Come back tonight for Pizza Party Friday for me and Hannah and Black and White Sesame Ahi Tuna and Scallop and Shrimp Scampi for Tony!
I have a little over $5 left of my $20 grocery challenge, and all I need is mozzarella cheese -success!
See you tonight!