GOALS!!

So, they say that if you write down your goals and share them with people you are more likely to accomplish them. Here goes:

• Go to workout classes 4 days per week.
• Do an ab workout daily.
  
• Cook at least 3 times per week.
  
• Stop PROCRASTINATING!

So far the first goal is going well. I went to Zumba last Thursday and yesterday and then Turbo Kick on Monday. I'm headed there again tonight!

Zumba!!

If nothing else ZUMBA is just fun to say! As far as actually following the steps...that's not quite as fun, or at least not as easy!! Last Thursday I went to my first Zumba class. It was amazing how many different types of women were there. Most were in decent shape or at least weren't new to working out and they ranged in age from about 16 to 65!! There were about 40 of us in that little room!! Needless to say I was right, I have no rhythm and managed to run into a few people and hit this one lady in the head :) All in all, though, I did have a good time! I'm going back tomorrow night so that hopefully I can make it through the entire class!! (I thought I was going to die 2/3 of the way through the class)

Updates on my progress to come!!

Corn Chowder

I'm obviously on a bit of a cooking kick for now... I was craving corn chowder and also wanted to use up some of the food that I had around the house rather than buying more. This turned out surprisingly well, especially since it was 90% out of my head!

Ingredients (these are rough estimates because I just started throwing things together):

• 2 Tbl butter
• 1/2 bag Ore-Ida potatoes, peppers, and onions (it's a breakfast mix)
• 1/2 cup chopped carrots
  
• flour for thickening
  
• 3 cups of skim milk
• 1 can corn
  
• 1/2 tsp thyme
• garlic salt
  
• pepper

1. Melt the butter.
   
2. Add potatoes and carrots. Cook on medium until potatoes are thawed and carrots are beginning to soften.
3. Sprinkle flour liberally on the mixture and stir until nicely coated.
4. Pour in milk and reduce heat to medium low.
5. Stir in the can of corn including the canning liquid.
   
6. Season to taste. Don't be afraid to use quite a bit of salt/pepper. Taste as you go.
   
7. Heat for about 30 minutes on low-medium low until soup begins to thicken. If it is not thick enough combine more flour and water in a cup and slowly add to the soup while stirring constantly.
   

Italian Chicken and Vegetable Soup

Yesterday morning I was watching the Food Network and saw a great recipe I decided to try! It turned out delicious! It was easy and cheap too. I modified the original recipe a bit to accommodate some things I already had floating around my kitchen...

Ingredients:

• 1 zucchini cut into half moons
• 1 red onion coarsely chopped
• 1 large carrot coarsely chopped
• 1.5 lbs chicken breasts cut into bite sized pieces
• olive oil
• 1 can diced tomatoes
• 2 cups chicken stock
• salt
• pepper
• Italian seasoning

1. Cook the chicken chunks in the olive oil until cooked through
2. Add onion and carrots and cook about 5-7 minutes until softened
   
3. Add zucchini and cook about 3 minutes
4. Add tomatoes, stock, and seasonings to taste
5. Heat through simmering for about 30 minutes until veges are soft and delicious!