Extreme Makeover - Me Edition

Amber at {aefilkins} is hosting Extreme Makeover - Me Edition, where a bunch of (mostly) ladies looking to get fit and be healthy are posting updates on how their week went, answering Amber's weekly question, and getting lots of supportive feedback to help keep you going. Because it's hard, no? To take care of yourself as well as all those around you? It's very easy to let yourself slide and take the backseat to all your other responsibilities. So this is a way of being accountable, and getting encouragement to help keep you going, and maybe some helpful tips. If you'd like to join in, head over to Amber's to link up & read what it's all about! Also, here is where I'm going to plug my 'Pay it Forward' post - come on people, who doesn't want to receive something hand-made by me? Sometime in the next 12 months? I am just shocked at the lack of response to this :-) Go look at it and join in!

So, let's get started:

My Week

This was my last week of training for my 10k run in a last ditch effort to lose the last five pounds from baby #4, who is now 18 months old. I ran my last 2 miles this morning (thanks Michelle for watching the kids!) and now have 2 blissful days to rest before the race Saturday morning. Well, rest meaning I'm not supposed to run or cross-train - not like I'll be laying down eating bon-bons, or anything :-)

So - am I ready for the race? YES! Friday I did 5.5 miles, and I feel like I could have done 6; the race is 6.2, so if I can get more than the 6 hours of sleep I've been averaging since Sunday, I should be fine. I think I need new running shoes though, and 4 pair from Zappos will arrive this afternoon for me to try out. Have I lost the 5 pounds? NO! Grrrrrr. I have really slacked off on counting calories ever since Easter which is really the only thing that works for me - if I don't count, I always end up snacking way more than I should. It's really frustrating to put forth all this effort and still feel like my jeans are tighter than I want them. Weird thing is, my upper body looks pretty lean, all my fat is from my waist to my knees. And don't get me started about the baby pudge in my middle that nothing short of plastic surgery will fix. (Is it wrong to secretly long for a tummy tuck? Would you get one?) I think Heidi Klum is an alien and needs to go back to whatever planet she traveled here from.

Goals for next week

Saturday's the race, and I want to 1) run the whole thing and 2) not be last for my age group. I'm going to take a couple of days off after Saturday, maybe run once or twice and do a FIRM dvd later in the week. I'll probably lose a pound or two (that seems to happen if I stop, at least for a day or two); after we celebrate Matt's 40th birthday when he gets back, I'm going to get back on the wagon and watch what I eat, and drink water like a camel.

Share with us a healthy recipe

This is an easy one! This is one of my favorites, it has a lot of flavor, is lo-cal, and is really quick to make. I love to saute, as things cook quickly, you don't need a lot of pans, and the dishes are usually pretty healthy (as long as you don't use a lot of butter!) If you have kids the couscous make a mess, but I think the meal is worth it; courtesy of Southern Living (I think):

Tarragon and Grape Chicken
Serve with steamed broccoli and couscous

PREP: 15 minutes
COOK: about 20 minutes

4 med. skinless, boneless chicken breat halves (1-1/4 lbs) - I used chicken tenderloins
1/4 tsp. coarsely ground black pepper
1/2 tsp. salt, divided
1 tsp. olive oil
2 tsp. margarine or butter
3 medium shallots, minced (about 1/4 cup)
1/4 cup dry white wine
1/4 cup chicken broth
1/4 cup half and half or light cream
1 cup seedless red and/or green grapes, cut in half
1 tablespoon chopped fresh tarragon (I usually use 1 tsp dry)

1. Sprinkle chicken with pepper and 1/4 tsp. salt
2. In a nonstick 12-inch skillet, heat olive oil over medium-high heat until hot. Add chicken and cook 6 minutes. Reduce heat to medium; turn chicken over and cook 6-8 minutes longer, until juices run clear when thickest part of breast is pierced with tip of knife. Transfer chicken to platter, cover with foil to keep warm.
3. In same skillet, melt margarine over medium-low heat. Add shallots and 1/4 tsp. salt and cook, stirring, 3 to 5 minutes, until tender and golden. Stir in wine; cook 30 seconds. Stir in chicken broth, half-and-half, grapes, and tarragon. Return chicken to skillet; heat through.
Makes 4 main dish servings

Each serving (chicken dish only): About 255 calories, 34g protein, 10g carbohydrate, 8g total fat, 2g saturated, 87 mg cholesterol, 455 mg sodium.