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Wednesday, May 11, 2011
Daylight Savings Time
For a literal person like myself, there is a difference between CST and CDT, especially since I work and know people who live in states that do not acknowledge daylight savings. During the summer, when you're setting up a meeting with me, use the appropriate initials: PDT (Pacific Daylight Savings Time), MDT (Mountain Daylight Savings Time), CDT (Central Daylight Savings Time), and EDT (Eastern Daylight Savings Time). During the winter, we're back to standard time which would be PST, MST, CST, and EST respectively. It's amazing how many people don't get this simple difference, but it is an hour and some states (like Arizona) stay on standard time all year. That's my rant for the day.
Monday, May 09, 2011
From the iPod: Burn it to the Ground by Nickelback
Just another favorite song to workout to - either running or weight lifting!
Sunday, May 08, 2011
Recipe: Slow Cooker Tuscan Chicken
This recipe is from the American Heart Association (originally in their 4th edition low-fat, low-cholesterol cookbook). I received it at a conference where they were a vendor.
Ingredients
- 2 pounds boneless, skinless chicken breasts
- 1 tsp dried basil, crumbled
- 1 tsp dried oregano, crumbled
- 1 14.5 oz can no-salt-added diced tomatoes, undrained
- 1 9 oz package frozen artichoke hearts, thawed (I used canned artichoke hearts)
- 1 cup fat-free, low-sodium chicken broth
- 1 2.25 oz can sliced black olives, drained
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/4 tsp crushed red pepper
Directions
1. Discard all visible fat from the chicken. Sprinkle both sides with the basil and oregano. Put the chicken in a 3.5-4 quart slow cooker.
2. Stir in the remaining ingredients. Cook, covered, on high for 3-4 hours or on low for 7-8 hours.
Nutrition (per serving, serves 8)
- Calories: 162
- Total Fat: 2.5 g
Saturated: 0.5 g
Trans: 0.0 g
Poly: 0.5 g
Mono: 1.0 g
- Cholesterol: 65 mg
- Sodium: 334 mg
- Carbohydrates: 6 g
Fiber: 4 g
Sugar: 2 g
- Protein: 28 g
Dietary Exchanges: 1 Vegetable, 3 Very Lean Meat
Ingredients
- 2 pounds boneless, skinless chicken breasts
- 1 tsp dried basil, crumbled
- 1 tsp dried oregano, crumbled
- 1 14.5 oz can no-salt-added diced tomatoes, undrained
- 1 9 oz package frozen artichoke hearts, thawed (I used canned artichoke hearts)
- 1 cup fat-free, low-sodium chicken broth
- 1 2.25 oz can sliced black olives, drained
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/4 tsp crushed red pepper
Directions
1. Discard all visible fat from the chicken. Sprinkle both sides with the basil and oregano. Put the chicken in a 3.5-4 quart slow cooker.
2. Stir in the remaining ingredients. Cook, covered, on high for 3-4 hours or on low for 7-8 hours.
Nutrition (per serving, serves 8)
- Calories: 162
- Total Fat: 2.5 g
Saturated: 0.5 g
Trans: 0.0 g
Poly: 0.5 g
Mono: 1.0 g
- Cholesterol: 65 mg
- Sodium: 334 mg
- Carbohydrates: 6 g
Fiber: 4 g
Sugar: 2 g
- Protein: 28 g
Dietary Exchanges: 1 Vegetable, 3 Very Lean Meat
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