This is our final week for GetFit participants. Make it a good one and finish strong! Here is the latest update from Laura, our GetFit participant:
“Week 7 was very exciting for me. The week started off with an amazing five course meal at Blue Door Café and Bakery. Very indulgent, but very local and fresh! We enjoyed dishes like, a delicious ‘Roasted Chestnut Soup,’ a flavorful ‘Long Island Black Bass,’ and a hearty ‘Braised Ohio Veal.’
My other exciting news for the week was that the fitness tracker I had ordered finally arrived Wednesday afternoon. I had spent a good amount of time researching different fitness trackers, like the Fitbit Force and Jawbone UP. After considering my personal interests, I ended up choosing the Basis B1. I describe it as the option for the data nerds. It tracks a lot of information, such as steps, calories burned, resting heart rate, skin temperature, and perspiration. It was important to me that it has a display so it replaces my watch. I am already addicted to making sure that I reach my goal of 10,000 steps every day!
I was very happy that I stuck to my meal plan this week, which included a homemade crockpot chicken chili. I have included the recipe below. I love recipes where you just throw everything into the crockpot and forget about it until dinner time. Luckily this recipe was something I liked, since I had tons of leftovers and ate it for many meals.
Only one more week of our GetFit@WRRFC! Let’s finish strong.”
Recipe for Crockpot Chicken Chili
1 pound of boneless skinless chicken breast
1 can of black beans, drained and rinsed
1 can of kidney beans, drained and rinsed
1 can of corn, drained
1 can of green chilies
1 can of Rotel tomatoes with chilies
1 can of diced tomatoes (no chilies)
1 tbsp of chili powder
1 tbsp of cumin
1 tsp of onion powder
1 package of cream cheese
Put the chicken breasts in the bottom of the slow cooker and pour in all the ingredients besides the cream cheese. Once all other ingredients are mixed in, place the cream cheese on top and do not mix. Set slow cooker on low and allow to cook. After 4 hours, mix cream cheese in. After 6 hours, remove chicken to a separate bowl, shred the chicken with two forks, and then replace. Allow to cook for 30 additional minutes. Serve with shredded cheese or sour cream toppings. Enjoy!