Fitness Friday #3

So it's Monday. Wanna make something of it? (Actually, last week just plain kicked my butt. I've spent the last few days recovering and getting ready for this week.)

Workouts: Walking the kids to school and then setting off in our hilly neighborhood has been great for my butt! I've been clocking at least 2 miles each day. I also added sit-ups and push-ups to my routine this week. (No specific program just yet, just doing a few sets of each.)

Food: Since we're still watching what we eat for football weigh in, we had a week of very low carbs. Tacos in a bowl one night, (thanks for the suggestion, Amy!), meatloaf (made with half beef, half turkey,) and broccoli (no mashed potatoes!), and Asian lettuce wraps. We've eaten grilled chicken this weekend, lots of fresh veggies, and even had fish on Sunday evening.

Verdict? Well, if I had posted this on Friday like I was supposed to, I would have said "not one bloody pound" again. However, since it's Monday, I'm happy to report that as of Sunday, I'm down 3 pounds! Yay! See what procrastination can get you sometimes?

And, in celebration of those 3 pounds, I give thee my recipe for Stuffed Zucchini. (Modified from better Homes and Gardens New Cook Book, edition 1997 (?). Yes, that one!

4 med. zucchini ( Or one giant one, like I got out of my garden, with an extra, just in case.)
3/4 lb. ground turkey
1/3 cup chopped onion (I used considerably more)
1 can Rotel (diced tomatoes and green chilis)
1/3 cup rice
1 Tbsp. Worstershire sauce
1/2 tsp. basil or oregano (I used oregano)
1/2 cup shredded Cheddar (I used more, obviously.)

Boil water in pot large enough for zucchini. Cut a thin slice off of the top, lengthwise, so you can scoop out the seedy part. Immerse in boiling water for 2-3 minutes. (My pot wasn't large enough for the whole zucchini so I had to do each end on it's own. Worked!)

Cook meat and onion in skillet until brown. Drain. Add can of Rotel, uncooked rice, Worsteshire sauce, basil, 1/2 cup water, and a little salt and pepper, (if desired. I didn't.) Cook until boiling, then cover and simmer for 15-18 minutes, until rice is cooked. Mix in half of the shredded cheese and spoon into the prepared zucchini. Put into large baking dish (like a pyrex)(if not all of the mixture fits you can add it to the bottom of your baking pan,) and bake in 350 oven until heated through, about 15-20 minutes. Add the last of the cheese for the last 2-3 minutes to melt.

This fed four of us perfectly! You could also use bell peppers if you like them, but zucchini out of the garden is way better. One of my kids loved the whole thing, the other one only liked the stuffing. It's worth a shot-pretty quick and easy for a weeknight, and with rice and cheese? Most kids will like it. Let me know what you think!

How did you do this week? Any successes?