Diet is the key.

As much as I hate it that's the truth. I have been working out everyday for a week and know that that definitely helps but the keys to success are what we nourious our body with. After 6 days of sacrifice I am down 15 lbs from my heaviest. Maybe it's not such a sacrifice after all since it will give me a much better time with my kids and husband. I can not give up I have to continue down this path that I have started without looking back. Eventually I know I will be able to cheat a little without consequences but as far as now it's just not worth it.

I'm not so sure that sacrifice is what I am doing when dinner looks likes these. They are both equally tasting and super easy.

Turkey Chili

Makes 12 1 cup servings

1 c onion

1 lbs ground turkey

3 cups diced tomatoes (or one 28-oz can diced tomatoes)

1 15-oz can pinto beans

1 15-oz can black beans

1 cup chicken broth

2 tbs chopped garlic

2 tbs chili powder

1 tsp oregano

1 tsp ground cumin

1 tsp ground mustard

½ c black olives

Spray a large saucepan or Dutch oven with a few sprays of cooking oil spray. Add the onions and saute over medium-high heat until soft and just starting to brown.  Add the ground turkey; cook over med-high heat, breaking up the meat with a spoon, until cooked through, about 6 minutes. Add the remaining ingredients. Bring to a boil over high heat and then reduce the heat to simmer. Cover and let simmer for 20 minutes.

Herb Roasted Chicken

2 tbs chopped fresh basil (1 tbs dried)

2 tbs chopped fresh parsley

1 tbs chopped fresh oregano (1/2 tbs dried)

1 tsp chopped fresh or dried rosemary

2 tbs extra-virgin olive oil

¾ tsp salt

¼ tsp ground pepper

1 3-4 lbs chicken (discard giblets)

5 garlic cloves, peeled

Preheat the oven to 375. Combine the basil, parsley, oregano, rosemary, oil, salt, and pepper in a bowl.

Rinse the chicken inside and out; pat dry with paper towels. Carefully lift the skin from the chicken breast and thighs and rub the herb mixture evenly outside the chicken, under the skin, and in the cavity, breast side up. Place the garlic in the chicken cavity.

Roast the chicken, basting occasionally with the pan juices, until temp is 180. 1 ¼-1 ½ hours. Transfer chicken to a cutting board and cool for 10 minutes before carving. Remove the skin before eating.

I will continue adding delicious recipes as I go through the weeks. Have a healthy fun weekend.