Two year anniversary picture!

This weekend I am celebrating my two year anniversary of healthy living.  What better way to celebrate, than by attending my son's first body building competition!  I have learned a lot in the last two years.  I am so much stronger, mentally and physically, than I ever thought I was.  I have learned healthy habits that I will use for the rest of my life and I have learned how to be dedicated and patient. 

Chicken with Potatoes and Honey Mustard Sauce

Ingredients:
6, boneless skinless chicken breasts
non-stick spray
salt
pepper
garlic powder
chopped parsley

6 russet potatoes, peeled and cubed
green beans
1/2 head of cauliflower, chopped
mushrooms
a small onion, chopped
season salt

Directions:
Sprinkle chicken with salt, pepper and garlic powder.  Place in large skillet that has been sprayed with non-stick spray.  Brown chicken on both sides.  Remove from skillet and place in baking dish.  Top chicken with parsley and chopped onions.
Spray cookie sheet with non-stick spray.  Place cubed potatoes on one side of the cookie sheet and then add green beans and cauliflower on the other side.  Add mushrooms and onions over the top of the potatoes and veggies. Spray with non-stick spray and then sprinkle with parsley, black pepper and season salt.

Bake both the chicken and the veggies at 375 for about 40 minutes.  In small bowl, mix together a cup of fat free sour cream and about a 1/4 C. honey mustard.  Serve over chicken and potatoes.

Shirataki Tofu Noodle Stir Fry

Ingredients:
Serves 4
2 packages shirataki tofu spaghetti noodles
1 box of firm tofu
veggies ( I used leftover baked veggies consisting of broccoli, cauliflower, mushrooms, onions, asparagus, bell peppers, carrots and garlic cloves.)
1 jar of Walden Farms pasta sauce
salt, pepper and garlic powder
non-stick spray
Directions:
Place tofu on pie plate which has been lined with paper towels.  Place more paper towels on top of tofu.  Place plate on top of this and add a phone book on top. Let sit for about 20 minutes or until liquid has drained off. Spray skillet with non-stick spray and heat on medium high.  Slice tofu and place in skillet.  Sprinkle tofu with salt, pepper and garlic powder.  Cook until browned, turning every few minutes.  

Prepare noodles according to package direction.  After tofu is done, add noodles, veggies and about half a jar of the pasta sauce.  Mix together and serve.  

Divalicious Chicken Pot Pie- Dr. Oz show

Ingredients:
Makes 6 servings
2 T. light margarine 
2 T. olive oil
1/2 C. chopped onions
2 cloves garlic, minced
2 T. poultry seasoning
1/2 tsp. salt
1 tsp. pepper
1 tsp. coarse, grainy mustard
1/2 C. whole wheat flour
2 C. low sodium chicken broth
1 tsp. Worcestershire sauce
1 1/2 C. diced, peeled sweet potatoes
1 C. diced cooked chicken

3 C. fresh veggies, cooked for 2 minutes in microwave to soften ( I used broccoli, cauliflower and mushrooms.)
2 C. heart smart bisquick
1 C. buttermilk
1 egg
non-stick spray
Directions:
In a large skillet over medium heat, melt butter and add in the olive oil.  Stir in the onions, garlic, 1 T. of the poultry seasoning, salt and pepper, and the mustard.  Cook for 3 minutes until the onions soften.  Stir in the flour and stir constantly until incorporated.  Slowly whisk in the chicken broth and Worcestershire sauce until the mixture is smooth.
Bring the mixture to a boil and add in the sweet potatoes.  Cook on low, stirring frequently until the sweet potatoes are tender, 6-10 minutes.  Stir in the chicken and the veggies and remove skillet from heat.  Spray  baking pan with non-stick spray.  Pour the chicken and veggie mixture into the pan.
Pre-heat oven to 400 degrees.  Whisk together the bisquick, buttermilk, egg and the remaining 1 T. of poultry seasoning.  Mix until well blended.  Spoon batter over the chicken and veggies.  Bake for 30 minutes, or until the top is golden brown.