Hope everyone had a good Wednesday today!! I am currently catching up on my recorded shows on the DVR. I had a nice 4 mile recovery run this afternoon. My legs felt tired but not too dead. My calves were the most sore and I even took one of Sadie’s tennis balls and massaged all the knots out this evening. Maybe I should get a foam roller?? Anyone have one or use one? I kept a pretty good pace, especially for it being a recovery run! I did 4 miles in 39:36 at a 9:54 min/ mile pace. I’m hoping my calves feel better by the morning for my speed work!!
Tomorrow I have to give a presentation in front of not only my class by the 2nd and 3rd year CRNA students too. I am DREADING it! I absolutely hate public speaking. I get so nervous and spacey and my voice literally shakes! Not to mention I go from shades of white to bright red. So I am not looking forward to this at all and can’t wait until tomorrow is over with! The only good thing about tomorrow is Bunco!! Looking forward to going to that after my presentation. So any good public speaking tips would be greatly appreciated, as would happy thoughts and prayers for tomorrow:)
I wanted to share with ya’ll this recipe I made tonight for Chicken Chili. I got the recipe off of Kristin’s blog and it was so delish!! I get so many great recipes from her! And, I have tons of leftovers!! Here’s the recipe:
1 Tablespoon olive oil
1/2 small onion, diced
3 cloves garlic, minced
2 28oz cans tomato sauce
1 can black beans, drained & rinsed
1 small can baked beans
2 cooked chicken breasts, shredded (I used my leftover Rotisserie Chicken)
2 Tablespoons chili powder
Heavy dash of cumin
Dash of cayenne pepper
Dash of red pepper flakes
2-3 Tablespoons brown sugar (optional)
1. Sauté onions in a large soup pot, in olive oil for 10 minutes on medium low until translucent. Add garlic and cook, stirring constantly, for another 2 minutes.
2. Add tomato sauce, black beans, baked beans and shredded chicken to the pot and stir to combine. Add seasonings, stir to combine, turn heat up to medium and let simmer for 15 minutes.
3. Taste and adjust seasoning if needed. Top with shredded cheddar cheese, sour cream, crackers and enjoy!
Ya’ll, this was so good and so easy!!
I topped it with a little Light Sour Cream and some shredded Cheddar Cheese. Yum-O!!
I made some Jiffy Cornbread Muffins to go with it! You can’t have Chili without cornbread!!
Seriously, try this recipe!! Well, I’m off to get my beauty rest! Goodnight!