Hi Cathy... you know this being home all day is driving me nuts. When I was going to work and going to school I found it to be a lot easier to keep the weight off lol. So I took up scrapbooking, now my rear end hurts from sitting so long
Nothing wrong with being organized... I am too... just every so often I forget and have to re-organize myself. I keep a journal with my diet software, but it doens't have anywhere for me to keep a journal journal like fityday has where I can just type my thoughts out. So I may just go buy a little small notepad and keep track of my miles that way...
I've been looking over the recipes here on the board... lot of yummy looking ones I wanna try hehehe... oooh! I also found my recipe of the chicken gumbo that I have. I wasn't to impressed with it, and I went back to see if it has that roux you mentioned... it doesn't I got it a few years back from 24hr fitness... let me post it...
Chicken Jambalaya
4 chicken breasts, boneless and skinless
1/4 teaspoon ground red pepper
1/4 teaspoon ground black pepper
3/4 pound ground turkey sausage
2 1/4 cups onion, chopped
2 cups celery, chopped
1 1/2 cups green onion, sliced
1/2 cup green bell pepper, chopped
1/2 cup red bell pepper, chopped
2 cloves garlic, minced
2 1/2 cups water
1 teaspoon chicken-flavored bouillon granules
1/2 teaspoon browning and seasoning sauce (i.e. liquid smoke)
1 1/4 cups long-grain rice, uncooked
Cut chicken into bite sized pieces; sprinkle with ground red and black
pepper. Coat a large nonstick skillet with cooking spray and heat over a
medium-high heat. Add chicken and cook 3-5 minutes or until lightly
browned. Remove chicken from skillet and drain on paper towels.
Wipe drippings from skillet with paper towels.
Reduce heat to medium; crumble sausage into skillet and cook until
browned. Remove sausage from skillet, drain and pat dry with paper
towels. Wipe drippings from the skillet with a paper towel.
Coat skillet with cooking spray, heat to medium-high heat. Add onion
and next 5 ingredients and sauté until tender. Add chicken, cover,
reduce heat and cook for 10 minutes. Combine water, bouillon granules
and browning sauce and stir well. Add to the chicken mixture and bring
to a boil. Stir in rice and sausage, cover and reduce heat to simmer for
20 minutes or until rice is tender and liquid is absorbed.
Makes 6 servings:
Serving Size: 12 ounces
Nutrients per serving:
Calories: 371
Total fat: 9 grams
Saturated fat: less than 1 gram
Cholesterol: 83 mg
Sodium: 523 mg
Carbohydrate: 41 grams
Protein: 32 grams
Dietary fiber: 3 grams
Oh hey... this says jambalaya... is that the same thing as gumbo? LOL

silly me.