Goooooooooooood morning, friends!
How was everyone’s weekend? Mine was pretty good. I was planning on running on Saturday morning but I woke up and it was raining. I decided to stay in bed instead. It was well worth it. 🙂 On Sunday morning I ran a small 5K with 134 of my closest running friends. Just kidding, I had never met any of them before except for one person. It was nice, though. I really enjoy small races. Especially when they’re in my neighborhood. 🙂 I PRed, too! Whoop!
B’nai B’rith Health Run 5K stats and quick recap: 70/134 overall, 18/51 female, 4/8 age group. Official chip time: 25:41. I ran even splits, which was totally awesome. I wasn’t expecting it, to be quite honest. I actually wasn’t even planning on PRing. I was just going to get a nice run in! Good times.
What totally made my race was seeing my family at the end of mile 1. I was running down the road and saw them out of the corner of my eye. I made my way over for a quick high-five from my son and husband, gave a hug, and kept on running. As soon as I turned the corner the lady on Map My Run told me my time was 8:20. Couldn’t have been happier. I ran with a smile on my face for the rest of the race.
Love.
Today officially marked my first day of training for the Iron Horse half marathon in October. I’m really excited. I started the day off bright and early with some yoga for runners. It was kind of a disaster. I haven’t been keeping up with my yoga. It turns out if you don’t keep up with your practice, you lose all sorts of flexibility and balance. I’m sure I will be sore later today and tomorrow morning. I’m looking forward to getting back on a training schedule. I’ve definitely been keeping up with my workouts and mileage, but to have a set schedule and a goal in mind will be beneficial (and tiring).
My eating has become quite interesting as well. I’ve gained about three pounds, solidly, over the last month or so. Normally my weight fluctuates a bit, but these three pounds are holding steady. I don’t mind the added weight, but I do mind the added pooch in my already mama-pooched tummy! My dad has been visiting throughout the month of July. Not that his visit has anything to do with it, but I feel I often gain weight when I have guests or when I am traveling and I am the guest. Why is that?!
So speaking of weight and eating and food… today is recipe Monday!! This one may seem like it will put on the pounds, but believe me, it won’t. It’s delicious, filling, easy, and you will have enough for leftovers later in the week. Bring on the King Ranch Beans!
A quick note before I begin… this recipe is originally called King Ranch Chicken. Since we rarely eat meat, we changed it to use beans instead. I will include the chicken part in parentheses.
King Ranch Beans
Ingredients
- 2 cans black beans (or 4 C cooked chicken, chopped)
- 2 large onion, chopped
- 1 large green pepper, chopped
- 1 can (10.75 oz) cream of chicken soup (you can sub this with another mushroom soup if you’re making it a strict vegetarian/vegan dish. We still use the chicken soup, just not the chicken.)
- 1 can (10.75 oz) cream of mushroom soup
- 1 can (10 oz) diced tomatoes with green chiles
- 1 garlic clove, minced
- 1 tsp chili powder
- 12 – 6″ corn tortillas
- 2 C shredded sharp cheddar cheese
Directions
Prepare slow cooker stoneware by lightly spraying with cooking spray. Stir together first eight (8) ingredients. Tear tortillas into 1-inch pieces. Layer 1/3 of the tortilla pieces on the bottom of the stoneware. Top with 1/3 of the mixture and 2/3 of a cup of cheese. Repeat layers twice.
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| Tortilla torn into 1-inch pieces |
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| 1/3 of the bean mixture |
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| Cheese! |
Cover and cook on low for 3 1/2 hours or until bubbly and edges are golden brown. Uncover and cook on low for additional 30 minutes. Total cooking time is 4 hours.
And that’s it! It’s so delish. You won’t be disappointed if you make this meal. And it’s so easy. Love it.
Hope you have a great Monday. I’m working on a project this week. I solicited advice and responses from some of my fellow ambassadors, and I think it’s going to be a really interesting conversation to start. I’m hoping to have it ready for Thursday at the latest, but it really depends on how it turns out. I may need more time. It’s a bit of a controversial topic, and pretty important, too, so stay tuned for that one.
In the meantime, have an awesomesauce day!!
xo.
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What’s the last slow cooker recipe you made?
What’s the weather like by you these days?
Did you do anything fun this weekend?
