Good morning everyone! I hope you all are having a wonderful week so far! It’s time for another Weigh In Wednesday!
This week’s weight is……131.6. Yep that’s right I’m up a lb from last week :( No excuses other than that I’ve been lazy. Things are so busy for me right now that I haven’t been able to really focus on the things that make me have good weight loss like…meal planning, tracking, and exercise…But I want this week to be different! Are you with me??? Let’s commit to plan each meal, track everything we put in our mouths, and move a little more…then we’ll see what the scale says next week! Enjoy your day friends :) Here is a tasty recipe to try…
Greek Lemon Chicken Thighs and Potatoes
PointsPlus™ Value: 10
1/2 cup(s) fresh lemon juice
1/2 cup(s) fat-free chicken broth
2 Tbsp olive oil
4 clove(s) (medium) garlic clove(s), minced
2 Tbsp dried oregano
1 1/2 pound(s) skinless chicken thigh(s), about 8 thighs
1 spray(s) cooking spray
1 pound(s) uncooked new potatoes, cut in half (about 10 small potatoes)
- Place lemon juice, broth, oil, garlic and oregano in a large resalable plastic bag or medium glass bowl. Add chicken, seal bag or cover bowl, and marinate at least 2 hours or up to overnight in refrigerator.
- Preheat oven to 350ºF. Coat a 9- X 11-inch pan with cooking spray.
- Place chicken and marinade in pan; add potatoes. Bake until chicken is cooked through and potatoes are tender, about 60 minutes. Yields about 2 chicken thighs and 5 potato halves per serving.