Sunday Southern Days

So in my weight loss efforts, I'm relying heavily (pun intended) on the smarts behind Weight Watchers, which I restarted last week. First week was great with a loss of 5.1 lbs! I haven't really figured out my goal weight, but I have to have something 'on file' with WW, so I set my first goal as 10 lbs. Half way there, right? That's the though process I'm hoping will be less intimidating than the daunting bigger number of 20 or 30 lbs. In the long term, I think I would like to lose about 40 lbs, but let's focus on this first 10. There are a few things I know can help me be successful in my weight loss journey (WLJ): 1. Drink water and lots of it. 2. Exercise, at least 30 minutes daily. 3. Make at least one healthier swap every meal. I already drink a ton of water, to the tune of . So #1 is checked off. 1. Drink water and lots of it. I re-joined the gym today and with the help of my iPhone app, Epic Workout, I've set up a daily workout routine

This recipe takes about 3 minutes to put into the crock pot and 3 minutes to put onto tortillas, so we're talking about a 6 minute dinner here. 6 MINUTES PEOPLE. No excuses to not make this every week. And you can change it up if you want to use beef or pork instead of chicken. Not only is it quick, but this recipe can serve as the filling for: Tacos Burritos Tostadas Quesadillas Chili Reyenos Take your pick! 4 six ounce chicken breasts (boneless, skinless) 6 ounces salsa (of your desired level of hotness) 1/2 t chili powder 1/2 c diced onion (I keep these on hand in the freezer; you can also purchase in your grocer's frozen food section) Toss everything in the Crockpot and set to low for 8-10 hours. 30 minutes before serve time, remove chicken breasts from Crockpot and transfer to cutting board, where you can shred the chicken with two forks. Return to Crockpot and allow to simmer for another 30 minutes. Serve as desired!