Feb 26, 2017
Jan 4, 2015
Oct 5, 2014
Apr 9, 2014
Apr 9, 2014
I don't think I have ever posted here but I am a 21 year old who is currently working off weight that I put on in a span of 6 months due to stress, irregular sleep and eating schedules and lack of exercise. My parents were shocked when they saw me at the end of last year. I was 197lbs - a great jump from the 130lbs that I used to be.
I started seriously working at losing weight about 6 weeks ago and am now 174lbs. My goal is to get down to 121lbs as that will be a healthy weight for my height (5'3"). I have been brisk walking for about 30 to 45 minutes per session, twice a day and watching what I eat.
I am not sure if this is a healthy rate to lose weight at. There was someone who advised me to go on a very low cal diet (600 cals a day) for 30 days but I am hesitant. Would anyone here be able to second that or veto?
I will be starting the Couch to 5k program next week - I need to get healthy!
Feb 25, 2014
Sep 14, 2013
Aug 27, 2013
Serving Size: 2 crispy tacos
Nutritional Info: 255 calories, 9.6g of fat, 24g of carbohydrates, 4g of fiber, 21g of protein, Sugars: 1g
Weight Watchers® PointsPlus®: 6 *
1 tbsp. chili powder (I used ancho chile powder)
1/2 tbsp. cumin
1/2 tbsp. oregano
1/2 tbsp. garlic powder
1/2 tbsp. onion powder
1/2 tsp. coriander
1/2 tsp. salt
1/2 tsp. pepper
Pinch of cayenne or red pepper flakes
1 lb. 93% lean ground beef
1/3 cup water
1/2 tbsp. cornstarch
12 corn tortillas
1/2 cup shredded cheddar cheese
1/2 cup chopped pickles
1.Mix together the chili powder, cumin, paprika, oregano, garlic powder, onion powder, coriander, salt, pepper, and cayenne to create the taco seasoning.
2.Preheat the oven to 400 degrees and line a baking sheet with foil. Spray with cooking spray.
3.Brown the beef in a skillet until cooked through. Drain any excess fat. If you like you could add vegetables during this step. Diced onions, diced red and yellow peppers, or diced zucchini would be delicious.
4.Whisk together the water and cornstarch. Add to the pan along with the taco seasoning and bring to a simmer. Let simmer for 3-4 minutes until sauce thickens.
5.Microwave the tortillas for 30 seconds to one minute until nice and soft.
6.Line up the 12 corn tortillas and sprinkle 1/2 of the tortilla with cheddar cheese. You will use 1/4 cup of cheese for all of the tortillas.
7.Top with about 1/4 cup of beef mixture. Make sure to not overfill or they won’t close. Top with pickles and remaining shredded cheese. Fold over the tortilla. If needed you could place another baking sheet on top to hold down the tortillas, but I didn’t need to.
8.Bake for 10-15 minutes until they begin to brown. Flip over and cook for an additional 5-7 minutes.
9.Serve with your favorite salsa, guacamole, and/or light sour cream.