Prep Time: 15 minutes
Serves: 2

Calories: 1304 kcal
Carbohydrates: 55 g
Dietary Fiber: 6 g
Fat: 81 g
Protein: 79 g
Sugars: 6 g


1. Ingredients:

1 tablespoon butter or vegetable oil
1/3 cup finely chopped onion
1 (10 ounce) can Old El Paso(R) red enchilada sauce
1 teaspoon ground cumin, or to taste
1 (12.5 fl oz) can chunk chicken in water, drained
4 (8 inch) Old El Paso(R) flour tortillas for burritos
1 cup shredded pepper Jack cheese
1 cup shredded Cheddar cheese
1/3 cup sliced jalapeno chiles (from jar)
1 (7 ounce) can Old El Paso(R) chopped green chiles
Sour cream


2. Cooking Directions
In 2-quart saucepan, melt butter over medium heat. Add onion; cook 3 to 5 minutes, stirring frequently, until tender. Reserve 1/4 cup enchilada sauce; add remaining sauce to onion. Stir in cumin and chicken. Reduce heat to medium-low; simmer uncovered 5 minutes.

Lightly grease 10-inch skillet with butter or cooking spray; heat over low heat. Place 1 tortilla in skillet; top evenly with pepper Jack cheese and second tortilla. Spread chicken mixture over second tortilla; top with third tortilla. Sprinkle evenly with Cheddar cheese; top with jalapeno chiles and green chiles. Place fourth tortilla over chiles; spread reserved 1/4 cup enchilada sauce over top.

Cover skillet; cook over low heat 18 to 20 minutes or until thoroughly heated. Remove from heat; let stand 10 minutes before serving. Cut into 4 wedges; serve topped with sour cream and if desired, several additional jalapeno chile slices.


Notes:

Layer traditional enchilada ingredients between tortillas right on the stove top for a super supper for two.

Prep Time 15 min.
Cook Time 10 min.
Serves 8

Recipe Provided By: Kraftfoods.com

Calories: 155 kcal
Carbohydrates: 6 g
Dietary Fiber: 0 g
Fat: 9 g
Protein: 11 g
Sugars: 0 g

Recipe Provided By: Kraftfoods.com

1. Ingredients

1 pound ground beef
2 (14.5 ounce) cans beef broth
1 (16 ounce) jar TACO BELL HOME ORIGINALS Thick 'N Chunky Salsa
1 (7 ounce) can whole kernel corn, undrained
1 cup tortilla chips, crushed
1 cup KRAFT Mexican Style Shredded Cheese
Nutrition InfoPer Serving



2. Cooking Directions

Brown meat in large saucepan; drain.
Add broth, salsa and corn; bring to boil. Reduce heat to low; simmer 5 minutes or until heated through.
Serve topped with crushed chips and cheese.
Yield: 8 servings


Notes:

Substitute

Prepare as directed, using KRAFT 2% Milk Shredded Reduced Fat Cheddar Cheese.

Substitute

Substitute 1 pkg. (16 oz.) frozen LOUIS RICH Ground Turkey, thawed, for ground beef and chicken broth for beef broth.

Prep Time 15 min.
Cook Time 45 min.
Serves 6

Nutrition InfoPer Serving
Calories: 344 kcal
Carbohydrates: 25 g
Dietary Fiber: 2 g
Fat: 21 g
Protein: 15 g
Sugars: 1 g


1. Ingredients

1/2 pound ground beef
1 (11 ounce) can whole kernel corn, drained
1 1/2 cups TACO BELL HOME ORIGINALS Thick 'N Chunky Salsa
1 cup BREAKSTONE'S or KNUDSEN Cottage Cheese
1 (8 ounce) container BREAKSTONE'S or KNUDSEN Sour Cream
5 cups tortilla chips, divided
1 1/2 cups KRAFT Shredded Cheddar Cheese, divided



2. Cooking Directions

Preheat oven to 350 degrees F. Brown meat in large skillet; drain. Add corn and salsa; mix well. Cook until heated through, stirring occasionally. Set aside. Mix cottage cheese and sour cream.

Layer 2 cups of the chips, 1/2 of the meat mixture, 3/4 cup of the Cheddar cheese and 1/2 of the cottage cheese mixture in 2-quart casserole dish. Repeat layers of chips, meat mixture and cottage cheese mixture.

Bake 35 minutes. Insert remaining chips around edge of casserole; top with remaining 3/4 cup cheddar cheese. Bake an additional 10 minutes or until cheese is melted.

Yield: 6 servings



Notes:
Serving Suggestion

Serve this main dish with a mixed green salad for a quick and tasty weekday meal.

Substitute

Substitute 1 cup thawed frozen corn for the canned corn.

Prep Time 20 min.
Cook Time 30 min.
Serves 8

Nutrition InfoPer Serving

Calories: 365 kcal
Carbohydrates: 29 g
Dietary Fiber: 3 g
Fat: 17 g
Protein: 23 g
Sugars: 2 g

Recipe Provided By: Kraftfoods.com


1. Ingredients

1 pound lean ground beef
1/2 cup chopped onion
1/2 cup chopped green pepper
2 1/2 cups TACO BELL HOME ORIGINALS Thick 'N Chunky Salsa
1 (11 ounce) can whole kernel corn, drained
1 teaspoon chili powder
1 teaspoon ground cumin
12 (6 inch) corn tortillas, divided
1 (16 ounce) container BREAKSTONE'S or KNUDSEN Cottage Cheese
1 cup KRAFT Shredded Sharp Cheddar Cheese
1 (2.25 ounce) can small pitted ripe olives, drained



2. Cooking Directions

Preheat oven to 375 degrees F. Brown meat in large skillet on medium heat; drain. Return meat to skillet. Add onions and peppers; cook until crisp-tender, stirring occasionally. Add salsa, corn and seasonings; mix well.

Layer one third of the meat mixture and one half each of the tortillas and cottage cheese in 13x9-inch baking dish. Repeat layers; cover with remaining meat sauce. Sprinkle with Cheddar cheese and olives.

Bake 30 min. or until heated through.

Yield: 8 servings


Notes:
Serving Suggestion

Serve with a mixed green salad for added color and texture.

12:30pm: one egg, one piece of wheat toast with butter

4:00pm: 3/4 cup macaroni and cheese (260 calories?), water

6:45pm: one hot dog, with bun, and chili


Calorie Count Food Log

Before I go back to school:

-wax legs
-sally hanson cream
-nh
-buy presents for shannon, steve, and meghan
-laundry
-pack, don't go over weight limit
-make cake or cupcakes for tom's birthday, find a way to store them
-repaint nails

Have something every three to four hours to keep your blood sugar level steady; if it plummets, your body thinks it's starving, which can trigger a binge.

Success tips:

* Shoot for five mini-meals of about 350 calories each, or choose three squares of around 500 calories each, punctuated by two 100-calorie snacks, such as a banana or nonfat yogurt.

* Organize a week's worth of portable snacks on Sunday so you've always got them at the ready. Easy and healthy choices include microwave popcorn and instant-oatmeal packets. Stash them all in your desk on Monday or throw two in your bag every morning for quick bites.

I really liked that bolded idea. I think I'll go to the huddle and buy something and have snacks for the week, and I can also get some snacks from grab n go

2:10 PM two Eggos waffles with little butter and syrup. one glass of milk

7:00 PM one double stack with cheese from Wendy's and one large fry (didn't eat all of them though), one Sprite

12:00 AM one small slice of chocolate cake with two scoops of vanilla ice cream, one can of Sprite

Hook up with a pal, and you can call or e-mail each other when you're tempted to eat too much or have something unhealthy. The Journal of Consulting and Clinical Psychology reports that dieters who have support from their buddies are more likely to keep the weight off than those who fly solo.

Success tips:

* Find a virtual partner at the Jump Start Diet forum at Self.com, or recruit one from your pool of pals using the site's e-cards.

* Make standing get-together dates that don't revolve around food, like having manicures together or going for power walks.

3:00 PM one half bowl of frosted flakes with milk

5:40 PM one sandwich with turkey breast, minimal mayo, and whole wheat bread

12:30 AM two and a half small bowls of Raisin Bran Crunch with milk

A healthy breakfast is key to losing weight and keeping it off, according to the National Weight Control Registry, which tracks men and women who have lost 30 pounds or more and kept it off for at least a year. If you wait to eat until later in the day, you'll likely overindulge and consume more calories than you would if you'd eaten earlier.

Success tips:

* Within an hour or so of waking, eat between 350 and 500 calories from any healthy foods: nonfat yogurt, toast with peanut butter or an egg-white omelette with vegetables.

* If you're in a rush, munch on the move. Good on-the-go grabs include a smoothie, fruit or whole-grain cereal in a single-serving bag.

5:30 PM large serving of eggs, bacon, and french fries. two pieces of toast with butter. one glass of ice tea.

8:30 PM one weight watchers ice cream sandwich

11:30 PM one grilled cheese sandwich made with two pieces of whole wheat bread with butter and cheddar cheese. one glass of ice tea.

Choose your usual food and drink, but have only 80 percent of your serving and leave the rest on your plate or in your glass. You'll automatically cut about 350 calories a day, which could translate into a loss of 30 pounds in a year, all without depriving yourself of the things you love.

Success tips:

* Pack up to 20 percent of home-cooked meals and save them for a snack. Eating out? Ask the waiter to put a portion in a take-out container before you begin eating.

* When you're eating at home, put your food on a smaller plate, such as a salad or dessert dish. Even if you do finish it all, you'll have had a smaller, healthier portion.

* Clear your plate from the table as soon as you're full (or ask the waiter to take it away if you're eating out). You won't mindlessly nosh on food you don't want just because it's in front of you.

2:45 PM two and a half small bowls of Cinnamon Toast Crunch cereal with milk

6:15 PM one hamburger patty with cheddar cheese (didn't eat the whole thing, left a bit of it), small serving of green beans and small serving of baked beans. two small glasses of ice tea

9:15 PM two Eggo waffles with butter and syrup

Have two foods with at least 3 grams of fiber per serving today. Studies suggest that we absorb up to 6 percent fewer calories when we follow a high-fiber diet that includes at least 34 grams a day. Fiber is filling and helps stabilize blood sugar levels, which may prevent binges.

Success tips:

* Toss ¼ cup of beans on your salad (4 grams), snack on an unpeeled apple (3.3 grams) or pair a baked sweet potato (3.4 grams) with your dinner.

* Continue to increase your fiber intake, but take it slow—taking in too much, too fast can cause stomach problems. Try mixing half of your regular cereal with a bulky pick like All-Bran, or swapping beans for croutons in your salad. You may also want to drink more water, which can help ease digestion.

2:00 PM medium/large sized serving of beef lo mein, one fortune cookie, bottle of water

4:00 PM large serving (one of those small bowls) of guacamole and Tostitos chips

9:30 PM small serving of beef lo mein and one diet coke with ice

10:00 AM 5 Saltine crackers, 1 can of Sprite

3:45 PM 1 small bowl of Chunky Chicken Noodle Soup, 2 Saltine crackers, 1 can of Sprite

5:30 PM 1 small bowl of Chunky Chicken Noodle Soup

9:00 PM 1 kinda big sugar cookie




NOTE: I was sick today, so my eating habits were really off. Oh well.

Ok, so the whole reason for this journal is to track what I eat, when I eat everyday to better understand my eating habits and pitfalls. I'm currently participating in Self Magazine's Jump Start Diet plan which provides one tip every day for 31 days, and to keep a diet journal was the first tip. Hence, this journal.

Anyway, I'm hoping that I can see where I'm going wrong with eating, because I would really like to improve my eating habits-- eat healthier and whatnot.

Here goes!