Our last giveaway of the week was donated by a Challenge Participant, Jana Bishop...who also happens to be my sister :)
And for any of you who know her she is amazing! She is my little sister, but I look up to her in so many ways. She is the mother of 2 adorable little kids, who I miss madly and is talented in so many ways. She wanted to donate a giveaway, so she is so generously giving away a
$15 gift certificate to
I happen to LOVE that place, it has delicious produce and lots of healthy food options! It also happens to be my go-to for fish! What a fitting giveaway for this challenge! Thanks J!
And as a little bonus, let me post a couple recipes that Jana has shared during these last 2 challenges...
First up, the granola recipe that everybody is raving about on facebook, it is DELICOUS!
Yummy Homemade Chewy Granola Bars
1/2 cup peanut butter
1/3 cup honey
1/4 cup oil or butter
1 to 1 1/2 cup oats (depends how dense you want them)
1 cup total mix-ins (I use peanuts, sunflower seeds and raisins)
In a medium sized saucepan, melt together peanut butter, honey and oil (or butter). Remove from heat and add one cup of oats. Pour in mix-ins and stir well. Spread mixture into a 8×8 or 9×4 pan. Chill for two hours, then cut into bars.(I like to refrigerate them and eat them cold, yummy).If you cut the pan into 16 pieces, it makes them about 150 calories per serving
And this one, which has become a favorite in my home, has a cool story behind it. My sister had a baby like a week before the last challenge (yes...A WEEK, and she did the challenge...I told you she's AMAZING) and her friend, Liz Layton (another challenge participant) was bringing her dinner and so she brought her these delicious Challenge Worthy Enchiladas...talk about an act of kindness!
Give them a try...they will NOT dissapoint.
Honey Lime Enchiladas
1.5 lbs. chicken or pork, cooked and shredded
⅓ cup honey\
¼ cup lime juice (about 2 limes)
1 Tbsp. chili powder
½ teaspoon garlic powder
1 4 oz. can diced green chiles
2 10 oz. cans green enchilada sauce
Equal parts mozzarella & cheddar cheese, grated (monterey jack works fine)
8-10 whole wheat tortillas
After chicken/pork is cooked and shredded, combine with green chiles, honey, lime juice, chili & garlic powder. Let "marinate" in the fridge for at least 30 minutes. Grease a 9x13 pan and pour a little bit of the enchilada sauce to coat the bottom of the pan. Fill your tortillas with chicken mixture and a little cheese. Roll up and place seam side down in the pan. Repeat. Pour remaining enchilada sauce over the top and sprinkle more cheese on top. Bake uncovered at 350 degrees for 30 minutes and then turn on the broiler for a couple minutes so it gets nice and brown. Serve with sour cream, diced tomatoes, shredded lettuce and salsa, if desired.
I told you, MY SISTER ROCKS!
(AND I'm lucky enough to have 2 more amazing sisters)