Monday - 6 mile run. I felt a minor pain in my leg at 3.5 miles so I took 1-2 minute walk breaks every 5 minutes.
Tuesday - I walked my dog (included a 0.5 mile run). Strength training. (I'm still doing 100 push-ups divided into 5 sets throughout the day on most days.) Biked 30 minutes. Saw an armadillo, rabbits and a bright red Cardinal.
Wednesday - 5 mile run with 2 minute walk breaks every 0.5 mile starting at 3.5 miles. Strength training.
Thursday - 3.5 mile run with walk breaks. Strength training on the park fitness equipment.
At the beginning of my run, I saw a mother and baby deer. Then I saw a bald eagle!
Friday - No running. Maybe my unwell leg needs a day off from all exercise. Well, except for my daily 100 push-ups. Doing 20 at a time once seemed impossible for me at first. You only need to start with one or two and then you can build from there.
Saturday - Strength training. 3 mile run with walking warm-up and a couple of walk breaks. I'll rest tomorrow and then, hopefully, next week I'll be able to more miles than I did this week.
Total running miles - 18
Only 4 weeks until the St. George Marathon!
Stove-top Tuna Casserole
This week, I created a quick and easy tuna casserole recipe. I added yogurt for a creamy sauce.
Preparation time: 30 minutes
3/4 cup noodles (I used garden rotini)
1 tablespoon butter
1 tablespoon all-purpose flour
1/2 cup chicken broth
1/4 cup milk (optional: substitute another 1/4 cup broth for the milk)
2 tablespoons plain yogurt (I used non-fat)
1/8 teaspoon salt
5 oz. canned tuna, drained
1/2 cup vegetables (I used corn, peas, diced celery and cooked carrots)
- Boil 3/4 cup noodles according to directions on package. Drain.
- In saute pan, melt butter over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly.
- Gradually add chicken broth and milk; cook over medium heat until mixture is thick and bubbly, stirring constantly.
- Stir in salt and pasta.
- Stir in tuna and vegetables to warm.
- Sprinkle Parmesan cheese on top.