P90X Day 2

Day 2 was Plyometrics which is legs and cardio- and boy oh boy it definitely gets your heart rate going. I did really well considering it being a lot of legs and that I have bird legs (I have never had strong legs). But I kepted up. Let's just say I couldn't even squat to go to the restroom without being in pain because of it. I took longer breaks, but I lasted all the way through till the Bonus round. So proud of my hubs...he even went through the whole Bonus round. It's been a lot of fun doing this together. Day 3 is tonight...bring on the arms and shoulders :) on the menu for dinner tonight is chicken lettuce wraps:

6 Servings
Prep/Total Time: 25 min.

Ingredients

• 1-1/2 pounds boneless skinless chicken breasts, cubed
• 1 tablespoon plus 1-1/2 teaspoons peanut oil, divided
• 3/4 cup chopped fresh mushrooms
• 1 can (8 ounces) water chestnuts, drained and diced
• 1 tablespoon minced fresh gingerroot
• 2 tablespoons rice vinegar
• 2 tablespoons reduced-sodium teriyaki sauce
• 1 tablespoon reduced-sodium soy sauce
• 1/2 teaspoon garlic powder
• 1/4 teaspoon crushed red pepper flakes
• 1-1/2 cups shredded carrots
• 1/2 cup julienned green onions
• 12 Bibb or Boston lettuce leaves
• 1/3 cup sliced almonds, toasted

Directions

• In a large nonstick skillet coated with cooking spray, cook chicken in 1 tablespoon oil for 3 minutes; drain. Add the mushrooms, water chestnuts and ginger; cook 4-6 minutes longer or until chicken is no longer pink. Drain and set aside.
• In a small bowl, whisk the vinegar, teriyaki sauce, soy sauce, garlic powder, red pepper flakes and remaining oil. Stir in the carrots, onions and chicken mixture.
• Spoon onto lettuce leaves; sprinkle with almonds. If desired, fold sides of lettuce over filling and roll up. Yield: 6 servings.