Cheers to the freakin' weekend!!

First let me apologize for my absence this week. Work got in the way. Ugh. I don't have any nutritional advice for you today, but since it's Friday, I figured it didn't matter. If you are trying to get pumped for the weekend, turn your speakers on max and rock out to this song RIGHT NOW! It's my favorite!!

Oh, if you're needing a crock pot recipe for your tailgate Saturday, here you go! Delicious! (from Hungry Girl)

Turkey-rific Taco Bean Dip


PER SERVING ( 1/2 cup): 131 calories, 2.5g fat, 453mg sodium, 16g carbs, 4g fiber, 2.5g sugars, 11g protein

Ingredients:
10 oz. raw lean ground turkey
1 1/2 tsp. taco seasoning
2 cups diced plum tomatoes (about 4 tomatoes)
1 cup diced onion (about 1/2 large onion)
Two 16-oz. cans fat-free refried beans
Two 4-oz. cans diced green chiles
1/2 cup shredded reduced-fat Mexican-blend cheese

Serving suggestions: low-fat baked tortilla chips, sliced bell peppers

Directions:
Bring a large skillet sprayed with nonstick spray to medium-high heat on the stove. Add turkey and sprinkle with taco seasoning. Cook and finely crumble until turkey is fully cooked, about 6 minutes. Drain any excess liquid and transfer turkey to the crock pot.
Evenly top turkey with tomatoes, onion, beans, and chiles.
Cover and cook on high for 3 - 4 hours or on low for 7 - 8 hours.