How to Stick to Your Goals Keep on Track Every New Year presents us with an opportunity to better ourselves. It’s an exciting time to try something new or set goals to reach new heights. Countless Americans make New Year’s resolutions every year, but despite our best intentions, about half of those who make New Year’s resolutions abandon them just one month into the year. The hard truth is that many resolutioners make simple mistakes that prevent them from achieving their lofty goals. So, instead of setting large, abstract goals, try using these two tips to accomplish whatever New Year’s resolution you set. Set Milestones Rather than committing yourself to an undefined, ambiguous goal, like “losing weight” or “reading more,” create a series of small, incremental milestones you can accomplish in sequence. If you want to lose weight, you could set the goal of losing 5 pounds every month until you have reached a preset goal. If you want to read more, set a weekly page goal for yourself and stick to it. When you make a series of tangible goals, rather than far-off and undefined ones, you are far more likely to accomplish what you set out to achieve at the beginning of the year. Form Habits I don’t know about you, but if something is not on my calendar, chances are it is not getting done. That is because my work and life priorities are on the calendar, and if you are serious about your New Year’s resolution, those milestones should also be on there. It is easier to lose weight when you commit to going to the gym three mornings a week, every week. Best of all, the more you do something, the easier it will be to do it the next day and the next.
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One-Pot Chicken Noodle Soup Inspired by TasteOfHome.com
INGREDIENTS
DIRECTIONS 1.
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2 1/2 lbs skinless, bone-in chicken thighs 1 tsp pepper 2 tbsp olive oil 1 large onion, chopped 3 garlic cloves, minced 1 tsp salt
Season chicken with salt and pepper. In an 8-quart stockpot over medium- high heat, add oil and chicken and cook until golden brown, 3–4 minutes. Remove chicken and set aside. 2. Add onion to drippings; cook over medium-high heat for 4–5 minutes. Add garlic and cook for 1 minute. Add broth and bring to a boil. Return chicken to pot. Add celery, carrots, bay leaves, and thyme. Reduce heat and cover; simmer until chicken is tender, 25–30 minutes. 3. Turn off heat. Remove chicken to a plate. Add noodles and let stand, covered, until noodles are tender, 20–22 minutes. 4. Shred chicken meat into bite-size pieces, and return to pot. Stir in parsley and lemon juice, and discard bay leaves.
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10 cups chicken broth 4 celery ribs, chopped 4 medium carrots, chopped 2 bay leaves 1 tsp dried thyme 3 cups uncooked egg noodles (about 8 oz) 1 tbsp chopped fresh parsley 1 tbsp lemon juice
BEGINNINGS BLANKETS CARNATION CAPRICORN
GARNET HEALTHY ICICLE PENGUIN
PLANNING RESOLUTION SNOWBOARD SOUPY
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