I need to get back into my workouts. I spent some time just slacking off. I forgot to go to the gym, let myself be distracted by my friends, and started eyeing the cookies at the grocery store with much less restraint than before.
What I’ve determined is that I wasn’t putting more time into making satisfying meals that would hold me over from lunch until dinner time. If a tummy is full, then there is no need to try to satisfy it with sugary snacks. So I aimed to make a rice dish that I could take to work if I pre-made it.
It all starts with a short cut – mushroom rice. Why not take a shortcut?
As the rice cooked, in a separate pan I sauteed a little more than a cup of chopped broccoli (including the stems chopped), a quarter cup of diced mushrooms, one link of pre-cooked spinach chicken sausage, and olive oil. I cooked that for about 8 minutes, or until the sausage was getting a golden color and the broccoli was still hard, but heated through. That entire mixture was folded into the (by now) finished rice.
It stays well for another day, so if made the night before, it’s perfect for a take to work lunch. If you portion it out, it’t fairly low calorie, too!
Yes, sometimes I like to be a little girly.
In this case, I really just wanted to dress up for springtime. Now that the snow has melted and I can’t ride (that’s snowboarding, folks) anymore, I’ve switched my focus to dressing nice for work. I’m not saying I didn’t before, but I’m no longer dreaming of hitting the box in the park or hitting the jumps without smashing my face into the snow. So now, I can work on planning outfits before work. Heck, yeah.
Exhibit A, my green wrap dress and brown leather belt. Paired it with my brown thigh high boots and high black socks. Not to mention my Lia Sophia gold charm necklace and studded gemmed earrings. How did I do folks?
If I could afford to do so, I’d eat these every day. But my diet has warned me, I’d better not.
It all started with a talk on what would go well with Bacon Wrapped Cheese Stuffed Jalapenos. We struggled with what to pair it with. And then we decided turkey sandwiches could possibly make the cut. Wraps were compromised to save a few calories, and vegetables stuffed inside to make it more nutritious.
Completely worth it by adding cheese and the cream cheese spread we used in the bacon wrapped jalapenos.
1 large tomato basil wrap per sandwich
1 tablespoon of the cream cheese spread
Sprinkle of shredded mild cheddar cheese
Raw chopped broccoli
Sliced Vidalia onion
Slices of fresh tomato
2 slices of turkey
Fill wrap with turkey, cheeses, and vegetables. Roll wrap and place into a hot pan to seal it and warm the wrap. Heat on all sides, rotating after a few minutes on each side. Wrap should be crispy and the insides should be warmed. Cheese melted.
Cut in half and enjoy.
Sometimes a last minute potluck idea can turn into a genius meal. And sometimes you have to get really inventive to make grilled cheese when you can’t find the George Foreman. (To be noted, after I was all done, I found it on top of the office microwave.)
You see, for a going away party at work, we were all asked to bring something in for a lunch potluck. Normally I’m all over this kind of thing. I plan days in advance, I have written a recipe, and I’m bragging about what I’m going to bring. This time, I had nothing.
I scrambled at the grocery store, picking up a loaf of rye bread, cheddar cheese from the deli counter, and turkey as well. Simple enough, but it seemed to be missing something. I knew there were a few frozen raspberries left in the freezer, and thought, hmmm maybe. But it all seemed like a podge hodge of items.
I also realized I had no idea where the grill was, but oddly enough I had my waffle maker at my desk. Something I had left over from a company breakfast and kept forgetting to take home. So I grilled the sandwiches on the waffle maker, stuffing each one with turkey, cheddar, and raspberries. The waffle maker actually made it easy to cut each one into four.
And! Even though I used rye bread, I was told they came out pretty good! Guess I’ll keep experimenting with grilled cheese fillings.
The way to a man’s heart, is through bacon. That, I am sure of.
So what better way to practice than to make some bacon wrapped, cheese stuffed jalapenos for dinner. Nothing more attractive than that, right?
1 8 oz container of low fat cream cheese
1/4 cup of shredded cheddar cheese
1/2 tablespoon cayenne pepper
1/2 tablespoon cumin
1/2 tablespoon of garlic powder
1 teaspoon black pepper
6 jalapenos, cut in half and deseeded
6 pieces of bacon
Set oven to low broil. Cook back strips for five to seven minutes, until bacon is heated and has lost some fat. Cut bacon strips in half and set aside.
In a bowl mix cream cheese, cheddar, and spices. Spoon mixture into the halved jalapenos. Wrap each jalapeno with a strip of bacon. Spear with a toothpick so that the bacon stays on. Place on a cookie sheet and bake on the lowest rack for 20 minutes or until bacon is crispy and jalapenos have been roasted.
Let cool and enjoy.
Sucker Punch is the ultimate geeky guy’s dream. Yup, I said it. Don’t believe me, watch the movie closely. You’ve got zombies, robots, women in flattering clothing, giant samurai creatures, and more.
Now despite all that, I really love the movie. So for an evening snack while watching it, we decided to vamp up a chip dip. Give it a little punch, if you will.
1 can of low fat refried beans
2 chicken breasts
1/2 cup of shredded cheddar cheese
1 small onion, diced
2 Roma tomatoes, diced
1 green pepper, diced
1 tablespoon of each cayenne, chili powder, garlic powder
1/2 tablespoon of ground black pepper
Heavily season the chicken with spices and cook on medium until cooked through. Let cool and shred chicken. Set aside.
Preheat oven to 300 F. In glass baking pan (9 by 9 works well), put refried beans in bottom. Smooth out, then layer onions, jalapenos, tomatoes, and green peppers. Add the next layer of shredded chicken. Top with cheese.
Cover with aluminum foil, place in oven and back for 15 minutes. Remove cover and cook until cheese is golden brown, about another 10 to 15 minutes.
Dig in and serve with tortilla chips.
Sometimes a cheese quesadilla is just not enough. Life needs color, and so does a quick cheesy meal. For this light dinner treat, I took it upon myself to add some punch and vitamins.
Take a sprinkle of shredded cheddar cheese, some cayenne, a dash of cumin, and a sprinkling of broccoli (diced) and place it into a flour tortilla. I usually have my frying pan on medium-low and place a tortilla in the pan. I place the ingredients in half of the tortilla and then fold over the other half. Flip it when the under side is crispy and the cheese is starting to melt. That’s usually about four minutes or so on each side.