Circuit Sunday

Just a quick post today to show you this:

source: Pinterest

This ‘little’ workout took me 30 minutes and wiped the floor with my ass!  I was doing well on the first round until the burpees, they slowed me down a bit.  By the 3rd round I was sweating, shaking and praying for it to be done!  Ok, I exaggerate a bit, but it was a really good circuit.  Try it, then tell me how you did.

P.S.  Last night’s Spaghetti Squash casserole was even better as lunch today!  Gonna make that again reeeeeeeal soon.

Squashing Saturday

Happy Saturday, didja do anything good today?  Mhm, mhm, sounds fun.  Me?  Oh, the usual.  Got my workout in this morning, did some cleaning, trip to Costco, did some cookin’…….

Let me start with the workout though.  I have definitely been slacking on the strength training these last 2 months.  I haven’t even been in the gym since probably the beginning of the year (in my defense though, I’ve been waiting for all those New Year’s Resolution-ers to get the F out!).  What I have been doing is a lot of Zumba, Insanity, Kickboxing, and running.  Don’t get me wrong, I have been doing some ST, just not like I should be.  Today I put in my P90X Chest, Shoulders and Tris video and squashed it!  I better get some good pain tomorrow!

As for my cooking, well I was pa-rousing around Pinterest a little (okay, A LOT.  Is anybody else addicted to this damn website!?!?!) and saw a Spaghetti Squash casserole.  I didn’t even bother looking at the recipe, I figured I’d make up my own.

This is what I came up with:

3 cups cooked Spaghetti Squash

1/2 (10oz) pkg Frozen Spinach – thawed & squeezed

1/4c Onion

1/2 (8oz) pkg Sliced Mushrooms

3-4 cloves Garlic

4 pieces Sund-Dried Tomatoes (NOT in oil)

Olive Oil Cooking Spray

2 Egg Whites

3 oz Fat Free Greek Yogurt (or Sour Cream)

2 Laughing Cow Swiss Cheese wedges

1/2c Sargento Reduced Fat 4 Cheese Italian Blend

S&P to taste

Preheat your oven to 350 degrees.  In a large skillet, sweat your onions and garlic in the cooking spray.  Toss in the chopped tomatoes, spinach and mushrooms and sautee for 3-5 minutes.  In a large bowl, whisk your egg whites until they get a bit frothy then toss in your squash and sauteed veggies.  Mix well.  In a small bowl, microwave the cheese wedges for 12-15 seconds to really soften them up then toss that and the yogurt in the big bowl (S&P goes in now too!).  Mix it all up really well and then pour it into an 8×8 (or 9×9 or whatever small baking dish you have) that’s been sprayed with cooking spray.  Top it with the shredded cheese and bake it for about 30 minutes till hot and bubbly!

**Note:  This was a tad too spinach-y for my taste, so next time around I’ll decrease the spinach (or use fresh) and increase the tomatoes.

Stats for HALF THE PAN!!!!  Oh yeah, you read that right!

  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 254.2
  • Total Fat: 7.4 g
  • Cholesterol: 19.5 mg
  • Sodium: 633.2 mg
  • Total Carbs: 23.8 g
  • Dietary Fiber: 5.7 g
  • Protein: 24.3 g

I can’t wait to eat the other half of the pan tomorrow!

Sunday Funday

Happy Sunday, hope you’re all enjoying your day!

I started off the day with some HIIT on the treadmill followed by abs and burpees! – just for the hell of it.  I was sooooo not in the mood to workout this morning and I’m kinda sore from kickboxing yesterday (had a couple of rounds with the BFF’s hubby – 1 round with him= 4 rounds with anybody else!) So I’m really glad I sucked it up and did it!

Sargent M and I also took the kids swimming at the Y this morning and we’ve been chillin’ around the house for the most part since.   With the exception of laundry, it’s whites day.  I hate whites.  I think we may have discussed this before.

So while at a play date with the kids last week, my friend Karla pulls out some snacks.  One in particular was a delicious bowl of black beans, corn, tomato and onion.  Basically Cowboy Caviar.  I’ve seen this recipe a lot, but it never struck me to make it because it seemed like kind of a…. bland?….uninspired?….broing?…..dish.

Christ on a bicycle!  Was I wrong!!

So she listed the exact ingredients she used (I tweaked it a tiny bit) and dinner was born!

Cowboy Caviar

1 15oz  can low sodium Black Beans

1 box frozen corn (thawed)

1/4-1/2c diced red onion

1 15oz can southwest style diced tomatoes

1/3 c light salad dressing ( I used Kraft House Italian)

Cilantro to taste

Mix it all up in a bowl and let it sit a few hours to overnight.  THAT’S IT!  Serve it with crackers, pita chips, tortilla chips, or make it a meal and throw in some chicken or shrimp.  The best part of this recipe is that you CANNOT fudge it up*.  You can use pretty much any flavor tomatoes and dressing or switch up the beans – whatever you want.

I get sooo excited when good food is simple.  Yeah, the little things really get me worked up.  I need to get out more……shut up.  Here’s the stats:

  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 99.7
  • Total Fat: 1.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 406.8 mg
  • Total Carbs: 18.3 g
  • Dietary Fiber: 4.8 g
  • Protein: 4.4 g

*If you do happen to fudge it up, please let me know how you managed to do it so I can laugh at you!  (just kidding, I don’t judge.)

Off to get the babes fed and ready for bed early because…..WALKING DEAD is on tonight!  Screw the Oscars, zombies are funner.

It’s that time…

It’s that time again.  

Lent. 

If you’ve been with me for a while you know what that means…….

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Every year the BFF and I give up our beloved peanut butter for Lent which we see as a kind of detox (for a quick recap you can go here).

The sad part about giving up my favorite snack isn’t that I’m giving it up for 44 days…

OH! YEAH 44!  Because if you actually count it out on a calendar there’s 4 Sundays where you’re allowed to cheat – I think that’s BS.

Anyway, the saddest part is that Tuesday night I had a scoop because I felt like I should even though I really didn’t want any at the time.  Very un-enjoyable.  Sad way to remember your last time….

 

ON TO DINNER!:

Best pork loin EVER!  Oh yeah, I’m claiming it!  Well actually I got it from Pinterest, I think the owner was KitchenConfidante.com

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1 Hormel Extra Lean Pork Loin (about a pound-ish)

2T really good Balsamic Vinegar** 

3 cloves Garlic – or more if you lile

Salt & Pepper to Taste

Throw everything into a zip lock bag and marinate minimum 1 hour.  Grill on Med High  for about 40 minutes, rotating the loin every 10.  Let it sit for a few before slicing into it so you don’t loose the juices.  

I love how so few ingredients can make something so good!

Mangia!

 

 

**I have an awesome bottle from Williams-Sanoma that Sargent M gave me for Valentines Day.  You could literally drink it straight from the bottle!  I use it as my salad dressing, no oil required.  This stuff is worth the $28 price tag!

I’m Stuffed.

How’s it goin?

Things are better here.  Everyone has had one sort of sickness or another for the last week and I was worried the only way we were going to get better was to bomb the house with napalm.  Tomorrow is supposed to be 55° so I think I’ll just stick with opening some windows and Lysol-ing the BEJESUS outta this place.

Anyway that’s my lame excuse for the lack of posting.  Deal with it.

I actually managed a pretty decent workout today, 3 miles on the treadmill followed by a quick shoulder and tricep workout with some pull-ups and chin ups thrown in.

And because I had an appetite today, I made dinner (go me!).  Sargent M is in bed sleeping off the last of his flu before his midnight shift so he missed out.  I may be a nice wifey and pack it to go…..

Nothin super fancy here.  But I’m sure most of you have 90% of the ingredients on hand.   Feel free to mix this up as you see fit!

Stuffed Peppers

4 Large Bell Peppers – multiple colors make for better presentation

16oz Extra Lean Ground Chicken or Turkey

1 1/2c Spaghetti Sauce – use something you like with a LOT of flavor to it

1c Beans – I’ve used Cannelini and Kidney, both work great

1/4 -1/2c Diced Onion – use as much or as little (or none) as you like

3 cloves Garlic – minced or squished through a garlic press

Cooking Spray

Oregano

Chop the tops off your peppers, pull off the stems and dice.  Hit your sautee pan with cooking spray, add in the onion and garlic until fragrant.   Toss in your diced pepper tops until soft.  Remove the veggies from the pan, hit it once more  with cooking spray and drop in your meat.  Season it with oregano  and break up the meat cooking until no longer pink.  Throw your veggies back in.  Nows a good time to add in the sauce and beans too.  Cook for just a couple of minutes to let the sauce penetrate the meat and then stuff as much of the mixture as you can into your 4 topless peppers – don’t judge them, they have bills to pay too ya know.

(I’m feelin a bit cheeky tonight, can you tell?).

You’ll want to put the stuffed peppers in an 8×8 pan, pour about an inch of water in the bottom cover loosely with tin foil and bake for about 45-60 minutes depending on how soft you like them.  You can totally top these with cheese if you want, I like grated parmesan but do whatever you like.

Stats using 98% fat free ground chicken, and 1 tablespoon grated parm per pepper:

Servings Per Recipe: 4

  • Amount Per Serving
  • Calories: 273.2
  • Total Fat: 2.7 g
  • Cholesterol: 73.3 mg
  • Sodium: 509.9 mg
  • Total Carbs: 30.3 g
  • Dietary Fiber: 7.0 g
  • Protein: 33.5 g

Easy, filling and better the next day!  I’m out!

The Big Reveal!

The kitchen is DONE!

Well, almost – I have to paint some trim, but I couldn’t wait to show you!!!

So if you’ve followed my blog (or even just glanced through it), you probably know how much I hated the kitchen, especially the old counters.  They were HOSPITAL PINK!  Seriously, who puts in pink counters?  Crazy people – that’s who!  Awful.

Here’s the befores:

And here’s the kitchen today!!

The Coffee Bar:

Ikea Hack Bookshelves:

Here’s what we did:

♦Counters

♦Backsplash (glass tile – the big splurge)

♦Faucet & Sink (got the sink for free – it was a showroom piece.  And I know a guy ☺)

♦Dishwasher, Fridge, Stove Vent

♦Tall Cabinet

♦Hardware

♦Bookshelves (Bought from Ikea and had a friend ‘build them in’)

♦Paint

♦Curtains (made ’em myself!)

I’ve been standing in the kitchen staring for like 2 days now.  Sargent M is too.  We still need to do the floors, but I can wait a while now that the rest of the room is so PRETTY!

Ok, now I feel like cooking something!  Later Gaters!

[Hahaha!   I just noticed the same hot pink plate is in the dish rack in both the before and after shots!  I swear we have more plates!]

Day 2, post 2. hey I’m on a ROLL!

Hey peeps!

I’m in a TON of pain this morning.  I started doing a pull up program at the beginning of the month to try to work up to 10 consecutive pull ups (not chin-ups which I’m WAYYY better at) and I hurt my neck.  Somewhere around the 2nd vertebrae.  I can’t walk without hunching forward.  I look ridiculous.  And I can’t Zumba today.  Crap.

So I made Banana Zucchini Bread!

A few months ago I shredded and froze a 2 lb zucchini.  This recipe used the last of it.  Deeeeeelish!  This is my go-to recipe, comes out perfect every time.  I like to tweak things here and there for what I have on hand, it’s very adaptable.

Preheat your oven to 350 and prepare your loaf pan (or muffin tin)…

2c Whole Wheat Flour

1tsp Baking Soda

1/4 tsp Salt

1/2 tsp Cinnamon

Whisk these together in one bowl.

1/4 cup room temp buttery spread (I used Smart Balance Light)

1/4 cup Unsweetened Applesauce

3 super ripe Bananas

1/3c Dark Brown Sugar

3 egg whites

1/2c Zucchini – shredded, do not drain!

Cream together butter, sugar and bananas.  Add in egg whites and blend well.   Pour this mixture into the bowl of dry ingredients. Mix well then fold in zucchini.  I topped this one with 2 tbsp of granola….

Pour into your waiting loaf pan (or muffin tin) and bake for 60-65 minutes (25-ish for muffins) until a toothpick comes out clean.

  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 156.7
  • Total Fat: 3.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 164.2 mg
  • Total Carbs: 30.3 g
  • Dietary Fiber: 3.7 g
  • Protein: 3.7 g

I also wanted to show you last night’s dinner.  No recipe for this one, just kinda eye-balled everything till I got what I wanted:

In this bowl, 2 Laughing Cow wedges, 2 oz spinach, tsp garlic and 3 sun dried tomatoes (not in oil) chopped up

Mix it all up and spread on your [flattened] chicken breast.  Roll em up.

Bake them at 350 for 25 minutes.

Seriously good.  Stupid easy.

Enjoy!

Long time.

Hey folks, been a while.

I was reading through some old posts for recipes and I decided, “what the heck, maybe I’ll throw up a post”.

So here I am.

It’s been close to a year since my last post so there’s a lot to fill you in on.  I’ll start with the major stuff.

My Mom, who was diagnosed with lung cancer last February, passed away on October 30th.  I miss her every single day.

On a brighter note, Officer M is now officially Sergeant M!  Miss P is loving preschool and Bugga refuses to be potty trained.  We’re also in the process of re-doing the kitchen!  Finally the pink counter tops are gone!  HALLELUJAH!   I’ll post before and afters as soon as it’s 100% complete.  As for me, I found out I have rheumatoid arthritis and hypothyroidism.  I kinda figured I had the RA as it is hereditary and Moms had it, the hypothyroidism kinda threw me for a loop though.  Although that does explain the fatigue I was having and the difficulty loosing weight despite my 2-a-day workouts and clean eating.

Anyway, I think I’ll be doing some more posting now that I have quite a bit of free time available.  I plan on making a couple of dishes tonite so I’ll be putting those up soon.  I wish I had photographed the stuffed pepper I ate for lunch – it was AH-maze-ING.  Oh well, I’m pretty sure I’ll be making it again very soon.

I gotta go pick up Miss P from school now, but check back with me soon!

 

 

 

 

On the fence.

I’m torn between keeping the blog and giving up on it.

Its’ been fun, but I feel like I don’t have the time for it anymore.

I haven’t cooked anything new or interesting in a month.  I literally live on garden salad with some sort of lean protein.  Boring.

My workouts are the same, which is not a good thing.  I really need to switch it up a bit.

So I’m gonna take some time to ponder.

Hope you’re not too mad…..