Mama’s in the kitchen cooking up a storm!

So I didn’t get to do my biceps and back today.  I did get in a really good run though so not a total loss!

I don’t know what it is, but I love cooking on days when it’s nice outside.  The kids were playing in the yard (hubby just mowed-yay!) and there was a nice breeze blowing through the kitchen.  Aaahhh.  Relaxing!

Lunch for the kids and husband was Pizza Mac and steamed broccoli.  I was planning on a skillet veggie lasagna, but the kids won out in the end.  It’s simple to make, looks like hamburger helper but tastes better and there aren’t any wierd chemicals.

Pizza Mac 

20 oz pkg Lean Ground Turkey

1 small onion chopped

Pizza seasoning (if you have a jar in your spice rack – if not wing it!  Oregano, basil, garlic, whatever ya got!)

1 can Low sodium tomato soup

1 can Low sodium cream of cheddar soup

1.5c wheat pasta

Shredded Cheddar

Brown the turkey meat with onion and spices (no need to drain if you use lean turkey).  Toss in both cans of soup and a can full of water.  Stir in dry pasta and cook at a slow boil covered for 10 min.  Stir frequently.  Remove cover and reduce heat.  Cook until pasta is soft and it thickens a bit.  Toss in shredded cheddar at the end.   This is one of those recipes that floats around with 100 different variations.  Red and green peppers, pepperoni pieces, mushrooms, basically anything on a pizza would be good in this.  I’ve also used jarred pizza sauce in this too.

I like Pizza Mac, but would rather have something not as…cheesey.  So my lunch was a turkey burger on romaine with grilled asparagus and a Roasted Red Pepper, Corn and Black Bean Chutney? Salsa? Salad?  Not sure what to call it…

To make the Chutney? Salsa? Salad?

1/4 c black beans

1/4c corn

1 tbsp onion

Add into that 2 oz chopped roasted red pepper, 2 fresh basil leaves and a drizzle of balsamic vinegar…

Salt and pepper to taste and chill for an hour before serving (2 servings)

Stats-  Cals: 87  /  Fat: .2  /  Carbs: 12  / Pro: 4

So I’m taking a survey:  What would you call this?

Dinner was simmering in the slow cooker most of the day.

Shredded Mexichicken over Sweet Potato Corn Cakes

Here is my ingredient list, please excuse the lack of quantities for spices.  I go by taste so I really don’t know how much I put in……

24oz Chicken Breast

24oz can Crushed Tomatoes

12 oz water

1 small onion – rough chop

1 large garlic clove

2 tbsp Cornstarch

Chili Powder, Onion Powder, Garlic Salt, Cumin, Oregano, Smoked Paprika, and not pictured, Tabasco, salt and pepper.  Or just use a taco/chili seasoning packet.  I don’t like all that sodium so I use my spices…

Let sit on low for  6-8 hours or hi for 4-6.  When there is about an hour left, shred the chicken with a fork and add 1 1/4c black beans and 1/2 cup corn. 

Stats (serves 8)  Cals: 200 /  Fat: 2 /  Carb: 20 / Fiber: 6  / Sodium: 426  / Pro: 25

Dont forget the Sweet Potato Corn Cakes!

3/4 c Whole Wheat Flour

3/4 c Cornmeal

2 tsp Baking Powder

2 tbsp sugar/stevia/splenda/honey

pinch salt

1/2 c mashed sweet potato

3/4 c milk

2 egg whites

1 tsp canola oil

 Whisk together dry ingredients in one bowl and wet (including potato) in another.  Mix together and scoop into a hot pan like a pancake.  It will rise so you may have to smoosh it down a bit once you flip it.  Makes about 16 small pancakes.

Stats-  Cals: 62  /  Fat: .7  /  Carb:  12  /  Protien:  3

I’m pooped!  Time to read bedtime stories and watch mind-numbing TV.  Nite!


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