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.

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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!