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.

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


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!


Hey peeps!  It’s a cruddy day outside today – rainy and cold.  Better than snow though.

So last night I made mexican for my Mom and step father.  Mexican MY WAY.

Delicious, cheap to make and healthy.

Salsa Crock Pot Chicken

3lbs Chicken breast

1 jar Salsa

1 cup Additional water or unflavored tomato sauce

Put everything in the crockpot on low for 6 hours.  Shred the chicken and leave on low for another 2 hours.

  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 113.5
  • Total Fat: 1.1 g
  • Cholesterol: 49.3 mg
  • Sodium: 255.9 mg
  • Total Carbs: 4.0 g
  • Dietary Fiber: 0.0 g
  • Protein: 19.6 g

With that, I made some Southwest Style Oven Rice

1 cup uncooked Brown Rice (Carolina)

1 15 oz can (fat free/low sodium) chicken broth

1 4oz can diced green chilis

1/2 c blak beans (reduced sodium), drained

1 mini can (no salt added) corn, drained

1/2 c diced tomatos (Salsa, Southwestern or Chili flavor)

Put all ingredients into a 2.5 quart casserole dish, cover and bake at 350 degrees for 60-70 min, stirring once or twice.

  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 65.3
  • Total Fat: 0.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 224.4 mg
  • Total Carbs: 13.0 g
  • Dietary Fiber: 1.4 g
  • Protein: 2.3 g

Put the two together with a half cup of fat free refried beans and Ole! 

Stats for this bowl of yummy goodness  =

289 Calories

2g Fat

37g Carbs

29g Protein

The only downside to this dish is the sodium.  Even though I use low sodium/no sodium stuff, it’s still pretty high (around 980).  I just make sure to drink a ton of water to counteract any bloat. 

Oh hey!  Only 20 more days till I can have peanut/nut butter again!  Half way there, baby!

These are definitely helping:

Stats are very similar to PB too (which is cool cause that’s where a lot of my daily fat was coming from and I have been waaaay low lately):

AND 90 mg for a 1/4 cup as opposed to the 980 in the pumpkin seeds!! 

 I’m out- hope your Monday isn’t sucking too bad!

Good Stuff.

When I was in high school and didn’t know a THING about nutrition (I thought a chicken caesar salad qualified as diet food), my favorite meal was the fettucine alfredo at Olive Garden.   As I’ve gotten older and my tastes have matured a bit, I have to admit – I still freakin love it!  What?!  You want me to lie?   That shit is the bomb! 

But, alas, I can not, will not and have not eaten this creamy dish of salty, cheesy goodness since high school.  I honestly don’t think my 30-something body could handle it!  Check out the stats (from the OG website):

  1220 Cals / 75 Fat / 47 Sat. Fat / 1350 Sodium / 99 Carbs

Which brings me to a fantastic, healthy version from Laurie at Red Head Recipes – check her out on the blogroll.

My dish included Shiritaki noodles, mushrooms, grilled red pepper, red onion, and spinach.  I’ll be very honest here.  This is NOT alfredo, but as a healthy substitute it KICKS ASS!

  • Milk, 1%, 0.25 cup
  • Cauliflower, frozen, cooked, 1 cup
  • Garlic, 1 tsp 
  • Mushrooms, fresh, 0.50 cup, pieces or slices
  • Onions, raw, 1 tbsp chopped 
  • Spinach, fresh, 0.50 cup
  • Laughing Cow Light Creamy Swiss Original Cheese (Serving = 1 wedge)
  • Shiritaki Noodles, 8 oz – rinsed and drained 
  • *Pepper, Roasted Red, Mt. Olive (1/4 pepper = 30g)

Microwave the cauliflower (if you have a magic bullet – do it right in the cup).  Toss in the Laughing Cow cheese wedge, garlic (S&P Optional) and blend adding milk to thin it out as you go. 

 Set aside.  In a small pan coated with cooking spray, saute the onion and mushrooms until soft.  Toss in the red pepper and spinach until wilted.  Finally throw the noodles in the pan and heat through.  Plate the noodles and veg and top with the cauliflower ‘alfredo’.


  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 160.8
  • Total Fat: 4.2 g
  • Cholesterol: 13.1 mg
  • Sodium: 393.3 mg
  • Total Carbs: 19.3 g
  • Dietary Fiber: 7.9 g
  • Protein: 10.3 g

This stuff is fantastic!  Seriously, give it a try!!

In other news……guess what I did last night….




I thought it would be fun, but that was insane!  The most fun 60 minutes of exercise I’ve ever done!  And to top it off I burned 400 calories!  That was a big shocker!  I can’t wait to go again – Big Thanks to the BFF for taking me! 

Oh! One last thing……

Happy Birthday to (BFF’s son) Parker:

Cutie ♥

Have a happy hump day folks!!  I’m out!



(*That was  a MegaMind refernce BTW)

I’ve done quite a bit of cooking the last few days and seeing as this is a food/fitness type blog – I thought I’d share!  Isn’t that nice of me?  Yeah, I thought so too…

The in-laws came over last night for a low-key suppa.  On the menu:

White Bean Chicken Chili

Cornbread (recipe below)

Mayo CupCakes with a Low Sugar Frosting (recipe below)

Tonite for dinner I tried a new way to cook rice.  Usually I just use the boil in a bag kind for convenience.  I don’t have a rice cooker – and I doubt I would use it anyway.  So…..

Savory Oven Rice (recipe below)

I don’t think I will EVER use the boil-in-a-bag kind ever again.  This was soooooo creamy and flavorful!

The main attraction tonite was Teriyaki Pork.  I like to make my own marinade so I know what’s in it.

Did up some pineapple and red bell pepper with it….


Cornbread recipe:

  • Splenda No Calorie Sweetener, 1/2 c 
  • baking powder, 4.50 tsp 
  • Bobs Red Mill Whole Wheat Flour, 2.25 cup 
  • Cornmeal – Indian Head, 1.25 cup 
  • Applesauce – Unsweetened, 0.25 cup 
  • Butter, Smart Balance Light w/ Flax oil, .33 cup softened 
  • Carnation Evaporated Fat Free Milk, 1.50 cup 
  • creamed corn, mini can about 0.50 cup 
  • 3 egg whites

Pre-heat your oven to 400.  Cream together the butter, applesauce and sugar.  Mix in the egg whites and milk.  In a separate bowl mix the flour, cornmeal and baking powder together.  Combine the wet ingredients with the dry and fold in the creamed corn.  Pour into a prepared 9×13 dish and bake 22-25 minutes.

  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 92.6
  • Total Fat: 1.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 58.1 mg
  • Total Carbs: 16.6 g
  • Dietary Fiber: 2.0 g
  • Protein: 3.8 g

Low Sugar Chocolate Frosting:

  • Whipped Cream, Cool Whip, Sugar Free 1/2 c 
  • Jello Sugar Free Fat Free Instant Chocolate Fudge Pudding Mix, 1/2 box 
  • Naufchatel Cheese/ 1/3 Less than cream cheese, 4 oz
  • Carnation Evaporated Fat Free Milk, 1/4 -1/3 c 

Mix everything until super thick.  An immersion blender or magic bullet would work best here.  Add more milk as needed. 

  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 51.7
  • Total Fat: 2.5 g
  • Cholesterol: 6.7 mg
  • Sodium: 108.3 mg
  • Total Carbs: 5.5 g
  • Dietary Fiber: 0.2 g
  • Protein: 1.8 g


Savory Oven Rice (adapted from allrecipes.com)

  • Butter – Smart Balance Light, 3 tbsp
  • Lawry’s Seasoning Salt, 1 tsp
  • Wylers Chicken Instant Boullion – Sodium Free, 1 tsp (add this to the water)
  • 1 cup warm water, 1.75 serving
  • Garlic Powder, 1 tsp
  • Carolina Brown Rice Whole Grain, 1 cup 
  • College Inn Light & Fat Free Chicken Broth, 1 cup
  • Preheat your oven to 350.  Melt the butter.  In a 2 quart casserole dish mix the dry rice, salt, butter and garlic powder.  Add in the broth and water/ boullion.  Bake uncovered for 30 minutes.  Cover and bake another 30-40 minutes until creamy. 

    Next time I’ll add in some veggies!  Peppers and onion would rock this dish!

    • Servings Per Recipe: 6
    • Amount Per Serving
    • Calories: 129.0
    • Total Fat: 3.2 g
    • Cholesterol: 0.0 mg
    • Sodium: 373.6 mg
    • Total Carbs: 22.0 g
    • Dietary Fiber: 0.7 g
    • Protein: 2.3 g

    Teriyaki Marinade:

    1 can Pineapple slices in JUICE – not syrup!  Separate the liquid and pineapple.  You should have 1 cup of juice.

    1/2 c Dark Brown Sugar

    1/4 c Light Soy Sauce (Kikkoman)

    1 tbsp spicy brown mustard

    Put all ingredients into a small saucepan and bring to a quick boil (watch it carefully!), reduce to a simmer until slightly syrupy, 5-ish minutes.  Pour over chicken, pork, fish and toss in the pineapple slices for good measure.  This recipe is best when you grill the meat.

    • Servings Per Recipe: 18
    • Amount Per Serving (2tbsp)
    • Calories: 30.7
    • Total Fat: 0.0 g
    • Cholesterol: 0.0 mg
    • Sodium: 139.0 mg
    • Total Carbs: 7.5 g
    • Dietary Fiber: 0.0 g
    • Protein: 0.3 g

    Well there you have it.  Hope you like it.  If you don’t – then just lie to me.  Thanks!

    I hurt so good.

    Quick recap on my workouts from the last few days:

    Wednesday – Kickboxing.  Felt awesome, had a good workout.

    (Legs were pretty tired)

    Thursday – P90X Legs and Back.  Used heavier weights and I did 24 (out of 86) unassisted pullups/chinups. 

    (Legs were hurtin’)

    Friday – Insanity Max Plyometric video.  I was staring the clock down willing it to move faster.

    (Afraid to sit down for fear my legs would no longer function)

    Saturday Rest. BFF called and wanted to know if I wanted to do an Insanity video.  WHAT?  Are you nuts?  I can BARELY move!  Ok, sure – see you in 15.

    (The lower back pain has now cancelled out the leg pain)

    I’m falling apart at the seams I tell ya!

    I did get some cooking done yesterday too.  After BFF left, I made some Italian White Bean & Turkey Soup:

    adapted from Sunday Night Dinner

    • Poultry seasoning, 1 tbsp 
    • Rosemary, dried, 1 tsp 
    • Thyme, ground, 1 tsp 
    • Garlic, 4 cloves
    • Onions, raw, 1 medium (2-1/2″ dia) 
    • Spinach, fresh, 1 package (10 oz) 
    • Ground Turkey – 99% fat free, 20 oz 
    • Chicken Broth – College Inn Light & Fat Free, 4 cup 
    • beans kidney white cannellini PROGRESSO 15oz
    • Cooking Spray

    1) In a medium stock pot brown ground turkey with the cooking spray, season with a poultry seasoning ( and S&P if you like), break into small pieces and brown for 3-4 minutes. Drain excess fat, if necessary. Add garlic and onions and sauté for 4-5 minutes, until onions are soft.

    2) Add cannellini beans, thyme, rosemary and chicken stock. Bring to boil. Reduce heat, cover and simmer for 5 minutes. Mix in chopped spinach and simmer 5 more minutes. Adjust seasonings to taste.

    This recipe makes about 10 cups.  I figured the stats in 1 cup servings, but really, I never eat just 1 cup!

    I separated it into 2 large tupperware bowls and froze one.  BTW, did you know if you lay a piece of plastic wrap directly onto the surface of the soup before you put the cover on, it will keep the soup from becoming freezer burned?  Try it!


    • Servings Per Recipe: 10
    • Amount Per Serving
    • Calories: 87.4
    • Total Fat: 0.7 g
    • Cholesterol: 35.0 mg
    • Sodium: 264.7 mg
    • Total Carbs: 4.8 g
    • Dietary Fiber: 1.6 g
    • Protein: 16.3 g

    Next up was Banana Muffins!  The rotten bananas on the counter were about to revolt.

    With multiple accoutrements:

    Preheat your oven to 350.  Mix the flour, soda and salt in one bowl.  Cream together the butter, applesauce and brown sugar.  Mix the egg whites and banana together really well and pour that into the butter/sugar mixture.  Stir that well and then pour the wet ingredients into the dry.  [*Sorry about all the dirty bowls!*]  Prepare your muffin tin and scoop about a 1/4 cup into each well. 

    Top with whatever your little heart desires.  My heart screamed WALNUTS!  Peyton and Reese wanted chocolate and peanut butter chips – go figure.  Stats are for the muffins without any add-ins.

    Bake them about 15-18 minutes. 

    • Servings Per Recipe: 12
    • Amount Per Serving
    • Calories: 175.4
    • Total Fat: 3.6 g
    • Cholesterol: 0.0 mg
    • Sodium: 166.1 mg
    • Total Carbs: 37.0 g
    • Dietary Fiber: 3.6 g
    • Protein: 3.6 g

    Now I could’ve messed with these and cut out more fat, added more protein, lower sugar etc., but sometimes you just want a damn muffin, so I make no apologies for these.  They’re damn good.  Not to sweet and perfectly moist.

    Lastly I roasted an eggplant that I tossed in some Maple Grove Farms Fat Free Balsamic vinaigrette.  This particular brand doesn’t have any HFCS, where as my other favorite brand did 😦 . 

    They kinda look like potatoes huh?

    Anyway, I served these mixed with some (jarred) fire roasted red peppers and feta and my Chicken Italiano.  <—-You’re gonna have to click on the link to see it cause I didn’t get a picture.

    So there ya go, now you’re up to date.  Gotta go bang out some P90X Chest, Shoulders and Triceps followed by Ab Ripper.

    But first!  IBUPROPHEN! 

    Happy Sunday 😉

    I love productive days.

    I got 3 loads of laundry done, baked some Pumpkin Casserole, scrubbed the stove (no small feat lemme tell ya!) and fridge, washed down the bathroom, changed 5 poopie diapers (this kid needs to learn to use the potty STAT!) bathed the rugrats and dusted the whole house.  Busy morning!!  I was thinking about doing an Insanity video today, but I’m really trying to stick with the scheduled rest-days.   Some rest, huh?

    Sooo Annnnyywhooo….

    I’ve had a hankerin’ to make a starburst mirror for a while now, but I don’t really like the traditional kind with the ‘chopstick’-like look to it.  I wanted something softer:

    Instant gratification project. ☺♥  Took me all of 30 minutes to make and cost me $9.  Love it! 

    The kids wanted to make something too, so I let them have at my scrap poster board:

    Dinner was something I had seen on another site (can’t remember where though).  Pizza Wraps.  Here’s how I did it –

    • Onions, raw, 0.25 cup, chopped 
    • Kraft Finely Shredded Low-Moisture Part Skim mozzarella cheese, 1 cup
    • Shadybrook Farms 99% Fat Free Ground Turkey 20 oz 
    • Flat Out – Light Italian Herb Flat Bread, 8 wraps
    • Pizza Sauce, 1/2 jar
    • Green Peppers (bell peppers), 0.75 cup, chopped
    • Peppers, sweet, red, raw, sliced, .75 cup
    • Grapeseed Oil, 1 tbsp
    • Garlic, 3 cloves
    • Pizza seasoning
    • Cooking spray

    In a heated skillet, saute your veggies using the cooking spray.  Once they’re soft, put them in a bowl and set aside.  Brown your turkey meat in the grapeseed oil and add your pizza seasoning.  If you are using the 99% fat free kind you will not have to drain the cooked meat.  Toss your veggies back in and stir in the sauce. 

    Assembly time!  Lay out your wrap, top with some cheese (I also added some pepperoni to Officer M’s) and 1/2 c of the meat mix. 

    Wrap em up!  Now, you could toss them in the oven to melt the cheese but I didn’t want to wait 15 minutes for my oven to pre-heat so I threw them on the grill pan:

    Just a couple of minutes till the cheese melts and you get a crisp on the wrap.  I had a hard time keeping a couple of them closed….

    Money shot:

    Stats for this bad-boy:

    • Servings Per Recipe: 8
    • Amount Per Serving
    • Calories: 248.6
    • Total Fat: 8.1 g
    • Cholesterol: 51.3 mg
    • Sodium: 565.0 mg
    • Total Carbs: 14.0 g
    • Dietary Fiber: 1.0 g
    • Protein: 30.8 g

    **Stats don’t include the pepperoni!!

    I’m off to surf the interweb for meanings of these ridonculously weird dreams I’ve been having.  I’m still waiting for the dream where I lose a tooth – apparently that means you’re gonna win the lottery!!  I suppose my odds would increase if I actually bought a ticket though…..  Nite!

    Random Thursday-ness.

    Look what I got yesterday!

    My 8 year old Hamilton Beach started smoking the other day.  I would’ve LOVED a Vitamix, but I don’t really have $499 for a blender right now…This one did a pretty good job with my Protein Ice Cream so I’m happy 🙂  <–  See?  Happy.

    My dad came over for dinner last night and I made some meatloaf. Yummy Italian Turkey Roll!!

    Lazy picture.  Again.  Sorry!

    Ground Turkey (Jennie-O Turkey 93/7), 20 oz

    Onions, raw, .5 cup, chopped

    Poultry seasoning – to taste

    Garlic powder- to taste

    Egg, fresh, 1 medium whole, 1 egg white 

    Stewed Tomatoes, canned, w/ onions, celery, green pepper, 1/2 cup

    Barilla – Marinara Sauce, 1/2 cup

    Spinach, fresh, 1 cup

    Sargento Reduced Fat 4 Cheese Italian – 2 oz

    Original Quaker Oats Quick cooking oats, 3/4 cup

    Colonna Imported Parmesan Grated Cheese, 2 tbsp

    Preheat your oven to 375.  In a big bowl add your diced onion, turkey, seasonings, oats, eggs and canned tomatoes.  Mix it together with your hands. Lay out a long sheet of wax paper and dump the mixture:

    Using a spatula sprayed with non-stick cooking spray, spread it out to an approximate 8″x11″:

    Layer on the spinach and mozzarella.  I didn’t have any roasted red peppers this time, but that would’ve been good here:

    Now grab one side of the wax paper and start rolling:

    You want to make sure to get this all done while the meat is cold so it doesn’t fall apart.  Keep rolling:

    Now you should have a little football:

    Toss this bad boy in the oven.  At the 30 minute mark cover it with 1/2 c spaghetti sauce and parmesan cheese and pop it back in the oven for another 15-20 minutes.

    I like this method because it distributes the filling better than the traditional way.  And it looks cool when you cut into it!


    • Servings Per Recipe: 8
    • Amount Per Serving
    • Calories: 187.6
    • Total Fat: 8.0 g
    • Cholesterol: 77.1 mg
    • Sodium: 242.9 mg
    • Total Carbs: 8.4 g
    • Dietary Fiber: 1.7 g
    • Protein: 17.9 g


    I also had a little time yesterday after my P90X Legs & Back to do some painting.  You know those little squishy window clingy thingys (that’s their real name right?) –

    Well Miss P was playing with them on the front door when inspiration struck!  Ok that’s a tad dramatic, but I did have an idea:

    Cute, no?

    I stuck a few up in the pattern I liked, traced ’em and hand painted them with the Benjamin Moore Ashley Grey color that I ♥ so much.

    I think I might stencil some wording on there too.  Maybe “Come Again” or “Friends Welcome” or “What? Do you live in a Barn, Shut the Door”….I’ll have to ponder that some.

    Ok, I have to stop procrastinating and get my INSANITY on.  Peace Out!

    I’m making good on my promise! (mark this day on your calendar!)

    Hey there!  I wanted to get a recipe up for my peeps and I am here to deliver!

    My fridge was looking a little sparse today (as usual at the end of the week).  I did, however, have a few things that I thawed/opened/needed to use immediately.  They would include:

    Spinach and Herb Chicken Sausage, Neuchâtel Cheese, Wonton Wrappers, Shredded Cabbage.  Totally freakin random, I know.

    Here’s my thought process:

    “What the hell am I gonna do with this stuff?”

    “Ah, forget it.  I’ll toss it and we can order out.”

    “No, we just had chinese last night.  “

    “I could  make spring rolls. “

    “No, we just had chinese last night.  Plus I gotta use the cheese.”

    “Oh yeah.”

    “Ok, 2 separate dishes.  Yeah that’ll work….”

    “How ’bout Toasted Raviolis and Cabbage & Sausage?”

    “Sure, ok.  How do we do that?”

    Cabbage & Sausage

    1 bag (10 oz) Shredded Cole Slaw Mix

    1/2 Medium Onion Sliced

    1 tbsp Smart Balance Light

    Garlic Powder

    3 Links Thin & Trim Chicken Sausage, cut up into chunks

    Canola Oil Cooking Spray

    Easy Peasy.  Hit a hot saute pan with a coating of Canola Oil cooking spray.  Toss in the onion and cabbage and saute until soft (add a little water if necessary to keep it from sticking).  Toward the end of cooking add in the buttery spread, garlic powder and sausage.  Makes 2 servings.

  • Calories: 189.9
    • Total Fat: 6.3 g
    • Cholesterol: 30.0 mg
    • Sodium: 466.0 mg
    • Total Carbs: 12.6 g
    • Dietary Fiber: 4.0 g
    • Protein: 18.7 g

    Toasted Raviolis (I use this name loosely here…☺)

    I want to apologize for the awful pictures tonite.  I’m just gonna admit it.  I got lazy.

    24 Wonton Wrappers

    1 can Chicken Breast, drained

    3 oz Neuchâtel Cheese

    2 tbsp Parmesan Cheese

    2 tbsp Cottage Cheese (fat free)

    1/4c Frozen Spinach, thawed & drained

    Garlic & Onion Powder, to taste

    egg white whisked with 1tbsp water

    Mix the chicken, cheeses, spinach and spices together.   Lay out the wonton wrapper and dip your finger in the egg wash and moisten the edge of the wrapper.  Put in a teaspoon or so of filling and fold.  Once they’re all finished, either brush them with egg wash or spray them with some cooking spray.  Throw them in the toaster oven for 10 min or until they start to brown, flip and give ’em another 7-8 minutes to brown up on that side.  Serve with marinara sauce.

    Stats are based on 24 raviolis – you may get more or less.

     Servings Per Recipe: 4

    • Amount Per Serving
    • Calories: 260.4
    • Total Fat: 7.9 g
    • Cholesterol: 30.9 mg
    • Sodium: 782.0 mg
    • Total Carbs: 34.8 g
    • Dietary Fiber: 1.9 g
    • Protein: 12.7 g

    Gotta go get the hooligan monkeys ready for bed, have a kick-ass weekend!