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?…

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.



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!

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 😉

Let’s Do Lunch.

I don’t know why, but I always feel more upbeat after a good lunch.  Not just good for you, but good lookin too.

Hey baby, howyoudoin?

Simple.  Flavorful. Easy.

Portobello Mushroom cap pan seared in a tablespoon of balsamic vinaigrette on a sandwich thin.  Also on there is a wedge of Laughing Cow cheese , herb and garlic, a roasted red pepper (heated with the mushroom) and baby spinach. 

Took all of 4 minutes to make and 2 minutes to devour.  Would’ve eaten it faster, but I stopped to take pictures along the way… 🙂

Oh Spackle.

I don’t really mind painting.  Big rooms are definately not as fun as small projects (I’m an instant gratification kinda girl), but the prep work is what I really despise.  Taping, splackle, sanding – you get my drift.

So I’ve been up to my eyeballs in projects lately.  Things I’ve been meaning to get to, but haven’t had the time.  Now that it’s winter (and I’m no longer working) I’ve got a butt load of time. 

Sorry Jess, didn’t mean to rub that in!

Here’s a sneak peak at some of the work in progress:

We Have some really cheap and ugly looking trim in this house that has been bothering Officer M since day 1.  Seeing as I’m going to paint accent walls. I thought this would be a good time to start painting the trim too.

Our bedroom is, by far,  the most neglected room in the house.  I want to paint it a nice seafoam gray/green.  The room had this awful chair rail when we moved in.  We were short on time and resources then, so we went with it.  Glad to see if gone!!

Aw Yeah.  I jigsaw. 

This is something I’m working on for another post.  You’ll get to see it when I’m finished….

All of this stuff is the reason I’ve been slacking on the cooking lately (much to Officer M’s disappointment).  I did however find a few minutes to try this recipe that I jotted down 2 weeks ago.  I cannot, for the life of me, remember where I saw this.  I just remember the original version had kale, a LOT more butter and heavy cream…. 

Creamed Spinach and Mushrooms

10 oz package Mushrooms

10 oz Spinach

1/3 c Onion

3 Cloves Garlic

1 Tbsp Smart Balance Light

1 tsp Grapeseed Oil

1 tsp nutmeg

Salt & Pepper to taste (no salt for me)

1/3-1/2c Fat Free Evaporated Milk

1 oz Cream Cheese – 1/3 less fat

Sprinkle of Parmesean Cheese

In a large saute pan melt the buttery spread in the oil.  Add in sliced mushrooms and cook 10 minutes until soft.  Add in the onion, garlic, nutmeg, salt and pepper.  When the onion is soft, add in the spinach and evaporated milk (I used a full 1/2 c and it was a bit wet at the end so guage it as you go).  When the spinach is soft, melt in the cream cheese.  Top with a sprinkle of parmesan.

  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 206.2
  • Total Fat: 9.1 g
  • Cholesterol: 12.6 mg
  • Sodium: 289.9 mg
  • Total Carbs: 21.3 g
  • Dietary Fiber: 5.3 g
  • Protein: 14.4 g

I served this over some chicken breast I cooked up yesterday.  Yum!  Officer M went out for lunch cuz he hates fungus.  His loss!!

The kids are aother reason I’ve been slacking with the cooking.  They are being more picky than usual lately and I’m tired of wasting food.  They will always eat cookies though!

We went to my sister Heather’s house to have a play date with her boy, Mason.  Cookie decorating ensued.

My older sister, Jen, and my nephew, Austin, showed up too!  Jen and I compared cameras.  Mine’s better 😛

You are now fully updated with the goings-on of my life.  Feel better? 😉

Anywho, I have to get some more painting done before kickboxing tonite.  I would really like to get the living room finished before the weekend! 

Later Gaters!

Sunday Dinner.

I spent a good 3 hours in the kitchen yesterday.  I offered to make dinner for my Dad and my sister and her family.

First off I made some Turkey Goulash.  I had taken out some ground turkey and needed to cook it asap.  This will probably be lunch for me for a few days.

(adapted from Meals & Moves)

    Onions, raw, 1 cup, chopped 
    Summer Squash, 1 cup, sliced 
    Jennie-O  Lean Ground Turkey  93/7, uncooked, 20 oz 
    Hunt’s Chunky Vegetable Spaghetti Sauce, 3 cups
    Zucchini, 1.25 cup, sliced
    Garlic, 3 cloves
    Italian Spices

Saute the onions and garlic with cooking spray and then throw in the rest of the veggies until soft.  Remove veg from the pan and toss in the turkey and spices.  Cook until no longer pink.  Drain the fat.  Put everything back in the pan and add the sauce.  Simmer until warm.  Serve over pasta, rice, Shirataki noodles, potatoes (whatever you like!) or eat plain!  Best part of this recipe is that it works with whatever ya got on hand.  Next time I’ll throw in some beans.

  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 210.7
  • Total Fat: 8.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 251.1 mg
  • Total Carbs: 9.2 g
  • Dietary Fiber: 2.4 g
  • Protein: 22.6 g 

For Sunday Dinner, I kept it simple.

Minestrone Soup

    Grapeseed Oil, 1 tsp
    Carrots, raw, 1 cup, chopped
    Celery, raw, 1 cup, diced 
    3 Cloves Garlic 
    Onions, raw, 1 cup, chopped
    Zucchini, 1 cup, sliced
    Summer Squash, 1 cup, sliced
    Tomato Paste, 0.13 cup 
    Water, tap, 2 cup 
    Del Monte Diced Tomatoes,  1 can
    Stew Leonard’s Mild Italian Chicken Sausage, 1 pack (5 links)
    Chicken Broth (Light and Low Sodium), 4 cup
    Cannelinni Beans, 1 can drained
    Optional – Wacky Mac veggie spirals, 4oz dry

Toss onion, garlic, carrot, celery and the oil in a large pot and sautee until fragrant (5 min).  Add in the tomato paste and chicken sausage for a another 4-5 minutes.  Pour in the stock, water and canned tomatos.  Let simmer for 45min to an hour.  Toss in the pasta, squash, zucchini and beans and simmer another 30-45 minutes until pasta is cooked and veggies are soft.  If you like,  add in 2 cups of baby spinach just before serving for a nutritional boost.  Serve with grated parmesan or asiago.

  • Servings Per Recipe: 8 VERY large bowls!
  • Amount Per Serving
  • Calories: 191.3
  • Total Fat: 4.1 g
  • Cholesterol: 28.6 mg
  • Sodium: 703.1 mg
  • Total Carbs: 27.2 g
  • Dietary Fiber: 4.3 g
  • Protein: 13.3 g


 Baked Ziti – from


On the fitness front, I’ve re-aquainted myself with my old friend DOMS (Delayed Onset Muscle Soreness).  P90X Chest & Back kicked my butt yesterday.  Just proves that I have not been lifting hard/heavy enough the last few months. 


You know, ever since I took down the Christmas decorations, the living room seems so…….vanilla.  Today I picked up a few color samples to try out.  I’d like to paint the fireplace wall and opposing wall in an accent color.  Here are the 3 I’ve picked out so far:

Officer M and I vetoed the middle color right away – too dark.  He’s leaning to the right, I’m leaning to the left.  In the picture they look exactly the same.

I think I may need to get more samples…..

Starting fresh.

Happy New Year!!

Didja make it till midnight?  Huh?  Huh?

Officer M and I spent the night like this:

Inception.  GREAT movie.

I am so excited for the start of the new year.  I took the last two weeks off from my regular workout/eating routine (mostly because I was sick) and I think that was just what I needed.  I’m down 2 lbs from mid December.  Go figure.

I’ve planned out my workouts for the next 3 months, kind of a P90X/Insanity hybrid.  Once I got it on paper it looked rather…ambitious?

I decided it needed to be toned down a bit.

I picked up some new lifting gloves too…

Because I am borderline OCD, I wanted to wait until the first of the year to start, but because it’s Saturday that throws me off.  So today is the Insanity / P90X fit tests and tomorrow begins the new routine.  I wanna look like this:

Ok, ok.  Not exactly realistic, but a girl can dream right?

In other news, I LOVE ♥ LOVE♥ LOVE♥ my new camera.  This was my boring lunch yesterday, but look how pretty…

Just a Flat Out Italian Herb wrap, lettuce and Stew Leonard’s Tuscan Bean Salad.

So what are your New Year’s Resolutions?

Where ya been? Oh, around…

I’m a big believer in not blogging if I have nothing interesting to say.  Blogging for blogging’s sake seems to be a colossal waste of time.  Unfortunately, once the cold weather sets in, our daily activities include more indoor time and I’m sure you really don’t need the play-by-play of our latest game of Candy Land!  (Peyton usually kicks my ass at this game, FYI)

So the workouts have been about the same, but I’ve been mixing them up more than normal.  I realized the other day that I could only get 4-5 pull-ups (NOT consecutive) before muscle failure, so my goal is to get back up to 20 before the new year.  Same for the push ups – as they’ve been sucking also.  One bright spot though is that running 5 miles has become a LOT easier!  I’m trying to work my way up to a 10K for spring.  I’d really like a decent time for my first.

I have been training half-assed for the Hot Chocolate 5k coming up in December.  This route has multiple hills.  Big inclines.  I think I’m in trouble.  Ivy is running it with me, so I’m thinking maybe I could tether myself to her and she could pull me up, sled-dog style? 


Ok, ok, I’ll do it myself!


As for the cooking ~

I’ve been making a lot of our favorites: soups, chicken, squash, pasta.  Nothing special.  Although yesterday I literally threw together lunch that turned out pretty darn good.  Officer M even ate it!  No pic for you, it wasn’t very pretty. 

Start with a bag of Shiritaki tofu noodles, spaghetti or fettuccine style:

Rinse them well because they have a slight fishy odor right out of the bag.  Use a big mesh colander if you have one.

Next toss into the colander:

1 can Artichoke hearts

1 can Asparagus pieces

1 can Bean Sprouts

3 oz Fire Roasted Red Peppers

2 cans Chicken Breast

Rinse all of this very well to remove a lot of the sodium.  Pour into a big bowl and season with whatever ya got – I used McCormick Salt-Free Garlic and Herb spices. 

Give it a good toss and split it into 2 portions.  Top with a generous tablespoon of fat-free Balsamic Vinaigrette.

HUGE portion, AWESOME stats:

Cals – 262;   Fat – 3;   Carbs – 17;   Fiber – 7;   Protein – 23

This is totally adaptable to whatever you got on hand too.  I threw in some leftover roasted zucchini.  You could add peppers, onion, mushrooms, broccoli….you get the idea.  This will be my go-to meal when I know I’ll be eating a higher cal meal that day.

Off to start my day, have a Wacky Wednesday!


The storm ended up being a drizzle…

I really meant to cook all those things I blogged about yesterday but I had a bit of insomnia last night and today I’m dragging ass.

In spite of all my laziness, I did find this super cute video:

Seriously – Best. Proposal. EVER.

Anyway, I did make the Lentil Soup, Sweet Potato Corn Cakes and Pizza Mac for Officer M and the kids so all was not lost.

Lentil Soup with Turkey Bacon

(base recipe from

1 c Lentils

1 c diced carrot

1 c diced celery

1 c diced onion

1 – 15 oz can diced tomatoes (I used Del Monte garlic & basil – no salt added)

32oz Vegetable Stock (I used Kitchen Basics)

3 cloves garlic, minced

3 slices Butterball Turkey Bacon, diced

Pepper, Oregano, Basil, Thyme and Bay leaves to taste

**Throw everything into a crock pot and simmer on high 4 hours and then another 4 on low.  Serve with a dollop of greek yogurt.  Easy peasy.

  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 226.2
  • Total Fat: 1.5 g
  • Cholesterol: 3.3 mg
  • Sodium: 558.7 mg
  • Total Carbs: 41.9 g
  • Dietary Fiber: 9.6 g
  • Protein: 11.4 g

Sweet Potato Corn Cakes

1c Whole Wheat Flour

1c Corn Meal

1.5 tsp baking powder

.5tsp baking soda

1/4c sweetener of choice (I used Stevia)

3/4 c milk

2 egg whites

1tbsp honey 

1/2 c mashed cooked sweet potato

**Mix your dry ingredients together.  Whisk the wet ingredients with the potatoes.  Slowly stir the dry into the wet and cook like a pancake.  Makes around 15 cakes.

I was hoping to sleep in a bit today seeing as it’s my rest day, but that did NOT happen.  I was up every hour from 3am on.  I finally just got up at 5:45.  The weather today is definitely not helping either – 60 degrees, wet and just plain yucky.  I’ve already had 4 cups o’Joe, took a brisk 30 min walk on the treadmill and tried to take a 10 minute power nap but Reese decided my head would make an excellent ramp for his monster truck so nope!   Oh well.

Tomorrow is going to be a busy day (running in the morning, trip to BJ’s, ballet class, kickboxing) so I’ll try to get to that zucchini Thursday. 

Have a Terrific Tuesday!  Ta-Ta!




The calm before the storm.


The Cooking Storm that is!

I have 4 different dishes to make tomorrow, so today I stocked up on the necessary items.  On the menu for tomorrow is a slow-cooker Lentil Soup, Zucchini Boat, Penne Pasta dish (for Officer M who doesn’t care for the ‘boat’ as much as the stuffing) and Veggie Corn Cakes and a high protein zucchini ‘brownie’ I got from another site. 

Wait, is that 4 or 5?  🙂

Seeing as tomorrow is my first rest day in waaayyyy too long – and it’s chilly out there – cooking seemed like a nice fall activity!

This morning I met up with Ivy at the reservoir for a power walk.  We were 22 minutes in before I realized that my HRM strap was sitting on top of my sports bra.  Crap!  I guestimated a low calorie burn just in case.

Isn’t it funny how arugula makes even the simplest salad seem fancy:

This was delish.  Salmon, cucumber, baby bellas, butter beans and of course arugula with 1tbsp Olde Cape Cod balsamic vinaigrette.  I couldn’t finish it.  That rarely happens.  I also forgot how much I ❤ butter beans.  They’re mild in flavor and kinda meaty which works great with shrooms.

No cooking for me tonight (kickboxing).  The kids will have some leftover pasta for dinner and I’ll have some eggs n’ oats after my workout.  Check in tomorrow though!

Peace out, boy scout.