Monthly Archives:

September 2011

Beef

Beef Shank Stew and No Power

Yep, the leftover queen strikes again!  This time in breakfast form:

  • 1 flour tortilla
  • 1/4 cup fat free refried beans
  • 1 scrambled egg
  • 2 ounces leftover taco chicken from the night before last
  • 1/2 ounce shredded cheddar cheese
  • chopped romaine
  • taco bell taco sauce 😀

This was a supa filling breakfast for 10 points.

It’s official – I am sick.  Not horribly sick, but when I woke up yesterday morning it sounded as if I had just smoked a pack of marlboros.  My chest feels a bit tight and now my runny/stuffy nose is sneezing a lot.  So I took yet a 3rd rest day from exercise.

I remembered I had my leftover Irish potato soup in the fridge at work, and thought that would hit the spot.  However, I forgot I fed one more person at the office and realized I had about 1/2 a cup of soup.  I am generous to a fault, aren’t I?! 😀

So I went across the street to Jimmy John’s and got the #5 Vito – no cheese, mayo, tomato or onion, but extra hot peppers. 😀  11 points.

And for everyone who was interested in the pumpkin spiced marshmallows yesterday, here’s what the package looks like – and like the packaging says, these are good for snacking!  I bought them at Wal-mart and they were in the center aisle with all the baking stuff.

A few weeks ago I bought beef shank meat – check out how cheap it is!

I wasn’t sure exactly how to treat the beef shank, so I decided its such a cheap cut of beef, that I would use my slow cooker, and made a version of beef shank stew:

Biz’s Beef Shank Stew

  • makes 6 servings for 5 WW points  (198 calories, 4.2 fat, 24 carbs, 3.5 fiber and 16 protein)

Ingredients:

  • 3 beef shanks (I ended up getting 12 ounces of meat after removing fat and the marrow bone)
  • 1 teaspoon olive oil
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 2 tablespoons flour
  • 2 cups tomato juice
  • 2 cups beef broth
  • 1/4 cup tomato paste
  • 2 cups chopped carrots (about 5 large)
  • 1 pound red potatoes, scrubbed, and sliced (I left the skin on)

Spray the bottom of your crock pot with Pam.  Add frozen beef shanks to the bottom, then sprinkle with salt and pepper.

Peel and sliced the carrots, add them to the crock pot.  Dice the potatoes into big chunks and add to the pot.

In large bowl mix vinegar, olive oil, flour, tomato juice, tomato juice and stir until the flour is completely dissolved.  Pour mixture over beef and veggies, then add the 2 cups beef broth.

Cook on 8 hours. 

When I got home, I took the beef shank out, took out the marrow bone, cut away any visible fat, shredded the meat and then mixed it all together.  Holy yum, I am sure the marrow helped add a depth of flavor to this dish.  I didn’t notice the beads of fat in my gravy until I took a picture.

The meat was so tender, but I have a feeling this is more than 5 points, so I am calling it 9 points and with a slice of my beer bread to soak up the gravy, dinner comes in at 12 points.

We were just sitting down to dinner when the lights started to flicker on and off.  Tony yelled “go run turn off the computer!”  I raced to the back of the house, unplugged it and turned off the lights – it was super stormy and high winds.  It was still kinda light out so we enjoyed our meal sans Wheel of Fortune.

So we did the only thing we could do.  We went out for beers!  We had to adapt and survive people!  So we found a bar that had a parking spot right in front and lo and behold they had $2 Miller Lites.  Even though they had Sam Adam’s Oktoberfest AND Blue Moon on tap, I stuck with the light beer.  Um, maybe I had three. 😀

Then we drove to the bar close to our house, who for some reason had power.  Had my 4th beer there when one of the patrons got a call from their house saying the power was back on.  It was probably around 9:30.  As soon as we step out of the bar, all the lights go off.

We both had had enough beer, so we went home anyway – and the power was on! Woot!  I start cleaning the kitchen, then the power goes out again – this time for another hour and a half – it finally came on around 11 as I was going to bed.

Here is a sequence of pictures of our weather.  The first picture was when I was walking into my office:

The next picture was when I was driving home – it was super sunny and blue skies on one side and dark angry clouds on the other:

This is the last long road I take to get to our house.

I guess we can’t complain too much – the last time our power went out it was off for 4 days!  It was fun hanging out with you Tony! 😀

Okay, I need your help – Tony bought me this big container of baby spinach, now I need ideas on how to use it up – any recipes left in the comments section would be appreciated! 😀

Stats for Thursday:

  • 49 points – I think 16 points for the beer?  I need to double check that
  • no exercise
  • average blood sugar 112

Happy Friday!  Make it a great day.  Not looking forward to my WI tomorrow, but I am going anyway.  Not sure how my lack of exercise is gonna effect the WI – tune in tomorrow to find out. 😀

Soup

Mexican Chicken Noodle Soup

I must say I think I’ve been pretty creative so far cooking out of our pantry/fridge/freezer this week.

Breakfast was an egg white spinach breakfast sammie on my ciabatta bread with a side of sliced kiwi (which is the last kiwi – bummed I didn’t buy more at TJ’s because they are really good and big.)  That’s what she said.  Breakfast comes in at 11 points.

I feel like I have a cold coming on – my nose is stuffy one second, then runny the next.  Hope you didn’t just put something in your mouth when you read that last sentence. 😀  So I didn’t work out again.  But I was so excited about my soup!

Mexican Chicken Noodle soup

  • 4 cups chicken broth
  • 4 corn tortillas, torn into chunks
  • 3 ounces cooked chicken (picked off my roasted chicken last night)
  • 1 cup spaghetti sauce (I  used my homemade marinara)
  • 2 large zucchini, chopped
  • 1/2 tsp. to 1 tablespoon chipotle peppers depending on how hot
  • 1/4 cup cilantro
  • juice of 1 lime
  • zest of  1 lime
  • 4 ounces cooked egg noodles (that I had leftover from stroganoff the other day)  Am I the only one who always makes too much pasta?

Mix all the ingredients into a stock pot, except noodles, lime and cilantro.  Cook for 20 minutes, until the zucchini are tender.  Add noodles and cook 5 more minutes, or until noodles are warmed. 

Remove from heat and add cilantro and squeeze of one lime.

Holy yumz, this was delicious.  I love the corn tortillas in the soup, it thickens it up and has that smoky corn tortilla taste.  Had just enough heat (I used 1 tsp. chipotles in adobo) without being over powerful, I do think the cilantro and lime juice make this.

Stats:  4 servings (1.5 cups) 233 calories, 4.2 fat, 31 catbs, 2.4 fiber and 15.9 protein, or 6 PointsPlus). 

I had mine with a serving of tortilla chips – so lunch comes in at 10 points.  And since I wasn’t feeling too great, it was time to bring in my fall/winter treat – cafe mocha. 😀  One package diet cocoa mix (its 25 calories a package), Jack Daniels coffee (yep, that’s the coffee we drink – the men in the office like it better than Starbucks), a squirt of whip cream and a few pumpkin spiced marshmallows – a perfect 2 point treat. 

And while I still haven’t restocked our deep freeze since our 4 days without power this summer, I did find frozen chicken breasts in our small freezer, so I made one of my favorite dinners:  Mexican Fiesta!  Pantry items used, corn tortillas to make tostadas, tortillas, taco sauce, refried beans.  Fridge items used: shredded lettuce, cheese, sour cream, pickled jalapenos. 

Dinner comes in at 12 points.  Hannah and I were going to see the Idiot Brother movie, but it’s no longer playing in our area anymore, so we got our eyebrows waxed, and came home and watched Biggest Loser.  Not gonna lie, I don’t think I miss Jillian being on the show at all!

Stats for the Day:

  • 35 points
  • no exercise
  • hoping my head cold doesn’t get worse
  • average blood sugar 121

You all will be jealous – check out the sale price for chicken breasts at my store!  $1.17 baby!  😀

I am still trying to improve my camera skillz – check out this cool post – I think even I can understand it!   Make it a great day!

Soup

T-Pain Microphone and Irish Potato Soup

Okay, can I just say that my blog post title basically kicks ass! 😀

I decided to get a gag gift for Tony’s birthday last week.  We had seen an infomercial for T-Pain’s microphone – you can sing into it, get beat box rhythms – here is what the microphone can do.

So Tony has been sending me love songs at work and leaving them on my voice mail.  Here is the latest one on a day when I told him I was really busy.

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I just saved it on my voicemail and it makes me laugh every time I hear it – thanks Tony! 😀

It’s still overcast/rainy/crappy outside, so I decided I wanted oatmeal.  Now I know why I don’t eat this too often, I added a teaspoon of agave nectar, with 1 chopped apple, 1 tablespoon of raisins and a small packet of McDonald’s granola – it was just way too sweet.  I missed my cheese. 😀  Although I will say that it was filling and only 6 WW points for the whole bowl.  I think I got the McDonald’s granola packets from my Mom that she got at the food pantry she volunteers at – if they don’t have enough for everybody, they can’t hand it out.

And since I am still working out of my pantry/fridge/freezer, I give you Irish Potato Soup with Honey Beer Bread.  It’s rare if I don’t have chicken broth, potato and carrots on hand.

Irish Potato Soup (makes 4 servings, 246 calories, 12 fat, 25 carbs, 4 fiber and 9 protein = 6 WW points per serving = about 1.5 cups)

  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 pound Idaho potatoes, scrubbed and diced
  • 2 large carrots, shredded (mine came to a generous cup)
  • 32 ounce chicken broth (Dollar Tree sells 32 ounce boxes of chicken broth and beef broth for $1 – nice!)
  • 1 teaspoon salt (I used bacon salt)
  • 1 teaspoon coarse black pepper

Melt butter in stock pot.  Add carrots and cook for 5 minutes, stirring often.  Add in flour and cook for 1 minute.  Add remaining ingredients and cook over medium-low heat for 25 minutes or until the vegetables are cooked through. 

I used my potato masher because I wanted a chunkier soup – feel free to stick blend for a smooth soup. 

Honey Beer Bread (makes 12 servings, 146 calories, 2.2 fat, 26 carbs, 1.2 fiber and 3.3 protein = 4 WW points).

  • 3 cups flour
  • 1 tablespoon sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 2 tablespoons honey
  • 1 bottle of light beer
  • 2 tablespoons of melted butter (may leave this out next time)

Mix the dry ingredients together.  Add beer and honey and mix just until the mixture is combined.  Pour 1 tablespoon of butter in the bottom of your bread dish, and then add bread dough, then finish off with the remaining butter.  Bake at 350 for 40-45 minutes (I used a glass dish, so it may take longer in a different pan).

I actually liked the extra texture of leaving the potato skins on.  This one will be a repeat for sure, and the bread is super quick. 😀

I never worked out at lunch, it was pouring rain pretty much all day and when I thought it would let up, it would start up again. 🙁

When I went to TJ’s over the weekend, I picked up this small oven roaster – love both the size and the price!

Before work I added sliced lemons, sea salt with rosemary and cracked pepper and wrapped it up.  I asked Tony to heat the oven around 4:45 to 475 – bake it for 30 minutes, then reduce the heat to 375 and then I’d take over when I got home from work.  It was cooked perfectly – starting out the first 30 minutes at a high temperature seals the skin and ensures that you will get a crispy skin (I gave my skin to the dog). 😀  But keep an eye on it – you may have to cover it with foil half way through so the skin doesn’t burn.  Um, and please ignore the random shit on my counter.  Thanks.

On the side I had smashed potatoes and sauteed zucchini – again, another comforting dinner that doesn’t break the WW points bank.  This plate comes in at 9 points.

Loved reading about who inspires you to cook on yesterday’s post!  Thanks for sharing your memories with me!

Stats for Tuesday

  • 29]points (I added 4 points of tasting my soup I made after dinner last night)
  • no exercise
  • average blood sugar 151 (thanks carby breakfast!) 😀

Tonight is hanging with Hannah – we are going to go see My Idiot Brother. 😀  Make it a great day!

Come back tomorrow with Mexican Chicken Noodle Soup using the leftover noodles from the beef stroganoff, chicken from the roast last night and leftover marinara sauce – sounds weird, but this just might be my new favorite soup. 😀

 

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