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.
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. :D 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). :D 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. :D 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.