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December 2015

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Happy New Years Eve!

A bit of a delay in getting my post up, because I had to leave the house at 6:55 a.m. to make it to my doctors appointment for the clinical trial I am doing through my doctors research part of their business.  Traffic wasn’t too bad, and I got there at 7:50.  They finally called me in at 8:15.  They did three tests of my blood pressure and had the print out of the last two weeks of blood sugar numbers, insulin taken, etc.  The machine they gave me sends the information to them on a daily basis.

Finally at 8:45, the nurse came in, said she wasn’t sure when the doctor was even going to be in, and said to just go and that the doctor would call me to go over my numbers.  Awesome sauce.

The good news was that I was I was driving right past the gym I work out by my office, so I hit up the gym.   On my way to my doctors appointment I picked up a McDonald’s egg white delight – it was actually pretty good and only 250 calories.  My strength took me 18 minutes to complete, then I did 2 miles on the treadmill.  By the time I got home I was a bit hungry again, so I made a green smoothie – so good!  The strength was 4 rounds of that below – 30 second wall sits are no joke – my quads are really feeling it right now.

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But at least I am not at work, so I have that going for me!

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Yesterday I made a breakfast parfait with Fage plain greek yogurt, half a honeycrisp apple and since it was my last work day of 2015, topped it with whipped cream and a bit of chocolate syrup.  Kind of looks like an ice cream sundae!

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As I was putting my food together for the day, I literally was stumped on what to make, when I realized I had tons of leftover veggies from our tempura fondue we did on Christmas eve.  I had about 3 ounces of leftover steak so steak stir fry it was.  I did a quick pan sauce of 1 teaspoon teriyaki sauce, 1 tablespoon sambal oelek, and 1/4 cup beef broth.  Served over 1/2 cup leftover rice and it was delicious.  I can’t believe I doubted myself that I couldn’t come up with something!  #leftoverqueen

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I hate going out on NYE.  It’s usually over priced, crowded and not much fun.  And since I’ve worked so many NYE in the past, it’s nice just to sit home and be safe.  Hannah and Jacob don’t go out much either, so we are going to have an appetizer party tonight.  So I suggested we go out last night.

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If you ever see Dale’s Pale Ale on tap, get it.  It was really smooth with just a hint of bitterness at the end.  The kadults (kid+adults = kadults – I have Shelley to thank for this!) ordered chicken finger dinners, and it came with soup – they both loved the French onion soup, which I’ve been promising Jacob I’ll make for him and haven’t gotten around to.  Maybe I’ll surprise him tonight with that.  The best part though was missing in my book – the cheezy bread for the top!  I am going to use this recipe if I make it.

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Me?  I got pizza.  Duh.  Pepperoni and banana peppers.  My dinner with beer came in around 800 calories, but because my breakfast and lunch weren’t too bad, I only went over my calories for the day by about 150 – not bad!

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My exercise for the day:  10 minutes of strength, 1 mile at lunch, then 2 miles after work.

PicMonkey Collage - workouts

And because it’s the last day of the year, I give you my Top 9 on Instagram – 57k likes on all my posts!  Um, turns out you guys who follow me love pizza as much as I do!

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It’s just about noon and I already have 8k steps for the day – I’ll have no problem reaching my 10k goal today.

I want to again thank you for coming by my little part of the internet and seeing what I am up to.  I hope you all have a wonderful NYE no matter what you do – but please be safe. 

SEE YOU IN 2016!!

Hugs <3

Pasta/ Poultry

Skillet Honey Mustard Chicken Pasta

As we get closer to the new year, I know a lot of us are thinking ahead to getting healthier in 2016.  I have some ideas of what I want to do.  And while I am going to be keeping track of my calories, I don’t want to consider this another diet.  I’ve had this blog for nearly 7 1/2 years and while I’ve had my ups and downs weight wise over that time, I am basically at or a bit heavier than where I started in 2008. 

But I am okay with that.  Like I’ve told you before, I am at a place now where I can look forward to what is ahead of me, and even though Hannah and Jacob live with me, I don’t have to “take care” of them which is my nature.  Not gonna lie there have been times where I’ve come home and they are at work.  I’d make my dinner.  Then Hannah would come home and I’d make her dinner.  Then Jacob would come home and then I’d make him dinner.  While I am sure they love this, I am no longer going to be a short order cook.  I am going to be meal planning based on schedules, and if their schedule doesn’t match with mine, well, tough luck.  Both Hannah and Jacob are good cooks, and I am doing them a disservice if I cook every meal.  

I have a feeling that 2016 is going to be the year of me!  Which is hard when you have a personality like mine that just wants to make everyone else around me happy, even if that means sacrificing my own happiness.  I know that I have to make myself the healthiest I can so that I have many years on this earth, and I am perfectly okay being selfish this coming year.

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I had leftover steak and baked potatoes in the fridge, so it made perfect sense to have steak and potatoes for breakfast!  Guys, this is a super easy make ahead breakfast you can make for your whole family on the weekend.  Simply scramble half a potato with whatever your family likes:  steak, ham, spinach, mushrooms, etc. and then put that scramble in the shell of the potato.  They can be wrapped in foil and labeled in the fridge and everyone can reheat their tot by adding just a bit of cheese and popping it in the microwave or under a broiler if you have the time.  My whole breakfast, including the orange from my PIL orange tree from Florida, comes in at 394 calories, 51 carbs, 11 fat, 22 protein and 5 fiber.

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I have to say that the posole that Hannah and I made for dinner the night before last night was even better yesterday for lunch.  I made a corn tortilla panini quesadilla for dipping instead of chips and it was so good.  The flavorful spiciness was really pronounced in the best way possible.

12.29 022

I think I told you that for Thanksgiving, Hannah wanted to make this crack slurp noodles for her dinner.  The key ingredient?  Fried chicken skins!  Not kidding – my mostly vegetarian daughter actually went to the grocery store butcher counter and wanted to know if she could buy just chicken skin.  Um, turns out, you can’t.  So they pointed her to a package of chicken thighs and said she could buy that and just take off the chicken skin, so that’s what she did and froze the chicken thighs.  Didn’t even ask for my help to do it either!  Sadly, the dish was a bit underwhelming for her, and I felt so bad because she spent so much time on it.  I never do a big grocery shop on holiday weeks so when Hannah and I were meal planning on Saturday for the week, she said “you still have all these chicken thighs from the skin I used for my noodles.” 

So I did a quick Pinterest search for chicken thighs recipes and this one jumped out at me.   Only a couple problems.  We didn’t have any skin on the thighs to get that nice crisp skin.  Second, I don’t really like maple syrup, but her recipe inspired my dish that I tossed with penne pasta.

Skillet Honey Mustard Chicken
Serves 4
A simple, yet super flavorful pasta dish for a quick weeknight dinner.
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Print
Prep Time
5 min
Cook Time
20 min
Total Time
25 min
Prep Time
5 min
Cook Time
20 min
Total Time
25 min
495 calories
53 g
153 g
13 g
41 g
5 g
477 g
1553 g
10 g
0 g
6 g
Nutrition Facts
Serving Size
477g
Servings
4
Amount Per Serving
Calories 495
Calories from Fat 118
% Daily Value *
Total Fat 13g
20%
Saturated Fat 5g
24%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 4g
Cholesterol 153mg
51%
Sodium 1553mg
65%
Total Carbohydrates 53g
18%
Dietary Fiber 4g
17%
Sugars 10g
Protein 41g
Vitamin A
11%
Vitamin C
38%
Calcium
7%
Iron
21%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 tablespoons apple cider vinegar
  2. 2 tablespoons soy sauce
  3. 1 tablespoon honey
  4. 1 tablespoon mustard (I used co-op poblano mustard)
  5. 1/2 to 1 teaspoon crushed red pepper (I used 1 teaspoon)
  6. pinch of salt
  7. cracked pepper
  8. 2 teaspoon coconut oil
  9. 4 cups cooked penne pasta
  10. 8 ounce mushrooms, sliced
  11. 2 medium zucchini, sliced
  12. 2 cups beef broth stirred with 2 teaspoons corn starch
  13. 16 ounces chicken thighs, diced and tossed in salt and pepper
  14. chopped parsley
  15. In a skillet over medium heat, melt the coconut oil and add the mushrooms and cook until they start to get golden brown.  About 10 minutes.  If you don’t have leftover pasta like I did, you can cook your pasta now according to package directions, drain, and then put back in the hot pan to keep warm.  Mix the vinegar, soy sauce, honey, mustard and crushed red pepper in a small bowl.  Remove the mushrooms to a plate, and add the zucchini and cook for about 3-4 minutes.  Add those to the mushroom plate.
  16. Bring the pan to medium high heat, add 1 teaspoon coconut oil and once it starts to bubble, add the chicken and stir until the chicken gets golden brown is almost cooked through – about 5-6 minutes.  Add in the cider vinegar mixture, the mushrooms, zucchini and the cooked pasta to the pan and toss to coat the pasta.  Cook for 1 minute, then add in the broth/corn starch mixture and reduce heat to medium low and simmer until the sauce thickens.  This sauce is thick so it just coats the pasta.  Divide between 4 bowls and garnish with chopped parsley.
Instructions
  1. In a skillet over medium heat, melt the coconut oil and add the mushrooms and cook until they start to get golden brown.  About 10 minutes.  If you don’t have leftover pasta like I did, you can cook your pasta now according to package directions, drain, and then put back in the hot pan to keep warm.  Mix the vinegar, soy sauce, honey, mustard and crushed red pepper in a small bowl.  Remove the mushrooms to a plate, and add the zucchini and cook for about 3-4 minutes.  Add those to the mushroom plate.
  2. Bring the pan to medium high heat, add 1 teaspoon coconut oil and once it starts to bubble, add the chicken and stir until the chicken gets golden brown is almost cooked through – about 5-6 minutes.  Add in the cider vinegar mixture, the mushrooms, zucchini and the cooked pasta to the pan and toss to coat the pasta.  Cook for 1 minute, then add in the broth/corn starch mixture and reduce heat to medium low and simmer until the sauce thickens.  This sauce is thick so it just coats the pasta.  Divide between 4 bowls and garnish with chopped parsley.
beta
calories
495
fat
13g
protein
41g
carbs
53g
more
My Bizzy Kitchen http://www.mybizzykitchen.com/
12.29 032

You’re welcome for the awful kitchen lighting, and while this looks like a simple pasta dish, which it is, it has so much flavor going on – the tangy vinegar and mustard, with a hint of sweetness from the honey and then a spicy kick from the crushed red peppers.  Hannah had plain pasta with mushrooms, but Jacob gave this two big thumbs up.  #winning!

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So my exercise for the day:  I downloaded a new app that I am going to try out before I decide to recommend it or not (it’s not free) – I love it so far, but it’s only been a couple days.  It is a strength training program.  I did the fitness test, and based on that, it set up my first of five weekly workouts for week one.  After yesterday’s workout it asked me if it was too easy, hard – but in a good way, or too tough, and it would adjust the following days workout accordingly.  Yesterday’s workout was hard, but in a good way for me.  I was able to finish it!

It was four rounds of jumping jacks, push-ups, squats, and leg lifts, with no break in between.  It took me just over 12 minutes and because I am not in the best shape, I was huffing and puffing at the end.  It felt good though!  Then I did a one mile walk, and then after work did 2 more miles. 

PicMonkey Collage - workout

What I like about this app that it has instructional videos as you are going through the workout so it makes it really easy to follow.  I can definitely feel it in my abs and quads after so many squats and leg lifts.  I’ll keep you posted.

Hooray for my Friday!  I hope all of you are lucky enough to have the next two days off.  Not going to lie, I am happy not to be working on New Years Eve!   Off to put my food together for the day – I have no idea what I am making so it should be interesting eats!  Make it a great day!

Pork/ Soup

The Last Christmas Dinner

Sunday we had Christmas with my sister and her family at my Mom’s house.  I always look forward to seeing my niece and nephews.  Even though we only live an hour away from each other, it’s crazy how the days, weeks, and months go by without me seeing them. 

Of course, my Mom was just happy to have her favorite child with her!

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Oh wait, her second favorite daughter was there too!

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Her tree is so cute – we both went with pre-lit trees a long time ago and have never looked back.

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We had a great time catching up and wouldn’t you know it, I didn’t take a single picture of my niece or nephews!  WTF?!  We had gifts to open not only from each other, but my Aunt and brother sent their gifts to my Mom’s house since we’d all be there.  My niece Rachel asked what I wanted for Christmas and I told her that all I wanted was her love and a sign that said I was her favorite Aunt!

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My Mom had Rachel’s picture on the fridge, and I sent this layout to her thanking her for her gift!  Until I looked up and saw that my twin sister opened the same gift!

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So not fair!  But then Rachel texted me that she’s going to make me a one of a kind t-shirt next year.

Now I think this is from my Aunt – my niece Claire was playing Santa and some of the gifts came out of the bags or boxes they were in – I’ll have to figure it out, but I fucking love it.

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That literally made me laugh out loud seeing that picture again!  We had a lovely dinner.  Hannah and I tweaked our recipes so that my nephew Mark could partake – he’s a vegetarian.  We made sure not to use chicken broth, or bacon.  Turns out all he ate was the two boca burgers he brought with him!

PicMonkey Collage - nanas

We brought the dogs with and they behaved amazingly well.  We were all a bit worried that they would get worked up with all the new people, but they did amazing.  And for their first time at my Mom’s house, Rummy especially made herself comfy on my Mom’s couch!  We had a lovely time, we laughed a lot like we normally do when we are together and it was the perfect ending to a holiday week.

Speaking of the dogs, Hannah had yesterday afternoon off and was experimenting with her camera she got for Christmas.  I just want to make each and everyone my screen saver!

PicMonkey Collage - roman

PicMonkey Collage - rummy

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So I decided yesterday I would get back to tracking food.  I actually didn’t do too bad over the holiday week, but let’s be honest, since I didn’t track anything, it was all up for grabs.  A cookie here, some Chex mix there.  You know the drill.   I switched to myfitnesspal to track my food because it syncs with a new scale I bought – I’ll talk more about that on another post. 

Breakfast:  corn tortilla, 1/4 cup refried beans, with scrambled eggs, cheese, shredded spinach and radish and hot sauce with tangerine:

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Lunch was a steak chopped salad.  I cooked the steak at home before work for 2 minutes a side then pulled it off the heat and let it rest while I finished getting ready for work.  Put it in a container and when it was time to put my lunch together, I ended up heating it in the container for 1 minute – perfect medium rare/rare!

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Hannah and I decided to use what food we had in the pantry/fridge/freezer for our meal plan this week.  A couple weeks back I bought a huge pork shoulder and decided to cook it in the crock pot to have the meat for tacos, etc.  Hannah told me she was going to make dinner last night – Posole!  I had plans to go to the gym after work, but our weather was horrible yesterday.  Rain, turned to sleet, which pelted your face and stung when you walked to your car.  We had a new attorney start yesterday.  I left a bit before 5 to make a bank deposit for work, and the plows finally made it to our parking lot, only to plow into the back of the new attorneys car, and she couldn’t drive it home.  And the car is less than six months old!  Luckily the plow driver had the decency to ring our doorbell and let them know what happened.

It was a slow drive home, but it only took me about 15 minutes longer than normal.  I walked in close to 6 to see Hannah looking over her recipe.  I checked it out and the first thing we noticed was that the recipe she picked out was a crock pot recipe – doh!  But since the pork was already cooked, we decided to wing it and make it a quick 30 minute meal.

Quick Posole
Serves 6
A great way to use up leftover pork - super flavorful spicy!
Write a review
Print
Prep Time
5 min
Cook Time
25 min
Total Time
30 min
Prep Time
5 min
Cook Time
25 min
Total Time
30 min
239 calories
41 g
0 g
7 g
6 g
1 g
620 g
420 g
8 g
0 g
6 g
Nutrition Facts
Serving Size
620g
Servings
6
Amount Per Serving
Calories 239
Calories from Fat 63
% Daily Value *
Total Fat 7g
11%
Saturated Fat 1g
5%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 4g
Cholesterol 0mg
0%
Sodium 420mg
17%
Total Carbohydrates 41g
14%
Dietary Fiber 10g
41%
Sugars 8g
Protein 6g
Vitamin A
42%
Vitamin C
152%
Calcium
11%
Iron
17%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 cups chopped cooked pork
  2. 6 cups of water, divided
  3. 4 guajillo dried peppers, stems and seeds removed
  4. 3 cloves garlic
  5. 1 12 ounce can tomato sauce
  6. 1 28 ounce can hominy, drained and rinsed
  7. 3 tablespoons taco seasoning
  8. 1 teaspoon cumin
  9. 1 teaspoon Tabasco
  10. 1 cup crushed tortilla chips
  11. salt and pepper to taste
  12. garnishes of cilantro, radish, red cabbage, avocado and lime
Instructions
  1. Bring 4 cups of water to a boil, then reduce to a simmer.  In a microwave save dish, cook the two cups of water for 3 minutes.  While that’s working, heat a skillet and add the dried peppers to the skillet and cook for 3-4 minutes, just until they start to brown a bit and get soft.  Place the peppers in the two cups of hot water, and I used the can of hominy to hold the peppers under the water for 10 minutes.
  2. To the pot of water add the garlic, tomato sauce, hominy, taco seasoning, cumin, and Tabasco.  In a blender, put the peppers with water and the 1 cup of crushed tortilla chips and blend into a puree.  The tortilla chips will thicken the soup.  Add that mixture to the soup and cook another five minutes or so, adjusting the seasoning with salt and pepper to taste.
beta
calories
239
fat
7g
protein
6g
carbs
41g
more
My Bizzy Kitchen http://www.mybizzykitchen.com/
12.28.15 050

Jacob’s Mom ended up sleeping over last night because she’s got a long commute and our house is half way to her house.  She hates driving in shitty weather as much as I do!  We each had a bowl, Jacob had seconds and there is enough for my lunch today – so this made six generous servings.  My guess is that with all the extras, each bowl is about 300 calories – not bad!   It was nice cooking in the kitchen with Hannah too – each of us saying “what if we do this?!”  She was a bit skeptical about the tortilla chips, but said it turned out to be a great idea.

So with just my lunch time workout which was mostly strength and only a mile walk, I came close to my 10k goal.

IMG_5484

Yeah, I am going to have to change the weight on that – but that’s for another post Open-mouthed smile

Time to get this show on the road, but it’s like a Thursday instead of a Tuesday – woop!  Stay warm and safe and make it a great day!