What’s weird about my new job is that the days of the week really don’t have any meaning anymore. When I worked Monday through Friday, I woke up knowing how many more days it was until the weekend. Now? Every day could be Thursday and I wouldn’t know! Which is why I missed my Weight Watchers meeting this morning – I forgot it was Tuesday!
Speaking of Weight Watchers, I was recently asked to be a Weight Watcher Ambassador. I know, it sounds a bit ironic considering the fact that I’ve not lost any weight since joining this past spring, but they follow me on Instagram – they have nearly half a million followers and only follow 915 people, and I am one of the ones they follow. They like how creative I am with the Weight Watcher friendly food I make. I am hoping that by being asked to be a WW Ambassador that it will help me get the scale to move in the right direction. The first steps I made last night? I got rid of all the trigger foods that I’ve been binge eating. I remembered that’s how it helped with Tony was alive, I would stand in front of the pantry wanting to eat shit, but there wasn’t anything that I wanted and the feeling went away.
I am also going to keep a journal and write in it every time I want to eat anything I shouldn’t. I am hoping that I can break this stupid cycle and get my life together. I am still struggling with my job decision – I know I made the right decision – I seriously love every minute I am at work, but financially I can hear Tony telling me that it was a mistake. I haven’t gotten the hours yet that I had hoped, and while I know that will change as we get into the holiday season, I can’t make a living if I only work 25 hours a week. I just have to find confidence in myself to embrace this new life I have, even when I am desperately trying to hold onto my past life.
I hadn’t been grocery shopping and our fridge was quite bare – well, for the exception of take out containers from Hannah and Jacob. I have the three day rule with take out food – if you haven’t eaten it three days after you brought it home, it’s fair game.
I had three slices of deli ham (1) that I stuffed with egg whites, baby spinach and 1/2 an ounce of cheese (3), then Pam fried it so it got a bit crispy like bacon. On the bottom? That would be three ounces of leftover French fries that I chopped and made into hash browns (6) with strawberries on the side. A delicious 10 point breakfast.
I got everything done on my to do list yesterday except the emissions test. I drove over there and it was closed and a few other cars pulled in too. We were trying to figure out why, when I pulled out my form and realized it was closed because it was Columbus Day – I should have known that because all the neighborhood kids were out yesterday. I had to hit up Sam’s Club for k-cups – their store brand is only .25 a cup and it’s really good. I normally pick up a rotisserie chicken every time I go because they are really big and only $4.98. But the display was completely empty when I walked by. But about 5 minutes later when I passed by again, I realized they were just coming out of the oven – all of a sudden there were like 20 people waiting for chicken!
When I got home, sliced chicken was actually my lunch. I wasn’t too hungry, but I sliced off a wing and some breast meat and let it cool on the counter before putting it in the fridge.
Looking at both of my previous attempts, um, neither one of them look like gumbo. The second dish just looks like a chicken and carrot stew! I did adapt The Chopping Block’s recipe a bit because I reduced the butter by half (original recipe called for 1 stick of butter) and I left out the okra because that’s gross and subbed in Brussels sprouts in it’s place. I also reduced the shrimp to 3/4 of a pound. So I am not sure how “authentic” this is, but the broth was spot on. Nice and spicy.
- 1 teaspoon grapeseed oil
- 3/4 pound shrimp, peeled and deveined
- salt and pepper to taste
- 4 tablespoons butter
- 1/2 pound andouille sausage, cut in 1/4 inch rounds
- 1/2 cup flour
- 1/2 onion, diced
- 2 stalks celery, diced
- 2 carrots, diced
- 3/4 cup Brussels sprouts, rough chopped
- 1/2 green pepper, diced (which I forgot!)
- 2 cloves garlic, minced
- 1 tablespoon Cajun Creole seasoning
- 5 cups chicken stock
- Heat a heavy pot over medium high heat, and add the oil. Season the shrimp with salt and pepper and sear in the hot pan until lightly golden brown on each side. Remove the shrimp from the pan and set aside.
- Add the sausage to the same pot and cook, stirring occasionally, until golden brown. Remove from the pan and set aside.
- To make the roux, reduce the heat to medium, and melt the butter. Whisk in the flour into the butter. Stir the roux constantly until it reaches a deep reddish-brown color. I may not have let mine get that dark – it could take up to 15 minutes. Add in the onions, celery, carrots (green pepper if you remember!) and Brussels sprouts to the roux, and sauté until softened, about 5 minutes. Add in the garlic and Cajun spice and stir until aromatic. Season with salt and pepper. Return the sausage to the pot, along with the chicken stock. Bring to a boil, then reduce to a simmer, and cook uncovered for 45 minutes.
- Stir in the shrimp and continue to cook an additional 2 minutes. Taste and season with salt and pepper if necessary.
Update: I forgot to tell you how many points! For 8 servings each serving is 6 smart points, for 6 servings is 8 smart points and 4 servings would be 12 smart points. Just don’t forget to add the points for the rice. 😀
Yep, we are back to awful kitchen lighting, and it was only 6:45 when I served this. The broth was thick, spicy and delicious. I served mine with 1/2 cup of white rice. Jacob had a friend whose Dad made gumbo (with okra, which turns out Jacob loves) who spent two days making it, so while he enjoyed this “soup” he was expecting something like his friends Dad made. Hannah? She ate leftover broccoli cheddar soup that I brought home from the class.
Today is a work day – whoop! It’s Beef on the Grill at Lincoln Square – grilled strip steaks with bacon-chive butter and grilled corn and green bean succotash; Greek burgers on Pita with Cucumber-Yogurt Sauce and Feta and Ginger and Cumin Spiced Beef and Pineapple Kebabs with cilantro-mint chutney – sounds delicious!
Make it a great day!