I love balls.

Turns out winter doesn’t quite want to loosen it’s grip on us just yet.  I seriously cannot remember a worse winter, and I lived through the Blizzard of 78!


I found this picture online for Tony.  He said in the blizzard of 1978 he would be driving down a road and it was a wall of snow on either side and a narrow path for you to drive though.  While he was 18, I was only 10, so I only remember school being closed for the first time in my life because of snow.

Yesterday morning?  12 degrees, but it felt like 4 degrees.   I guess Mother Nature doesn’t realize that the first day of spring is next week?


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Since I had leftover taco meat, I decided to make breakfast nachos!  One ounce of meat scrambled with egg whites and shredded zucchini, topped with fresh jalapeno and cilantro and cheese.  Yum and yum.

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Raise your hand if you a Pinterest whore like me!  Gah.  I don’t pin nearly as much stuff as I used to, but it’s my go to for ideas.  Yesterday I knew I wanted to do a treadmill interval and found this one – I ended up doing this routine 4 times for a total of 40 minutes – it actually went by pretty fast!

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The night before last when I was cleaning out my fridge, I realized that I had both ground beef and Italian sausage, so I decided to make meatballs!  Um, those are the kind of balls I love.  This is a family friendly blog, so get your mind out of the gutters about my blog title.  I hardly ever get meatballs when I eat out because of the onion factor.  Just ew.

Beef and Italian Sausage Meat Balls


  • Meatballs:
  • 4 ounces ground sirloin
  • 4 ounces Italian sausage
  • 1 teaspoon minced garlic
  • 1 teaspoon italian seasoning
  • 1/2 teaspoon crushed red pepper
  • salt and pepper to taste


  1. Mix all ingredients together and roll out into balls a bit bigger than marbles. I got 25 balls. Heat a non-stick skillet over medium high heat. When the pan is hot, pan fry the meatballs just enough until the brown on the outside, but not cooked all the way through.
  2. Toss in a pot of pasta sauce - either homemade or store bought and simmer for 10 minutes. Serve in a bun or over pasta.
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  At work I toasted a hot dog bun with a little bit of mozzarella cheese.  Then heated up my balls and sauce and had a delicious meatball sub with grapes on the side.

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Holy balls this was good.  The above recipe made 25 just bigger than marble size balls – 5 balls are 279 calories.  I sent this picture to Tony and he replied “Yuuuuuuucccck.”  Turns out Tony doesn’t like balls!

I give you another episode of texting with Tony:

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I literally could have tacos every day and never get sick of it.  I ended up making burgers on the grill with green bean “fries.”  Well, I kind of made a beer batter for the green beans – so good dipped in ranch dressing!

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I didn’t care that it was only 32 degrees out – once the snow melted around the grill, it’s grill time in my book!

So I have a busy weekend!  My birthday is next week and my Mom got tickets for me and my sister and her to see the new Riverdance – Heartbeat of Home.


We are seeing a matinee, so afterwards I am finally going to Eataly!!



Then Sunday we are celebrating March birthdays at a brunch at my Mom’s house.  Speaking of birthdays – my niece Sarah is 21 today!  Her roommate in college bought her a bottle of Moonshine and a cheesecake.  Hum, that will be an interesting birthday!  I love you Sarah!  Sarah is on the left and Rachel is on the right – these are my brother Charlie’s girls.

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Alright, time to get this show on the road.  It’s my double day, but I can’t complain since it’s my only night at the restaurant this week.  Happy Friday – make it a great day!

Leftover Beef Chili

I didn’t expect it to be so cold when I left for work.  -8 degrees!   I don’t know why I thought that just because the calendar says February, our weather would get any better.  And now we have more snow on the way – lovely!

I made another batch of Nicole’s Olive Oil (aka crack!) granola over the weekend, not only for me but for the squirrels.  I worry about them not finding food in all this snow.  They do seem to love it!  I had a Chobani, some granola clusters, an ounce of cheese and some grapes.  Kind of a picky plate breakfast, but that’s what I was in the mood for.

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Work was busy right off the bat – I much prefer to be busy.  All of a sudden it was 1:00 and I hadn’t gotten to the gym yet!  I had a window to leave and decided to swim to stretch out my legs from being on my feet a lot at work over the weekend.

All was well.  There were three kids taking swim lessons on one side of the pool.  I was at the opposite end of the pool when I heard a lifeguard whistle and someone saying “ma’am!”  Um, first of all, I am too young to be called “ma’am” and I couldn’t think of what I had done wrong to get the whistle!  Turns out a little girl pooped in the pool – and I had to get out immediately.  So I only got to swim for 25 minutes – oh well, better than nothing!  I felt sorry for the little girl – her Mom came down from the observation booth and picked her up and said in a loud voice “that is not okay!”  Of course, then she started crying.  The trials and tribulations of being three!

So in cleaning out the refrigerator over the weekend, I still had a one pound piece of sirloin tip roast leftover, so I decided to make chili.  I googled “leftover beef chili recipes” and found one I liked and printed it out.  I put the recipe into the recipe analyzer to get the stats, but for the life of me I can’t find where I got the recipe from.  I think I might have written it down at work – I will try to link to it later today.  Update: you can check out the inspiration for this chili recipe here

Leftover Beef Chili

Leftover Beef Chili


  • This made 12 cups of chili – I made it 2 cups per serving, but you could scale it back to one if you wanted – 2 cups: 482 calories, 46 carbs, 14 fat, 40 protein and 10 fiber
  • 4 pieces of bacon
  • 4 cloves garlic
  • 2 tablespoons chili powder
  • 1 tablespoon cumin
  • pinch of cayenne pepper
  • pinch of salt and pepper
  • 28 ounce can crushed tomatoes
  • 12 ounce beer
  • 1/2 cup prepared bbq sauce (I used the last of our Rudy’s BBQ sauce)
  • 1 can chili beans (with sauce)
  • 1 can red kidney beans, drained
  • 1 can hominy, drained
  • 1 pound diced leftover beef roast


  1. In a stock pot, cook bacon until almost cooked through. Leaving the bacon fat in, add in the garlic and chili powder, cumin, cayenne pepper, salt and pepper. Cook for 1-2 minutes. Add in 12 ounces of beer and stir the bottom of the pot to release any bits of stuff there. Add in the crushed tomatoes, bbq sauce, chili beans, kidney beans and hominy. Reduce heat to low and let simmer for 20 minutes. Remove from heat and stir in the leftover beef. The beef is still pretty rare, and since I knew I was going to be heating it up for my lunches this week, didn’t want it to cook too long in the chili.
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I would almost call this a soup chili – maybe if I let it cook down some more it would have gotten thicker, but the flavor is amazing – it’s spicy and I love the vinegary kick from the bbq sauce.  This made a lot so you may have to get used to this lunch every day this week!

Tony and I had two leftover items from our Super Bowl that we never got around to eating – so this is not a bad dinner for a Monday night!  I had already defrosted the crab legs.  Heat oven to 400 degrees – bake the crab legs for 10 minutes.  The water inside the legs steams the crab to perfection.   On the side – Hooter’s Copycat Shrimp.   Delish!

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Such a treat to have crab legs.  I never even tried crab legs until I was well into my 30’s – so much wasted time!

Stats for the Day:

  • 1663 calories, 130 carbs, 49 fat, 85 protein and 19 fiber
  • 40% of calories from carbs, 33 from fat and 26% from protein
  • 25 minute swim
  • no T25 (yet!)

Question of the Day:  Have you always liked seafood, or not until you were an adult?

Alright, off to get my stuff together – make it a great day!

Balls and Steak Diane for Two

My breakfast was amazeballs you guys.  I took two of the leftover biscuits from our Stovetop Chicken pot pie.  I cooked up 1/2 a cup of egg whites, and then at work assembled my breakfast biscuits – 1 ounce of ham, 1/2 the egg white, baby spinach and 1/2 ounce of cheese, then put it under the broiler for the cheese to get all melty. 

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Both biscuits and a cup of grapes came in at 434 calories, and I was full for the longest time.  So good!

I wanted to get my sweat on yesterday, so I decided to do the speed interval on the Stairmaster.  I ended up doing 107 floors and 2.24 miles in 35 minutes – nice!

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I love that Life is Good shirt.  My Mom was selling it at her garage sale so I took it, and when she saw me wear it she said “I have one just like that!”  I hated to tell her that it WAS her shirt! Open-mouthed smile  It’s all about Balance – right?

Since I had so much time before I had to leave for work yesterday morning, I had time to make what I am calling Vietnamese Meatballs.  I am calling them that because these balls have lemon grass, ginger, cilantro and fish sauce. 

Vietnamese Meatballs

  • makes 24 balls – 8 balls is 263 calories, 5.8 fat, 8.7 carbs, .6 fiber and 41 protein


  • 1 pound ground pork
  • 1/4 cup chopped cilantro
  • 4 cloves of garlic, minced
  • 1 tablespoon fish sauce
  • 1 tablespoon sriracha
  • 1 tablespoon lemongrass, diced
  • 1 teaspoon fresh ginger, minced
  • 1 teaspoon lemon zest
  • squeeze of half a lemon

Mix everything in a bowl.  Make 24 balls.  I pan fried mine in a little bit of coconut oil.  Since I knew I would be reheating these at lunch, I cooked my 8 balls on medium high heat to get a nice crust, but they weren’t cooked all the way through – probably cooked them for about 5 minutes total.

When it was time to fix my lunch I heated them in the microwave for 1 minute.  Then placed them on boston lettuce and drizzled with a bit of stirfry sauce and more sriracha.  You know I can handle the heat!

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Holy shizz, so much flavor going on here!   I think the lemongrass makes these balls though.  I am going to cook up the rest this weekend and freeze them for next week.

The afternoon dragged at work, like it normally does.  I was so happy when it hit 5:00!  Surprisingly, I did not have party pizza Friday!  I defrosted a sirloin steak and had Steak Diane on the menu.  Like the stovetop Chicken pot pie, this too is literally a 15 minute dinner to make at tops.  It helped that I already had the mashed potatoes leftover though!

Steak Diane for Two

  • 2 servings (without mashed potatoes) 348 calories, 21 fat, 1.9 carbs, .7 fiber and 38 protein


  • 8 ounce steak (mine was sirloin)
  • 1 tablespoon butter
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1/2 cup heavy cream
  • 1 teaspoon lemon juice
  • 1/2 cup mushrooms

Instead of just salt and pepper, I used the steak seasoning that Randi gave me at our dinner earlier in the week.  Heat 1/2 the butter over medium heat, and sauté the mushrooms.   Cook for about 4-5 minutes, then remove from pan.  Turn the stove up to medium-high heat, and cook the steak with the second half of butter until each side gets nice and crusty.  We like our steak medium rare, so I only cooked it 2 minutes per side then took it out and let it rest.

Add the mustard, Worcestershire sauce, heavy cream and lemon juice to the pan.  Scrape any bits off the bottom of the pan, then add in the mushrooms and cook a minute longer.

I reheated the mashed potatoes, placed 1 cup of potatoes on the bottom of the plate, cut the steak diagonally (we each had 4 ounces of meat), then poured the mushroom mixture over the top of the steak and potatoes.

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It’s crazy that I like mushrooms now, but I do!  Pure fall comfort food on a plate.  This is most definitely a company worthy dish!  I love the seasoning Randi – thanks!

This morning I made the best fucking coffee – it tastes like fall in my mouth!  Half pumpkin spice half cinnamon bun, with caramel macchiato creamer.  Yells yes!

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We had so many birds in our back yard, I wish I could take a picture of them, but they fly away as soon as I attempt to open the back door.  So I filled a dish with bird seed hoping they would come back and I could take pictures.

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Nope, fucking Kyle was being a pig and scared them all away! 

And a HUGE thank you to blog reader Peggy and her husband Brian who sent me hot sauce – cannot wait to try them!  Thanks guys!

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The golden hot sauce is mustard based – swoon!

We have an afternoon wedding to go to so I have to get this show on the road.  My meal plan is all ready for the week – I am making some changes next week – you’ll have to come back Monday to see what they are! 

Have a great weekend!

Grilled Salisbury Steak over Zucchini with Mushroom Gravy

I was trying to do too much before work yesterday.  Laundry, making pancakes, pan frying chicken breasts for panini’s, blogging, etc.  I got half way to work and my phone told me I had a comment.  It was from Carrie (hi Carrie!) and her first question was: 1. Homemade Stirfry Sauce?

When I got to work I realized I completely skipped over my recipe and lunch!  So if you are interested – I’ve written out the recipe and you can check it out here.

I ended up making lemon poppy seed pancakes for breakfast yesterday.  I use Chobani’s lemon yogurt, but I think I could have used a bit of lemon juice or zest because it wasn’t too lemony.  I loves me some poppy seeds though!

Lemon Poppy Seed Pancakes

  • I got 10 pancakes using my 1/4 cup measuring cup
  • each pancake: 115 calories, 3 fat, 279 sodium, 15 carbs, 2.4 fiber and 5.8 protein


  • 1 container of lemon Chobani
  • 1.5 cups white whole wheat flour
  • 1.4 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 egg
  • 3/4 cup vanilla soy milk
  • 1/3 cup Habitall sweetener
  • 1/3 cup poppy seeds

Mix everything together and let the batter sit for at least 10-15 minutes.  Cook in a skillet over medium heat – 1 to 2 minutes a side until browned.  Sadly I hit the ground running when I got to work, so this isn’t the best picture, but these were very good.  I bit drier with the whole wheat flour, but I added sf syrup so it was good.

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I knew I was going to be doing Insanity last night so I decided to just walk on the treadmill.  My blood sugar was 150, so I drank a 10 ounce bottle of orange juice.  I ended up doing 40 minutes on a 7% incline.

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As I was getting dressed, I could feel that my blood sugar was low, but I left my testing stuff on my desk.  I grabbed a protein bar on my way out of the gym at the front desk.

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When I got to work, my blood sugar was 50!  So I ate an apple while I was making my lunch.  Sadly, our lunch wasn’t very good.  The bread didn’t stay together (note to self – buy a good bread knife for work!), and the goat cheese never really melted – it would have been better with a sharp cheddar or a more melty cheese.  I ended up eating only 1/2 of the sandwich. For my veggie dip I had Sabra’s luscious lemon hummus – so good!

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I had my Company Salisbury steak on the menu, but I decided to switch it up a bit and leave out the egg.  I also used 80/20 beef which has more flavor.  The secret to keeping this together on the grill is to shape the patties, then put them in the freezer for 10 minutes.  Once on the grill, don’t move them until they get set and grilled on the bottom – about 6—8 minutes a side depending on how hot your grill is, then just another 4 minutes on the other side.

Grilled Salisbury Steak

  • 2 servings
  • 318 caloires, 22 fat, 262 sodium 6.4 carbs, .3 fiber and 20 protein


  • 8 ounces 80/20 beef
  • 2 tablespoons panko bread crumbs
  • 1/2 teaspoon dried mustard
  • 1 teaspoon dijon mustard
  • 1 teaspoon ketchup
  • 1/2 teaspoon worcestershire sauce
  • pinch of salt and pepper
  • 1/2 teaspoon prepared horseradish

Mix until combined.  Divide into two equal patties.  Put in the freezer for 10 minutes before grilling so they don’t fall apart on the grill.

While that was grilling I made a package of brown gravy.  I love that stuff.  My store usually sells it 2/$1.  1/4 cup is only 25 calories.  I ended up adding 1/2 a cup of mushrooms to the gravy and the mushrooms cooked in the sauce.  I grilled some zucchini on the side for the base, and had leftover mashed potatoes in the fridge and added 1/3 a cup of mashed potatoes on top of the steak before pouring the gravy over my meat.

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So good.  I ate every single bite!  I made Tony’s with a slice of cheese bread on the bottom, but I didn’t want that many carbs for dinner.

About an hour after dinner I went to load Day 4 of Insanity.  The title instantly scared me:


But I have to say, I was able to do about 90% of the workout.  I had to do a few modifications – I can’t do the burpees as fast as they do, but I kicked ass on the warm up of jogging/jumping jacks/butt kicks and mummy kicks – I kept up the speed for each round of those. Open-mouthed smile

In case you are wondering, this is what a mummy kick is:  you cross your arms and kick your legs at the same time.


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Day 4 done and done!  But secretly I am excited about my rest day on Sunday!

Stats for Thursday:

  • 40 minute walk, 7% incline at lunch
  • Day 4 – Pure Cardio – Insanity
  • 1677 calories, 76 fat, 160 carbs, 21 fiber and 88 protein
  • 38% of carbs from calories, 41% from fat and 21% from protein
  • no alcohol

I was sitting at my desk in the afternoon and Tony sent me an email and the re line said:  Love is. . .

I immediately thought it was going to be some sappy email saying how he can’t live without me, he loves our life together, etc., etc.  Nope, this is what he sent me – happy Friday – make it a great day!


Best Sandwich. Ever.

I am hoping we’ll have a string of days with no rain.  Not sure how much more rain our Fox River can handle.  Our poor neighbors on the channel have water half way up their back door, and there is just no where to pump the water.  Here’s a picture of our county – so crazy!


We only got a small amount of water in our basement this last round of rain.  This is the highest our river has ever been. Thankfully our house is high enough that the river would never reach our house.

When I got to work I was greeted with some sunflowers.  I didn’t even know that yesterday was “Administrative Professionals’ Day!”  It was nice though!  I took that picture on Instagram. Open-mouthed smile

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I ended up making a breakfast sammie yesterday.  While it looks like a lot under the muffin, it’s one of those 100 calorie muffins, and they are smaller.  I had a fried egg, 1.5 ounces of ham and 1 slice of melty Swiss cheese with some cantaloupe on the side.

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I ended up doing another spin class on my app – Cycle Coach.  It was 38 minutes long, with the cool down I ended up doing 45 minutes.  It’s really a great workout (and Beth, someday I will take a class!)  I ended up doing the Weight Loss one with Sarah.


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So with the garlic focaccia bread I made the night before last, I knew I wanted to try to make a panini with it.   (Here is a link to Autumn’s recipe – so easy, I hope you try it!)

So my sammie:

  • 2 ounces of garlic focaccia bread
  • 1 teaspoon horseradish mustard
  • 2 ounces deli roast beef
  • 1 ounce of horseradish cheddar
  • 1 piece of Romaine lettuce

I decided not to butter the bread like I normally do when I use the panini press – I thought that there would be enough oil in the cheese and bread that it wouldn’t be necessary, and thankfully I was right.

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Yep, my boss and I both gave this sammie big thumbs up, and I can see this being on a regular lunch rotation.  Thanks so much for posting that bread recipe Autumn!

I bought some steaks that were on sale.  The package had 4 steaks in it, but we can easily split a steak these days, so it ends up being $1.47 per serving.  Nice!

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I worked in a restaurant that made Steak Diane that was so good.  But it wasn’t like a brown gravy thought, it was much lighter and so mustardy.  Yep, sticking with that word!  So after a google search, I ended up coming up with my own version for two.

Steak Diane Sauce

  • 2 servings:  92 calories, 9 fat, 1.5 carbs, .2 fiber, .6 protein and 122 sodium


  • 1 teaspoon butter
  • 1 teaspoon olive oil
  • 1 teaspoon minced garlic
  • 1 Tablespoon horseradish mustard (or Dijon)
  • 1/2 teaspoon Worchester sauce
  • 2 tablespoons heavy cream
  • salt and pepper to taste

Add all the ingredients in a small skillet, and cook for about 5 minutes, or until it starts to thicken up.   Serve over grilled steak.

Tony had just gotten home from work when I was making the sauce.  He is my official taste tester when it comes to salt, I never seem to add enough.  He tasted it and I thought he was going to throw up in his mouth!  He quickly took a swig of water, to which I said “No sauce for you!”

I, on the other hand, thought it was delicious.  It tasted rich, but it was vinegary from the mustard.  If I could have licked the pan, I would have.

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I didn’t realize until after I took this picture that I forgot the broccoli that was in the microwave.  I just threw it out this morning!

It was a full moon last night – I need to do some research on what setting I should have my camera at with my telephoto lens – I thought this shot was cool though – almost looks like the moon is sitting in the tree!

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I am just about to take a potato crusted quiche out of the oven.  I asked my boss yesterday what she had a taste for and she said “remember that egg thing with the potatoes in it – could you make that?”  I did, but last time I added shredded zucchini, but when I went to use it this morning, it was already bad – but it has chopped deli ham and Swiss cheese, so how bad could that be?  I also used buttermilk, so that should be interesting too!  If it tastes good, I’ll post the recipe tomorrow. Open-mouthed smile

Alright, time to jump in the shower and get this day going – make it a great day!

Grilled Salisbury Steak with Mushroom Gravy

We were having a luncheon at work yesterday, so I wanted a light breakfast.  Plain Chobani yogurt, strawberries and bananas, with my homemade granola.  This is the loose stuff that’s left over from my granola clusters, which is perfect in a parfait.

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It was a busy morning.  We had to make an errand before lunch, then pick up lunch, come back set it up.  It turned out great though – I am usually in charge of this stuff, so I am happy when it all works out to plan. Open-mouthed smile

I ended up having a mixture of Asian chicken salad, some chicken and asparagus pesto pasta, and then the Cobb salad looked really good.

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Tiny problem with the Cobb salad – chock full of chopped red onion, so it was really hard to pick them out.  Michelle asked if Tony and I had tried caramelized onions because we might like those. Um, those are the worst onions of all!

I defrosted some of the ground sirloin I bought on discount last week.  I’ve made my Company Salisbury steak numerous times.  I thought of doing it on the grill!  I used less meat than before, and added more bread crumbs to keep them whole so they didn’t break apart on the grill when it came time to flip.

Grilled Salisbury Steak with Mushroom Gravy


  • 8 ounces ground sirloin
  • 1 egg
  • 1/2 cup panko bread crumbs
  • salt and pepper
  • 1 tablespoon horseradish mustard (or favorite mustard)
  • 1 teaspoon Worchestershire sauce
  • 2 slices hearty bread
  • 2 slices Swiss cheese
  • 1 package brown gravy mix
  • 3/4 cup sliced mushrooms
  • 1 cup prepared mashed potatoes

Mix the meat, egg, panko, salt, pepper, mustard and Worchestershire sauce.  Mix until combined and form into two patties.  Heat grill to medium.  Cook for about 5 minutes a side.  Remove steaks and cover with foil.  Put the cheese on the bread and put it in your top grill rack and close it until the cheese melts, just a couple minutes.

On the stove I had my mushrooms sautéing.  I mixed the 1 cup water to the package of brown gravy mix, and added that the mushrooms, turned the heat up and cooked the gravy for one minute.   I had leftover mashed potatoes, so just heated those up and it was time to assemble.

Cheese bread on bottom, steak on top of that, pour with mushroom gravy sauce and add the mashed taters on the side – make sure they get some gravy too otherwise they’ll get jealous.  I garnished mine with some chopped parsley – Tony doesn’t care for that “green shit.”

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This is a super easy weeknight dinner – literally 20 minutes from beginning to end.  I usually stock up on brown gravy packets when my store sells them 2/$1.  Only 25 calories per 1/4 cup!

And reason 3,027 I love Tony.  He was at a work related event yesterday and a company was showing how they do laser stuff.  My husband has tried to explain what all that stuff is, but it’s over my head.  Needless to say people were asking to have their names lasered on their pens, but not my hubby!

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He tried to have them take off their logo, but obviously that defeats the purpose of marketing!  I love it though – and turns out blue is my favorite color!  Thanks Tony!

I haven’t worked out since last Wedneday – wth?!!  I need to rock it out at my lunch workout today.  Make it a great day!

Sauerbraten and I said No!

Thanks for all the comments and emails yesterday about my overeating.  First, nice to know I am not alone, and second, I know I can do this.  I know I can do the work, eat healthy and get myself in better shape.  I just need to make it happen instead of waiting for it to happen.

So I put on my big girl pants yesterday and decided to go back to tracking my calories.  I use www.fatsecret.com, and when I logged in yesterday, the last time I tracked my calories??  December 30, 2012!  Gah! 

I started out my day with a breakfast combo so to speak.  I tried the key lime Chobani flip.  It had graham crackers and white chocolate chips to flip into the yogurt.

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The verdict?  Love. Red heart  Not too “limey” and the combo of the white chocolate chips and graham crackers was perfect.  Since it was only 170 calories, I had an egg with 1 slice of ham, baby spinach and 1/2 ounce of cheese with strawberries on the side.

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Breakfast all together comes in at 371 calories, 13 fat, 35 carbs, 2.6 fiber and 26 protein.

I decided I wanted to run a 5k at lunch.  It’s been a while since I ran and it was a little slow going.  But I ended up running it in 37:37 – not too bad!

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And I wore my new Chobani shirt!  Love it!

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One thing I’ve brought back that I have been severely lacking at, is my Bubba Keg.  This holds 52 ounces of water, but the best part is that it doesn’t sweat at all.  I drank one in the morning and one in the afternoon. Open-mouthed smile

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I didn’t know if my boss was going to be in or not, but I know she loves reuben sandwiches almost as much as me.  My sammie:  2 slices of thin rye, 2 ounces of lean corned beef, 1/3 cup of sauerkraut, 1 ounce reduced fat swiss lorraine cheese, and 1 tablespoon fat free thousand island dressing.  I had carrots and apples on the side.

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Having my panini press at the office is one of the best ideas I’ve had!  So fricken good. 

So a couple weekends ago I tried to make sauerbraten, but I WAY overcooked the meat.  We liked the flavor of it though, so I had to redeem myself.  The first time I had Sauerbraten was when I went to a work lunch at Bergoff’s in Chicago.  I was an extremely picky eater back then, but someone asked me to try the Sauerbraten and it was so good – slightly sour, yet a touch of sweetness, with tender meat.  I was hooked.



  • serves 4 – 424 calories, 10 fat, 45 carbs, 33 protein, 2.2 fiber and 406 sodium


  • 1 pound round steak, trimmed of visible fat
  • 1 teaspoon oil
  • 1 package of brown gravy mix
  • 1 1/2 cups water
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon brown sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon Italian seasoning
  • 1 tablespoon butter
  • 1 teaspoon Worcestershire sauce
  • 4 cups cooked egg noodles

Cut beef into strips and salt and pepper the meat.  Heat a skillet to high heat, add oil and sear the meat on all sides – this will only take a few minutes.  Remove from heat and cover with foil.

Cook egg noodles according to package directions.  Drain.

In a pot, add brown gravy mix and water and cook until it boils and thickens, about 5 minutes.  Remove from heat and add the vinegar, brown sugar, Italian seasoning, butter and Worcestershire sauce. 

To plate: put noodles on the bottom, top with beef and add the gravy.  I added sautéed zucchini to my plate.

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Brown gravy mix is such a great thing to have in your pantry.  It’s only 25 calories per 1/4 cup and is ready in minutes.

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Round steak is really lean – I kept just a touch of the fat.

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This is the worst food styling ever.  After I took this picture, I cut the meat into bit size pieces and it looked much better, but I was hungry so this one has to stick.

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This was a winner.  Tony even loved it – winning!  And this was a lot of food for 424 calories!

Stats for Wednesday:

  • 1217 calories
  • 43 fat
  • 118 carbs
  • 16.5 fiber
  • 85 protein
  • 39% of calories from carbs, 32% from fat and 29% from protein
  • 5k at lunch
  • no extra licks or tastes!!!

I said “No” to myself every time I wanted to reach for something extra to eat!

Here’s to Day 2 being on track.  Make it a great day!