Does anyone else walk down every aisle at the grocery store to get more steps in? No? It’s good and bad. Good that you are getting more steps in, but bad because you tend to throw stuff in the cart that wasn’t on your list. This Scramble though, was a good decision. It was in the egg aisle (duh) – they had several different varieties to chose from – I chose the rancheros one because it didn’t have any onions in it – black beans, yellow and red peppers, jalapenos.
I won a gift card to Corner Bakery, so I picked up some egg whites and a cup of fruit, and topped it with the rancheros – two tablespoons below is only 30 calories and 1 smart point. I thought it would be spicier with the jalapenos, but you all know I have hot sauce at my desk. 😀
It was a gorgeous day yesterday – we have really lucked out with our weather while my friends on the West Coast are melting. I had to private message my friend Rhonda my temps when I think it was 62 here and it was 119 where she lived. Fuck dry heat – 119 is hot no matter what!
My sister and I decided to do the River Walk at lunch.
We walked by this bike rental station, and one day this summer, we are going to rent one of those bikes – its only $30 for an hour – I think we would laugh so hard riding this bike!
I had more lasagna soup for lunch. I really never get sick of this soup 😀
I had defrosted ground beef to make a burger salad, but when I was doing a quick rearrange of the refrigerator, in the back saw that I bought these mushroom caps last Saturday and they needed to be used up. I still had some Italian sausage leftover, so I decided on the spur of the moment to make stuffed mushrooms for dinner. I just used my teaspoon measure to scrape out the fills to make room for the filling.
scrape the sides
Now I know this doesn’t look that appetizing, but it was delicious!
- 6 mushroom caps
- 6 ounces cooked Italian sausage
- 1/2 cup part skim ricotta cheese
- 1/2 cup tomato sauce
- 1 tablespoon minced garlic
- 1 teaspoon Italian seasoning
- 1 teaspoon crushed red pepper (reduce or eliminate for less spicy)
- 1 ounce cheddar cheese, finely grated
- Heat oven to 400. Prepare mushrooms by scraping out the gills of the mushrooms, careful not to cut through the bottom of the mushroom. Set aside.
- In a skillet, brown the Italian sausage (taken out of the casing) and garlic together until cooked through. Add in the ricotta cheese, tomato sauce, Italian seasoning, crushed red pepper and cook an additional minute.
- Divide that mixture among the six mushroom caps. Top with the shredded cheese and bake for 15 minutes.
- These could easily be prepared over the weekend to pop in the oven for a quick week night dinner. They would last a few days before they would need to be baked. You could also freeze them, and defrost in the fridge during the day while you are at work.
SUMMER BUCKET LIST:
As yesterday was the first day of summer, I realized I didn’t have a “bucket list” of things I wanted to do. I know the summer will be over in the blink of an eye – I am waiting to walk into Walmart any day now and see the school supplies lined up.
One of the things I wanted to do was go to Green City Market, and I am going on Saturday. They are going to have a Chef’s demo at 10:30 and so many vendors – check it out! Any Chicago peeps want to meet me there? Either way, I am going to go. I’ll be sure to get a lot of great produce and get in lots of steps.
I need to start doing some research about what else I want to do this summer. Kayaking on the Chicago River was one of them, but we watched a guy kayaking by himself yesterday on our walk, and there is just too much boat traffic for my liking. I may see if they have kayaking near where I live that isn’t so crowded.
What’s on your bucket list this summer? Do you make a list or just wing it?!
On my way to Weight Watchers for WI – I was a bit snacky and had wine this past weekend, but I also killed it in the step department, averaging 16,000 steps a day. We will see!
Make it a great day!