Thursday, July 31, 2014

144.2…Some Favorites, Old and New

I've been eating some of my favorite foods lately. Tuesday night while my son was at basketball practice, I took myself over to Sammy's Woodfired Pizza for one of my favorite salads: Chopped Chicken Salad. 

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It was everything I imagined.

Breakfast yesterday morning was scrambled egg beaters (a favorite) with salsa verde, tomatoes, onions and cheddar cheese.

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Funny thing was that usually I use red salsa in my eggs. I used the green salsa this time and while I was cooking them, I was concerned because they looked so green….forgetting there was green salsa in it. Lol.

Lunch was an old favorite: turkey & avocado sandwich from Subway.

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I used to eat these all the time until I got sick of them. It had been awhile and I actually really enjoyed it! Or maybe I was just hungry….

Last night was my son's basketball game (they won!) so afterwards we went to Tio Leo's for dinner. I really enjoy Tio Leo's. I had a chicken tostada.

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Breakfast this morning was Honey Nut Cheerios with almond milk and watermelon.

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I did the camp drop offs then ran some errands, picking up El Pollo Loco for lunch. 

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I haven't had this in awhile and really miss it! When my dad was sick and I went to Los Angeles every week to visit him, I had this every time. 

What are some of your current favorites?

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Tuesday, July 29, 2014

145.0…Saucy Salsa Chicken

You know when your nine year old son repeatedly exclaims that dinner is good, you've got a winner on your hands. Leave it to Rachael Ray to come up with easy, family friendly recipes. I think she's sometimes a train wreck to watch but her eats are good!

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Saucy Salsa Chicken (Serves 4)

Recipe slightly adapted from: Every Day, Rachael Ray

Ingredients:

2 Tbsp extra virgin olive oil

1 lb. boneless, skinless chicken breasts (pounded to 1/2" thickness)

salt and pepper to taste

1 cup salsa verde

1/4 cup creme fraiche or sour cream

1/4 cup chopped cilantro 

Directions:

1. Heat olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper and cook until golden brown on both sides, about 2 minutes per side. Transfer to a plate.

2. Add salsa to skillet and cook, stirring, 2 minutes. Remove from heat, stir in creme fraiche or sour cream. Return chicken to pan; cover and simmer over low heat, 3 minutes or until chicken is done. Sprinkle with cilantro. 

Printable Recipe

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I also made Mexican Rice to go with the chicken but I found the recipe boring and a bit bland so I'm not sharing it. I made a green salad to go with the meal.

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Breakfast this morning was peanut butter on toast with pineapple. 

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After camp drop offs, I went to a Barre class at the gym. It was nice change of pace. I think I will be sore tomorrow!

Lunch was my usual tuna salad with veggies and ranch.

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Are you a Rachael Ray fan?

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Monday, July 28, 2014

145.4…Restaurant-Style Coleslaw

We decided to barbecue hot dogs last night and we decided coleslaw would be a perfect match for the hot dogs. Instead of using my favorite coleslaw recipe, I  decided to try a new one: Restaurant-Style Coleslaw. The two taste completely different and while the other recipe is still my favorite, this one was pretty darn good!

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Restaurant-Style Coleslaw

Recipe from AllRecipes.com

Ingredients:

1 (16 oz.) package coleslaw mix

2 Tbsp. minced onion

1/3 cup sugar

1/2 tsp. salt

1/8 tsp. black pepper

1/4 cup milk

1/2 cup mayonnaise

1/4 cup buttermilk

1 1/2 Tbsp white wine vinegar

2 1/2 Tbsp lemon juice

Directions:

1. Combine coleslaw mix and onion in a large bowl.

2. Combine sugar, salt, pepper, milk, mayonnaise, buttermilk, vinegar and lemon juice in a separate bowl; mix until smooth. 

3. Pour dressing over slaw; stir well and chill for 1 hour. 

Printable Recipe

*Note: I prefer my coleslaw less sweet, so I reduced the sugar a bit. 

 

Saturday night we went out with some friends to Mia Francesca. We shared a few starters: Calamari

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Margherita Pizza:

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Bruschetta:

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For my entree, I ordered the Sea Bass. It had artichokes, capers and mushrooms in an amazing sauce. It was excellent!

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After dinner, we took the kids to see the movie Planes, Fire & Rescue. It was ok. Definitely not as good as the first one. 

Breakfast yesterday morning was scrambled egg beaters, salsa and cheddar cheese. 

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I spent just about the entire day cleaning out my son's room and his closet as well as the toy area downstairs. It was a workout all on its own.

Lunch was tuna salad, veggies and ranch dressing. 

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Last night was the barbecue dinner I mentioned. Besides the coleslaw, we had hot dogs, corn on the cob and baked beans.

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Breakfast this morning was pineapple Chobani yogurt, Strawberry Almond Vanilla Yogurt and mixed berries. 

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After I took the kids to camp, I decided to try a new Pilates class. Teacher was a no-show. Fail. Instead of boring myself on the elliptical, I ran a bunch of errands instead. 

Lunch today was a turkey sandwich, leftover coleslaw and watermelon. 

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This week my daughter gets out of camp at 1, my son gets out at 3 and he has basketball three times this week. I will live in my car basically.

Do you have a favorite coleslaw recipe? Do you prefer your coleslaw sweet or not?

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Saturday, July 26, 2014

144.8…Oven-Roasted Chile Butter Corn

We decided to barbecue on Thursday night. I made barbecue chicken, baked beans and corn on the cob. Instead of my normal butter and salt on the corn, I tried to fancy it up a bit. It was a huge hit!

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Oven-Roasted Chile Butter Corn (Serves 8)

Recipe adapted from Better Homes and Garden, August 2014

Ingredients:

8 ears fresh sweet corn with husks

1/2 cup butter, softened

zest and juice of 2 limes

2 tsp. chile powder

4 cloves crushed garlic

salt to taste

Directions:

1. Preheat oven to 350 degrees. Place corn on center rack. Roast 45 minutes. 

2. Meanwhile, in a bowl, combine butter, lime zest and juice, chile powder, garlic and salt. 

3. Cool corn until easy to handle. Remove husks and silks, spread each cob with 1 Tbsp. chile butter.

Printable Recipe

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Note: I decided to cook my corn on the grill. I removed the husks and silk, spread the chile butter on each cob and wrapped in foil. I grilled them (turning often) for about 20 minutes. 

Forgot to mention that a few hours before dinner, I took the kids to Swirls for some frozen yogurt. Another thing we craved in Thailand! 

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Breakfast yesterday morning was pineapple Chobani yogurt, Strawberry Vanilla Almond Granola and mixed berries. 

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After taking my daughter to camp, I went to Cardio Muscle class. It was a fabulous class. I miss my classes! My kids' camps start too late for me to take most of my favorite classes. 

Lunch was a turkey sandwich, veggies and ranch dressing. 

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Last night we went to a company event with Joe and Alicia to the Del Mar Racetrack. We had lots of goodies to eat! 

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These fried green beans with wasabi dipping sauce were my favorite!

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Mud pie for dessert:

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Definitely a cheat meal for the week!!

Breakfast this morning was Honey Nut Cheerios with almond milk. 

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I spent the entire day cleaning out my daughter's room and closet. It was a disaster. 

My husband picked up lunch at Karl Strauss. I had the Mediterranean salad with chicken. Nom nom!!

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We are taking the kids out with some friends tonight for dinner and movie. Enjoy the rest of your weekend!

What's your favorite way to spruce up corn on the cob?

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Thursday, July 24, 2014

144.2…The Joy of Salad

Pasta. Another thing we missed while in Thailand. This week I've been quashing our cravings, so pasta was next on the menu last night for dinner.

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A Caesar salad completed the meal.

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Breakfast this morning was scrambled egg beaters, salsa, tomatoes, onions and cheddar cheese. 

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I took my daughter to camp, got my nails done then headed over to Marketplace Grill for lunch. Another thing I missed in Thailand was salad. There were always vegetables but rarely did I see a salad. So I had one of my favorites today: Grilled Chicken Greek Salad.

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It was heaven.

Are you a salad lover like me?

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Wednesday, July 23, 2014

144.2…Quashing The Cravings

Another thing we craved while we were in Thailand was pizza. We took care of the taco cravings Monday so last night it was time to quash the pizza cravings.

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Pillsbury pizza dough with marinara, mozzarella cheese, onions and bell peppers. Alongside we had a Caesar salad. 

Breakfast this morning was pineapple Chobani yogurt, Strawberry Vanilla Almond Granola and mixed berries. 

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After dropping my daughter off at camp, I went the gym for some cardio and weights. 

Lunch was tuna salad, veggies and ranch dressing. 

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I've been trying to get caught up on email, laundry, etc. It's amazing how things pile up after a vacation!

What's on the menu for dinner tonight?

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Tuesday, July 22, 2014

144.8…Return of Tacos

One of the things we missed most while we were in Thailand was Mexican food. Tacos specifically. I knew exactly what to make for dinner last night.

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Turkey tacos with all the fixings. I tried to keep it a bit healthier by using ground turkey instead of beef. They hit the spot. 

Breakfast this morning was scrambled egg beaters with onions, tomatoes and cheddar cheese. 

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I took my daughter to camp, went to the gym and to an appointment. I knew exactly what I wanted for lunch as soon as I got home.

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Leftover tacos. There was another taco after this one. They are too good to eat just one.

What is one thing you've been craving lately?

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