Thursday, April 30, 2015

146.0...Doin' Work

I have been doing some crazy work on all the leftovers I have been accumulating. Last night I pulled a serving of Souperior Meatloaf out of the freezer to reheat and really enjoyed that with the Sautéed Zucchini with Orzo leftovers and a salad. 

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Breakfast this morning was a new twist on my favorite breakfast. Decided to add a poached egg to the English muffin. Epic. 

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Lunch was the rest of the Oven-Fried Dijon Chicken Breasts and Peppery Monterey Jack Pasta Salad.

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I apologize for my redundant, boring eats but I promise thing will get much more exciting this weekend! We are off to Las Vegas tomorrow for the Mayweather/Pacquiao boxing fight!

What’s your go-to lunch lately?

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Wednesday, April 29, 2015

145.8...Peppery Monterey Jack Pasta Salad

I’ve got a delicious salad for you that is perfect for a summer potluck or just a quick, healthy lunch. You can customize the salad anyway you want…would be a perfect “throw in whatever you have in your fridge” salad!

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Peppery Monterey Jack Pasta Salad (Serves 4)

Recipe adapted from Cooking Light, April 2009

Ingredients:

6 oz. uncooked orzo (about 1 cup)

2 1/4 cups diced plum tomato

1/3 cup capers, rinsed and drained

1/4 cup finely chopped red onion

1/4 cup sliced pickled banana peppers

1/4 cup chopped fresh parsley

2 Tbsp. cider vinegar

1 Tbsp. extra-virgin olive oil

1/2 tsp. dried oregano

1/8 tsp. salt

2 oz. Monterey Jack cheese, cut into 1/4-inch cubes

1 (16 oz.) can navy beans, rinsed and drained

4 oz. chopped cooked chicken

1 garlic clove, minced

Directions:

1. Cook pasta according to package directions, omitting salt and fat. Drain.

2. Combine tomato and remaining ingredients in a large bowl. Add pasta to tomato mixture, tossing well to combine. 

Printable Recipe

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Last night I went to Bunco at Jen’s house. I love Bunco…catching up with friends, wine and the food, of course! Jen outdid herself with a ton of fabulous eats!

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There were a couple of tempting desserts too but I managed to avoid them. Thank you Jen for an awesome evening!!

Breakfast this morning was a toasted English muffin half with avocado, fried egg and half a grapefruit. 

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After I dropped the kiddos off at school, I went to spin class, followed by an appointment and then home for lunch.

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I added some cucumber and red bell pepper to it this time. You really could throw anything into this salad!

Do you have a favorite pasta salad?

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Tuesday, April 28, 2015

146.2...Oven-Fried Dijon Chicken Breasts

Fried Chicken is bad for you, right? Oh but it tastes so good! What if there was a way to enjoy crispy chicken breasts without the deep frying? Ladies and Gentlemen: I present to you Oven-Fried Dijon Chicken Breasts:

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Oven-Fried Dijon Chicken Breasts (Serves 4)

Recipe from Phillis Carey

Ingredients:

4 boneless skinless chicken breasts

Salt and pepper to taste

1 egg

6 Tbsp. Dijon mustard

1 clove garlic, minced

1 cup Italian seasoned breadcrumbs

1/4 cup freshly grated Parmesan cheese

2 Tbsp. minced fresh Italian parsley

1/4 cup grapeseed oil

Directions:

1. Preheat oven to 450 degrees. Trim chicken and pound between two sheets of plastic wrap to an even 1/2-inch thickness. Season chicken with salt and pepper to taste.

2. Whisk egg with mustard and garlic in a shallow dish or pie plate. Combine breadcrumbs with Parmesan and parsley in another dish. Coat chicken with egg mixture and then dredge in breadcrumbs to coat well.

3. Pour oil onto a baking sheet with sides and heat in oven for 4 minutes or until very hot but oil is not smoking. Add the breaded chicken and bake for 5 minutes. Carefully turn chicken over and bake for 5 to 7 minutes longer or until chicken is cooked through and nicely browned. 

Printable Recipe

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The chicken went perfectly with one of my favorite sides: Sautéed Zucchini with Orzo and a salad. The chicken was perfectly cooked, moist and down right outstanding. And not full of all the calories it would have been if it had been deep fried! Winner winner chicken dinner. 

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Breakfast this morning was Fage yogurt with raspberries and blueberries.

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After I dropped off the kids at school, I went to Cardio Sculpt class. Butt kicking workout. I loved it!

Lunch was a little salad I whipped up: Peppery Monterey Jack Pasta Salad (recipe to come):

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It’s a perfect salad for lunch or to bring to a potluck!

What is your favorite way to health-ify your favorite “bad for you” food?

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Monday, April 27, 2015

146.8...Good Behavior

I have to admit: I was on good behavior eating wise this weekend. This is usually not the case on the weekends. When I’m traveling, most good behavior goes out the window. Since I was home this past weekend, I was determined to behave myself. When I’m trying to loose a few pounds, I try to keep my daily calories between 1200 and 1500 and I succeeded! I also succeeded on using up a ton of stuff in my freezer and fridge! 

Saturday nights’ dinner was Chicken Scallopini, Pasta with Tomato Cream Sauce and steamed broccoli. 

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Breakfast yesterday morning was my new usual:

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I spent the entire day at home which was epic. I did get some thing done so I wasn’t entirely lazy. My husband picked up a Chopped Chicken Salad from Sammy’s Woodfired Pizza which we shared. I had the rest of the Turkey Taco Soup to go with it. 

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Dinner was turkey tacos (made with Homemade Taco Seasoning) and Easy Mexican Rice. Both the rice and the turkey were already made in the freezer. Easy! 

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Monday morning always comes too soon. I think the weekends should be made up of three days, not two. 

The new usual:

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After I took the kids to school, I went to Cardio Muscle class followed by a bunch of errands. Lunch was tuna salad on whole wheat toast smeared with avocado.

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This may be a new favorite lunch.

Were you well behaved this weekend? 

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Saturday, April 25, 2015

145.8...Delicious Dinner Part Two

I love Saturdays. Just thought I’d put that out there.

Friday nights aren’t bad either. Mine rocked. I couldn’t wait to have Easy Cream Crockpot Chicken Tikka Masala leftovers. 

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Just as good as the day before (if not better!).

Saturdays are extra fabulous when you go to bed at 9PM the night before (I’m old) and wake up at 7:00AM the next morning. 7AM is basically sleeping in. :)

Breakfast rocked too.

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Toasted English muffin, avocado, fried egg and half a grapefruit. 

Lunch was a repeat of the salad I’ve been enjoying this week: 

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Basically dump everything you have in your fridge in a bowl. :)

What time do you normally wake up on the weekends?

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Friday, April 24, 2015

147.0...Easy Creamy Crockpot Chicken Tikka Masala

Pinterest strikes again. I needed a crockpot recipe yesterday because I was running around too much to have time to cook dinner. I checked out my pins on Pinterest and saw a recipe for Easy Creamy Crockpot Chicken Tikka Masala. Bingo!

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Easy Creamy Crock-Pot Chicken Tikka Masala (Serves 6)

Recipe slightly adapted from The Iron You

Ingredients:

2 Tbsp. olive oil

2 lbs. boneless, skinless chicken breasts, cut into 1 1/2-inch chunks

1 large onion, finely chopped

4-6 garlic cloves, minced

2 Tbsp. grated fresh ginger

1 (29 oz.) can tomato sauce

1 Tbsp. Garam masala 

2 tsp. ground cumin

2 tsp. ground coriander

2 tsp. paprika

1 tsp. turmeric

1/2 tsp. cinnamon

1/2 tsp. cayenne pepper (adjust according to your heat preference)

1/2 tsp. black pepper

2 bay leaves

1 cup heavy cream

2 Tbsp. cornstarch

Juice of 1/2 lemon

Directions:

1. Grease the insides of your crockpot bowl with olive oil. Set aside.

2. Combine all ingredients (except for bay leaves, heavy cream, cornstarch and lemon juice) in a large bowl. Stir to combine everything, making sure that the chicken is well coated.

3. Pour the mixture into the slow cooker and place the two bay leaves on top.

4. Cover and cook for 8 hours on low (or 4 hours on high).

5. When done, in a small bowl combine heavy cream and cornstarch and gently stir into the chicken mixture. Let cook an additional 20 minutes to thicken up.

6. Finally add lemon juice and gently stir to incorporate. Serve warm.

Printable Recipe

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I served the chicken with brown rice and peas. It was excellent. When your husband comments how good the meal is several times and goes for seconds (and I think thirds? I lost track.), you know you have a winner. I asked him what he wanted for dinner the next night and he said, “this!”. 

I had my new favorite breakfast this morning.

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Toasted English muffin with avocado, scrambled egg and diced tomatoes which I added a bunch of Cholula to. I also had half a grapefruit. 

Once the kids were at school, I went to a meeting followed by the gym for some boring treadmill action and some weights.

I met a couple of friends at Luna Grill for lunch. 

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The standard “crack chicken” on a Greek Salad. 

This weekend is the first weekend that I’ll have been home in a LONG time. I’m looking forward to it!

What was the last crockpot recipe you made?

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Thursday, April 23, 2015

147.8...Baked BLT Dip with Cheddar Cheese and Corn Chips

Do you like BLT’s? Do you need an appetizer to bring to your next party? I’ve got you covered on both with this recipe for Baked BLT Dip with Cheddar Cheese and Corn Chips!

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Baked BLT Dip with Cheddar Cheese and Corn Chips (Serves 16)

Recipe from Phillis Carey

Ingredients:

1 lb. bacon, diced and cooked

1 cup mayonnaise

1 cup sour cream

8 oz. cream cheese, softened

1 1/2 cups grated sharp cheddar cheese

1 large plum tomato, seeded and diced

1/4 cup chopped green onions

Garnish: shredded lettuce, diced tomatoes and bacon

Corn Chips for serving

Directions:

1. Preheat oven to 350 degrees. Mix mayonnaise, sour cream and cream cheese in a bowl until thoroughly combined. Stir in bacon, cheddar cheese, green onions and tomato and mix well. (Be sure to reserve a bit of the bacon and tomato for garnish.)

2. Pour mixture into a shallow dish or pie plate and bake for 20 minutes or until bubbling. Garnish with lettuce, bacon and tomato and serve with corn chips.

Printable Recipe 

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I made this dip for my annual “Swap Party”  last night and it was a hit! More on the swap party in a second….

Tuesday night was Taco Tuesday in our house. I made some turkey tacos using my Homemade Taco Seasoning. To go with the tacos, I made Easy Mexican Rice and refried beans. 

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Yesterday’s breakfast was Fage yogurt, agave and berries. 

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After I took the kids to school, I went to spin class at the gym. I came home and set up for my swap party. Lunch was a big salad that consisted of romaine, avocado, tomatoes, cucumber, hard boiled egg, green onions, tuna and Girard’s Light Champagne Vinaigrette. 

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Then it was time for the Swap Party to begin! Just in case you’re not sure what a swap party is…you bring all your clothes/shoes/accessories that you don’t want or wear anymore and let everyone have at it! No rules….just take what you want. New clothes for free! :)

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Everyone brings wine and an appetizer to share.

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Let the shopping begin!

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It is one of my favorite parties each year! Thank you Lisa for taking all the great photos (and for the brownies!).

Breakfast this morning rocked. Maybe because it was a bit different than my usual boring breakfasts. 

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I toasted half a whole wheat English muffin and topped it with avocado, a scrambled egg and tomatoes. I also had a half of a grapefruit. I loved it! I see a repeat coming….

I took the kiddos to school, went to a PTO meeting, then the gym for Total Barre & Body Workout class. Lunch was the same as yesterday except this time I was more civilized and ate it off a plate instead of the mixing bowl.

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 Tonight I’m trying another new recipe. Stay tuned!

If you could turn any sandwich into a dip, what would it be?

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