One word…HOT

1 08 2010

MY WORD!!!  It is HOT here today.  The thermometer was reading 103 a few minutes ago. Needless to say, I have been lazy in the house this weekend.  I did get out and go to the grocery store but that is the only time I ventured out all weekend.  You know it is bad when the cat isn’t even trying to sneak outside when I go out.

I am trying to go through and clean out some of my magazines and I am having a hard time figuring out how to save things I want to read, reference items, and products that look interesting.  I seem to be making more of a mess than anything.  I think I got rid of one whole magazine.  Oh well, I guess I will find a way or just keep a stack going until next year and then really work on it once I hqve more free time.

Speaking of free time, this week is going to be another crazy one.  Finish up the group paper (if you have me on FB you know the craziness that this project is causing), work on my final current event review, two more quizzes, and a final simulation review paper.  By this time next week, I will be done!!! Well for 2 weeks at least.

I am going to try to cook this week and not just eat sandwiches all week.

Sunday: Sweet and hot shrimp tacos – The recipe is intriguing because it uses cherries and jalapenos.  Have my rubber gloves and I am ready to have an adventure!

Monday: Creole dirty rice.  One of my favs and it makes a ton so I have left overs as well as freezer filler. It is basically a throw it all in the pot and let is simmer meal.

Tuesday: Leftovers

Wednesday: Mahi with rice and veggies.  Not sure how the Mahi is going to get cooked.  Usually I am a lemon and broil girl.

Thursday: Ozone night

Friday: Ancho pork medallions.  Another new one using jalapeno jelly ( I just realized the jalapeno theme this week)

Saturday: Hamburgers (depending on if it is cool enough to grill)





Weigh In Wednesday

7 07 2010

I have followed this weekly topic when people were doing it as Weight Watchers Wednesday, I never posted on it but I followed it and used it as my benchmark.  Well part of my 101 is to lose the weight that has creeped up and I need to really start holding myself accountable.  What better way than to post my progress for the world to see! Thanks to b.e.g whom I was following in my former blog life for reminding me of this weekly post.  It helped just when I needed it.

So I have not started running again.  I am going to try to add that to my routine in the next few days.  Funny enough, I got the inspiration to get back into it from my ex-husband (betcha didn’t know I came with one of those!).  Without making this about him, he is a SSgt. in the Army and had always been very physically fit and active, me not so much.  We were talking today and he mentioned he was running the Marine Corp Marathon.  That is something I never would have imagined him doing.  I figured if he can run a marathon, I can get my butt back in gear and do the 5k and work up to a 10k.  Strange after all these years he still takes on the job of inspiring me and helping me. I will also be joining the gym next week. I want to be that fit person.

Food wise, I have been good since getting back on the wagon.  I created my weekly menu and have been following it pretty well.  I have planned out every bite that crosses my lips.  I know it is pretty strict but it is what is needed right now.  If it is all planned, I can make no excuses.  So here is the dinner menu for the week.  If anyone wants the whole thing or recipes, I will be more than happy to send it on. They are all Weight Watchers recipes. I do my recipes Sunday – Saturday.  Sunday was my 4th of July dinner so I didn’t put it on here.

Monday: Brisket, grilled zucchini, salad

Tuesday: Mushroom and onion quesadilla, salad

Wednesday: Succotash Wrap

Thursday: Salad at meeting

Friday: Spinach and Blue Cheese calzone

Saturday: Dinner out with friends

I am also drinking over 2 liters of water a day.  All of this brought on a 3 pound weight loss!  Yea me!!





Kitchen Sink Quiche

24 01 2010

made this quiche using up the leftover cooked veggies that were in the fridge. I also added up a little of the sausage that I was about to cut up and freeze.  It was a great meal that I honestly wasn’t expecting it to be.  Add with a salad and I had a great dinner that is going to give me dinner and lunch for a few more days.

Kitchen Sink Quiche

Short cut – pre-made 9″ deep dish pie crust, blinded baked

Basic starter filling:3 eggs
1 cup fat free evaporated milk
1 cut fat free milk
1/3 cup cheese (I used a block of pepper jack that needed to be used up)
nutmeg to taste
salt to taste
pepper to taste

Ideas to add:
I added fresh sauteed spinach, left over potatoes and carrots from my pot roast, sauteed onions, minced garlic, crumbled breakfast sausage.

Blind baked the pie crust.

1.  In a cast iron skillet, brown the sausage and crumble. Remove from pan and set aside.
2.  Add a small amount of olive oil to skillet and saute the onions and garlic till almost translucent.
3.  Add the potatoes and carrots to skillet and brown till heated through.
4.  In a medium bowl, mix eggs, evaporated milk, milk.  Add seasonings.  Shred cheese into wet mixture.
5. Once potatoes and carrots are heated through, remove them from skillet.
6.  Add a little more olive oil to skillet if needed.  Add approximately 2 handfuls of fresh spinach to the skillet. Cook spinach till wilted.
7.  Add spinach to the bottom of the pie crust. Put the potatoes, carrots, and sausage on top.  Pour the wet mixture on top. (DO NOT OVER FILL) I put a cookie sheet underneath to catch the overflow.  I also used my small ramekins to cook the extra wet mixture.
8.  Cook quiche on 325 degrees till done.

This ended up being really good.  I am using the little ramekins servings as lunch this week with a salad.