For someone who is only working two or three days a week, I feel exhausted. I am so glad I am leaving my current place of employment. Everyday the place gets more and more ridiculous. It is actually very sad at how upper management works. I really just want to scream at the General Manager and use all the bad words I can think of. He is just a terrible person. The worse part is that the members will be the one's to suffer in the long run. F*** you Mr. Stedman. Hahaha...that feels good to say.
Today I had the day off and work still is recking havoc on me. At about 8:45 am I get a call to see if I can teach cycling class at 9:00am. I was at home enjoying the morning off reading a book. In less than five minutes I brushed my teeth and put some workout clothes on. I get there and the tense is crazy. The worse part about everything is that some people in this ordeal cannot stand up for themselves. The complain all day long and when push comes to shove they back away. Do not act like you care...you had your chance.
I started moving stuff out of my apartment. I moved a whole car load to Johnstown on Monday. I cannot believe I am moving back to my parents house. I definitely need to but it is still crazy. I am currently sending out resume and cover letters like crazy. I wish in a cover letter you could just beg. I really want to write: "Please hire me. PLEASE PLEASE PLEASE PLEASE hire me!" Do you think that will work?
I have not tried any new recipes this week. I have been eating out a lot this week. Not a great idea but I think that is going to be happening a lot the next week and half. I have a lot more to move and so much to clean. I do not mind cooking or doing laundry but cleaning is not for me.
I am going to Boston in little over two weeks. I am very excited. I have never been to Boston before. I am also going to a formal for MIT. My brother has his grad school formal and I will be attending. I think this should be scope out all the smart boys and make one my husband. (Just kinding....I am still holding out for a PGA tour professsional.) Like a boy he tells me to wear something a little nicer than what I wear everyday. What I am thinking is I get to go get a new dress. Shopping time.
I love that it is March. The weather has been wonderful this week. I feel like the sun has not shown all year. This week the sun has been out and the weather has been warm. It just makes you feel better. Another great part about March is all the basketball. Again my sleep is off. During the Olympics I was up all hours watching the events. Today has not been as exciting as day one but still good games.
Friday, March 19, 2010
Tuesday, March 9, 2010
I've Got Sunshine and recipe
The sun has been shining for the last four days. It has been wonderful. I have opened my windows during the day in my apartment with the shades open. The temperature is very comfortable to be outside. I wish I could go for a walk because this is one of my favorite past times. I am still having some trouble with my right foot, and walking a lot is very uncomfortable. My foot problem is just annoying.
I tried a new recipe tonight. Cajun Chicken with Dirty Rice. It was delicious. I loved. I added a lot more spicy and hot saude to really make it good. I do not have the nuritional information but I do know it is about 500 calories per serving.
Cajun Chicken with Dirty Rice
1 teaspoon dried Cajun seaoning
4 ounces chicken breast
2 teaspoons olive oil
2 garlic cloves, minced
1 cup chopped onion
1 green bell pepper, diced
2 tablespoons tomato passte
Few dashes Tabasco sauce, to tast
3/4 cup precook brown rice
Sprinkle Cajun seasoning on chicken and bake or grill. Cook brown rice per directions on package. Add oil to skillet; saute garlic, onion, bell pepper, tomato paste, and Tabasco for 2 to 3 minutes. Add pre-cooked rice and saute for 5 more minutes. Serve chicken on rice.
I tried a new recipe tonight. Cajun Chicken with Dirty Rice. It was delicious. I loved. I added a lot more spicy and hot saude to really make it good. I do not have the nuritional information but I do know it is about 500 calories per serving.
Cajun Chicken with Dirty Rice
1 teaspoon dried Cajun seaoning
4 ounces chicken breast
2 teaspoons olive oil
2 garlic cloves, minced
1 cup chopped onion
1 green bell pepper, diced
2 tablespoons tomato passte
Few dashes Tabasco sauce, to tast
3/4 cup precook brown rice
Sprinkle Cajun seasoning on chicken and bake or grill. Cook brown rice per directions on package. Add oil to skillet; saute garlic, onion, bell pepper, tomato paste, and Tabasco for 2 to 3 minutes. Add pre-cooked rice and saute for 5 more minutes. Serve chicken on rice.
Friday, March 5, 2010
Black Bean Enchiladas
GREAT GREAT GREAT recipe. It was so good. I want to make it now.
8 cups fresh spinach leaves, stemmed (1lb.)
15-ounce can black beans, drained and rinsed well
1/2 cup fresh salsa
1/4 tsp. cumin
1/4 tsp. chili powder
6 6-inch corn tortillas or non-fat flour tortillas
1/2 cup non-fat or low-fat sour cream
1 1/2 - 2 tsp. lime juice
4 ounces low-fat Monterey Jack or Cheddar Cheese (about 1 cup)
2 Italian plum tomatoes, diced
2 green onion (green and white parts), thinly sliced
1.)In large pot, bring water to boil. Add spinach to boiling water and cook 1 minute. Remove with slotted spoon and drain well in colander. Press out as much liquid as possible.
2.)preheat oven to 350 degrees F.
3.)In a medium bowl, combine spinach, black beans, salsa, cumin, and chili powder. Spoon 1/4 of this mixture down the middle of one tortilla. Roll the tortilla around the filing.. Place tortilla seam side down in a shallow nonstick baking pan or casserole dish sprayed with cooking spray. Repeat process with remaing tortillas.
4.)Bake enchiladas, uncovered, for 15 minutes.
5.)Meanwhile, combine sour cream and lime juice. Remove enchiladas from oven and spread sour cream mixture evenly over enchiladas. Top with cheese, tomatoes, and green onions and bake for 5 minutes.
Plan ahead: Freeze to use later. After rolling enchiladas, place them in a container and cover tightly with foil or put them in an airtight plastic freezer bag. Increase cooking time to 35-0 before removing from oven and adding top portion.
Makes 6 servings. Calories 201, Protein 17g, Carbs: 34g., Fat: 1 g., Sat. Fat.: 0g., Polyunsaturated Fat: 1 g., Monosaturated Fat: 0g., Cholesterol: 3mg., Sodium: 374 g
8 cups fresh spinach leaves, stemmed (1lb.)
15-ounce can black beans, drained and rinsed well
1/2 cup fresh salsa
1/4 tsp. cumin
1/4 tsp. chili powder
6 6-inch corn tortillas or non-fat flour tortillas
1/2 cup non-fat or low-fat sour cream
1 1/2 - 2 tsp. lime juice
4 ounces low-fat Monterey Jack or Cheddar Cheese (about 1 cup)
2 Italian plum tomatoes, diced
2 green onion (green and white parts), thinly sliced
1.)In large pot, bring water to boil. Add spinach to boiling water and cook 1 minute. Remove with slotted spoon and drain well in colander. Press out as much liquid as possible.
2.)preheat oven to 350 degrees F.
3.)In a medium bowl, combine spinach, black beans, salsa, cumin, and chili powder. Spoon 1/4 of this mixture down the middle of one tortilla. Roll the tortilla around the filing.. Place tortilla seam side down in a shallow nonstick baking pan or casserole dish sprayed with cooking spray. Repeat process with remaing tortillas.
4.)Bake enchiladas, uncovered, for 15 minutes.
5.)Meanwhile, combine sour cream and lime juice. Remove enchiladas from oven and spread sour cream mixture evenly over enchiladas. Top with cheese, tomatoes, and green onions and bake for 5 minutes.
Plan ahead: Freeze to use later. After rolling enchiladas, place them in a container and cover tightly with foil or put them in an airtight plastic freezer bag. Increase cooking time to 35-0 before removing from oven and adding top portion.
Makes 6 servings. Calories 201, Protein 17g, Carbs: 34g., Fat: 1 g., Sat. Fat.: 0g., Polyunsaturated Fat: 1 g., Monosaturated Fat: 0g., Cholesterol: 3mg., Sodium: 374 g
fresh tomato salsa
I made this for a picnic and it was a huge hit. I almost doubled the recipe and added almost every pepper in the recipe and more. No cooking necessary.
Fresh Tomato Salsa
servings: 12 (1/4-cup) servings
carb grams per serving: 2
1-1/2 cups finely chopped tomatoes (3 medium)
1 fresh Anaheim pepper or one 4-ounce can diced green cile peppers, drained
1/4 cup chopped green sweet pepper
1/4 cup sliced green onions
3 to 4 tablesppoons snipped fresh cilantro or parsley
2 tablespoons lime juice or lemon juice
1 to 2 fresh jalapeno, serrano, fresno, or banana peppers
1 clove garlic, minced
1/8 teaspoon salt
1/8 teaspoon pepper
1.) seed and finely chop hot peppers. In a medium bowl, combine tomatoes, Anaheim pepper, sweet pepper, green onions, cilantro, lime juice, jalapeno pepper, garlic, salt, and black pepper.
2.)If desired, for a smooth salsa, place 1 cup salsa in a food processor or blender. Cover; process just until smooth. Stir into remaining salsa. Cover; chill until serving time. Makes 12 (1/4-cup) servings.
Make-ahead tip: Prepare as directed through step 2. Cover and chill in an airtight container for up to 3 days.
Nutrition facts per serving:
Servings: 12 (1/4-cup) servings
Calories 8
Total Fat (g) 0
Saturated Fat (g) 0
Cholesterol (mg) 0
Sodium (mg) 27
Carbohydrate (g) 2
Fiber (g) 1
Protein (g) 0
Vitamin A (DV%) .1
Vitamin C (DV%).6
Calcium (DV%)0
Iron (DV%) 0
Fresh Tomato Salsa
servings: 12 (1/4-cup) servings
carb grams per serving: 2
1-1/2 cups finely chopped tomatoes (3 medium)
1 fresh Anaheim pepper or one 4-ounce can diced green cile peppers, drained
1/4 cup chopped green sweet pepper
1/4 cup sliced green onions
3 to 4 tablesppoons snipped fresh cilantro or parsley
2 tablespoons lime juice or lemon juice
1 to 2 fresh jalapeno, serrano, fresno, or banana peppers
1 clove garlic, minced
1/8 teaspoon salt
1/8 teaspoon pepper
1.) seed and finely chop hot peppers. In a medium bowl, combine tomatoes, Anaheim pepper, sweet pepper, green onions, cilantro, lime juice, jalapeno pepper, garlic, salt, and black pepper.
2.)If desired, for a smooth salsa, place 1 cup salsa in a food processor or blender. Cover; process just until smooth. Stir into remaining salsa. Cover; chill until serving time. Makes 12 (1/4-cup) servings.
Make-ahead tip: Prepare as directed through step 2. Cover and chill in an airtight container for up to 3 days.
Nutrition facts per serving:
Servings: 12 (1/4-cup) servings
Calories 8
Total Fat (g) 0
Saturated Fat (g) 0
Cholesterol (mg) 0
Sodium (mg) 27
Carbohydrate (g) 2
Fiber (g) 1
Protein (g) 0
Vitamin A (DV%) .1
Vitamin C (DV%).6
Calcium (DV%)0
Iron (DV%) 0
Pasta With Spinach, Garbanzos, and Raisins
This recipe is awesome. I know it sounds like a weird combination but it works together. It is more like a soup but it is great.
Dietitian's Tip: The key to this recipe is to have the pasta and sauce done at the same time so that they don't overcook.
Serves 6
Ingredients
8 ounces farfalle (bow tie) pasta
2 tablespoons olive oil
4 garlic cloves, crushed
1/2 can (19 ounces) garbanzos, rinsed and drained
1/2 cup unsalted chicken broth
1/2 cup golden raisins
4 cups fresh spinach, chopped
2 tablespoons Parmesan cheese
Cracked black peppercorns, to taste
Directions
1.) Fill a large pot 3/4 full with water and bring to a boil. Add the past and cook until al dente (tender), 10 to 12 minutes, or accoring to the package directions. Drain the pasta thoroughly.
2.)In a large skillet, heat the olive oil and garlic over medium heat. Add the garbanzos and chicken broth. Stir until warmed through. Add the raisins and spinach. Heat just until spinach is wilted, about 3 minutes. Don't overcook.
3.)Divide the pasta among the plates. Top each serving with 1/6 of the sauce, 1 teaspoon Parmesan cheese and peppercorns to taste. Serve immediately.
Nutritional Analysis (per serving)
calories 347, cholesterol 1 mg, protein 11 g, sodium 341 mg, carbohydrate 62 g, fiber 7 g, total fat 7 g, potassium 426 mg, saturated fat 1 g, calcium 79 mg, fat 4 g
Dietitian's Tip: The key to this recipe is to have the pasta and sauce done at the same time so that they don't overcook.
Serves 6
Ingredients
8 ounces farfalle (bow tie) pasta
2 tablespoons olive oil
4 garlic cloves, crushed
1/2 can (19 ounces) garbanzos, rinsed and drained
1/2 cup unsalted chicken broth
1/2 cup golden raisins
4 cups fresh spinach, chopped
2 tablespoons Parmesan cheese
Cracked black peppercorns, to taste
Directions
1.) Fill a large pot 3/4 full with water and bring to a boil. Add the past and cook until al dente (tender), 10 to 12 minutes, or accoring to the package directions. Drain the pasta thoroughly.
2.)In a large skillet, heat the olive oil and garlic over medium heat. Add the garbanzos and chicken broth. Stir until warmed through. Add the raisins and spinach. Heat just until spinach is wilted, about 3 minutes. Don't overcook.
3.)Divide the pasta among the plates. Top each serving with 1/6 of the sauce, 1 teaspoon Parmesan cheese and peppercorns to taste. Serve immediately.
Nutritional Analysis (per serving)
calories 347, cholesterol 1 mg, protein 11 g, sodium 341 mg, carbohydrate 62 g, fiber 7 g, total fat 7 g, potassium 426 mg, saturated fat 1 g, calcium 79 mg, fat 4 g
Macaroni and Cheese
This is probably one of my favorite mac and cheese recipes. I make it a lot. You will love it.
Macaroni and Cheese: chipotle chile pepper lends an unexpected but enticing kick to this classic comfort food made heart-healthier with a combination of reduced-fat dairy products
work time: 10 minutes/ total time: 45 minutes/ servings: 8
3 cups elbow macaroni
3 med scallions, chopped (1/4 c)
2 1/4 cups 1% milk, divided
3 tbsp all-purpose flour
2 1/2 cups shredded reduced-fat (2%) sharp Cheddar cheese (10 oz)
1/2 cup reduced-fat sour cream
2 tbsp Dijon mustard
1 tsp chopped chipotle chile pepper in adobo sauce
1/2 tsp salt
1/2 tsp freshly ground black pepper
3 tbsp dried bread crumbs
2 tbsp grated Parmesan cheese
2 tsp olive oil
1.) preheat oven to 400 degrees F. Coat 2-quart baking dish with cooking spray.
2.)prepare macaroni per package directions
3.) add scallions and 1 3/4 cups of milk to large pot and bring to a simmer over medium heat while macaroni cooks. Whisk flour and remaining 1/2 cup milk in small bowl. Whisk milk-flour mixture into simmering milk. Cook, stirring, until thinkening. Remove from heat and gradually stir in Cheddar until smooth. Add sour cream, mustard, and chipotle pepper. Add drained macaroni, salt, and black pepper. Transfer to prepared baking dish.
4.)combine bread crumbs, Parmesan, and oil in small bowl. Sprinkle on top of macaroni and cheese. Bake 25 minutes or until bubbling and gold brown.
Nutritional Info per Serving 357 cal, 19 g pro, 43 g carb, 2 g fiber, 13 g fat, 6.5 g sat fat, 35 mg chol, 728 mg sodium
Macaroni and Cheese: chipotle chile pepper lends an unexpected but enticing kick to this classic comfort food made heart-healthier with a combination of reduced-fat dairy products
work time: 10 minutes/ total time: 45 minutes/ servings: 8
3 cups elbow macaroni
3 med scallions, chopped (1/4 c)
2 1/4 cups 1% milk, divided
3 tbsp all-purpose flour
2 1/2 cups shredded reduced-fat (2%) sharp Cheddar cheese (10 oz)
1/2 cup reduced-fat sour cream
2 tbsp Dijon mustard
1 tsp chopped chipotle chile pepper in adobo sauce
1/2 tsp salt
1/2 tsp freshly ground black pepper
3 tbsp dried bread crumbs
2 tbsp grated Parmesan cheese
2 tsp olive oil
1.) preheat oven to 400 degrees F. Coat 2-quart baking dish with cooking spray.
2.)prepare macaroni per package directions
3.) add scallions and 1 3/4 cups of milk to large pot and bring to a simmer over medium heat while macaroni cooks. Whisk flour and remaining 1/2 cup milk in small bowl. Whisk milk-flour mixture into simmering milk. Cook, stirring, until thinkening. Remove from heat and gradually stir in Cheddar until smooth. Add sour cream, mustard, and chipotle pepper. Add drained macaroni, salt, and black pepper. Transfer to prepared baking dish.
4.)combine bread crumbs, Parmesan, and oil in small bowl. Sprinkle on top of macaroni and cheese. Bake 25 minutes or until bubbling and gold brown.
Nutritional Info per Serving 357 cal, 19 g pro, 43 g carb, 2 g fiber, 13 g fat, 6.5 g sat fat, 35 mg chol, 728 mg sodium
Lemony shrimp with white beans and couscous
I did not like this recipe. I am not a white bean fan but I decided to try this recipe anyway. This did not change my dislike for white beans.
Lemony shrimp with white beans and couscous
hands-on time: 20 minutes/total time: 20 minutes/ serves 4
1 10-ounce box couscous (1 1/2 cups)
Kosher salt and black pepper
3 tablespoons unsalted butter
2 cloves garlic, chopped
4 scallions, chopped
1 pound medium shrimp, peeled and deveined
1 15.5-ounce can cannellini beans, rinsed
1/2 cup fresh flat-leaf parsley
2 tablespoons fresh lemon juice
1.)In a saucepan, bring 2 cups water to a boil. Stir in the couscous and 1.4 teaspoon salt. Cover and let sit off heat for 5 minutes; fluff with a fork before serving.
2.) meanwhile, heat 1 tablesppon for the butter in a large skillet over medium-high heat. Add the garlic and scallions and cook for 30 seconds. Add the shrimp and cook, stirring, until they begin to turn pink, about 3 minutes.
3.) Stir in the beans, parsley, lemon juicie, the remaining butter, 1 teaspoon salt, and 1/4 reaspoon pepper. Cook until heated, through, 2 to 3 minutes. Servie with the couscous.
Per serving: 510 calories; 12 g fat (6 g saturated fat); 195 mg cholestrol; 810 mg sodium; 36 g protein; 66 g carbohydrates; 6 g fiber.
Lemony shrimp with white beans and couscous
hands-on time: 20 minutes/total time: 20 minutes/ serves 4
1 10-ounce box couscous (1 1/2 cups)
Kosher salt and black pepper
3 tablespoons unsalted butter
2 cloves garlic, chopped
4 scallions, chopped
1 pound medium shrimp, peeled and deveined
1 15.5-ounce can cannellini beans, rinsed
1/2 cup fresh flat-leaf parsley
2 tablespoons fresh lemon juice
1.)In a saucepan, bring 2 cups water to a boil. Stir in the couscous and 1.4 teaspoon salt. Cover and let sit off heat for 5 minutes; fluff with a fork before serving.
2.) meanwhile, heat 1 tablesppon for the butter in a large skillet over medium-high heat. Add the garlic and scallions and cook for 30 seconds. Add the shrimp and cook, stirring, until they begin to turn pink, about 3 minutes.
3.) Stir in the beans, parsley, lemon juicie, the remaining butter, 1 teaspoon salt, and 1/4 reaspoon pepper. Cook until heated, through, 2 to 3 minutes. Servie with the couscous.
Per serving: 510 calories; 12 g fat (6 g saturated fat); 195 mg cholestrol; 810 mg sodium; 36 g protein; 66 g carbohydrates; 6 g fiber.
Farfalle with Mushrooms
In addition to writing my blog, I am going to post the recipes that I made. I will also let you know if I liked it, or I will never make it again. This is a good recipe and liked the taste a lot.
Farfalle with Mushrooms
Prep: 10 minutes/ Cook: 10 minutes
Makes 2 servings/ Servings size: about 1 3/4 cups
6 ounces dried farfalle (bow tie pasta)
1 tablespoon olive oil
1 medium onion, chopped
1 cup sliced portobello or other fresh mushrooms
2 cloves garlic, minced
4 cups thinly sliced fresh spinach
1 teaspoon snipped fresh thyme
2 tablespoon shredded Parmesan cheese
1.) Cook farfalle according to package directions. Drain well.
2.)Meanwhile, in a large skillet, heat oil over medium heat. Add onion, mushrooms, and garlic; cook and stir 2 to 3 minutes or until mushrooms are nearly tender. Stir in spinach, thyme, and 1/8 teaspoon black pepper; cook 1 minute or until heated through and spinach is slighly wilted. Stir in cooked pasta; toos gently to mix. Sprinkle with cheese.
Per serving: 438 cal., 10 g total fat ( 2 g sat. fat), 4 mg chol., 172 mg sodium, 70 g carb., 8 g fiber, 18 g pro.
Farfalle with Mushrooms
Prep: 10 minutes/ Cook: 10 minutes
Makes 2 servings/ Servings size: about 1 3/4 cups
6 ounces dried farfalle (bow tie pasta)
1 tablespoon olive oil
1 medium onion, chopped
1 cup sliced portobello or other fresh mushrooms
2 cloves garlic, minced
4 cups thinly sliced fresh spinach
1 teaspoon snipped fresh thyme
2 tablespoon shredded Parmesan cheese
1.) Cook farfalle according to package directions. Drain well.
2.)Meanwhile, in a large skillet, heat oil over medium heat. Add onion, mushrooms, and garlic; cook and stir 2 to 3 minutes or until mushrooms are nearly tender. Stir in spinach, thyme, and 1/8 teaspoon black pepper; cook 1 minute or until heated through and spinach is slighly wilted. Stir in cooked pasta; toos gently to mix. Sprinkle with cheese.
Per serving: 438 cal., 10 g total fat ( 2 g sat. fat), 4 mg chol., 172 mg sodium, 70 g carb., 8 g fiber, 18 g pro.
another good meal
Today was so beautiful outside. The temperature was about 40 degrees and sunshine. The best part was the sunshine. I went shopping and bought a nice spring outfit. A skirt and shirt to match. I also bought a white demin jacket. I was so excited because I lost my other one a trip. I like that I can wear this coat with almost anything.
I made a new meal tonight. It is called farfalle with mushrooms. Another simple recipe. I have so much leftover though. This is a good thing because I will not have to cook for awhile.
I made a new meal tonight. It is called farfalle with mushrooms. Another simple recipe. I have so much leftover though. This is a good thing because I will not have to cook for awhile.
Wednesday, March 3, 2010
life
Hello all. Can you believe this winter? Never ending. I was suppose to go to Baltimore this past weekend, and unfortunately mother nature had other plans. I drove to Johnstown on Thursday evening just to say hello but ended up being there till Monday morning. The city got about 12 inches while I was there leaving me snowed in. Not a lot of fun. Everything in Johnstown closed which does not happen often. The movies even closed on Friday. I watched a lot of television. On Saturday evening, I finally got out for a little to see Up In The Air. This is a must see movie, dark comedy, George Clooney, you can't ask for more. However, I did not get to go to Baltimore. I hope to get down there soon, and spend some time with friends.
I tried a new recipe for leftovers. I have a lot of extra ham I had frozen and I used it a chicken cordon blue wrap. Another easy recipe and not that hard. Great way to use the ham. Nothing exciting with the food.
A bad thing in my life is my right foot. I have a collapsed cuboid bone. I have to get it popped back into place every morning at the physical therapy office. Not much fun, and it is pretty painful to walk right now. The bone being collapsed it putting extra pressure on tendons and my foot is upset because the bone is in the wrong place. Also, I hate this problem because I can not workout. I have to rest my foot. I hate not working out. I want to exercise, and I hate sitting around. The physical therapist says hopefully it will feel better in 3-5 days. I want it better today but I will have to behave.
I tried a new recipe for leftovers. I have a lot of extra ham I had frozen and I used it a chicken cordon blue wrap. Another easy recipe and not that hard. Great way to use the ham. Nothing exciting with the food.
A bad thing in my life is my right foot. I have a collapsed cuboid bone. I have to get it popped back into place every morning at the physical therapy office. Not much fun, and it is pretty painful to walk right now. The bone being collapsed it putting extra pressure on tendons and my foot is upset because the bone is in the wrong place. Also, I hate this problem because I can not workout. I have to rest my foot. I hate not working out. I want to exercise, and I hate sitting around. The physical therapist says hopefully it will feel better in 3-5 days. I want it better today but I will have to behave.
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