So I worked a 6 hour shift yesterday, and as has been previously discussed in this blog, expected my usual 10-minute break. I took that about halfway through my shift, then when there was about an hour left before it was time to go home, I was told that I'm supposed to take a half-hour lunch break! Whaaaa??? Don't get me started on the ineptitude of my employers... anyway, on my 10-minute break I wolfed down half a sandwich, and on my half-hour break I leisurely ate an apple. *sigh* Here are the specifics of my day yesterday:
BREAKFAST
1 c. yogurt with
1 serving mixed berries and
1 t. ground flax seed and
2 T. granola
1 English muffin w/peanut butter
SNACK
1/2 a small Stuffed Sandwich Surprise*
LUNCH
1 Fuji apple
DRIVE HOME
other 1/2 sandwich
SUPPER (after evening trip to Georgetown with Rachel and Elaine)
Turkey Sloppy Joes*
* see recipes in previous posts
Good job mom! How was the stuffed sandwich surprise? On a side note in the genre of weird coincidences, I was looking at bakingandbooks today for inspiration and one of her recent recipes involves quinoa. In the recipe she also gives a brief history of it, so if you want to know about it here's the link:
ReplyDeletehttp://www.bakingandbooks.com/2009/04/13/spiced-quinoa-timbales-with-avocado-orange-spinach-salad/
Sounds easy, delicious, and healthy too!
wow Mom you're doing an amazing job. and thanks for the recipes!
ReplyDeleteThank you girls! Sarah, the sandwich surprise is GREAT! I wrapped each sandwich in foil, then froze them, so that I could just pop them in the toaster oven when I want one. Works great!!
ReplyDeleteAnd thanks for the link about Quinoa... hopefully I'll find it in the store one of these days. I'm definitely making a trip to Trader Joe's soon, so I'm sure I'll find it there.
Rachel, thanks for the compliment, and you're welcome for the recipes! :)
In an earlier blog, you asked for suggestions on dessert-y types. I have a feeling that someone must have some recipes for homemade granola-type bars. These would be something you could carry for your breaks. One of the tricks I am learning from NutriSystem is trying to eat SOMEthing every 2-3 hours. This has been working very well. Aside from keeping me from feeling famished between meals, it improves your metabolism. BTW: I am sooo excited! I weighed myself this morning, after being on NS for a week, and I have lost 4.5 pounds!!!! YAY!
ReplyDeleteFor breakfast this morning I had NS pancakes spread with sugar-free apple (sic) jelly. Although they weren't as bad as I had anticipated, I will be removing them from future shipments. There are plenty of other GREAT-tasting breakfast items.
Does the gym in your complex have a scales? It has been a while since I visited the gym in my complex, so I don't remember if they have one or not. One thing about weighing yourself once a week, is that it can be another source of encouragement. (And I can use all I can get.) Just a suggestion.
Here are the other two recipes I promised you:
Baked Rigatoni With Onions and Parmesan
1 T. coarse sea salt
2 T. olive oil
2 medium-sized yellow onions, thinly sliced
4 cloves of garlic, minced
2 t. dried dill weed (or 1/2 c. fresh dill, chopped)
1/2 c. bread crumbs
2 c. reduced-sodium chicken broth
1/4 t. each ground black pepper and salt
1 lb. rigatoni past
5 oz. grated Parmesan
1. Preheat oven to 400 F. In a large pot, boil water for pasta with sea salt.
2. Heat the olive oil in a large, deep iron or oven-safe skillet over medium heat. Saute onions, garlic and dill for a few minutes until onions become glassy. Add half the bread crumbs and stir to toast evenly.
3. When the mixture is golden brown, add the broth and simmer on very low heat. Add pepper and stir. Add salt if needed. Meanwhile, add the pasta to the boiling water and cook per package directions. Drain.
4. Add the pasta to the skillet with the onion mixture. Fold in half of the grated cheese. Sprinkle the remaining bread crumbs and cheese on top.
5. Bake, uncovered, until golden-brown crust forms, 20 to 24 minutes. Serve hot.
Serves 8. Per serving: 360 calories, 52g carbs, 16g protein, 10g fat, 15mg cholesterol.
Since you should eat it hot, it probably would best be saved for your evening meal.
Frozen Fruit Tart
2 to 2 1/4 c. low-fat vanilla yogurt
9" ready-made graham-cracker crust
12 oz. fresh blackberries
2 T. confectioners' sugar [Is that a no-no? Is there some substitute you could use?]
1. Whip yogurt and pour into piecrust.
2. Use the back of a spoon to smooth the yogurt evenly. Place pie in freezer for 3 to 4 hours. remove and place fresh berries on top. Replace in freezer for at least 20 minutes.
3. Dust the top with confectioners' sugar. Serve.
Serves 8. Per serving: 180 calories, 27g carbs, 4g protein, 7g fat, 5mg choloresterol.
(For a twist, substitute peach yogurt, add sliced peaches, and drizzle with maple syrup.)
It doesn't say, but I don't think the "counts" would change much with the peach concoction, especially when you use sugar-free syrup. Again, this is not something you would want to try to take to work, but it sounds FANTASTIC for the end of a long, hot day! Enjoy!