Fun to Say

Some things are just fun to say, or at least try to say… like Conshohoken, Cuyahoga, Passyunk, or Copenhagen…I quite enjoyed saying Enchilada Frittata!

Green Enchilada Frittata

8 slices

  • 2 lb zucchini
  • 1 cup bell pepper, chopped
  • 1/2 cup onion, chopped
  • 1 cup broccoli
  • 1 cup Green Chile Enchilada Sauce, divided
  • 1/3 cup Greek plain Non-fat Yogurt
  • 1/3 cup Fat Free Shredded Cheddar
  • 1/2 cup liquid egg substitute
  • 1/2 tsp Season All-Seasoned Salt
  • 1/2 tsp red pepper flakes
  • 1 1/2 tsp chili powder
  • 1/2 Tbsp granulated garlic
  • 1/2 tsp chili powder, topping

Preheat the oven to 350F. Using a spiralizer, spiralize the zucchini onto paper towels. Change the paper towels a few times to help rid the zucchini of excess water. Whisk together yogurt, cheddar, eggs, seasoned salt, red pepper flakes, chili powder, and granulated garlic, and 2/3 cup green enchilada sauce. Chop the bell pepper (green, if your want to stick with the theme), onion, and broccoli.

After a few rounds and changing paper towels, use kitchen shears to roughly cut through the spiralized veg, then toss in with your other bowl of vegetables. Evenly distribute the vegetables into a 9-inch pie pan, sprayed well with non-stick cooking spray. Pour the egg mixture over top and bake, uncovered, for approximately 25 minutes. Remove from the oven, and spread the remaining enchilada sauce over the top, followed by the chili powder, for topping. Return to the oven until fully cooked through, approximately another 10 minutes.

Wait about 5 minutes for the frittata to set before slicing.

20160228_183047

Nutrition (1/8 of recipe):

Calories:72, Fat: 1g, Sat. Fat: 0g, Cholesterol: 1mg, Sodium: 316mg, Carbs: 10g, Fiber: 2g, Sugars: 5g, Protein: 6g

Don’t Know Until You Try

Anise… licorice  … none of that ever sounded appetizing to me, probably because the taste of black licorice thoroughly sceeved me out. Then, I started hearing about the vegetable called fennel. Being the Dego that I am, I payed attention since it was being used in so many Italian dishes. But then, I started hearing the “licorice ” to describe it. Needless to say, I’ve avoided  this vegetable for, let’s say 24 years.Molly Napolitano » Super Delicious Leek & Fennel Shrimp

Alright, Mario Batali, after countless episodes of The Chew, you have persuaded me to give it a shot.

I found a chicken and apple soup recipe that called toasted fennel seeds. After a little research I found the conversation from seeds to vegetable, and I’m glad I did because I believe it definitely bulks up the soup. This was also my first time pulling apples into a soup, which I was nervous would make it too sweet. I believe that by playing with the combination of spices off sets the sweetness that the apples contribute. The last minute add-in was a small can of sliced carrots, for some color and a little more natural sweetness. This first batch went so quickly, I used raw carrots the next round (see note in recipe).

If you are anything like me, and are completely clueless about fennel prep, I found this great tutorial here. I had no idea there was a hard fibrous center to core out.

Chicken Apple Soup

Inspired by Wholefoods

Makes 8- 1 cup servings20151210_175427 (2)

  • 4 cups reduced fat, lower sodium chicken broth
  • 1 cup water
  • 1 lb chicken breast, boneless, skinless
  • 1 1/4 tsp ground cumin
  • 1 tsp salt
  • 3/4 tsp ground black pepper
  • 2 bay leaves
  • 1 cup carrots, sliced into coins, OR a small can of sliced*
  • 1/2 lb (8oz) turnip
  • 2 medium gala apples
  • 1 medium to large onion
  • 1 bulb fennel
  • 2 1/4 tsp garlic powder
  • 2 tsp ground sage

Preheat the oven to 425 F while you prep. Place chicken breast in a soup pot along with chicken broth, water, cumin, salt, pepper, and bay leaves. Cover with a lid and keep over low heat.

*If using raw carrots, place in the pot, now, as well.

Peel the turnips, cut in half and each half into thirds. This will help you differentiate between the difference veggies. Next, peel and core the apples, cut into quarters,  and the quarters into more bite sized pieces. Peel the onion, trim the ends, cut into quarters, and the quarters into thirds. You don’t need to separate the rings of the onions prior to roasting. Lastly, following the instructions in the link above, cut about an inch above the bulb, then cut off the base. Cut down its center, and remove the tough outer layer, as well as the triangle-shaped core in each half of the bulb. Slice what remains to a size of your liking.

20151209_175001

Line a 9 by 13 Pyrex with parchment and transfer your prepped fruit and veggies. Sprinkle the garlic powder and sage over the fruit and veg and give them a good toss with your hands. Pour about 3/4 cup of water to the dish, cover with foil and roast in the oven about 40 minutes. After 40 minutes, remove the foil from the Pyrex and carefully pick out the turnips (this is where the different sized turnip will help you), while giving the remaining fruit and vegetables a toss. Once the turnip has been removed,  return the Pyrex to the oven, uncovered, for an additional 15 minutes.

20151209_183456

Transfer the roasted turnips into a food processor and begin to puree. Feel free the add a bit of the broth to help get things moving. Transfer puree to pot of broth and and chicken.

When your fruit and veg have finished the last bit of the roast, transfer everything from the pryex into your soup pot, scraping any seasoning and 20151209_191159whatnot off the parchment.

*If using canned, sliced carrots, add those now.

 

Remove the chicken breast to a separate bowl or plate, and use the two-fork technique to shred the chicken. Transfer the shredded chicken back into the pot, cover, and allow to simmer for another 40 minutes, or longer if you’d like. Salt and pepper to taste.

If you reserved any of the fronds of the fennel, top your soup with it before serving; parsley does wonders, as well. And don’t forget those oyster crackers (yeah, they’re kind of my thing, now).

20151210_175419

The original recipe called for a crockpot, but a low simmer, covered pot did me just fine. And I think I’d have to say that this soup tastes even better the next day, as all the flavors really enhance and marry!

Nutrition (1/8 of recipe):

Calories:119, Fat: 2g, Sat. Fat: 0g, Cholesterol: 28mg, Sodium: 807mg, Carbs: 14g, Fiber: 4g, Sugars: 9g, Protein: 13g

The end result? Fennel is officially a staple on my grocery list. And I threw out that 1-cup per serving jib-jab. A double serving in each bowl, please! Oh, and the aroma! The smell in the air was enough to cue your salivary glands! As soon as I entered the kitchen its fragrance wrapped around me with a come hither sensation!

Whats your food freaker? I’m still not touching sardines! Leave your comment below!

Pin-tresting

Apples and cheese are a classic fondue pairing. So on Pintrest, it really doesn’t surprise me that there are so many apple-cheddar pies. Some put the cheese in the crust, others in the pie, and others on top. And it didn’t just stop at cheddar and pie. There was Brie, and gallettes, and hand pies, soups, and dips.

You all know my experimentality and how much I adore playing in the kitchen. Needless to say, Pintrest got my gears turning… Some food combos just taste odd together, like this grapefruit protein shake I made one time (not a good post, Pintrest)… But lets face it… bacon goes with EVERYTHING!

Apple-Cheddar-Bacon Pie

serves 8

  • 11 slices thin slice turkey bacon (2 slice for 35 calories)
  • 3 apples (enough to yield 4 cups)
  • 1 medium onion (about 2 1/2 in diameter), finely diced
  • 1/2 cup celery, finely choppedWP_008337
  • 1/2 cup water
  • 3/4 tsp ground sage
  • 1/4 to 1/2 tsp thyme, to taste
  • 1/2 Tbsp garlic, minced
  • 1 Tbsp Splenda Brown Sugar
  • 1 Tbsp granulated Splenda
  • 1 tsp cinnamon, apple pie spice, or pumpkin pie spice
  • 1/8 tsp salt
  • 1/4 tsp ground black pepper
  • 1 tsp vanilla extract
  • 2 tsp lemon juice
  • 1/3 cup water
  • 1/2 Tbsp cornstarch
  • 1 1/2 cup fat free shredded cheddar cheese, divided
  • 1/4 cup Fiber One bran cereal
  • 1/4 cup unsweetened applesauce
  • salt and pepper, to top

Preheat the oven to 350 F. Spray a 9-in pie pan with nonstick cooking spray and weave 8 slices of turkey bacon. Line the last three slices of bacon around the walls of the pie pan to create the crust. I found that making a little tear in the middle of those three slices helps keep the bacon from rolling down the sides of the pan. Bake for 20 min.

WP_008321 WP_008322

In the meantime, core and thinly slice the apples. Then, cut your slices in half and measure 4 cups. Combine the apples, celery, and onion in a large skillet on medium heat with 1/2 cup of water. Cover with a lid for 10 minutes. Remove the lid and sprinkle with thyme, sage, garlic, Splendas, cinnamon, salt, pepper, vanilla, and lemon juice. Toss the mixture. Whisk the cornstarch with cold water until dissolved and pour over apple mix. Recover with the lid until bacon crust finishes baking.

WP_008324 WP_008325

Meanwhile, in a food processor, chop 3/4 cup shredded cheddar. Set aside. Next, process the cereal until extremely fine. Add the remaining 3/4 cup cheddar to the processor, and blend until evenly distributed.

WP_008328

Stir just the processed cheese into the apple mix, and transfer mix to the baked bacon, spreading the cheesy blend evenly over crust. Return to the 350 F oven for 15 minutes.

Lastly, add the unsweetened applesauce to the processor of cheese and Fiber One crumbs and blend until a crumble is created. Get messy, and use your hands to crumble on top of the warm pie. Sprinkle with a little salt and pepper and return to the oven for a final 25 minutes. Let it cool for about 10 minutes, while you make the optional sauce.

WP_008330 WP_008331

What really is the icing on the pie is this sweetened thyme yogurt sauce!

Thyme Yogurt Sauce

  • 1/4 cup plain non fat Greek yogurt
  • 1 Tbsp sugar free syrup
  • 1/2 tsp dried thyme

Blend and dollop!

WP_008334 WP_008332

 

Rather than sticking with the sweet/tart, salty feel, I wanted something a little more savory. I was really impressed that the bacon crust stayed perfectly together when the pie was sliced. I was  even more impressed by the the afterthought of dressing up some yogurt. Thank goodness for that afterthought, too, because it tied all the sweet and savory flavors if the pie together.

Nutrition: (1/8 of pie and 1/2 Tbsp sauce)

Calories:119, Fat: 2g, Sat. Fat: 0g, Cholesterol: 14mg, Sodium: 391mg, Carbs: 17g, Fiber: 3g, Sugars: 9g, Protein: 10g

WP_008333

I would imagine that this could also be served with an over-easy egg, where the yolk would act as the yogurt sauce.

I’ve sort of rediscovered my love for apples recently so you may see another apple pie riff sooner that you think.

(Not So) Split Pea Soup

This morning was another late morning. Even though I rolled out of bed in my footie pajamas, it didn’t deter me from making a cheeseburger inspired breakfast and began today’s recipe. I tried to think of all the things I love on a burger that I could incorporate into eggs. No matter how hard I tried, I just couldn’t figure out how to use pickles. None the less, I used my egg form to create the pattie shape. I threw in two tablespoons of Morning Star soy crumbles for the beef, chopped onion, spinach for the lettuce, and mushrooms. After the bottom formed, I added some water to the surrounding pan and  covered it to steam the eggs through. I finished off the egg with some shredded fat free cheddar cheese and drizzle of ketchup. Mission accomplished! Oh yeah, it;s National Cheeseburger Day…

WP_003947 WP_003948

It was another day with minimal motivation, and minimal appetite. I eventually ate a big bowl of watermelon, followed by rice cake smeared with smashed raspberries. Have you ever looked at mashed raspberries. They’re beautiful!

I finally found a little motivation. I set small goals, like vacuum the living room and do 25 push-ups, vacuum the kitchen and do 25 crunches. I tried to tidy up the house and clean up so that when mom got home from work, she would be surprised to see a clean house and big pot of soup for her birthday.

When mom called to tell me she had to work late, my motivation went out the door and I had to think of something to eat to hold me over until we could enjoy her birthday dinner together. The winner was to finish the head of romaine lettuce and top it with salsa (you know I’m a salsa freak).

Yesterday, Barry brought me one of my favorite candies and I am so incredibly proud of myself! I used to not be able to control myself around a bog of Peanut M&Ms. I had 6 yesterday. Not even at one sitting, but throughout the night! I was so incredibly proud of my self control! This means I’m on the right track!

By the time mom got home, the carpets were vacuumed and shampooed, the stove, toaster over, and refrigerator were scrubbed cleaned, the kitchen floor as swept, and the counters were cleaned. I love that the first thing she said as she walked in the house was, “Who cleaned the glass door? I can see through it!”

WP_003933Split Pea Soup kind of has a bad rap. My mom and I love the stuff! Linda Blair, on the other hand, has probably been scarred for life. Others, I think, just like scrapple, simply are turned off by its appearance or concept.

My mommom is pretty well-known for her Split Pea Soup, so I gave it a whirl. Its also a great way to utilize that left over bone from Easter’s spiral ham! (By the way, this is a 2-day prep soup).

As hard as I tried, I just felt like a failure at this soup, but with a few alterations, mom and I filled up on two bowls each of this stuff!

Split Pea Soup

WP_003935makes 16 servings

  • 2 lbs dry, bagged peas
  • 1 bay leaf
  • 1/2 cup onion, finely shopped
  • 1 ham bone
  • 1 1/2 cup carrots, chopped
  • 1 1/4 tsp black pepper
  • 3/4 tsp salt
  • 2 oz ham, or low sodium lunch meat ham
  • 1/2 cup Brummel and Brown, or another light spread
  • 1 Tbsp garlic powder
  • fat free shredded mozzarella cheese (optional) topping

WP_003946 WP_003949Soak the dried peas in 4 gallons of water over night. The next day, skim any residue off the top. Add the bay leaf, onion, and ham bone and cook on low. Begin by stirring occasionally and skimming residue, fat, and pea skins off the top. As the peas continue to cook, stir more frequently, and continue to skim. Alternate 20 minutes of boiling with 45 minutes of low heat for the next 6 hours.

Use the back of a spoon to check how cooked the peas are. If the peas mash easily against the side of the pot, add the carrots and continue to cook on low. When all of the peas begin to break down, remove the ham bone. If there is any meat on the ham bone, feel free to pull off the bone. If using lunch meat, dice the honey ham and briefly toss in a skillet to brown the edges. Set the ham aside. Remove the bay leaf and add the salt and pepper.

My grandmother stressed to me the importance of waiting until the very end to season the soup, and I don’t argue with this matriarch!

WP_003950 WP_003951

Grandmom mashes the entire pot by hand. I am not so patient, and used one of those new-fangled food processors to speed the process along. Using a slotted spoon, spoon 2 cups of peas to 1/2 cup broth in a food processor and whirl away. Set this aside and continue this process with the rest of the peas. Once the peas have been blended, add them back to the broth, along with the ham. Bring to a boil and continue to boil with a partially covered pot for about 45 minutes.

Turn off the heat reserve 4 cups of broth. Carefully pour out the soup into a large colander. Quickly transfer the strained vegetables into a large bowl, and stir in the garlic powder and buttery spread. Next, stir in the reserved broth.

WP_003952

WP_003955Serve it up and sprinkle with a little shredded mozzarella, if you’d like.

The rest of the night was spent with my mama. I made her our all-time favorite drink: a  Amaretto Di Saronno and gingerale with maraschino cherries. Mom went to the store and come home with movie theatre boxes of candy. Oh man! I was digging the Red Hots! I forgot how darn good those were! And, of course, two Butterfinger Bites were had. While mom drank her drink, I threw a scoop of Vanilla Maple Arctic Zero in with a diet root beer for a simple float.

Happy Birthday, Mama!

Eggplant Pie

It was nice to sleep in yesterday and not have anything to do! I spent all day studying for the NCLEX, filling myself with brain food, like Saturn peaches, sugar free chocolate pudding, and a delicious dinner! (recipe to follow) My family has really been lucking out these past few weeks. Since I’ve found an outlet in cooking, my family has been eating really well. During my studying, I reward myself with breaks to cook, or prep to cook. Yesterday the result was baking Strawberry Muffins, and Eggplant Pie. Both were so good! Frank, my biggest critic, said the muffins were very good and the Eggplant Pie was,”Outstanding!” Having the word “outstanding” come from him was definitely a treat!

WP_003503 WP_003504

The muffins came in handy when I woke up this morning to find a tray of donuts on the table from an apparent late night craving they had while out on the town… To resist the urge, I warmed up a strawberry muffin, sliced it in half, and added to the already gooey strawberries inside it with some sugar free strawberry preserves. Take that, donut!

After dinner, and along day of brain overload, I rewarded myself with Zumba. Unfortunately, my booty shaking was cut short when a girl got light headed and fainted. I ran to help her. Behind me, I hear my girlfriend yell,”It’s okay! She’s a nurse!” It was thrilling hearing someone yell that so close to my exam!

WP_003511Following Zumba, I got really hungry. Thank goodness Zumba is early on Monday nights and I went home to enjoy an Orange Cream Dannon Light & Fit Greek, with cheerios for crunch. I got antsy and wound up finishing a head of romain with salsa, filling up on water. I’m such a bunny rabbit…

I headed to bed with a mug of chamomile tea and fell asleep in NCLEX-mode.

After Sunday’s adventure at the Ren Faire, and my brief time at Zumba, last night, my calves we starting to feel it today. I began the WP_003512gloomy day with my normal routine of a shake. Since my vanilla protein powder has been replaced, I began with an Apple Eggnog Shake:

  • 2 scoops Vanilla protein powder
  • 1/2 md fuji apple, chopped
  • 2 Tbsp sugar free Eggnog Da Vinci syrup
  • spinkle apple pie spice
  • water
  • ice

A total winner that Barry didn’t think would work! I made Frank a very bright Watermelon Shake.

Today was so gloomy that my dad’s boss told him not to come to work because there was so much flooding! It was also gloomy in my kitchen when my spare Magic Bullet bit the dust. I’m glad I had my smoothie maker to fill in.

Before heading to work, I filled up on some watermelon and I’ve really been digging the beet scene lately. I actually made another beet salad for dinner tonight, for work. I even used some Fakin’ Bacon Tempeh! And what goes well with bacon? Bleu Cheese! I steamed together sliced onion, chopped tempeh, sliced petite carrots, and chopped, sliced beets and served it over a bed of spinach, topped with crumbled reduced fat bleu cheese. The warmth from the vegetables warmed up the cheese and this salad was “no dressing required!” I’ve been trying to talk dad into trying beets, but I haven’t quite gotten there. Maybe I’ll sneak it into something one day. What can I say? You can’t beat beets!

WP_003513

Usually, being clerk at work makes me want to eat. Not because I’m hungry or burning calories, but because I’m bored. Tonight was great because I ate my delicious salad for dinner, and had some grahams and PB for a snack! Plus, with studying and all the paperwork at the desk, I kept busy!I’m serious! As soon at 7pm hit, this place went crazy, like full moon crazy! Eureka!

I picked up a pack of sliced eggplant from the farmers market last week and wanted to use it up before it began to turn. My intent was to make an eggplant parm pizza, but then this brain of mine began to crank some gears and this little beauty was born. Its like if eggplant parmesean and spaghetti pie had a baby…

Eggplant PieWP_003507

Serves 4

1 large eggplant, sliced 1/8in
1/2 cup chopped mushrooms
1/2 medium onion, chopped
2/3 cup bell pepper, chopped
2 tsp garlic, minced
1/4 cup fat free ricotta
1/4 cup liquid egg substitute
1/2 tsp red pepper flakes
1 tsp Italian seasoning
1/2 tsp dried basil
1 pkg Fettuccine Tofu Shirataki noodles
3/4 cup fat free shredded mozzarella, divided
4oz 96% lean ground beef
1 can diced tomatoes
1/2 cup fresh spinach, packed (25g)
1 Tbsp reduced fat grated Parmesan

Peeling the eggplant is your preference. Over high heat, in a skillet, cook slices of eggplant until they begin to shrivel from the water loss, flipping to ensure both sides cook. Transfer to a paper towel while cooking the remaining slices of eggplant. While eggplant is still pliable, lay the eggplant strategically in a sprayed 9in pie pan to create a pseudo-pie crust (about 7 slices). Sprinkle the bottom on the pan with 1/4 cup of mozzarella.

WP_003492 WP_003493 WP_003496

Empty the noodles into a colander, rinse, and snip through the noodles with scissors, as these these noodles can be pretty long. In the hot pan, after the eggplant has been cooked and removed, briefly toss the noodles in the pan, tossing constantly to remove excess fluid, and return to the colander.

Spray skillet with non stick cooking spray and briefly cook down onions, garlic, and bell pepper, until onions are
mildly translucent. Transfer warm vegetables into a bowl with uncooked mushrooms, ricotta, spices, and egg. Then add the noodles to the ricotta mix. Transfer into eggplant crust and distribute evenly.

WP_003497

Brown the ground beef. Once crumbled and browned, add the can of diced tomatoes. Stir together and top over the noodles in the crust. Sprinkle a pinch on mozzarella and the grated cheese. Add the chopped spinach and cover with the remaining eggplant (about 5 slices). Top with remained shredded mozzarella and bake in a preheat oven  at 350 F for 15-20 minutes.

WP_003498 WP_003499 WP_003501 WP_003502

 

Slice and enjoy!

WP_003508 WP_003510

Nutrition (1/4 recipe):

Calories: 149, Fat: 0.8g, Sat. Fat: 0.1g, Cholesterol: 22.5mg, Sodium: 294mg, Carbs: 15.8g, Fiber: 3g, Sugar: 4.7g, Protein: 16.8g

Corn, Black Bean, and Avocado Salsa

I mentioned an incredibly addicting salsa that my friends had at their grad party a few weeks ago, and was determined to figure out how to make it! Alas, after some playing in the kitchen, I made it for my grad party! Oh my gosh! This stuff is crisp, refreshing, and I can’t wait to try it in my eggs!

Corn, Black Bean, and Avocado Salsa

2 slightly firm avocados, diced

1 can Green Giant Southwestern Style Corn

1 large purple onion, diced

1/2 cup dried black beans, or 1 1/2 cups cooked

2 beef steak, or hearty tomatoes, diced

1 1/2 Tbsp minced garlic

1 pouch Wholly Guacamole

1/2 bunch fresh cilantro, chopped

granulated garlic and black pepper, to taste

Soak and boil the dried beans, if necessary. Drain all cans. Combine all ingredients in a large bowl and refrigerate until ready to serve.

WP_002808

I served this my new favorite chip: Sea Salt Popcorners. These were the perfect pairing! MMMM so fresh and crisp! You’ll have a hard time stopping yourself with this salsa!

MMM! This recipe is just filled with fiber, vitamins, and healthy fats!

Frittata

Frittata, in the Italian households, typically refers to sliced potatoes, browned or sauteed, cooked into eggs, along with other fixens. More rescently, in the culinary world, it has a dopted an almost quiche-like conotation. Anyway, the beautiful thing about frittatas is that the possibilities are absolutely endless! You’ve heard of people making left-over pizza by taking anything in their refridgerators and dumping it onto a crust? You can essentially do the same, here! I had a bit of left over broccoli rabe and sauteed peppers, onions, and garlic from the graduation party. BINGO!

Broccoli Rabe FrittataWP_002848

serves 8

4 1/2 cups liquid egg substitute

1 egg

1/2 cup water

1/2 cup flax milk, or other low fat milk

2 cups broccoli rabe, cooked and prepared

2 cups sauteed peppers, onions, and garlic

1/2 cup fat free shredded mozzarella

1 tsp Italian seasoning

black pepper, to taste

2 Tbsp reduced fat grated parmesean cheese, more for garnish

Preheat the oven to 350 F. Spray a skillet with a non stick cooking spray and place the prepared  sauteed peppers, onions, and garlic in it to cook away as much remaining oil, on medium heat, stirring frequently, about 7 minutes. Remove from skillet and set aside. Repeat with the prepared broccoli rabe. In a large bowl, whisk water, egg, egg substitute, Italian seasoning, and pepper. Chop the cooled peppers, onions, and broccoli rabe and whisk into the egg mix. Further chop the mozzarella into smaller pieces and whisk into egg mix.

WP_002846

Spray an 9×15 pyrex with non stick spray. Pour the egg mix into the pyrex, continuing to whisk the mixture in the bowl as you pour. Sprinkle the top with the grated parmesean and bake for 30 minutes uncovered. Turn the pyrex 180 degrees and bake for another 25-30 minutes, until fully cooked.  Let rest for 5 minutes, cut and serve. Garnish with additional grated parmesean.

WP_002849

I debated adding sausage to the mix to really make this pop, but instead, I made turkey sausage patties for those who wanted sausage and served it on the side. I topped mine with hot sauce!

Each slice (1/8 recipe):?????????????????????????????????????? WP_002852

Calories: 162

Total fat: 5.4g

Sat. Fat: 0.8g

Cholesterol: 27mg

Sodium: 488 mg

Carbs: 10g

Fiber: 2.4g

Sugar: 0g

Protein: 19.7g

It  was a hit among the family, especially my mom. I’ve never seen my mom so excited about a food. She scarfed it! “I could eat this twice a week!” It must have been good! If thats what it takes to get my mom to eat healthily, frittatas may be popping up alot more on the blog!

Roasted Vegetables: Crock Pot Recipe #7

Wednesday:

I went to class this morning and while waiting, enjoyed a Muller Mousse Parfait. A girl I’m in clinical with loves these, so I gave it a try.

WP_001225I tried the peach passion fruit, figuring if I was going to try something, I might as well try the most exotic sounding. I topped it with both ground flax and chia, and it was delicious and filling! I only have one complaint: way too much sugar! Seriously, it had a whole days worth of sugar in it!

After this cardiac cram session, I hit the gym. I had a full workout planned but as I was doing it, I realized I was not going to be able to complete it, if I needed to get some sleep for night shift. I only worked out for an hour or so. I was so bummed when that I had to leave. Have you ever been so into your routine, you just didn’t want to stop. Seriously, even the shuffle on my iPod just kept giving me great songs to power up to!

I hit the sheets when I got home, unfortunately  only getting about 2 hours of sleep for my 12 hour shift. I made something that was LONG overdue: a shake. Iv’e been checking up on this blog I found and she made a shake that sounded delicious, so I gave it a go. The following was whipped up:

handful of kaleWP_001227

handful of frozen, pitted dark cherries

1 scoop Herbalife Vanilla Formula 1

1 scoop Herbalife Vanilla PDM

half a frozen banana

1 Tbsp sugar free cheesecake pudding mix

and lots of ice!

Pretty darn tasty… Actually, dad asked me to make him one for Thursday morning!

WP_001228Thursday:

Over the course of the long night, I did some pretty wise snacking choices, suck as graham crackers, sugar free pudding, and 94% fat free popcorn. I have to same, though, my favorite meal of the night, was the Raisin and Spice Oatmeal. I stirred in a little PB, and mmmmmm good!WP_001231

After I got home, I started preparing the crock pot. Tonight’s recipe is in preparation for tomorrow’s dinner (I can’t wait!)

Once all the ingredients were in the crock, I sat down to finish some homework and enjoyed a nice bowl of Banana Nut and Peanut Butter Cheerios, a cup of Pumpkin Spice coffee with some sugar free french vanilla powdered creamer and a few dark chocolate covered espresso beans to keep me going for the day!

Katie loves crock pots too and I remembered a while back she posted about roasting vegetables in a crock pot. Being the sucker for veggies that I am, I starting thinking up ways to use these veggies. Over rice? with sausage? In a pita? The possibilities are endless! Needless to say, I hit up the discount produce shelf…

Roasted Crock Pot Veggies

2 bell pepper (I like using colors)WP_001233

3 cloves garlic, slivered

half an onion, sliced in rings

a few baby portabellos

1 large carrot stick, sliced into very thin coins

handful of sun-dried tomatoes, sliced thin

1 small eggplant, sliced to 1/4 in thick

spices, to taste

Prepare all the vegetables, adding or subtracting vegetable that you enjoy, and toss them in the crock pot. Season, cover, and cook.

The original recipe calls for oil, but instead, I just gave the top of the veggies a quick spray with some non-stick pray and few shot a liquid aminos. I couldn’t find my Italian seasoning in the cupboard, so I used some granulated garlic, black pepper, parsley, oregano, and basil, and gave it all a nice toss.

WP_001235Cover the pot and look on low, stirring occasionally.

During class, I was starting to sense some hunger creeping up on me. I looked around the room, and wouldn’t you know like four people were chopping on protein bars! AHHHH! I knew this would be tough!

When I got home from class, the house smelled like a warm garden… fresh veggies in the air! I hustled into the kitchen to give them a stir and a try. I was so happy with how they turned out! The carrots were just the right consistency  the onions became translucent  the peppers and mushrooms cooked down, the tomatoes got soft and sweet, the eggplant absorbing all the flavors…

I had some leftover turkey sausage to I put a little in a tortilla with some veggies and I was in heaven! This most definitely will be a meal another night.WP_001237

As for tonight’s dinner, I was jonesing for a Wendy’s Jr. Hamburger, and mom was really eyeing up the chili. My creation was a chili dipped burger! YUM! I snacked on some mixed fruit for dessert!

Over all, the last 24 hours was pretty decent with food… only a few minor binges.

After meeting up with Mike to finish our assignment, I tried to squeeze in a workout before being detained in nursing labs for 3 hours. I was able to squeeze in the following workout, based off of Julie’s Beat Boredom Interval Workout:

Weights:

Sitting Crunches 15reps 4 set 53 lbs
Tricep Extensions 15reps 4 sets 20 lbs
Sitting Crunches 15reps 4 sets 53 lbs

Elliptical:

0-10 min 11 resistance
10-1230 13
1230-15 14
15-20 11

Repeat Weights

Treadmill:

1-5 minutes 4.2 speed 8 incline
5-630 7 1
630-8 5 1
8-10 4.2 1

Now, I ready to crash, wake up refreshed, workout, watch some lectures, and cook you all a wonderful Friday Lenten dinner!Even though, I was totally sleep deprived, I did not want to leave. These last two days I’ve really been in the workout zone!