Day 173: New Recipe & Product Review

Yesterday I woke up tired – blah – but ready to start the work week, and still wary about the house situation. :( I made MS sausage and egg muffins and headed out to work! I had a super productive morning but had this weird twinge in my lower back. I think I slept funny? I dunno – but it felt funny and so I used it as an excuse to not go walking during lunch. Hehe Instead I headed over to Target, Wal-Mart and World Mart to look for stuff for the house. I’ve decided Target is where my guest room sheets are at, and I found a lamp I want in World Mart. I also decided that Wal-Mart just isn’t for me. It wasn’t significantly cheaper than Target but the stuff was much less nice. (I was looking at bedding and lamps). When I got back to work I ate my yummy chicken friend rice – so good on the reheat, then got back to work and stayed busy all afternoon. The day seriously flew by! Instead of going to the gym, I decided to go straight from work, to the grocery story, then home. I just didn’t have it in me. :(

The store was smooth (so empty in fact that they even unloaded my cart) and when I got home I made 4 servings of potato/egg/sausage burritos, 6 servings of egg/bacon/cheese patties, 3 servings of White Bean Chicken Chili, and peeled/cut sweet potato fries. Yay! By then Austin was home, so we made rice and heated up the new recipe - Cashew Chicken Curry, adapted from a recipe on Kitchen Parade – my favorite! It’s like a very thick curry sauce, almost like a chili… SO good and very filling. Here’s how to make it:

· 1 small onion, diced
· .5 tbsp minced garlic
· .5 tbsp ground ginger
· 1 tbsp curry powder
· ½ teaspoon cumin
· ¼ teaspoon cayenne pepper
· ¼ teaspoon kosher salt
· ½ pound chicken breasts
· 10 ounces canned diced tomato
· 4 ounces sliced mushrooms
· .5 tbsp dried cilantro
· 1/2 cup nonfat yogurt
· 1/4 cup light coconut milk

Heat a pan on medium high. Add onion, garlic and ginger and cook until soft. Stir in the curry powder, cumin, cayenne pepper and kosher salt. Add chicken and cook it through. Add tomato, mushroom and cilantro. Bring to a boil. Cover, reduce heat to medium and cook for 45 minutes, stirring occasionally. Stir in yogurt and coconut milk and heat through for 5 minutes (do not boil). Serve over white rice. It makes 2 servings, and then I put it over two servings of ¾ cup white rice. Nutritional Information (including rice): 492 calories, 4 fat grams and 75 carbs. So high on the carbs but great on fat grams! I think I’m eventually going to classify my meals as high carb vs. low carb so I can do a low carb lunch with high carb dinner or vice versa to make sure my carbs don’t get too high for a day. Just a fleeting thought! I still haven’t even had time to get my recipe book together – boo. :( This month is just flying by!!

After dinner we did some house talk and looked at some more numbers, then Austin watched some Southpark and I did biceps and shoulders with free weights in front of Secret Life of the American Teenager. Hehe Then I had some yogurt… my first time trying Yoplait Light Fat free Strawberry Shortcake… it was SO GOOD. Very creamy and addictive. I will have this one again – I can’t believe I’m becoming such a yogurt peep! In the end I had 1,565calories, 220 carbs and 27 fat grams. I felt super full – so I think that’s a success. Do I wish I’d gone to the gym? Yes – but at least I got in some ST at home – better than nothing, right?! Here’s what I ate. Hope you guys had great Mondays!