So I ended up staying up WAY too late to finish Beyond Reach. I had to! I read 15 more pages after the blog and the killer was introduced! So had to read the other 85 to see how they did it and whatnot. The book was awesome. Had me all over the place, dead bodies turning up in crazy places and none of it seemed to make sense as it was told from multiple perspectives. Then all of a sudden it made sense – great mystery. And the end?! Crazy… can’t wait for the next book!
This morning I woke up and headed in to work still loving listening to At First Sight. Can’t wait for my new books to get in tomorrow! During lunch I walked 3.5 miles and started a new book – Stupid and Contagious (borrowed from Shana).
I only read 50 pages or so but it’s hilarious so far! After work I went back to the gym to walk another mile, then me and Stacy did shoulders, triceps and chest – this workout.
Then I headed home, had the planned dinner, packed up tomorrow’s breakfast/lunch and snacks and settled in for True Blood (weird; maybe the weirdest episode yet. Still love Eric) and Entourage (SO over Andrew...and I hate that E likes that Ashely girl. Blah).
So I forgot – here is the meatball recipe from yesterday! It was from Biggest Diabetic Loser. I used her recipe for Italian Meatballs (makes four servings) to make Spaghetti & Meatballs for two!
1 pound Laura’s beef 96/4
1/2 cup Italian style bread crumbs
2 teaspoons minced garlic
1 egg
1/2 cup Parmesan cheese
¼ tsp Salt, ¼ tsp pepper and ¼ tsp dried basil for taste
Other: 1 cup low-fat spaghetti sauce, 4 oz. spaghetti, 2 tbsp chopped fresh parsley, salt and red pepper flakes to taste
Mix together the ingredients and roll into equally sized meatballs (I did mine about 1.5” in diameter). Put half in the refrigerator for another recipe. Set water to boil, and cook 4 oz. spaghetti according to package. Drain and divide into two servings. Spray a pan with olive oil nonfat cooking spray. Drop in the remaining meatballs and brown turning with tongs until the outside is brown. Add sauce to pan and continue turning meatballs until they cook through, about 2-3 minutes. Sprinkle with salt and red pepper flakes. Stir and then serve over spaghetti. Top with parsley. Nutritional Information: 532 calories, 64 carbs, 12 fat grams and 40 protein grams.
It was good! I used the remaining meatballs in today’s lunch from For the Love of Cooking (named Baked Penne Meatball pasta) by heating the oven to 350 degrees, cooking 4 oz. pasta and adding pasta to bottom of square dish. Top with meatballs and sauce, then mozzarella cheese and parsley. Cover with foil and bake for 20 minutes. Remove foil then bake for 5 minutes. SO good!
For dinner, I made another For the Love of Cooking recipe: I call it Breakfast Fried Rice!! Basically, we used 2 servings of basmati rice, 2 eggs scrambled, 2 pieces fat-free turkey bacon cooked and crumbled, 2 tbsp light soy sauce, minced ginger, minced garlic, chopped green onion and salt and pepper to taste. Very yummy!! Our variation only had 311 calories, 40 carbs, 11 fat grams and 13 protein grams. I forgot to take a picture but don't you worry - i'll be making it again! :)
This morning I woke up and headed in to work still loving listening to At First Sight. Can’t wait for my new books to get in tomorrow! During lunch I walked 3.5 miles and started a new book – Stupid and Contagious (borrowed from Shana).
I only read 50 pages or so but it’s hilarious so far! After work I went back to the gym to walk another mile, then me and Stacy did shoulders, triceps and chest – this workout.
Then I headed home, had the planned dinner, packed up tomorrow’s breakfast/lunch and snacks and settled in for True Blood (weird; maybe the weirdest episode yet. Still love Eric) and Entourage (SO over Andrew...and I hate that E likes that Ashely girl. Blah).
So I forgot – here is the meatball recipe from yesterday! It was from Biggest Diabetic Loser. I used her recipe for Italian Meatballs (makes four servings) to make Spaghetti & Meatballs for two!
1 pound Laura’s beef 96/4
1/2 cup Italian style bread crumbs
2 teaspoons minced garlic
1 egg
1/2 cup Parmesan cheese
¼ tsp Salt, ¼ tsp pepper and ¼ tsp dried basil for taste
Other: 1 cup low-fat spaghetti sauce, 4 oz. spaghetti, 2 tbsp chopped fresh parsley, salt and red pepper flakes to taste
Mix together the ingredients and roll into equally sized meatballs (I did mine about 1.5” in diameter). Put half in the refrigerator for another recipe. Set water to boil, and cook 4 oz. spaghetti according to package. Drain and divide into two servings. Spray a pan with olive oil nonfat cooking spray. Drop in the remaining meatballs and brown turning with tongs until the outside is brown. Add sauce to pan and continue turning meatballs until they cook through, about 2-3 minutes. Sprinkle with salt and red pepper flakes. Stir and then serve over spaghetti. Top with parsley. Nutritional Information: 532 calories, 64 carbs, 12 fat grams and 40 protein grams.
It was good! I used the remaining meatballs in today’s lunch from For the Love of Cooking (named Baked Penne Meatball pasta) by heating the oven to 350 degrees, cooking 4 oz. pasta and adding pasta to bottom of square dish. Top with meatballs and sauce, then mozzarella cheese and parsley. Cover with foil and bake for 20 minutes. Remove foil then bake for 5 minutes. SO good!
For dinner, I made another For the Love of Cooking recipe: I call it Breakfast Fried Rice!! Basically, we used 2 servings of basmati rice, 2 eggs scrambled, 2 pieces fat-free turkey bacon cooked and crumbled, 2 tbsp light soy sauce, minced ginger, minced garlic, chopped green onion and salt and pepper to taste. Very yummy!! Our variation only had 311 calories, 40 carbs, 11 fat grams and 13 protein grams. I forgot to take a picture but don't you worry - i'll be making it again! :)
After dinner I took it upstairs, made new leg and back/bi workouts, watched drop dead diva and am about to pass out! I ended up at 1,846 calories, 244 carbs, 57 fat grams and 91 protein grams. Here’s what I ate.
