Sick Day, 2 New Recipes, 4 Miles, Frozen Spices and Calling All Soups

Today I woke up feeling bad – massive headache, sore throat, etc. To be honest – I felt hungover! And exhausted. So weird. So I called in sick and fell back asleep. I woke up again at 10 a.m. CRAZY! I never do this. I felt better when I woke up and even thought about going in, but decided to just stay home and rest and drink water. So I did. I went down and got breakfast. And had a dove chocolate.

Then Austin came home for lunch and I baked a new recipe I put together last night form Monica’s Food Network Magazine: Mediterranean Calzone. Here’s the recipe for TWO calzones.

4 oz. chicken
1 garlic clove
8 oz. pizza dough
¼ cup low-fat ricotta cheese
¼ cup red onion, chopped
2 artichoke hearts, chopped
1/8 cup roasted red peppers, rinsed and chopped
½ small Roma tomato, seeded, cored and diced
1 oz. fat-free feta cheese
2 tsp olive oil

Inside pre-cooked


Outside post-cooking


Cut in half, ready to eat - yummy!


Preheat oven to 375. In the meantime, sauté garlic and chicken until no longer pink. Cover a flat surface and divide pizza dough into two sections. Roll each into a circle and place on baking sheet. Mix ricotta cheese and onion together chicken-garlic mixture. To assemble each calzone, layer ricotta mixture, artichoke heart, red pepper and 2 oz. chicken breast on one half of each dough section. Next sprinkle tomato and feta. Leave ¼-inch around perimeter of dough. Fold in half to make a half-moon shape. Pinch sides together with a bit of water to seal. Brush exterior of dough with oil. Bake for 20 to 25 minutes until golden brown. Nutritional Information for EACH calzone (1/2 recipe): 474 calories, 62 carbs, 13 fat grams and 26 protein grams.

REVIEW: We REALLY liked it, but next time I’m going to sprinkle some salt and red pepper flakes in the inside for more flavor, add some onion, and reduce the olive oil (really only needed a ¼ tsp TOTAL). Very good though! Austin headed back to work and, I had a Kashi cookie and, I kid you not, fell asleep. Geez! Who am I? LOL Finally around 3:30 I decided I had to get out, so I drove over the gym close by and thought I’d walk a bit and see how I felt. I got in and walked 4 miles – good stuff! I headed home and had 2 crackers with cheese – yum. Then I put together dinner for the night Cooking Light’s Southwestern Chicken and White Bean Soup.

8 oz. chicken breast
1.5 tbsp 40%-less-sodium taco seasoning
Cooking spray
2 tsp olive oil
2 cups fat-free, less-sodium chicken broth
1 16-ounce can white beans, rinsed and drained (272 grams total)
1/2 cup green salsa
2 tbsp Fat-free sour cream
Chopped cilantro (optional)
Trader Joe’s Organic Corn Chips (20 grams)
Cumin and Salt to taste

Combine chicken and taco seasoning; toss well to coat. Heat a large saucepan over medium-high heat. Coat pan with cooking spray, and add olive oil. Add chicken; sauté 2 minutes or until chicken is lightly browned. Add broth, scraping pan to loosen any browned bits. Meanwhile, place beans in a small bowl; mash until only a few whole beans remain. Add beans and salsa to pan, stirring well. Bring to a boil. Reduce heat; simmer 10 minutes or until slightly thick. Makes two large servings. Top each with 1 tbsp sour cream, cilantro and 10 grams corn chips if desired. Nutritional Information (including cilantro, sour cream and chips): 426 calories, 38 carbs, 10 fat grams and 37 protein grams.

REVIEW: I LOVED this! Austin liked it a lot, but said it was a little too salty for his taste. I decided I won't add cumin or salt next time - I think because all of the ingredients (chicken stock, salsa, etc.) are salty in and of themselves, it doesn’t need anything extra. I’ll definitely be making this again – but next time I’ll make more servings! Woo! I also loved that I was able to use this ingenious product – frozen cilantro cubes (from Trader Joe's - a Moncia recommendation)!

I added two cubes right before I took it off the heat – SO good, and great to use if you aren’t looking for a garnish. (gives the flavor- not the look!) Trader Joe's also has Basil and Garlic - but I have the basil plant and am fine with jarred minced garlic! (and garlic NEVER goes bad!)

Then I had yet another kashi cookie, got everything ready for work and got in bed – still kind of tired but definitely feeling better. Maybe I’m just run down? Or maybe it’s this weather change (back and forth; hot and cold)? Or sinus pressure? I dunno, but I’m glad I feel better and am going to get some rest tonight! I’m such an old lady!

A few questions:

What fresh spices do you keep on hand?

Have you ever tried frozen spices?

What is your favorite soup? (tis the season!)

K -out to watch TV with Austin! I might have a treat later so i'll post my stats in the morning! Happy Tuesday! SO GLAD tomorrow is hump day!