Kel is sad - Eastwick has been cancelled! I know it’s pretty bad. I know that half the time I didn’t even get it because it was so bad. But I’m such a fan of Lindsey Price and want one of her series to work! (still sorely missing Lipstick Jungle). Tear.
K – back to life. Yesterday’s stats: 1,655 calories, 204 carbs, 41 fat grams and 110 protein grams. Here’s what I ate. Today, I had the Baked Swiss and Sausage Omelet from, you guessed it, Real Mom Kitchen! (have you noticed that I find food blogs and just glom on to them like no other?). Here’s the recipe for SIX servings:
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1 tsp olive oil
½ cup onion, diced
10 ounces Jimmy Dean reduced fat breakfast sausage
8 large eggs
1/3 cup fat-free milk
1 tsp salt
½ tsp black pepper
½ cup red bell pepper, diced
70 grams Kraft natural swiss/parmesan cheese blend
1/4 cup plus 2 tablespoons chopped fresh parsley (for topping)
For side: 3 English muffins and 2 tbsp fat-free cream cheese or hummus
Preheat oven to 425. Spray an 8 by 8-inch baking dish with nonstick spray. Heat oil in a medium skillet over medium-high heat. Add red pepper and onion. Cook until onion is translucent, about 3 minutes. Remove onion and pepper and set aside. In the same pan add sausage and cook until brown, about 5 minutes. Set the pan aside to cool. In a large bowl, whisk together eggs, milk, salt and pepper. Add bell pepper and onions, sausage, 1/3 of cheese and 1/4 cup of parsley to egg bowl. Pour batter into pan. Sprinkle with remaining cheese. Bake covered for 10 minutes. Remove foil, then bake for another 15 – 20 minutes or until golden brown and a knife inserted in the center comes out clean. Cut the baked omelet into six rectangles and sprinkle with remaining parsley before serving. Serve with ½ English muffin smeared in 2 tsp fat-free cream cheese or hummus per serving. Nutritional Information: 339 calories, 17 carbs, 20 fat grams and 22 protein grams. Um, LOVED IT! So excited to have another new breakfast recipe – thanks Real Mom Kitchen!
Onward and out! I had a lunch meeting which meant no working out. Sad. And it was catered. Grrrrr. We had Jason’s Deli. I got a ½ a veggie wrap and a ½ a Mediterranean wrap – I passed on the chips and cookie cake, but had a little bit of fruit and four brownie bites. Grrrr. I worked all day amidst the Ida storms. Dang hurricane season lasts WAY too long. After work I walked and ran 2.25 miles, chest and triceps (burning 229 calories in 54 minutes)– good stuff, then I headed home for the new dinner I was so excited about – Baked Pesto Chicken inspired by For the Love of Cooking and Cooking Light! Here’s the recipe for SIX servings:
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4 6-oz. chicken breasts
80 grams pesto
64 grams Fresh mozzarella cheese
Salt & Pepper
6 oz. pasta (angel hair)
Heat oven to 375. Season chicken with salt and pepper. Lay chicken in an 8x12 glass pan coated in nonstick cooking spray. Lay chicken breasts in pan (or tenders with servings divided by foil). Spread each serving with 20 grams of pesto. Cover with foil and bake until chicken is cooked through; 25 minutes. Uncover and top each serving with 16 grams of cheese; bake until cheese is melted, 5 more minutes. Serve hot atop angel hair pasta (1.5 oz. dry per serving). Nutritional Information: 469 calories, 32 carbs, 15 fat grams and 50 protein grams. Loved it!! Way too easy to fix and it reheated great (just made the noodles tonight; the chicken was refrigerated overnight).
Now I’m in bed watching Gossip Girl, Brothers and Sisters, etc. Great night! Hope you’re all having great nights, too! I'm trying my HARDEST not to let this new time + bad weather affect me... it's so hard to stay positive sometimes!
