Tuesday, April 13, 2010

New Recipe, 6 Miles, Wine Mondays, Upper Body Circuit

Thanks, friends! I don't understand fat-free cheese's aversion to melting either. Grrr. Glad you're all feeling the Mexican food too (or most of you) - i'm just SO addicted right now! And i'm loving this idea of batch cooking. I'm seriously considering moving to once/two weeks cooking! (right now i'm doing once/week cooking). We'll see... it's going to take even more planning - eek!

So my Monday was a Monday… for SURE!
A lot of things really ticked me off. Grrr. But other than the usual work stuff it was okay! I walked 4 miles during lunch (burned 182), and then after work I did another 2 along with the upper body circuit (burned 132) below (one new set then one old set from last week).

Click on it to make it larger - the second set is the new one!

For dinner we had a new recipe from For the Love of Cooking!! I LOVE Pam’s recipes, and this one did not disappoint:

Chicken Tetrazzini for 4 Servings

7 oz spaghetti noodles, cooked per instructions
16 oz. chicken, cooked in salt and diced
1 tsp olive oil
8 oz button mushrooms, sliced
2 tsp minced garlic
1 12 oz can of low fat evaporated milk
3 tbsp reduced fat parmesan cheese, shredded
1/4 tsp nutmeg
Sea salt and freshly cracked pepper, to taste
3 tsp cornstarch
1 tbsp dried parsley
4 tbsp Italian flavored panko crumbs

Prepare noodles per instructions. Preheat oven to 350 degrees. Coat a baking dish with cooking spray. Heat olive oil in a large skillet over medium high heat. Add mushrooms and sauté for 3-4 minutes; add minced garlic and sauté, stirring frequently, for 1-2 minutes. Remove mushroom mixture to a bowl and return skillet to stove. Add all but 1/4 cup of milk to the skillet along with the cheese and nutmeg, cook, stirring constantly, until sauce gently boils. Mix remaining 1/4 cup of evaporated milk with cornstarch and mix thoroughly, then add to the sauce, mix well and remove from heat. Season mixture with sea salt and pepper. Add noodles, chicken, parsley and mushroom mixture to sauce and mix well. Pour mixture into baking dish. Sprinkle top with panko crumbs. Bake uncovered for 15 minutes.

Nutritional Information: 456 calories, 53 carbs, 6 fat grams and 45 protein grams.

Review: Wow! We thought it was totally restaurant quality! We didn’t even get to eat it “fresh” – we refrigerated it and heated it up and it still had so much flavor. Almost like an alfredo sauce without all of the fat/calories! There is nothing I would do different next time – the portion sizes were very generous and it was super filling. This would be a good one to bring in for lunch too, and the bread crumbs make it look so fancy and sinful – love! P.S. Pam included peas and a shallot if you're interested!

After dinner me and Austie had a glass of wine, chatted about how we should really always have a glass of wine on Mondays, played some iPhone Scramble (we’re so obsessed – we do ‘play and pass’ and try to beat each other’s scores – losers), then watched some Gossip Girl and called it a night! I ended up at: 1,828 calories, 204 carbs, 53 fat grams and 110 protein grams (with a 314 exercise calorie burn). Here’s what I ate.

Ever had chicken tetrazzini? I never had before - love it!

Have an iPhone? What's your favorite game on there? Right now, mine is scramble! used to be addicted to Word Warp!


homecookedem said...

Great upper body workout! I may have to do that one sometime.

Wine Mondays is a great idea! I mean Mondays are the day we need it the most! ;)

Mica said...

Mm, the chicken tetrazzini looks good. I actually can't remember what it tastes like, so I'll have to make it ASAP!

Anonymous said...

I have a funny story about tetrazzini - my mom traveled for work when I was in high school. My dad was a good cook, but one night I walked in the door and was like WTF is that smell??

My Dad replied - sherry! The recipe called for 1 tablespoon of sherry - he added ONE CUP! It tasted like ass - and seriously, every time I smell sherry it takes me back to that day - and that was 25 years ago!!

My husband has an iPod touch - he loves the word scramble too! and there is an app for a squeaky toy that drives our dog nuts!

Anonymous said...

Words with Friends! if you have it (or get it) we could play each other! :)

Kelly Olexa said...

I don't have an iPhone. I'm so a Blackberry girl. But I'm also plain stupid when it comes to games, so that's a good thing. LOL
That recipe, I am so making it. Totally.
Love your cooking girl!!

laura dishes said...

I have the Chocolate Touch... just a regular phone. I went back & forth on the iPhone, and in the end, I decided that my life would be so different if I got it. (Addictive personality, much?) But, I also didn't start a blog for years b/c I didn't used to get on the computer after work. Now look what has happened!

Melissa said...

I totally agree about Pam's recipes...so unbelievable to taste and look at! I've never had chicken tetrazini but I've had the turkey version and I love it!

Anne Marie said...

I've tried it one time-I'd love to make it on my own though!

Lex said...

I've never had chicken tetrazzini before but it looks (and sounds) DELISH!!

Pam said...

I am so glad you liked the tetrazzini - yours looks great! Thanks for the shout out and link back to my site.

Erica said...

Batch cooking just rocks. I totally made Josh a big batch of a chicken bake tonight. I'm excited because he can just grab as much as he wants, when he wants! The chicken tetrazzini looks great- especially that crispy topping. Nice job! Hope the rest of the week is great

healthy ashley said...

I wish I had an iPhone! I'm planning on getting one when they come to Verizon.

I love batch cooking! I don't do it enough, but it does make life so much easier.