Tag Archive | food

Corn Tortilla Pizza, Hold the Cheese

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Corn Tortilla Pizza, Hold The Cheese (pre-cooked)

I never made it out to buy rice cakes to substitute the English muffins for our mini pizzas. Now I had to improvise. On hand, of course, was corn tortillas and here they are!! Ingredients: 2 corn tortillas Minced garlic About 2-3 tbs pizza sauce 2 tbs diced fresh tomato 1 tbs diced vidalia onion 2-3 tbs diced green bell pepper Sprinkle with oregano. Bake at 375* until desired crispness, approximately 15 minutes.

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Finished Product


And let me tell you, if you like the taste of freshly chopped veggies and oregano you will enjoy these. They have a delicious crispy outer ring and a perfectly soggy center. Now I’m happy I didn’t make it to the store for rice cakes. These are perfect. 🙂

Just call meet Slacker Blogger plus Dinner is Cooking- Slow Cooker Chicken & Veggies

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Slow Cooker Chicken & Vegetables (Part 1)

I choose to not look back and see how long it has been since I last posted. I already know it has been too long. Life is busy, kids are on summer vacation, I’m on a health and fitness mission, we’re remodeling this house… If I wanted to get in depth, the list could probably go on forever. I’ll spare you the ramblings of our life. You’re welcome!
I’m posting today to share my creation for dinner tonight. Hopefully it turns out delicious and I receive no complaints from the peanut gallery. I am not following a recipe here, just a few tips I’ve grabbed from around the web. I know there are a lot of you who may think this is no big accomplishment; whipping up something simple in the slow cooker is easy peasy. For people like me though, cooking without instructions is a HUGE deal. 😛 So here it is. I had just over a pound and a half of bl/sl chicken breasts that really seemed to want to be part of a slow cooker dinner. That’s where it started. Next was a quick scan of the fridge, particularly the veggie drawer, where I find that I have several yummy add-ins. I choose not to use broth in my soups and stews to keep our sodium intake under control. My beautiful big sister taught me that you don’t need broth to make soup, just water, seasoning and creativity. 🙂 Browsing the web for ideas, I found a suggestion to brown the chicken before adding it to the cooker. I love this idea because my husband cannot stand to eat an onion so this allows me to lock in some onion powder flavor. A little garlic powder and Italian seasoning to really make it complete. I also cut a little green bell pepper to saute with the chicken. (Nothing beats the flavor of sauteed bell peppers.) I cut up some carrots and celery, placed them in the slow cooker. Added the chicken and peppers. Next I added 4 cups of water. The following step is either going to make this amazing, or weird. I squeezed half of a lemon (partially) and half of a lime into the water. Now this is set to low to cook all day. Later I will be adding sliced zucchini and sliced yellow squash. I will also be making brown rice for the first time to serve with it. I’m still deciding if I’m going to attempt to add it to the slow cooker or just cook it on the stove. I think that will depend upon the consistency the chicken and veggies have in a few hours.
**Fitness Time** I have completed 2 weeks of BodyRock.tv’s February Challenge. Today I re-take the fit test to see if I’ve improved. Wish me luck! *Question Center* Add the brown rice or cook it separately… What’s your opinion?

*UPDATE*
I decided to cook the rice on the stove, then mix it in with the chicken and veggies before serving. It turned out delicious!

Nothing but Raw, Fresh (fruits and veggies)

I decided I was only going to consume raw, fresh fruits and veggies today. Yes, that’s right, only raw fruits and veggies.  Other than my two cups of coffee with almond milk and stevia, my one cup of Badia Natural Herbs tea with 1tsp honey and my 4oz of water every half hour, that’s exactly what I’ve done.
For breakfast, along with the coffee, I ate a red grapefruit. That’s it. I don’t have a big appetite in the morning.
I was thinking of having a smoothie for lunch. Except this would have to differ from my usual standard recipes, meaning no soy/almond milk and no Greek yogurt. I thought about it and chose OJ as my substitute. Add in banana, strawberry and peach and it sounded pretty darn good! And guess what? It was!

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Perfect!

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My son liked the smoothie drip and snapped this photo.

Recipe:
1 cup OJ
1cup sliced banana, partially frozen
1 cup sliced strawberries, frozen
1 peach with skin, cut into small pieces

Place oj and banana in blender, blend.
Add strawberries, blend.
Add peach pieces, blend.
Viola!

So that was lunch…
Here’s dinner. I like to call these Salad Wraps (my husband says Salad Rolls). Eating raw and fresh means no dressing on my salad, which meant it sounded extremely boring. I needed to get creative. This is what I came up with:

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Dawn's Salad Wraps, pre-wrapped

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Let’s wrap up all the salad ingredients into a large romaine leaf! Fun!

Recipe:
2 romaine leaves, rinsed thoroughly and patted dry
1/3 cup sliced/ chopped carrots (1 medium carrot)
1/4 chopped cucumber
5 slices zucchini, chopped
2 tbs diced tomatoes
2 tbs diced bell pepper (I had green)

Wrap all veggies in romaine leaves.

A fun new way to have salad!

Snacks have consisted of bananas, cantaloupe, and pineapple. I’m feeling pretty good. I’ve resisted every temptation today! I might even do it again tomorrow! Well, until dinner. I might eat dinner. We’re having One Dish Chicken and Rice. It’s a new recipe and I want to try it. 🙂

On a short little fitness note, my husband surprised me last night with a weighted hula hoop. Yay! I’ve been wanting one ever since I first heard of them. I always loved hula hooping, now I get to hoop, tone muscles, and burn extra calories! Win win win!

Stay Hydrated To Stay Healthy, my new mantra this week.

I don’t know about you, but I have an incredibly hard time consuming even the recommended 64 ounces of water per day, let alone the extra I should be drinking. I have a big 34 ounce cup that I fill with ice water everyday and sometimes I don’t even get that down. For me, not only have I needed to learn to drink water instead of sweet tea all day, I also have to learn to drink enough water. I’ve never been one to consume lots of liquids. So it has been a challenge; drink more water AND drink more period.

Today I’m claiming this week to be:

“Stay Hydrated To Stay Healthy Week”

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We all know how important water is to our bodies. It’s beneficial to our skin, hair, internal organs, digestion, and weight loss. Want to learn more? Do a simple internet search using keywords such as “benefits of drinking water”. You’ll most likely be surprised, there’s a lot more to it than you might realize.

I would like to encourage everyone to write down this week’s mantra and stick it to the fridge! Think before you drink! Opt for water instead of sweetened, unhealthy beverages. It might be hard at first, but you will get used to it and come to enjoy the the refreshing taste of water more than that soda, juice or tea.
I’d also like to encourage everyone to spread the word to drink more water this week. Post to your Facebook, blog, tell a friend, share on Twitter! We can all benefit from this message.

*Tips:
Search online for a tool that let’s you input some information and gives you a good idea of the amount of water you should consume daily.
Download a water tracking app to your iphone, Droid, tablet or iPad to help you keep track and to help you see if you’re really consuming as much as you thought. I know sometimes we think we are doing enough of something until we break it down and record it.
**Question:
What tips do you have for me, or others like me, who have a hard time drinking as much water as we should? Please, share your answers with us in the comments so we can all learn a thing or two!

P.S.
A Lose It! friend shared this link with me. It’s a short quiz to help you determine how much water you need each day.
http://nutrition.about.com/library/blwatercalculator.htm

Easy Taco Chili

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Easy Taco Soup (Mexican Chili) with chicken

Here it is. The recipe you’ve all been waiting for.
This recipe was given to me by a fellow Lose It! user after posting a status asking for vegetarian recipes for my daughter. I needed recipes that I could easily make with and without meat, because we’re not all vegetarians. This one spoke to me instantly and I couldn’t wait to try it out!

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Easy Taco Soup (Mexican Chili) vegetarian

This dinner was a huge hit with all four of us and I definitely plan on making it again, and making it for guests. Throw in a little sour cream and shredded cheese and it’s just perfect! Plus, it really doesn’t get much easier than this.

Ingredients:
1 can of each, drained and rinsed
Dark Red Kidney Beans
Great Northern Beans
Black Beans
1 can sweet corn, undrained
1 can dice tomatoes with chiles, undrained
(we actually used Ro-Tel with habaneros),
1 packet Hidden Valley Ranch dry dip mix
1 packet less sodium dry taco seasoning
If desired:
1 pound boneless, skinless chicken breasts
or 1 pound lean ground beef 

Mix all ingredients in slow cooker and cook for 6-8 hours on low, or 2 hours on high.

Offer sour cream and shredded cheese when serving.

This makes about 4 realistic servings. There was enough for the four of us (2 adults, 1 teenage girl, 1 11 year old boy), also having homemade tortilla chips, with no leftovers.
To make both a vegetarian batch and non vegetarian batch, mix all ingredients EXCEPT for the meat in slow cooker, remove a portion and put it in another slow cooker. Then add meat. I have a small crockette that I used for the smaller portion.
* If you’d like it more as a soup rather than a chili just add water.
Both versions are insanely delicious!

P.S.
Homemade tortilla chips are super easy and tasty!
6″ corn tortillas
Spray butter
Optional:
Seasoning of choice (sea salt, seasoned salt, or for a sweet treat cinnamon and sugar)
Heat oven to 400*. Spray tortilla with spray butter. Sprinkle with seasoning choice. Using a pizza cutter, cut tortillas into 8 triangles. Place on baking sheet and bake in middle of oven for 10 minutes, or until centers are dry.
I can fit 4 tortillas of chips onto a large baking sheet. To make several batches to serve with taco soup, I prepare them in the afternoon, allow to cool and put them in a large zipper bag.

**The original recipe for the soup can be found on sparkpeople.com.

Pastalicious Pasta with Chicken and Green Beans

I did it! I did it! I whipped up a dinner with what I had on hand!
I know this doesn’t sound like a great feat, but for me it is. Like I’ve said before, I’ve never been a woman able to just throw a delicious meal together. My mom is a “work with what you got” whiz. Unfortunately that skill didn’t rub off on me growing up. At least not in the cooking department.
Tonight I was planning grilled chicken salads when I opened my veggie drawer to find we only had romaine and tomatoes. That won’t cut it around here. I had to figure something out.
This idea almost sent me into the usual panic. I scoured the fridge, cabinets and freezer. I’ve used up all the packaged foods in my quest to be healthier and a better, smarter cook. All of my typical backups are no more. No mac & cheese, no frozen dinners, no canned crap. I have to stop, think, think, THINK. I do have thawed chicken tenderloins, I do have pasta (unfortunately it’s NOT whole grain, but it’s better than nothing), and I have the internet.
Search terms: easy pasta dishes, easy chicken and pasta dishes. Using Google’s awesome recipe thing, I can eliminate items I don’t have and check things I do. I find a tasty looking recipe, which I don’t have all of the ingredients for. Figures. Just then, something began to happen. My mind started working in new ways. I started to visualize the ingredients I do have; chicken, olive oil, garlic, red pepper flakes; then remove the items I do not have; lemons, parmesan cheese; the item I can swap; penne pasta for my linguine. Wow, that sounds pretty tasty, actually! I think I can pull this off!
I look back to the recipe for cooking instructions and decide to check out the reviews. One of them stated they’d added a veggie to the dish during the step of garlic, red pepper flakes and oil sauteed. Now that is something I would love to do. As luck would have I had leftover, uncooked, fresh green beans from my sister’s visit. 🙂 Perfect! I’m feeling like I have made so much progress in this short amount of time. I cooked the dish, served it to the kids, and asked for reviews. But first, here’s my recipe. 😀

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Pastalicious Pasta with Chicken and Green Beans

1lb pasta
1lb boneless, skinless chicken breasts
1+ cup fresh green beans
3 gloves garlic, sliced or chopped
1/4 tsp red pepper flakes
3+ tbs extra virgin olive oil
Italian seasoning
Seasoning of choice for chicken

Cook pasta according to package. Drain.
On George Foreman, or in pan, cook chicken until done. Remove from grill or pan. Slice.
In large pan, add garlic, red pepper flake, green beans and olive oil. Saute until desired doneness.
Place cooked pasta in pan. Turn off heat. Mix well. Pour pasta into large bowl.
Add chicken to hot pasta. Sprinkle with Italian seasoning.
Optional: Season dish with salt and pepper.
Sprinkle with parmesan.
Serve with Italian dressing to be stirred in individually.

It was a hit! Both kids added parmesan cheese, one also added salt and pepper and Italian dressing. I added a tiny bit of salt and pepper. I asked what we should call it and my son suggested Pastalicious.

Now my husband just got home from work. I reheated the dish in a stir-fry fashion and served it up. Success! He’s loving it with a little salt and pepper.

*Exercise note for today:
I walked for one hour, 3.62 miles, burning 303 calories.
Yesterday I biked for 8 miles, about 45 minutes, burning 330.
I’ve been toying with the idea of trying out bodyrock.tv. I’ve been a little hesitant because I’m really a huge chicken. Today I downloaded their new app and tomorrow I will take the fit test, then start on the May 30 Day Challenge. Wish me luck!

Oh, My Delicious Dinner!

First off, let me apologize for not getting a photo of this insanely easy and tasty meal.
Here’s the story:
We make baked bbq chicken quite often using skinless, boneless chicken breast, breast filets or tenderloins. We love it and it always comes out perfect.
That was last night’s dinner plan.
I’m watching calories and was cutting it close to my daily budget so was just having a big salad and our daughter is working towards a vegetarian diet, so that means there’s going to be extra. (Maybe the boys can handle it?!) She asks if she can have a veggie burger instead, which then leads to my son asking for one, too. Surprisingly, he loves those things! Now this means only one person is having chicken, and I just put 4 breast filets in the baking dish and smothered them in bbq sauce.
Leftovers… We’re not good with leftovers. We almost never eat leftovers. I try to cook just enough food because I know that most leftovers will be wasted.
But it was too late. The dish was already prepared and headed for the oven. I had to think of something. I’m not (yet) a woman that can throw things together and create a wonderful meal for her family. I need directions, a recipe, something. Usually.
Thanks to a recipe I tried very recently, I was actually able to think up (think up? is that really the best I can do? it is right now) a leftover dinner ON MY OWN.
I present to you:

BBQ Chicken Quesadillas

Leftover bbq chicken, cut into very small pieces
6″ corn tortillas, 2 for each quesadilla
Shredded cheese, Mexican blend or your choice (due to availability we used cheddar)
Optional, choose any or all:
Fresh Spinach, chopped tomatoes, chopped bell pepper (I’m thinking red sounds awesome), any fresh veggie that sounds good to you.

When I was putting the chicken into a container last night I made sure to scoop out lots of the bbq sauce so the chicken would still be smothered. This made the quesadillas absolutely delicious

Okay, on to the cooking instructions. I used a flat, square skillet(?). To be sure I have plenty of room to flip the quesadillas I only make one at a time. There’s room for two, but I’d rather be safe than sorry. I’m not a pro.

Heat pan over medium-ish heat.
On a flat surface (I used a large cutting board to prep four at a time) lay out bottom tortilla.
Stack with desired amount of cheese, chicken, and any veggies.
Top with second tortilla.
Spray heated pan with cooking spray.
Using hands, or wide spatula, place quesadilla on heated pan.
Heat until browned and cheese is beginning to melt or melted.
Flip, carefully and quickly. This will be trickier (is trickier a word?) the more you have in it. Hence, the reason I choose to cook one at a time.
Once browned, remove from pan.
Re-spray and repeat for remaining quesadillas. They cook pretty quickly and it gets smoky after a few.

You may want to dip in salsa, sour cream, or guacamole. Maybe all three!

They turned out much better than anticipated. I’m very happy with the results and so is my husband!
The kids, of course, had theirs a little different. Child #1 had cheese quesadillas, and kid #2 likes his with cheese and salsa on the inside.

Each one, depending on your chosen ingredients, is under 300 calories. To keep it low cal, I suggest having a nice side salad with it. We actually had two quesadillas each, plus some homemade tortilla chips as an appetizer.

If you try this recipe I hope you enjoy it! If I left anything out, or you have a question, please feel free to contact me or leave a comment.
Good night!

Smoothie Lovin’

Smoothie success is happening! Maybe not financially, or famously, but in my home. Yesterday my daughter asked if I’d make her one for breakfast when I made mine. Then, after telling that to my husband he asked me to make him one, too! I haven’t even been able to get him to taste one! Getting that man to eat breakfast can be difficult. When I’m able to he usually wants a bacon egg and cheese bagel sandwich, or a classic egg breakfast with bacon and toast. Drinking fruit and yogurt for any meal seemed less than appealing to him, I think. You can imagine my surprise when those words crossed his lips. So today I kept the smoothies basic; strawberry banana. Everyone loved them (my son tasted his sister’s) and asked that they have them more often. 🙂

Husband’s Smoothie To-Go


Yes! Sweet, sweet victory!
This one actually follows another victory from the night before. We ate grilled chicken salads for dinner. I do this quite often, and my daughter also loves salad as the meal. My husband, however, has always looked at salad as a side to the main course. Several nights ago he ate his salad first and was surprised to learn that he was quite satisfied and really didn’t even need anything else. He proceeded to tell me that he may be ready to try grilled chicken salad for dinner. That makes me a happy girl! I LOVE hearing my family make healthier choices on their own.
Last night was the night. I sent him a text asking if he was ready and he said yes.
Hours later: Dinner time! I cleaned and cut the boneless chicken breasts. I started filling up four big bowls with different veggies depending in who’s bowl was who’s. Everyone received fresh shredded romaine and cucumber. Some had sliced zucchini and squash, tomato, red bell pepper, green and black olives (I also like to slice carrots but we were out.
When the salads were mostly put together I started heating up the George Foreman. That thing has become a staple in my kitchen since I started changing my diet (and I remembered that we owned one). Now the chicken is cooking, everyone has their bowls and is throwing on their last few items; shredded mozzarella, bacon bits, croutons, and of course getting choice of dressing. Chicken is done in minutes and I’m bringing it to the table. Well, after I measure out my serving so I can accurately log it on Lose It!.
Everyone enjoyed their dinner!! My daughter, who’s working towards becoming a vegetarian, had hers without the chicken, my son took his chicken on the side because he likes to dip it in ranch dressing, my husband and I actually had grilled chicken salad, and he loved it!
So two victories, two meals in a row. Woo woo!

I have to briefly talk about the smoothie I made yesterday. I decided I wanted to try a smoothie with cantaloupe. I started out thinking just cantaloupe and banana would be good. Shoot, I probably wouldn’t even need the sweetener packet! (I went ahead and froze the cantaloupe the night before. It was very juicy and I didn’t want it thinning down the drink any.) I wasn’t too fond of the flavor without the sweetener so I added that. Then it was too sweet and missing something. I added some sliced strawberries. That was exactly what it needed! This turned out to be one of THE best smoothies! Recipe? Sure thing!

1c frozen cantaloupe
3/4c sliced banana
1/2c sliced strawberries
1/2c Oikos nonfat Greek yogurt
1/2c Silk Original Soy, Light
1packet Stevia sweetener

Calories 256
Fat 1.3g
Cholesterol 7.5mg
Sodium 98.8mg
Carbs 53.1g
Fiber 6.3g
Sugar 35.9g
Protein 15.6g

Tuesday Morning Mess

Happy May everyone!! This is a busy month for us. We have Mother’s Day of course, our daughter’s birthday, our 10 year anniversary, my daughter’s freshman orientation, my son has 2 field trips, and then there’s Memorial Day. And you thought the holidays were bad. 😉 Anywho, I hope this month is good to you, it’s one of my most treasured. Now on with the post!

Now, I don’t claim to be a great cook. In fact, I kind of suck at it, that is unless I have directions or a recipe. I’ve never been able to just throw things together. As I embark on this smoothie making time in my life, I have to try to use my imagination (and Google) to try new combinations of fruits. Take the mango for instance; I don’t particularly like mango. I don’t even enjoy their aroma. Yet I tried one in a smoothie and it was fabulous.
This brings me to today’s Smoothie…
I walked over to the produce place yesterday to purchase some fruits. I wasn’t sure what they had in but I knew I wanted to try something new. Turns out they were almost out of all their fruits. There were a few kiwi, which I don’t like and already have a couple in the fridge for my son, mango, oranges and apples. This wasn’t looking too good. As I’m listening to the man tell me tomorrow (now today) is produce day I’m thinking mango and orange sounds like a tasty combination. I already have a few apples at home and the kiwi, so I purchase one mango and four oranges (I know at least one of the kids will want one, too). Once home I do a little online searching to see if others make smoothies with mangos and oranges and if so, is there a good way to go about the prep. Well, there are tons of recipes using these two beautiful fruits! And it seems prepping the oranges is as simple as peeling and removing seeds! Several recipes instructed me to prep, then freeze the fruits, but I decided against doing that. I had plenty of other thing to do yesterday.
Now here we are, Tuesday morning. I’m getting hungry and I’m ready to get started putting together a flavor that is brand new to me.

Mango and Orange

Doesn’t that look delicious? Another great combination of flavors. Besides the oranges and mango, there is a tiny bit of banana. My daughter wasn’t able to eat the whole thing this morning so I threw that in, too.

Here I’ll list all ingredients, then I’ll tell you what went wrong, what went right and what I’ll do differently next time.

4 ice cubes
2 fresh oranges, peeled and seeds removed
1 mango, pit and skin removed
About 3 tbsp banana
1/2 cup Dannon Oikos nonfat Greek Yogurt, plain
1/2 cup Silk Original Soy milk, light
1 packet Stevia sweetener

Oh boy, now this was an interesting morning. Peeling and removing the seeds is much more work than you’d think. I made a mess of the first orange by peeling it, then trying to dig the seeds out and remove some if the thicker, white, skin stuff. The second orange went much better. I cut it in half, then halved the halves. I was able to easily cut away the stuff I didn’t want. Had this been tangerines, I would have had it right the first time.
Then the mango… I like to call it the massacred mango. I’ve only once before cut up a mango, and I guess I forgot how. Not that I did that great of a job the first time. I did, however, figure it out half way through when I realized how flat the pit was and in which direction it sits inside the fruit. I wish I would have gotten pictures of the sad state I put my fruits in. It was pitiful. Poor things.
The wrongs: the ways my precious fruits were treated.
The rights: I did finally “get it” so next time they will be treated with the care they deserve.
What I would do next time: take the advice of all the recipes out there saying to prep and freeze. These fruits need much more time than bananas and strawberries to get ready for the blender. It would be wise to prepare the night before for a quicker breakfast. All the counter time and handling warms them up, too, so freezing would’ve been a great way to make this an ice cold smoothie. I’d also be sure to remove thick skin and stringy things from all of the orange pieces. It was a little too chunks for my taste.
Flavor wise it was out of this world! I love how they keep getting better the more I try new things. 🙂
I can’t wait for the produce guy to get back with his fresh load. I’m hoping he has something I’ve never had before!
That’s enough rambling this morning, I have work to do! I hope you have an amazing Tuesday!

P.S.
My daughter is now adding zucchini and squash to her salads and even trying to like bell pepper! She wants me to make her salad the same way I make mine. 🙂 She aspires to become a vegetarian when she grows up so she says this is her way of preparing.
I love my kids!

Mondays… Are awesome!

Yep, that’s right. I said, err, typed it. Mondays are awesome! Personally, I choose to not dread the beginning of a new week, but instead embrace it. It is a chance to start over, to get back up and try again, work off that weekend bbq indulgence, or that night out on the town. For me however, it’s just another day. We’re not weekend party people. We just chill, or not, around the house. Whether it’s cleaning, yard work, whatever, we just stay home.
I’d have to say that the hardest part of my Monday is waking my son up for school. He does not enjoy waking up early. To be honest, it wasn’t that long ago that I didn’t like it either. That’s all changed now, though. Don’t ask why because I have no idea. Sleeping past 8am on Saturday is huge these days! I guess I’m finally growing up. 🙂
I was very proud of my daughter this morning. She’s almost 14, and sometimes it can be tough to get her to eat breakfast before school. (I’m sure next year will be harder… high school) So I tend to keep quick and easy options around to help entice her like breakfast bars along with the normal breakfast staples such as cereal, eggs, bagels, etc. and always fresh fruit. When she got out of bed and came into the kitchen I went into my normal ramblings, listing all the things I can think of, including but not limited to oatmeal to go square thing, granola bar, cereal… hoping that one of them will sound good enough for her to eat. None of them did. But, as she was walking back to her room she stopped! She turned and asked, “Would you make me some actual oatmeal with strawberries?” I laughed… “actual oatmeal”. I was thrilled, though! I’ll make that girl “actual oatmeal” everyday if it means she’s leaving here with some nutrition in her! I felt victorious, and so did she when it was time to eat and she pointed out how I was leading her to making a not-so-healthy choice and she chose oatmeal and fruit. That’s my girl! 😉

My son had poptarts that he bought and has stashed in his room.

My Monday breakfast was a new smoothie! I purchased some baby Georgia peaches from the little produce place down the street last week and decided I was going to try a peach and banana smoothie. As it turned out, I sliced too many strawberries for the “actual oatmeal” so I ended up changing my Monday smoothie to a peach, banana, and strawberry smoothie. I have to say that this was by far the tastiest smoothie I’ve made to date. Everything blended perfectly!
I have to apologize, I did not get a photo of this one. It was so tasty that I just drank it up without thinking! I did get a photo of the ingredients in the blender, though. 🙂

Peach Banana Strawberry Smoothie
4 ice cubes
3/4 cup banana slices, frozen
1/2 cup Dannon Oikos nonfat Greek Yogurt
3/4 cup sliced peaches, fresh, with skin
1/4 cup sliced strawberries, fresh
1/2 cup Silk Original Soy milk, Light
1 packet Stevia sweetener

Nutrition Facts:
Calories 265
Fat 1.6g
Cholesterol 7.5mg
Sodium 104mg
Carbohydrates 53.5g
Fiber 6.7g
Sugars 35.5g
Protein 16.9

Besides having an amazing breakfast, I rode my bicycle to the dollar store for a little shopping. I needed to pick up a couple things and of course bought more than intended. I did get a great workout, though! Round trip to the dollar store is 5.28 miles with a combined time of 31:49. I burned off almost my whole smoothie and got to go shopping. That’s a win for me!
I’m sure you can imagine that I was starving for lunch by the time I returned home. Next to smoothies, my favorite meal includes eggs with onions and bell peppers. Sometimes I make an omelet, but more recently I’ve been having it as a sandwich with 100% whole wheat toast and a little (not butter) spread. It’s been a great lunch for me, keeping me full and helping me to snack less between lunch and dinner. (Today I chose a bagel thin over the bread and had 1/2 cup cantaloupe on the side)

The recipe goes like this:

3 small eggs, beaten
approx 1-1 1/4 tbsp chopped onion
approx 1 tbsp chopped green bell pepper
approx 1 tbsp chopped red bell pepper
1 Thomas’ Bagel Thin, Everything or 2 slices 100% whole wheat or whole grain bread
1 tbsp spread (I only needed 1/2 tbsp for the bagel thin)

Heat small pan on medium(ish) after spraying with non-stick cooking spray.
Mix onion and peppers into eggs.
Once pan is heated pour egg mixture into pan.
I let it cook briefly then I start moving it around to make it small enough for the bread or bagel. I don’t really want to scramble it because all the veggies fall out of the eggs once they start cooking.
While the eggs are cooking you should be toasting your bread or bagel.
After spreading the spread, and your eggs have reached desired doneness, place eggs on bagel or bread.
312 calories
Enjoy!