Tuesday, February 01, 2011
Groundhog Day has me thinking back to school... when I was at Behrend, we had this groundhog who lived on campus in between one of the dining halls and the theatre cottage. He was very tame and would waddle right up to you, probably due to all the students feeding him. He was the cutest little bugger, I miss seeing him every day.
Sunday, January 30, 2011
I like to take dinner-type meals for lunch. A plain sandwich just won't keep me going all afternoon. Last week I took chicken chili, the week before that, Greek pasta. This week I'm doing spaghetti and meatballs.
1. Use ground meat of your choice. I used 99% fat-free ground turkey breast today, but I have also used ground chicken and 95% lean ground sirloin. Mix that meat with about a tablespoon of milk, an egg, some oats, garlic, Italian seasoning, and parsley. Shape into balls and drop in the bottom of the crockpot.
2. Next, pick your tomato products. It doesn't really matter, but I usually use one big can of crushed tomato, 2 regular cans of sliced Italian-style stewed tomatoes (because I like big chunks of tomato in my sauce), and one small can of tomato paste. Mix all your tomato products except the tomato paste with a generous helping of garlic, Italian seasoning, and one bay leaf.
3. Pour that over the balls. I like to put the crockpot on high for an hour or two to get it going. I also like to wait a few hours before stirring. If you try to stir too soon, the balls might break apart, especially if you're using a very lean meat.
4. Cook in the crockpot all day. One hour before the sauce is done, stir in tomato paste. Boil some whole-wheat or Barilla Plus pasta. Put pasta, sauce, and a few balls in lunch containers and pop them in your fridge.
Then in the morning, you can just grab a container of pasta and balls and some fruit and off you go. Quick, healthy filling lunch.
Saturday, January 29, 2011
This month has been tough. I haven't worked full-time in a long time, and I find myself EXHAUSTED at the end of the day... I haven't been to the gym all month. Now, admittedly, that's not so odd. Here's a strange little tidbit about me- I always take January off.
Maybe not purposely, but every January, I cease working out for a month. I can't really explain it. Because the excitement of the holidays are over? Because it's so dreary? Either way, it works out. Because in my opinion, if you're going to slack for a month, January is the absolute BEST month to do it. I always avoid the New Year's Resolution crowd!
I want to start February anew... I've been working for a whole month now... that's plenty of damn time to get adjusted.
Tuesday, January 25, 2011
I was eating lunch with some coworkers today, and as I looked around the table, I realized that everyone had a homemade lunch and some fruit. And we're all in our 20s, and there are even a few guys.
I just thought that was really neat.
Sunday, January 23, 2011
I've always wanted to try a white bean chicken chili, but I was hesitant because it does sound a little strange, doesn't it? I found a recipe in the gorgeous Taste of Home cookbook my mom got me for Christmas, and I figured, if it's from Taste of Home, it's gotta be good (or at least edible).
It is very tasty and healthy. I just threw the chicken breasts in whole, and am going to shred them later. I also used one can of white kidney beans and one can of chickpeas. I leave out the onion because I hate onion. Here is the original recipe.
WHITE BEAN CHICKEN CHILI (from Taste of Home)
1 pound boneless skinless chicken breasts, cubed
1/2 tsp salt
1/4 tsp pepper
1 small onion, chopped
1 jalapeņo pepper, seeded and chopped
2 tsp dried oregano
1 tsp ground cumin
2 tbsp olive oil
4 garlic cloves, minced
2 cans white kidney or cannellini beans, rinsed and drained, divided
3 cups chicken broth, divided
Cheddar cheese, sour cream, and fresh cilantro for garnish (optional)
Sprinkle chicken with salt and pepper. In a large skillet over medium heat, cook the chicken, onion, jalepeno, oregano and cumin in oil for 3-4 minutes or until chicken is browned and vegetables are crisp-tender. Add garlic and cook for one more minute.
Transfer to a slow cooker. In a small bowl, mash 1 cup of beans. Add 1/2 cup broth until blended. Add to slow cooker with remaining beans and broth. Cover and cook on high 3-4 hours or low 7-8 hours. Stir before serving. Garnish with cheese, sour cream, and cilantro.
Good thing this is healthy, because I made an incredible egg salad yesterday that was most certainly not. YUM!
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