Rollin’ On Up

March 12, 2009 at 1:14 am | Posted in Uncategorized | 5 Comments
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Hello all! Is everyone enjoying this amazing weather? I am!! Too bad it’s supposed to be rainy the rest of the week 😦 Ah well!

Swimming is going really well for me so far! I have swam the past 3 days and my knee is feeling just fine! Yesterday I was getting a little bored just aimlessly going back and forth so I decided to write out a little work out plan for me for today:

Pool Workout

  • 8 lengths freestyle
  • 816 lengths alternating freestyle and backstroke
  • 60 pool step leg kicks
  • 16 lengths favorite stroke
  • 60 seconds treading water vigorously (x 2)
  • 60 seconds of high knees with hand to opposite knee
  • 4 lengths sprints
  • 60 pool step leg kicks
  • 12 lengths favorite stroke
    Then I did about 400 crunches in different positions. My legs are tired but I miss a good sweat session!! I am thankful there is an indoor pool I get to at least get some cardio in. I really feel like staying off the elliptical and staying off of running (obviously) is helping to heal my knee which makes it all worth it!

Well this has been a delicious day, I have to tell ya. I made a glorious salad to bring for lunch today. It was so good lookin I just had to show you a picture!

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  • spinach
  • kidney beans
  • yellow squash
  • celery
  • carrot
  • TJ hummus
  • salt + pepper

Ahh I looked forwad to this salad all day and it did not disappoint! There is nothing that makes me happier then a big salad filled with tons of different vegetables. 

Tonight’s dinner was inspired by some eggplants that we had gotten from the reduced price produce cart at Harris Teeter. When I saw Kath’s recipe for eggplant rolls that she had found in this month’s Shape magazine I knew we HAD to make it!

Our inspiration:

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Kath mentioned that she couldn’t really taste the ricotta so I whipped out my secret ingredient:

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Sundried tomatoes! These babies totally made the dinner, in my opinion. I mixed some of these into the ricotta + spinach mixture.

  1. Slice up eggplant and roast at 425* for 20 minutes.
  2. Spread ricotta mixture onto each slice of roasted eggplant (mixture contained ricotta, spinach, chopped sundried tomatoes, garlic pepper, salt and pepper)
  3. Roll up eggplants and place seam side down in a pan.
  4. Spoon marinara sauce over the roll ups and sprinkle with cheese (we used a Lite Mexican Blend that was on sale!)

Optional: Sprinkle with red pepper flakes

 

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(note the half with a lot of cheese on top! That’s all James)

5. Bake at 375* for 10 minutes then broil on high for 6 minutes if you like that crispy outer layer!

I put a few of the rolls on top of some whole wheat pasta for James.

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Check out that delicious crispy cheese action

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I put some on top of spinach for me.

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Like I said, the sundried tomatoes totally made this filling for me. It was like stuffed shells only healthified! I could definitely taste the ricotta filling and the smooth texture of that with the chewy texture of the roasted eggplant was fantastic. Did I mention the sundried tomatoes made this meal?  James said this was his new favorite! He said it was very “gourmet.” And it was so easy with minimal clean up! I love that!

Check out our beautiful flowers we got at Trader Joe’s this weekend: 

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Now it’s time for more West Wing. This show is SO AWESOME! I’m so glad there are so many seasons. It makes me so happy. What ever will we do when we’re done with it?! I don’t even want to think about that day…

What is  your favorite TV series?

Mine is definitely Law & Order: SVU with West Wing as a competitor…

Kitchen Sink Casserole

March 5, 2009 at 1:39 am | Posted in Uncategorized | 3 Comments
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This casserole is not for the faint of heart.  James and I were going to have mahi mahi tonight but, unfortunately, the fish did not defrost in time. Oh well! Always tomorrow night!

So while we were contemplating what our dinner alternative would be, James broke out this lovely appetizer spread:

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He got a whole wheat baguette which was sliced, toasted and drizzled with EVOO. He also got some little containers of stuff from the olive bar (artchioke hearts, olives, sundried tomato, mushrooms) at Harris Teeter. They didn’t even charge him for it! Score!

I knew we had some fat free refried black beans and the tortillas we made the other night.. Plus James got a whole bunch of tomatoes and avocados from the discount produce stand at HT so I was thinking burritos! Then James suggested we make a casserole like this one. We went a little crazy with everything we put in it though!!

Layer 1: homemade tortillas

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Layer 2: TJ’s Refried Black Beans

Layer 3: Ricotta + defrosted chopped spinach

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Layer 4: Broccoli

Layer 5: Tomatoes

Layer 6: Corn + sautéed onions

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James’ half had 3 layers of tortillas + more ricotta and less tomatoes.

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(Left half is me right half is James)

After being cooked in a 375* oven for 50 minutes:

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Honestly, I filled myself up on the appetizers!! But I still managed to have a little piece 🙂

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Post picture I put some plain yogurt, Texas Pete and homemade guac on it.

The combo of the ricotta/spinach layer and refried black beans worked surprisingly well! And the corn was such a good addition. It was kind of a last minute throw in and I’m so glad we did! Corn always gives the perfect amount of sweetness.  It definitely made this dinner.

I love doing casseroles like this because James and I can customize each side. Perfecto.

It’s finally going to start warming up here! I am looking forward to going for a run tomorrow (finally!!). I ended up having another elliptical day today…which was okay because it was about 15* outside. But tomorrow, it’s on. Just me, Toby and the pavement.  I really really hope my knee feels okay! I did a little yoga while waiting for the casserole to be done. The rest of the plans for tonight include relaxing, taking T-man out one last time and going to bed!

What’s your favorite kind of casserole to make? There was an article on npr.org about a new kind of casserole. They had some cool recipes and twists on old favorites! I think casseroles can be anything you want them to be…comforting, light and fresh, smoky with deep flavors, Mexican, Italian, Indian….so many possibilities!

spam

There was also this article about spam. Okay seriously…this stuff sounds disgusting but the guy who writes this article RAVES about how amazing spam is and all the different ways you can eat it!! Did you know Hawaii eats the most spam of any state??

Goodnight!

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