I said this last week too, but….how is it already Wednesday again?? And how is it that Thanksgiving is a week from tomorrow?
Wow. I have the rest of this week to get through, my grandma’s 80th birthday party on Saturday (which should be fun) and just Monday and Tuesday or next week. Then I’m on vacation!
What does your upcoming week look like? Are you looking forward to the break?
I don’t have many interesting things to say sooooo….
hosted by Jenn at Peas and Crayons!
Wellll you all know of one breakfast that I enjoyed this past week.
These Pumpkin Pancakes were so good, but I honestly think I like looking at the pictures even more! I don’t mean to toot my own horn, but I just love food pictures. 😀
My other breakfasts included Greek yogurt, Special K Red Berry, and Protein Smoothies. All boring but still very good!
Last Thursday I had probably one of the most unhealthy things I’ve eaten in a while: a cheese pizza bagel from Einstein Bagel. 😮
It was very delicious (and I got a free drink out of it; they thought they had kept me waiting too long for my pizza, and felt bad!) but it’s not something I’ll be getting again any time soon – holy sodium!
In almost complete contrast to that was this wonderful strawberry and chicken salad.
Annnnd that’s about I all I have for interesting/different lunches this past week. 🙂
Despite the cold temperatures, I enjoyed a Double Chocolaty Chip frappuccino yesterday at Starbucks. I have to say, what with their holiday drinks coming out, I reallllly miss being able to drink espresso.
These frappuccinos are good, but I’m so in the mood for a Gingerbread Latte!
I haven’t really been snacking that much lately (which is good!), but I have treated myself to a half serving of these once a day, if I want them.
Dove dark chocolate (in snowflake form!) and dark chocolate + raspberry. Yum. My biggest issue with snacking is that, while I try not to at all, if I don’t allow myself a bit of whatever I’m craving, I go crazy and eat things I don’t want. I save calories by giving into my cravings…does that make sense?
I have enjoyed some amazing dinners since last week Wednesday!
On Friday night, my parents and I went out to Olive Garden, where I got their Venetian Apricot Chicken. It’s on their “lighter” menu, but it certainly didn’t lack in taste!
I’ve also enjoying a fantastic “pasta” dish that I made up at school on Monday. I love making huge batches of something, because I can enjoy it’s leftovers for lunches and dinners, without having to spend too much money!
To make it, I cooked half a pound of lean ground beef with half an onion. I then added a few handfuls of frozen mixed veggies and let them cook through. Finally, I poured on some reduced sodium pasta sauce and allowed everything to heat through. I served this over spaghetti squash. It is soooo good, and is one of those dishes that is better as a leftover!
Speaking of spagehtti squash…
I had made this meal last week up at school, and wanted to share it with my family. They really liked it! (Even my brother; I wasn’t sure how he was going to feel about the squash.) What amazed them even more was the fact that the meal was so filling but still came in at under 300 calories. How great is that??
How to cook spaghetti squash.
I do one of two things:
Oven method: Line a baking sheet with foil. Poke the squash with a fork or knife. This allows it to vent so it won’t blow up in your oven. Bake at 375* for about 1 hour to 1 1/2 hours. The first time I made it, I baked it for about an hour and it was slightly undercooked. The next time was an hour and a half and it was verrrrry overcooked (and inedible, unless you like soggy, mushy squash). I think a lot of it depends on your oven, the ripeness of the squash, and how big it is. Just start low and increase the amount of time depending on your liking. 🙂
Microwave method: In a microwave-safe dish (I used an 8×11 glass baking dish), pour a half cup of water. Cut the squash in half, scrape out the seeds, and place it cut side down in the water. Cover with plastic wrap. (This sounded a little weird to me, but it doesn’t melt; it simply steams the squash.) Cook for 7-10 minutes, or until it is the desired texture.
Once the squash is cooked, take a fork to it and scrape the little “spaghetti” strands out.
Then top with your favorite pasta sauce or Chicken Parmesan!
It couldn’t be easier. Plus, a huuuuuuuge bonus of spaghetti squash is that the whole thing usually has about 160-180 calories in it (for a regular-sized squash, which is just slightly longer than a football). That’s less than just one serving of pasta!
I had two incredible, delicious, and quick desserts over the weekend. The first was Love From the Oven’s Single Serving Deep Dish Cookie.
Words can’t even describe, so please just look at the pictures.
The second dessert was one that my whole family enjoyed: lightened up Individual Apple Crumbles.
I’ve got the recipe written up and will have it posted within the next few days!
Workouts November 11-17
Sunday: 40 minutes on elliptical
Tuesday: jog 2 miles + walk 1.25
Friday: jog 2 miles + walk 2
Saturday: Not sure yet….any ideas?
Well, that’s about all I have for today folks – I’ve got to get going to write an essay. (Boo.)
Oh wait, you wanted to see a video of Ella making funny noises at a piece of tape that eventually gets stuck on her leg? Oh, alright, I guess I can stay a bit longer to upload it for you. 😉
Have a fantastic day!