So today I finally felt like my leg was up to my full typical workout! Yay! I’ve missed it. I feel as though working out has become almost an addiction – not the type of addiction I can complain about though!
Tonight’s workout was:
- 40 minutes on the elliptical, various tension settings and speeds
- 30 minutes of upper body weights and crunches/sit-ups
Nice and sweaty! Yuck – but at least that tells me my body’s working hard and calories have been burned! 🙂
And now, on to today’s good eats:
- Turkey(Basil-Sundried Tomato spiced – Sobeys grocery store – try it if you have one nearby)/Ham (Rosemary spiced – Sobeys grocery store – try it if you have one nearby) sandwich with spinach and mustard on Dempster’s Body Wise Whole Wheat Bread (90 total calories for two pieces – most likely because the bread is thin and airy – not much substance to it), and a side of butternut squash fries. Now, mind you, I used pre-chopped butternut squash from the grocery store, and I think the pieces that I cut from those were too small to brown before cooking, so they didn’t brown nicely or look like french fries as I would have liked. BUT – they were TASTY! Oh my goodness. Thanks to Jen for finding these on HungryGirl.com, and thanks to my sister-in-law Wanda for singing their praises when I ran into her at the grocery store today – I wouldn’t have bought them without that extra push!
Squash Fry Instructions: To make the fries I just sliced up the butternut squash a bit more, sprayed a cookie sheet with cooking spray, sprinkled some seea salt, and baked at 425 degrees about 2o minutes, then flipped and cooked for another 15.
Dinner was a hit with ALMOST everyone tonight, even the difficult husband! On the menu: Chicken breast baked with Classico Red Wine & Herb Sauce, with a side of baked zuchinni sticks. I’ve seen a few recipes like this recently, so thought I’d give it a try. Unfortunately, my boy was not a fan of the texture of zuchinni – new to him – and it actually made him quite ill after he ate a couple and tried to spit them out. I guess we’ll have to ease him into the world of zuchinno some other way. He eats it in pasta sauce, but he can’t SEE it then. He DID however, devour his chicken!
- I used ‘baby zuchinni’ and slice the ends off, then sliced in half lengthwise, then half lengthwise again, and half width-wise. Thise made nice thick sticks. I patted these dry and set aside.
- Oven was alreayd on 425 degrees for the chicken, so no need to preheat in my case.
- I didn’t have bread crumbs, so I ground up 60% whole wheat melba toast in a bag with my hand marble rolling pin (that thing is HEAVY), and added parmesan cheese (powdered), oregano, black pepper, garlic, sea salt, and a bit of chili – TO TASTE. Sorry, I have no idea how much of each I put in.
- In a separate bowl, I beat one full egg and one egg white. I also read recipes where olive oil was used instead of egg to keep the crumb mixture stuck to the zuchinni, but I didn’t want to chance my husband not liking them – he’s not a fan of olive oil (yet), and didn’t want too much grease.
- I then dipped/rolled each zuchinni stick in the egg, plucked out with a fork, and dragged through the crumb mixture to coat, and set on an ungreased baking sheet.
- I baked at 425 degrees until the texture (soft, but a bit firm) was where I wanted it, then put on broil for about a minute to see if I could brown them more – didn’t work, but that’s okay! 🙂
- Served with warmed Classico Red Wine & Herb Sauce as dip.
Here was the end result:
Anyway, this is definitely something I’ll be making again, at least for mysewlf and Mr. Dee. I might try this with pieces of onion too – see if I can come up with some sort of baked onion ring creation. We’ll see!
I’m misbehaving and having a 1/2 cup of frozen yougurt – BUT it’s only 120 calories, and I have calories to spare today, so why not? Depriving myself won’t get me anywhere – enjoying treats occasionally and in moderation – now THAT’S the way to do it!
Tomorrow is weigh-in for the office Biggest Loser Challenge! Wish me luck!