Super excited about this giveaway, but you’ll have to see my eats first! 😀
Breakfast was something I haven’t had in a while – my apple cheese bread! 1.5 ounce Italian whole wheat bread, 2 ounces apple, 1 ounce 75% reduced fat cabot cheese and an 1/2 cup egg white omelet with diced red pepper and 1/2 ounce of shredded Parmesan cheese.
Lunch was leftover chili with a baby spinach salad with cucumbers and Annie’s Goddess dressing – if you haven’t tried this dressing, it is so good!
I was solo for exercise today so I hit up the elliptical on the hill climb for 40 minutes, then did 5 minutes of abs on the ball. I really pushed myself and when I got to my desk I could feel the low blood sugar coming on!
And it was dropping quick so I went to the front desk and ate a small package of these. These mini M & M’s are tiny!
Tony went to the store today and came home with this gigantic piece of meat x 2! Both pieces were only $11!
When I first saw the meat I immediately thought I had to cook this low and slow. But Tony said “I’ll grill it!” So while I made the side dishes, he was in charge of the beef. I have to tell you that I was skeptical. I imagined tough meat, but boy was I wrong! It was tender, juicy and so flavorful. Thanks Tony!
First Day of the Month Giveaway!
So I was so excited when Cabot Cheese offered to be a part of my first day of the month giveaway! Want to know what the fabulous prize is?
Cheese, glorious cheese! This is their $60 dollar gift basket! And while they offer their reduced fat cheese in this basket, the main stair is their classic Vermont cheddar cheese – holy cow, this cheese is amazing! But the best part is that I think their reduced fat cheeses are just as good!
So here’s the deal. Come up with a recipe using cheese. While I would love for you to use Cabot cheese, I know it’s not available everywhere.
- you don’t need a blog to participate – if you have a recipe you’d like to submit, just email me at firstname.lastname@example.org and I’ll post it for you
- if you have a blog, post your recipe and link back to this recipe challenge
- you have until Wednesday, October 7 to submit your recipe
- a winner will be chosen on October 8
- simple, right?!
Since I love all things cheese, I am looking forward to your recipes!
I’ll start it out with my broccoli cheddar sauce I put on our baked potatoes tonight!
Broccoli Cheddar Sauce
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup fat free half and half
- 8 ounces of cooked broccoli
- 1 tsp. paprika
- salt and pepper to taste
- 2 ounces Cabot 75% reduced fat cheddar cheese, shredded (Thanks Tony!)
Melt butter and add flour and stir for one minute. Whisk in the half and half:
Once I bring in the half and half, remove from heat, add seasoning and let the cheese melt. Then stir in the cooked broccoli:
My side dish – 4.5 ounce potato, 1/2 cup broccoli and 1/3 cup cheese sauce:
Okay, I need to log off, we have waves of thunderstorms coming through and I need to shut of the family computer. See you tomorrow!