Last night was the second night in a row that I’ve had trouble going to sleep. It is so not like me. I am notorious for my sleeping abilities, and am usually sound asleep within 5 minutes of my head hitting the pillow. I am the one at family events that sneaks off to take a nap for three hours and still not have any problems going to sleep!
Around 1:00 I woke up, Tony woke up and said “why are you getting up?” And I yelled “I haven’t even fallen asleep yet!” I got up to make some tea, I felt like I want to cry, I check my blood sugar and it is on the low side – 55. Turns out I am mean when my blood sugar is low, so I apologize for snapping your head off Tony!
I made some tea we had in the cupboard called “bedtime” had 1/2 of Mel’s scone and went back to bed around 1:30. The last time I checked the clock it was 2:30, so sometime after that is when I fell asleep.
Other than that, yesterday was a good day! 😀 Breakfast was an egg white spinach and canned potato hash with an English muffin and orange on the side. One thing I like to do with oranges is after I peel them, let them sit until the outside skin gets dry, then they just pop when you bite into them. Breakfast: 395 calories, 6 fat, 62 carbs, 23 protein, 12 fiber
Biz’s Vegetarian Mexican Lasagna
- 1 (16 oz) can of kidney beans, drained
- 1 (14 oz) can Rotel tomatoes with chile
- 1 (4 oz) can of green chiles
- 4 ounces of cheddar cheese, divided
- 2 cups baby spinach
- 1/2 tsp. ground cumin
- 1/2 tsp. oregano
- 5 corn tortillas
Since I don’t like chunky sauces, I used my stick blender to blend the Rotel and chiles. Then I dumped in the kidney beans and seasonings for my sauce layer.
Next to build my layers – spray the bottom of your dish. Start with a corn tortilla, then add the spinach, sauce and 1 ounce of cheddar cheese and continue to layer until you end up with a tortilla and cheese on top.
1/4 of casserole is: 295 calories, 10.75 fat, 35 carbs, 15.25 protein and 10.25 fiber 😀
I made a dip of Smart Balance sour cream and Taco Bell sauce for a veggie dip. While the casserole might look like dog food with melted cheese on it, it was delicious! I gave some to my co-worker, and while I thought it could have been spicier, she loved it as is and said it was a keeper. I did add Tabasco to mine to kick it up! 😀
I had every intention of making spinach linguine with shrimp for dinner last night, but realized homemade pasta is probably not a week night dish to make. So I went ahead with the shrimp scampi – this is by far my favorite shrimp I’ve made – I added lemon zest to it and it really brightened the dish.
Biz’s Shrimp Scampi
- 1 pound 21-25 count shrimp, peeled and deveined
- salt and pepper
- 1 tablespoon butter
- 1 tablespoon minced garlic
- 1/4 cup chardonnay
- 1/2 squeezed fresh lemon juice
- 1/2 tsp. lemon zest
Make sure your shrimp is perfectly dry. Sprinkle generously with salt and pepper. Heat skillet with melted butter – when it starts to foam, add the shrimp for 1 minute. After 1 minute add the garlic for another minute. Flip for 2 minutes and remove shrimp to a bowl. To pan add chardonnay, lemon juice and zest and scrape up all the bits from the pan.
At this point I made my dish – first layer baby spinach, then six ounces cooked pasta, 1/2 cup of my marinara sauce and 3 oz. of shrimp. I added Tony’s pasta and shrimp back into the pan to soak up all the zest, juice and goodness – he really liked it – no marinara sauce required!
But later in the night I was hungry, so I ate an apple dipped in a tablespoon of peanut butter:
Stats For Tuesday:
- 1,485 calories
- 47 fat
- 193 carbs
- 84 protein
- 35 fiber 😀
- 40 minute sculpting ball DVD
I have to finish putting my breakfast together – fingers crossed I can get to sleep tonight! What do you do if you can’t sleep – get up? Read a book? Watch t.v.?