We had a wintery mix yesterday morning, but I knew that I’d still get outside to run at lunch. My blood sugar was a bit high yesterday morning 219 (could be the 4 points of crackers I had the night before?!). So I ended up taking a bit more insulin to cover my breakfast and that high number, but not enough so that I couldn’t exercise at lunch.
I had my egg sammie – english muffin (3), 1 egg (2), 1 ounce deli ham (1) and 3/4 slice of provolone (2), with two tiny cuties on the side. Breakfast as a delicious 8 points.
I went to check my blood sugar before I left to run. Shit. It was 125. Perfect, but too low to work out. I ended up eating 2 crunchy peanut butter granola bars (5) and 3 more clementines (0). 20 minutes later my blood sugar was 117 – wtf?
In the end I just decided not to exercise, it would be stupid to keep eating just to work out. 😦
In this months Food Network magazine they had a recipe for Posole Rojo that sounded amazing. It called for 3/4 cup dried chiles de arbol for the base of the soup. You were to soak the dried chiles in hot water for 30 minutes, then blend them up with water and garlic.
Um, I should have tasted it, because after I strained and put 1/2 cup of this spicy liquid in the base of my soup, it was too hot – even for me, so you know that’s saying a lot!
So this recipe is nothing like the one in the magazine, but it turned out really good. I also ended up taking out the pork (it was only about 3/4 pound of pork stew meat) because it over cooked, so the points came out super low at 4 points per 2 cups! Note: I am still leaving the 3/4 cup of dried chiles in the recipe, because once I added a 28 can of crushed tomatoes and 2 cups of water to the broth, the heat was perfect. You can definitely start out with less though!
Not Food Network’s Veggie Posole – makes six, 2 cups servings at 4 WW points
- 3/4 cup dried chiles de arbol
- 1.5 cups of water to soak the chiles
- 6 cloves of garlic
- 2 teaspoons ground cumin
- 8 cups chicken broth
- 2 cups water
- 28 ounce can crushed tomatoes
- 1 tablespoon Mexican oregano
- 1 can of drained black beans
- 1 can of drained yellow corn
- 1 can of drained hominy
Break the dried chiles in half and dump out as many seeds as you can. Put the chiles in a bowl of 1.5 cups of boiling water, put a plate on the chiles to keep them submerged and soak for 30 minutes. Transfer the chiles and soaking liquid in a blender with the garlic and pulse until smooth.
Add the blended chiles to a stock pot. Add remaining ingredients and simmer for 30 minutes. Serve with chopped pickles jalapeno and cilantro.
Who Loves the Sandwich King? Me! I am partial because he grew up in the town next to where I grew up. Last week he was on a local Chicago news show and made “The Roast Beast Master with Crispy Onions and Creamy Horseradish Sauce.” Tony definitely made it a menu request!
Now I know I am going to get a lot of flack here. You all know Tony and I hate onions. But we love onion rings! But they have to be very thin, with batter, only sweet onions – and of course deep fat fried! And I love anything with horseradish, so I was in.
I did change things up just a bit – I reduced the amount of mayo in the horseradish sauce – This makes just about one cup of sauce, it ended up making 12 tablespoon servings, which is 1 point. Now I keep thinking about how I’ll use the rest of this horseradish sauce, it was so good!
Creamy Horseradish Sauce (makes just over 1 cup, 12 servings tablespoons for 1 point)
- 1/4 cup mayo
- 1/2 cup light sour cream
- 1/4 cup prepared horseradish
- 2 teaspoons honey
- 2 teaspoons Dijon mustard
- salt and pepper
Onion Rings: (I halved The Sandwich King’s original recipe)
- 1 cup buttermilk
- 1 onion THINLY sliced
- 1 cup flour
- 1 teaspoon cayenne
- 1 teaspoon paprika
- salt and pepper
Soak the onions in the buttermilk for 20 minutes. Whisk the flour, cayenne pepper, paprika and salt and pepper and put in a zip top bag. Toss the onions in the flour mixture until thoroughly coated. Fry at 350 degrees (we used our beloved deep fryer) and cook until golden 2 – 3 minutes.
So here is how I deconstructed this recipe to figure out the points.
- onion roll (4 points)
- 2 ounces lean roast beef (2)
- 3/4 ounce cheese (2)
- 1 ounce of onion rings on top (2)
- 2 servings of the horseradish sauce (2)
So my entire Roast Beast Master with Crispy Onions and Creamy Horseradish Sauce comes in at 12 points.
Winning! Turns out I bought sliced pot roast beef (which was Deitz & Watson brand on sale for $5.00 last week) so it tasted a lot like Arby’s! This will definitely be back on our menu – soon!
I have to give a shout out to Lori – I won her grand prize for the Heart Healthy Weekend when I ran 5 miles without stopping. Guess what I won??
Her homemade roasted coffee!! I tried to bid for it during a fund raiser but it got too rich for my blood – its brewing as I type this so I’ll let you know how it is. It smells delicious! Thanks Lori!
Check this recipe out – Erika from the Teenage Taste made crispy goat cheese! Actually, I am going to try to recreate one of my favorite appetizers I used to eat all the time when I worked at a restaurant – garlic toasts that had goat cheese rounds on top, served on top of thinly sliced proscuitto then drizzled with a balsamic glaze. Hey, if I put baby spinach with it, it might turn out to be relatively health?!
Make it a great day!