What a stormy day we had yesterday! It was so windy yesterday morning, I told Hannah not to go to school – she drives through some open roads through farms to get to school – there were tornado warnings. The power flickered on and off a few times before I left for work.
At 9:30, Tony called me to say our power was out – it didn’t come back on until 4:15 in the afternoon! Tony and Hannah went to Buffalo Wild Wings – I kept getting texts from both of them saying how bored they were!
I had the last of my bagels for a bagel sammie:
I had plans of walking on the treadmill with a medicine ball – only problem was the last machine with a t.v. on it was broken. So I ended up doing a 7 mile bike ride on the bike machine. I went to turn on my iPod, no juice 😦 Luckily I could plug my headphones into the bike machine – I listened to some of the most eclectic music! From Prince, to Meatloaf, to Led Zepplin.
The ride was hard so I told myself “don’t look down.” I am usually obsessed with how far I have to go, if I am ahead or behind the pacer bike or my ghost rider. I just pushed it as hard as I could and ended up getting a PR on this race by 15 seconds, and I beat the pacer bike by 2 minutes!
This is how the sky looked when I went to the gym – parts would be blue sky, then huge clouds.
I have my co-worker Renee to thank for our lunch yesterday. I am lucky that she and I have the same tastes – what my family wouldn’t touch with a ten foot pole, Renee will happily take what they won’t eat.
She saw a show on Cooking Channel – it was a Canadian show called Healthy Gourmet. One of the recipes that jumped out at her was a recipe for Spaghetti Squash Pasta with Chicken Meat Sauce. I adapted the recipe by adding a bit of red wine, oregano and a bit more pumpkin.
Chicken Bolognese with Pumpkin (printer friendly version here)
Makes 4 servings (250 calories, 4.7 fat, 11.7 carbs, 3.6 fiber and 37 protein)
|1||pound chicken breast|
|28||ounce canned tomatoes|
|1/4||cup red wine|
|1||teaspoon crushed red pepper|
- Put chicken breasts into food processor and grind. Add chicken to hot pan with a scant amount of oil – cook until half done – add remaining ingredients and simmer for 30 minutes.
- If you don’t like chunky tomatoes, puree the tomatoes in the food processor before adding to chicken.
- Serve over cooked spaghetti squash.
Okay, so maybe this picture isn’t the most appetizing, and happened to be what Hannah saw as she was walking into the kitchen. I believe her words were “I’d rather eat dog shit.”
But it is delicious!!! The crushed red pepper is a nice balance to the slightly sweet pumpkin – but seriously, if I didn’t know there was pumpkin in there, I wouldn’t know! I had this with a slice of 100 calorie garlic bread.
I was glad that the power was back on by the time I got home. I had pork chops on the menu, but Tony wasn’t feeling it, so I ended up making fried chicken breasts, mashed potatoes and canned green beans.
For the chicken, I just dipped chicken breasts in an egg/milk misture then dipped in seasoned flour and then repeated that step. While the deep fryer was coming to temperature, I put the breasts in the freezer – the coating stays on better that way.
I should have only cooked one chicken breast – both of us could only eat half!
Stats for Monday:
- 1351 calories, 135 carbs, 124 protein, 36 fat, 16 fiber
- 25% of calories from fat
- 7 mile bike ride in 29 minutes – 11 minute cool down
- 5 minutes abs on the ball
I have the day off today to go to a doctor appointment with Tony – I’ll catch up with you guys tonight! 😀