Honey Glazed Carrots

Last week Aldi had a mega-sale on baby carrots (a pound for $.49) and I may have bought 6 pounds. Carrots are my go-to for when I want something crunchy but after the first 3 pounds I was looking for new ways to consume them. I made a small ham for Easter and thought a side of glazed carrots would be great so I scoured the interwebs and I found this amazing little recipe on Cooks.com - not only is it easy but by far the best cooked carrot dish I've eaten!

Calories: 139  |  Protein: 2  |  Carbs: 21   |  Fat: 6

  Serves 4

 

 

You'll need:

 

Salt

1 pound baby carrots

2 tablespoons butter

2 tablespoons honey (I used SF imitation honey)

1 tablespoon lemon juice

Freshly ground black pepper

1/4 cup chopped flat-leaf parsley

 

Then you'll:

 

In a medium saucepan, bring water to a boil. Add salt and then carrots and cook until tender, 5 to 6 minutes. Drain the carrots and add back to pan with butter, honey and lemon juice. Cook until a glaze coats the carrots, 5 minutes. Season with salt and pepper and garnish with parsley.

 

 

Happy Cooking!

 

Cake Batter Protein Shake

I found this recipe on Pinterest (original recipe here) and wasn't expecting much when I first saw it but my curiosity was peaked at the use of cottage cheese and sugar-free jello so I gave it a shot.

 

Oh.Em.Gee.

   

 



Calories: 187  |  Protein: 35  |  Carbs: 5   |  Fat: 2

  Serving size: 1 shake

 

 

You'll need:

 

1/2 cup low fat cottage cheese

1 scoop vanilla protein powder

3-5 drops butter or almond extract

1 tbsp. vanilla sugar free instant Jell-O pudding mix

3-5 packets sweetener (I used Splenda)

1/2 cup - 1 cup water (alter for desired consistency)

5-10 ice cubes (also alter for consistency - use less for thinner shake)

 

Optional:

1/2 tsp. xanthan gum (I used guar gum and works just as well)

Sprinkles for topping

 

 

 

Then you'll:

 

Place all ingredients into blender and blend until smooth and creamy. Pour into glass, add sprinkles and serve.

 

 

 

Happy Blending!

 

Southwest Breakfast Burritos

I'm lazy in the mornings. I'll wake up at 9am, walk the dogs and go back to sleep until the very last minute - living less than 10 minutes from work is a plus I tell you. I have time to shower, beautify and go - making breakfast is not happening. It doesn't help that I'm not a fan of cereal or oatmeal for breakfast; too many carbs and no nutritional value. I am however, a big fan of these breakfast burritos. I make them on Sunday and have enough to last me the entire week - simply grab and go - right up my alley!!!

 

 

 



Calories: 181  |  Protein: 10  |  Carbs: 7    |  Fat: 7

Serves: 7  |  Serving size: 1 burrito

 

 

 

You'll need:

 

4 eggs, large (scrambled)

1/4 cup onion, diced

1/2 tbsp. vegetable oil

1 cup frozen southern style diced potatoes

1 ounce Trader Joe's fat free feta cheese crumbles

1/4 package Trader Joe's Soyrizo

1/4 cup Trader Joe's Cowboy Caviar**

7 Mission Carb-Balance Whole Wheat tortillas, small 

 

** any black bean/corn salsa will work

 

 

Then you'll:

 

In a large skillet, heat oil and add onions and frozen potatoes - cook until halfway done. Add Soyrizo, cook until heated and crumbled (potatoes will be orange). Push potato mixture to one side of skillet and add eggs in the other half, cooking thoroughly. Stir together and add salsa, mixing well. Scoop into tortillas, add crumbled feta, roll, and wrap in foil.

 

Happy Cooking!

 

 

Golden Snitches

I love two things in this world; Harry Potter and Martha Stewart. Needless to say it made me incredibly happy to run across this recipe from Martha and they just happen to look like the Golden Snitch that's used in Harry's Quidditch matches - hence the new name, sorry Martha.

 

Calories: 238  |  Protein: 12  |  Carbs: 18    |  Fat: 14

Serves: 6  |  Serving size: 1 Snitch


You'll need:

3 tablespoons unsalted butter, melted

8 whole-wheat sandwich bread

6 slices turkey bacon

6 large eggs

Coarse salt and ground pepper

 

 

Then you'll:

 

1. Preheat oven to 375 degrees. Lightly butter 6 standard muffin cups. With a rolling pin, flatten bread slices slightly and, with a 4 1/4-inch cookie cutter, cut into 8 rounds. Cut each round in half, then press 2 halves into each muffin cup, overlapping slightly and making sure bread comes up to edge of cup. Use extra bread to patch any gaps. Brush bread with remaining butter (I still had some left over and that's ok if you do too)

 

2. In a large skillet, cook bacon over medium, until almost crisp, 4 minutes, flipping once. (It will continue to cook in the oven.) Lay 1 bacon slice in each bread cup and crack an egg over each. Season with salt and pepper. Bake until egg whites are just set, 20 to 25 minutes (I would start checking after 18). Run a small knife around cups to loosen toasts. Serve immediately.

 

 

Happy Cooking!

 

Staycation 2013 {photo heavy}

Today is officially the last day of Staycation 2013. It wasn't nearly long enough but it was nice to not have to do anything for 9 days. It was pretty uneventful but I had a few NSV's so I thought I'd share.

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I probably did the most on Monday (03/04) as it was Chicago's 176th birthday and to celebrate they were giving free admission to the Chicago History Museum so I took full advantage of my time in the city. I viewed every section they had open and spent quite a bit of time in the Shalom Exhibit; if you're in the Chicago area this is a great (and inexpensive) day trip! NSV #1: being able to walk/stand all day with no pain or discomfort in back/feet!

 

This is the souvenir I picked out, does this REALLY surprise anyone?

 

 

 

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I spent the majority of Tuesday around the house doing some deep spring cleaning and organizing. I did discover my new favorite snack! Okra chips!

 

 

 

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Wednesday I took my pup, Pugsly, to the vet so he could get a shot for his arthritis.

 

Photo property of SleevedInTheCity

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Thursday evening I went to a friend's album release party and had a TON of fun! This was the first time I've dressed up and gone out since surgery. NSV# 2: the dress (and no sleeves)!

 

NSV#3: being able to stand/dance in these shoes for 4 hours with no back pain!

 

 

 

NSV#4: not being afraid of group pictures anymore!

 

Photo property of SleevedInTheCity

 

 

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Friday was a lazy, recoup day. Bella says hi.

 

Photo property of SleevedInTheCity

 

 

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Saturday was a shopping day. I went to Nordstrom Rack to have a pair of pants altered and I picked up this awesome studded iPhone case. I found this Torani syrup at World Market and it's my favorite yet. I mix 2 tbsps. with my Pure Protein chocolate shake and add some instant coffee granules...woah! 

 

 

 

My last stop was TJMaxx and I ran across a pair of NYMJ on clearance for $20! These things retail for $120 - and the best part? NSV#5....drumroll please.....

 

 

 

IM OFFICIALLY A SIZE 20!! Less than 6 months ago I was a 28 (tight). Not only do I look great, I feel great and I'm getting my health back. Nothing like seeing your hard work pay off =)

 

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That pretty much sums up Staycation 2013. I know Im missing an entry for last weekend and today but since I didn't do anything here is a picture of this weeks polish changes, Im partial to #3 myself.

 

 

 

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Until next time!

Besos xo

 



Bleu Cheese Chipotle Bacon Burger

One of my favorite places to eat pre-op was Chili's and several years ago they made a Bleu Cheese Chipotle Burger that was to die for. Unfortunately, they stopped making it and I ultimately stopped eating there - even if they brought it back the fat and calories alone would keep me from indulging (1090 calories/71g of fat). I decided to come up with my own version, it doesn't do Chili's justice but it was enough to satisfy my craving, a fraction of the calories and its mighty tasty if I say so myself!

 

Calories: 286  |  Protein: 28  |  Carbs: 3   |  Fat: 18

Serves: 6  |  Serving size: 1 burger patty

 

 

You'll need:

 

1 1/4 pounds ground sirloin (I used 90/10)

1 cup bleu cheese, crumbled

1/4 cup bacon pieces (I used Hormel red label)

1/2 tsp sea salt

1/2 chipotle chile pepper

2 tbsp. coarsely ground peppercorns

 

 

 

 

Then you'll:

 

Combine everything (except peppercorns) in a medium bowl, mix well and form into 6 patties. Spread peppercorns on a plate and press one side of each patty into pepper (I like spice so I did both sides). You can choose your own method of cooking, I used my Calphalon griddle pan on the stove top and cooked until medium-well (160 degrees internally).

 

 

 

 

Happy Cooking!

 

Baked Chicken Burrito with Greek Yogurt-Poblano Sauce

Long name, seriously good burrito. I first came across this recipe on Pinterest; the original recipe is here - I've adapted it slightly but you can't go wrong with either version.

 

 

 

 

Calories: 315  |  Protein: 31  |  Carbs: 34   |  Fat: 16

Serves: 8  |  Serving size: 1 burrito with sauce

 

 

For the burritos you'll need:

 

2 tsp canola oil

1 large onion, diced

1 lb ground chicken

3 cloves garlic, minced

1 tbsp tomato paste

1 can reduced sodium black beans, drained and rinsed

1/4 chicken broth, fat free reduced sodium

1/2 tsp cumin

1/2 tsp oregano

1 1/2 tsp chili powder

1/8 tsp cayenne

1 tsp brown sugar

Kosher salt

1 cup shredded Mexican Blend 2% Reduced Fat Cheese

8 La Tortilla Factory - Low Carb/High Fiber Whole Wheat Tortillas (large sized)

Cooking spray

For the sauce you'll need:

2 poblano peppers**

2 tbsp butter

2 tbsp flour

2/3 cup chicken broth at room temperature

1/2 cup non-fat Greek yogurt (I used Fage)

Kosher salt and freshly ground black pepper

**you could always use canned green chilies if you need to save on time or don't want to bother with roasting the poblanos

Then you'll:

1. Preheat the oven to 400ºF and spray a rimmed baking sheet with cooking spray.
2. To make the burritos: Heat a large skillet over medium heat, and then add the oil. Once hot, add the onions and cook for 3-5 minutes until they begin to soften. Place the ground chicken in the pan and cook, stirring occasionally, until well browned.  (At this point, drain any excess fat if necessary/desired).  Stir in the garlic and tomato paste and cook for 30-60 seconds before adding in the beans. Add the broth, cumin, oregano, chili powder, cayenne, brown sugar and salt to taste (about 1 teaspoon). Reduce heat and simmer until most of the liquid has been absorbed.
3. Place 2 tablespoons of the cheese at the end of each tortilla (depending on size) and then spoon some of the beef and bean mixture over the top. Fold the left and right sides of the tortilla in, and then roll the tortilla up, from the end closest to you, to the top. Place seam-side down on a baking sheet and lightly spray the tops of the burritos with cooking spray.  Bake for about 20 minutes, until tortillas are golden brown and crispy.
4. Meanwhile, make the sauce.  Place the poblanos directly over a gas burner. Using tongs, turn occasionally until skin is blackened on all sides. Place in a bowl and top with plastic wrap or a clean towel, until cook enough to handle. (Alternatively, you can roast the peppers under the broiler until all sides are well-charred.)  Peel the peppers, remove the stems and seeds, and dice them.
5. Heat a small sauce pan over medium heat and melt the butter; stir in the flour and cook for an additional minute, stirring constantly. Slowly whisk in the chicken broth and then the diced poblano; continue to simmer, whisking frequently, until thickened.  Stir in the Greek yogurt and warm through. Season to taste with salt and pepper.  Serve the sauce over the baked burritos.

Happy Cooking!