Hammer time. You all remember MC Hammer… named after a hammer, I presume. I always wondered if MC meant marginally creepy. No? Okay… moving on. It’s this week’s menu picture time. This menu, I’ll have you know, is under the calorie goal, carbohydrate goal, fat goal, and sodium goal… and it’s above the fiber goal (a good thing that fiber) and protein goal (another good thing that protein). It’s a teensy bit high in sugar, but that’s only from the natural sugars in the fruit I ate. MFP’s sugar goal will never be met if I continue to eat fruit… which is stupid because fruit is not a bad thing… unless you triple deep fry it and then dip it in a lard sauce.
Once again, I made most everything in the following photos on Sunday night and stored it in the refrigeration system… I love stuff I can just grab and go. It really helps out when you work all day too.
Breakfast: (2 breakfast burritos, 1 tbsp Natural Directions salsa, and a medium-sized peach) TOTAL CALORIES: 426
I bet you were expecting to see protein pancakes! Nice try… not this time, senor and senoritas! Instead, I found this great idea to make like 8 billion breakfast tortillas… ones that you can freeze and then get out and warm up in the micro oven in a matter of seconds. I’m all about easy!! I modified the recipe from this site… The trick because I’m all about maximum quantity for minimum calories was in finding the correct tortillas. These may look like plain ole white flour tortillas… but they’re not. They’re called Maya’s Tortillas and they have fiberous stuff in them and ring in at 80 calories per tortilla!
Meal #2: (5.3-oz microwaved potato with 1 cup broccoli, reduced fat cheese, grape tomatoes, and greek yogurt, lemon, dill cucumbers) TOTAL CALORIES: 314
Did I mention I am addicted to baby tomatoes yet? Oh my glorious invention, batgirl! I like to go to Sam’s Club and buy the gargantuan package of Nature Sweet Cherubs… I usually finish it off in a week. Sue me… at least I don’t by the gargantuan bag of tortilla chips and finish that off in a day. I was not a fan of the greek yogurt/lemon/dill cucumber mix. I think it was because when I stored it in the refrigeration system overnight, the cucumbers got wilty… and then there was wayyyyyy too much lemon on it. Next time I’ll try it with just the dill and greek yogurt.
Meal #3: (2.5 ounces of Ranier cherries and macaroni salad) TOTAL CALORIES: 282
This is seriously my favorite macaroni salad recipe in a long time. I guess you wouldn’t like it if you don’t like the flavor of mustard… but seriously, get a taste bud transplant then! I once again modified the recipe from this site… and by modified I mean I made it more calorizing friendly… like by a lot… It’s so tastee though… grated carrots, cucumbers, celery, grape tomatoes (stop it) and cheese… with a nice tangy dressing! Since the salad seems to dry out if I put the dressing on it before I eat it, I make the pasta part and store it separately in the frig. Then, I just measure out a serving. I freaking love my food scale for these kinds of things. So much more accurate!
Dinner: (Rich and Spicy Chocolate Chili and mozzarella cheese toast) TOTAL CALORIES: 508
I came upon this recipe by accident when I was looking up how many fresh tomatoes I could substitute for canned tomatoes in chili. Goodness knows the salt in the canned tomatoes is enough to bloat my head to Good Year Blimp status. I came across this recipe that used 1 square of unsweetened baking chocolate and I flipped my lid… I don’t know exactly where my lid is, but I done flipped the thing. CHOCOLATE!!!!!!!! I had to try it… Period… end of story… slap a stamp on that sucker and call it a slam dunk. The mozzarella cheese toast, all I did was grab a 100-calorie slice of Spelt bread (all the nuts and grainy stuff in that there bread), put some shredded mozzarella on that and then put it under the broiler until the cheese melted… then I topped it with tomato slices and white onion slices. For the life of me, I cannot find the dagblasted chili recipe on the Internet… but I modified it so much it won’t matter if I give credit… recipe for chocolate chili is as follows:
Rich and Spicy Kidney Bean Chili
- 1 large raw onion
- 6 medium garlic cloves
- 1 medium green bell pepper
- 1 medium carrot
- 1 large stalk of celery
Dice all those things up and throw them in a pot. It said to sautee them in 2 tblsp of olive oil, but I am not a fan of empty calories when I can do it for zero calories. What I do is spray down the pot with Pam before I put the veggies in and then throw in 1/8 cup of water with the veggies… plus, the veggies will sweat off their own liquid, so if you keep them moving it shouldn’t stick to the pan or burn. It says to sautee them until they’re tender… but I like my veggies more crunchy… so decide how long you want to do that for and leave me alone! :P Then, add in:
- 2 Tblsp. chili powder… NOT cayenne pepper… chili powder
- 1-1/2 tsp. paprika
- 1/2 tsp. onion powder
- 1/2 tsp. garlic powder
- 1/2 tsp. oregano
Stir that until the veggies are coated in the spices. Then add in the following:
- 8 medium tomatoes coarsely chopped
- 1 bay leaf
- half of a chipotle pepper in adobo sauce, chopped (If you add more than half a pepper, say goodbye to your tongue)
- 2 Tblsp. brown sugar
- 1 square unsweetened Baker’s chocolate
- Salt and Pepper to taste… I used my favorite salt substitute to lessen the sodium.
Simmer all of that together for approximately 20 to 30 minutes. Then add:
- 1 can of reduced sodium Kidney Beans (rinsed and drained)
- 3/4 cup frozen corn
Cook for a few more minutes to warm those up and voila. You’re done. Of course, it tastes better when it sits in the frig overnight, so that all the flavors have time to make friends and par-tay it up in the adobo sauce. It seriously was so good… rich, spicy, crunchy because of all of the vegetables… and I will never use canned tomatoes to make chili again. Fresh tomatoes give it such a lovely texture! For sure.
TOTAL CALORIES FOR THE ENTIRE DAY: 1530
Now that I’m done courting my food menu… have a great day y’all and to all a good night!
Question of the Day: Do you have a favorite chili recipe? What makes it awesome?