Go ahead, clog your arteries!

I love waking up on a Saturday and realizing we have nothing planned for the day. I can enjoy my coffee (BONUS: finish it before it gets cold); I flip between HGTV and cooking channels; and figure out what this week will bring in yummy dinner delights. My plan for repeating dinners has been great, I remember the recipes and already have the pantry ingredients which means less time at the grocery store. I guess I need to update you on a few days, of course all very hectic!

Tuesday actually wasn’t too bad but I got mad when I realized I purchased “sub” rolls instead of the normal “slider” rolls for my Hawaiian Ham & Swiss Sandwiches.  You know what, it actually turned out for the better.  It was so messy when I made it the first time, the lunch meat slid all over the place and cheese became a slimy mess; don’t let that scare you – it was and still is my favorite sandwich for dinner. The sub rolls made it easier to fit the meat and cheese perfectly.  This time around to make it a bit less messy (and better for you), I didn’t add butter to the mustard/Worcestershire sauce.   Josh and I agreed that we didn’t miss the butter; I sauteed onions, honey mustard (I don’t care for Dijon mustard), and Worcestershire  – it turned out great. When everything was ready to go in the oven I stuck toothpicks in each sandwich just to ensure they’d stay together. Since the bread was dry from not using butter, I had to cover the dish with foil about half way through so the bread wouldn’t burn. I made a side salad to accompany the sandwiches and dinner was served. Easy!

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my changes: no butter in mustard/Worcestershire sauce; used ham and turkey lunch meat

On to Wednesday … I prepped lasagna rolls before lessons even started; this is a perfect dish that you can keep in the fridge until dinnertime.  If you love lasagna but don’t love the cooking time, opt for these rolls.  You’ll get the same dish in about half the time. You can make it as healthy as you’d like; spinach is a super food for Josh so I added more than what the recipe called for.  I always purchase the fat free, low fat, or light versions of the called for ingredients or you can purchase the fatty stuff and feel your arteries clog as you eat; just sayin’.  I’ve made it in the past adding diced mushrooms; I’m guessing whatever you’d layer a lasagna with, you can add it “diced” to the ricotta mixture.  Again, served a side salad; another easy dinner.

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Thursday I was treated to dinner with one of my piano families. I hate losing students to a military move but am thankful for Skype; I’ll be able to teach her even being in a different time zone.

Josh was left to fend for himself… he managed to survive.

FRIDAY, FRIDAY, GOTTA GET DOWN ON FRIDAY! (You’re welcome) If my blog becomes as popular as Rebecca Black, my life will be complete. Seriously. 😉
Mexican Stuffed Peppers – a new recipe, but who doesn’t love stuffed peppers?! I about died when I purchased stupid quinoa, that crap is expensive! $*#^&$^^%&!!!!  Rice would have made the dish “heavy” (and technically unhealthy) so in my opinion, pay for the quinoa because it was worth it. Also for two people I could have cut the quinoa in half, 1 cup of uncooked quinoa made a butt load of leftovers which I will use on Sunday 🙂 Josh was actually left to prepare most of the dish while I taught lessons, I chopped everything and wrote on a note pad what he needed to do. He sent a text to inform me of the amount of cooked quinoa … I had to quickly text back that he should save it (didn’t need another cheesy chicken debacle, lol). To spice it up a bit, we used 1 can of mild enchilada sauce and 1 can of medium… yeah, too spicy for me!  I have weak taste buds but I know Josh loves spicy food so I tried it for him; I could only eat one pepper. I’ll stick to mild sauce only and maybe heat a small sauce pan with medium sauce then spoon it over his peppers next time. Half way through eating Josh realized it was a meatless meal and then I reminded him of the lasagna rolls… also meatless.  He was impressed that I could find such tasty recipes sans meat, that didn’t leave him hungry afterwards.

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Remember the diabetic dessert I wrote about the other day? It was a huge success; we both love it.  Since a.f.c. is so sugary, it balanced out the other ingredients that were f.f. or s.f.; you wouldn’t think it was a “diet” dessert.  Josh checked his sugars before eating a small square, it was 88 so he took 2 units of insulin to be safe (every 15g of carbs = 1 unit of insulin); after eating the dessert he checked it again and it was only 105! For those of you not having to live a diabetic life style, he could have taken only 1 unit of insulin to balance out this dessert.  This means the dessert isn’t really all that “bad” for you. So eat up and enjoy a no-bake cherry cake (one square per day, don’t be greedy) 🙂

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