what happens in Vegas …

Sous Chef Geno has been getting the royal treatment lately.  He got into some trash (not our doing or fault… don’t get me started, I have the issue under control and have spoke to the appropriate people) and hasn’t been feeling or acting like himself. 3 trips later [to the vet] and slowly his usual cuteness is returning. The royal treatment per meal: 2 spoon fulls of pumpkin pie filling, 1 tummy ache pill, 1 steroid, and 1 pro-biotic … plus us having the pleasure of watching him go to the bathroom. I know I know, this is close to TMI (especially for a food blog) but I started off mentioning all of this because a dog eating trash and getting sick was similar to us eating crap … resulting in not feeling well. Could it be a metaphor for life? Maybe. STOP EATING TRASH! What’s that saying… you are what you eat? I think it totally holds true.

<end rant>

So I’m home from Vegas and I’ll tell you what, I went against everything I’ve been working hard at since last year – eating right, not eating as much, etc. I did manage to not snack although it was tempting. You’re on vacation and you think “I can cheat”. DON’T DO IT. You’ll thank me later! I cheated, big time. I had fast food, sweets, soda, and mega-carbs. You name it, I ate it. Boy did my stomach hate me (maybe I could have used some of Geno’s pills.. JUST KIDDING. Chill). It was all so delish though! Geeze did I miss the flavor of grease and the sweetness of real sugar. Then again, I ended up with massive headaches and my guilt kicking in. The next vacation I really do need to stick to my new eating habits, not feeling well for 4 days while I was supposed to be enjoying time off, was definitely not worth it. Listen, in moderation I think all of things are okay but not jammed packed, back to back for each meal, 4 days straight.

Okay, okay – I’ll give you menu for this past week.  Thank you for sitting through my venting.

Tuesday- Zucchini Lasagna.
“When you said zucchini lasagna I didn’t know you meant no noddles” Josh. Who didn’t listen when I explained that this zucchini lasagna used NO NODDLES; the zucchini becomes the layer separation. Which also means he took too much insulin because he thought there’d be a lot of carbs. I did serve garlic bread though to help balance veggies vs. carbs but it wasn’t enough; he went hunting in the fridge for more food. MEN! 😉

This is not a vegetarian lasagna, it calls for ground beef (I used turkey). I’m sure you could remove the meat because there are a ton of veggies in it, or just double what the recipe says and there will plenty of “sauce” to add between the layers.

My dish did not come out as pretty as the allrecipes.com post, of course. It’s incredibly messy but it was sooooooo good! Bit of a change to the recipe: I forgot the thaw the spinach so it didn’t get added. Oh well. I honestly ran out of stacking space so it worked in my favor (Take out the meat and use spinach? You’d have the room for it). I think next time I might grill the zucchini (on the g.f.), the dish needed structure which stiffer/thicker noodles typically provide. By grilling, I’d think that it’d firm the veggies, giving it more structure instead of just slopping onto my plate.

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Wednesday was a slow cooker repeat, our favorite enchilada meal. I used baby shrimp this time around – so good! I love that recipe, it’s the easiest and tastiest. I didn’t double it, just made enough for one night. Thursday had shrimp planned again and I didn’t want insane leftovers of shrimp dishes although my husband wouldn’t care. He’s my garbage disposal after all!

Thursday brought on a new recipe via Paula Deen which we all know means there was a TON of butter in the recipe. I cut it by half and you wouldn’t know the difference (my arteries did and thanked me).  This was my best creation yet. I’m still trying to figure out the correct amount of s & p to use; I know that sounds ridiculous but I honestly can’t get it right! It’s either too much and I feel like I’m licking a brick of salt or there’s not enough and I may as well be eating cardboard. Cooking takes work on balancing spices, keep at it and one day, voila, success! I wanted to go back for seconds but I knew better. ImageImageImage

To make eating easier, I cut all of the shrimp tails off PRIOR to cooking. I don’t feel like working for my meal … either way I’d cut them, may as well do it before I sit down. On top of the called for ingredients I added my last zucchini, rather use it than toss it! You can add any veggie to this, at least that’s my opinion. We have leftovers which I’ll be enjoying tonight – Josh is off to Austin for a JROTC competition, only 1 night so he won’t get to enjoy that weird city (so many great food options out there!). 

That’s my week, feel free to wear it [the recipes] out! Bonus: my tummy is almost back to normal. I think my body absorbed more than I thought…

P.S. that enchilada recipe was my first pin on Pinterest … what was yours? Comment below! Also, how many of you actually make the things you pin? Sure, I have my “one day” kind of board, like artwork I’d love to create or furniture I’d love to own … but I stay true to my “yum-o” board. I’ve cooked almost everything pinned.

Don’t forget my IG food tags #kitchentails to see my current cooking adventures!!

 

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We Survived the Holidays

Sort of.

I didn’t feel like cooking the day after my family had left. We decided to try out a burger place near by … it kept popping up on my dad’s phone as a place to try; that marketing sure did work.

I’ve got to give this place credit for cooking delish burgers, perfectly seasoned with a ton of toppings to choose from.  The grease on the other hand (and face and dripping down your chin) was not gentle on our tummies.  Good grief we needed a roll of paper towels while eating! I don’t understand why so much grease is needed for a freakin’ burger!  I was in pain right away and Josh was hurting the whole next day. So while we did incredibly well over the holidays we completely face planted the day after. It goes to show once you commit to a certain way of living (see, I didn’t say “diet”) your body doesn’t want you to go back! NEVER. GOING. TO. BOBBY J’s. AGAIN.

I had to get back on track this week with some healthy meals.  I kept it simple with salsa chicken, sweet potato burritos, and today will be a slow cooker kind of day with meatball minestrone soup.  It’s darn cold enough to have a hearty soup!

Salsa chicken couldn’t get any easier … chicken breasts, taco seasoning, and salsa. DONE! I made a version of this in my slow cooker once before and it didn’t turn out so great, the chicken was really dry.  I love this oven version and will definitely make it again. I picked up some Spanish rice – of course I didn’t look at the box to see it required me to add my own tomatoes. WHAT?! Since when? Thankfully I had a can of zesty green chile and diced tomatoes in my pantry. Phew.

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We ran out of spinach, oops.  So I snacked on grape tomatoes and mini corn while I was cooking.  It didn’t spoil my dinner, don’t worry. I literally had 3 of each to get my veggies in and a yogurt thousand island by Bolthouse Farms… try it out. Yes it tastes different than what you’re used to but the calories drop from 140 per serving to 35. HELLO! Thank you Miss Chelsea.

You might be cringing at the idea of sweet potato burritos but oh man are these SO GOOD! With the combo of spices it tasted like a sweet chili. Don’t let your stomach rule how many burritos you put on your plate – 2 was plenty. Josh barely finished the 2 large burritos I served him. Success! This meal could be vegan if I omitted cheese. Tell me, how many of you would be really turned off if I started this with “I made a vegan dish last night”. It only means everything used was grown/planted… not derived from an animal! No seafood, meat, or dairy (minus my cheese). Another dish that I’ll add to my recipe rotation. **I left out the water, I didn’t make sense to me – I didn’t want soupy potatoes.**

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Yes you are seeing that right … an upside down apron, so clever! Another cute gift from my parents.  It’s your measuring chart, just look down. I love it. And I am chief of quality control … the potatoes were good on their own. I had to resist until dinner was ready.