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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ice, ice, baby

Well, there goes my hopes of getting things done (outside of the house) today… San Antonio has pretty much shut down.  All school are closed and highways are blocked.  Listen, the weather isn’t bad but this city doesn’t have the trucks to clear icy roads; cars are stuck on overpasses (that are 4+ stories tall… no thank you!). And as I told my husband before he left for work … it’s not him I’m worried about (being from Erie, PA – he knows ice and snow), it’s the other idiot drivers out there.  Of course he called when he got to work to A) let me know he arrived safely and B) inform me about the dummy who tried to be cool and pass everyone, slammed on his brakes at a red light, and swerved sideways into the median, all in front of a cop. See what I mean?

So with that being said, if the roads melt a bit and I get the courage to drive amongst morons then I will head to the grocery store.  The cold front is supposed to be gone by Sunday where it will be back up in the 70’s and then 3 days later, freezing temps at night. This is insane.

Anyway, I have plans on making french onion soup tonight – never made it before and it’s been something on my “you must attempt this” list.

I have not cooked a decent meal since Tuesday. It’s been leftover central up in here! I love it though because I think it’s fun to find different ways to create something by swapping out the “usual”.  For instance, I made loco moco which is a traditional Hawaiian dish but instead of using rice, I used the leftover quinoa mixture from the stuffed peppers.

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So easy: make 4 burger patties, sass up canned gravy by adding extra mushrooms, you can make rice for the bottom, cook up some eggs, and it’s done! It’s really silly how delish this meal is.  We fell in love with it a few years back while in Hawaii. It’s so filling – it’s a “every 6 months” kind of meal; not something we could eat on a regular basis.  Plus it only took 20-ish minutes from start to plate.

Last night I marinated 2 chicken breasts in green chile sauce, pan cooked them, and served over top of the quinoa mixture – Josh loved it.  No one says a certain mixture can’t be used for other dishes.  Me on the other hand whipped up some nasty frozen “fish” filets – they were in the freezer as a back up meal in case I didn’t feel like cooking.  Yeah, do yourself a favor and DO NOT BUY THEM, I will never trust Gorton’s fishermen again. Once you start eating real fish filets from the seafood counter, there’s no turning back to buying the cheap garbage.

So as of Wednesday Josh is back to his 8 week schedule of hardly being home, it’s been nice having him around to help with dinner … he was put on patty duty:

IMG_5203 and of course the sous chefs were guarding the meat, what good pups.

I will leave you with this fun piece of nutritional info on 1,000 island salad dressing, get ready to be amazed.

IMG_5202 Chelsea introduced a greek yogurt-based dressing to me not too long ago. Yes is absolutely tastes different (not yucky though) however notice the calories, 40 vs. 130 – holy cow! I don’t mind giving up its classic  flavor if it means I’m ingesting something that isn’t as bad for me.  Try it out, this company makes a variety of dressings (ranch, blue cheese, 1,000 island… ) Bolt House – got try it!

Oh lovely, it’s raining again.