Chili & It’s leftover redo!!

So,
Have you ever made an awesomely huge vat of protein packed, nutrient filled amazing chili? I have- and then had to eat chili every meal for the next week … Not so awesome :-/

Well here is a great recipe for chili- vegetarian style and a next day meal!!

Chili
2 cans black beans
1 can kidney beans
1 can pinto beans
1 huge can crushed tomatoes
1 diced onion
1 diced Red pepper
1 chopped jalapeño
2 tbsp taco seasoning

Sautée veggies
Put ingredients into pot to simmer
Serve with cheese and chips

Baked Potatoes with Chili
Bake 4 potatoes
Scoop out ‘meat of the potatoes’
Add chili and cheese
Bake at 350 for 20 minutes
Serve

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Toning Tuesday

I feel like a total sell out with toning Tuesday because I have not worked out in 4 days due to me having a head cold! That being said I have lost some inches!!
Last weeks measurements
Waist- 30.5
Hips- 39
Legs- 20
Arms- 11

This week
Waist- 31
Hips- 38.5
Legs- 18
Arms- 11

Total loss- 2 inches
Last week I ran
Monday 1.59 miles up hill
Wednesday 3.2 miles
Friday 2 miles

I did PoP pilates
Tuesday and Thursday


– Posted using BlogPress from my iPhone

That was Refeshing

As I am sure y’all noticed I took a little break (this was from meal planning and any good cooking too) and it was def. needed and well, appreciated. I tend to loose sight of who I am and concentrate on what I think other people want me to be 😦 So I took a little break and went shopping with my friend Nichole and got Emmer a retro pbk kitchen for $20 (I’ll post pics in like ten minutes) and some new sweaters for myself and then I took the kidlets and the hubs and drove to Michigan which is where I am posting to yall from! I am originally from a small town in Michigan so we are here to visit for Thanksgiving and its just lovely to see all my awesome family (aside from Amanda whom should be here tomorrow)! Today we are lazing around at least for the AM portion of the day, thinking about heading to the mall to let the kidlets play in a few and then family time this afternoon! One thing I have noticed about Michigan is that it is really not easy to be a vegetarian! That is a okay though because I know how to work around it and I am going to making a yummy veggie dinner for everyone and butternut squash risotto for Thanksgiving!
Other things I have noticed about Michigan the oxygen rich air has provided me with the ability to get my mile down to 10 minutes from 11:47 when I left on Saturday! I am so psyched to go for a run tomorrow I am thinking a solid 3 miles (did 2.7 yesterday in 27 minutes) and then 4 on Friday! I was hoping to do 6 in an but its kinda hilly here and its wreaking havoc on my solias’ which is pathetic and tells me I need to run out side in Colorado because the treadmill is doing me a serious a disservice and I will never be able to finish tough mudder at this rate! Hmm well I think that is all that is fit to print at this point! More to come latter from our fun filled trip 🙂

I had a great post but….

Then I read this  and cried like a baby. So, of course all I can think now is that I miss my daddy and I am so glad Emmy has a great dad

My little girl ❤
Now for some good eaten! I made some tdf Indian food the other night and now you can too!
 Rasa Kayi
4 oz carrots, scrubbed and cut into 1 in pieces
4 oz potatoes, scrubbed and cut into 1 in pieces
4 oz green beans, scrubbed and cut into 1 in pieces
3 tbsp veggie oil
2 onions diced
1/2 tsp chili powder
1/2 tsp coriander
1/2 tsp turmeric
4 oz cauliflower seperated into florets
1/2 cup coconut milk
Curry Paste like this 
Heat oil in a large pan, add onion, cook until the onion softens. Add the carrots and chili powder, coriander, turmeric and salt to tast. Mix well, lower hear and add the potatoes, cover and cook for 10 minutes
Add the cauliflower and green beans together with the curry paste and mix well. Cook, covered, for another 10-15 minutes 
Remove the pan from the hear and slowly add the cocont milk, stirring to blend well, serve hot.
Poories
1 lb 2 oz chapatti flour or all purpose flour (I used all purpose)
2 tsp salt
1 tsp sugar
1 tbsp ghee or oil 
vegetable oil for ddep frying
2 tbsp vegetable oil for rolling
1 tsp carom seeds
1 tsp black onion seeds
Mix together flour, salt, sugar, and seeds in a bowl. Rub in the glee with your fingers until it is thoroughly blended
Make a well in the center of the flour and pour in 1 cup water little by little mixing to make a stiff dough, work the dough well with your hands, then cover for 15 minutes
Divide the dough into 20 pieces and cover once more with the damp cloth. Work one piece at a time, keeping the rest covered
While oil is heating in your wok, roll each piece of dough into a smooth ball: apply a little oil to each ball, using a rolling pin, roll out into a disk about 4 inches in diameter
Deeo fry the breads for 1-2 minutes per side, drain on a paper towel and enjoy 

Recipe Du Jor

Dinner was Delish! I wish you were all here to enjoy it with us!

Ingredients
8 oz penne (2 cups)
2 cups snap peas ends trimmed
1 tbsp EVOO
1 tbsp butter
1 med onion
1 small yellow bell pepper- trimmed seeded and sliced
1 broc stalk cut into tiny florets
1/4 cup filtered water (I used the sink)
2 small zucchini trimmed, halved and sliced
1 cup heavy cream
6 cherry tomatoes halved
1/2 cup cheese of choice

Fill a 6 quart pot with 3 quarts of water bring to a boil and add pasta for 8 minutes or until al dente

Place snow peas into the bottom of colander and pour the pasta over DO NOT RINSE this will warm the peas

Heat oil and butter in the same pot- add the onion stirring occasionally for 3 minutes, add pepper, broc and water put the top on and simmer for 3 minutes, add the zucch and cook uncovered until all the veggies are tender

Pour in the cream and bring to a boil, add tomatoes, pasta and peas + cheese, toss well and cook until pasta is hot (about 2 minutes)


Season to taste and enjoy!

Recipe adapted from Real Food for Healthy Kids

Pregnancy, fish hooks and veggie chili

Sigh- yes, I sigh a lot!
This weekend was the epitome of hell for me :-/
It started well and ended alright but the in-between was well far from a pleasant experience.
Let’s start with saturday…I went to work and it went well! Yay! Until 5 o clock rolled around…Corey starts texting me frantically call me asap, emergency…I call thinking someone fell or something- nope of course it’s more complicated than that (I carpool to work so I only drive halfway)- Brett has a fish hook imbedded in his foot! Fuck me- so I take Beckys car drive to her house grab the truck drive home leave the other two with the neighbors mom- go to the ER have them extract the hook and wait to see if there is a reaction from the tetanus shot…3 hours later we are home! I’m sure the trip will only be about a grand :sigh:…I think my weekend can’t get worse than this…than it does, I head to work Sunday get to work…and a patron of the store asks me…when I’m due! I’m not I just broke into the 130’s and I’m not pregnant I’m losing 😥 sigh so I get off work I go massage Amy…drive pick up the fam in Estes realize I forgot to give Amy her key back drive back to her house drop off the key get home finally…it’s over! Bed!!! Now it’s monday and I have found a fish hook hidden in my boys room and quit my job because I’m honestly next time it will be much worse :-/
So this weekend I have spent a total of $91 in gas, been asked if I’m pregnant and spent 3 hours in the ER…the weeks not off to a much better start oy vey!

The other night we made a yummy veggie chili Our rendition of her recipe! and Rosemary chicken!

Chili
1 can chili beans
1 can kidney bean
1 package chili sauce mix
1 can roasted tomatoes
1/2 onion diced
1 carrot
1/2 yellow pepper
1/2 red pepper
2 tbs evoo

Cut/slice/dice veggies and sauté in evoo
Put every thing in a pot and simmer for 30 ish minutes
Eat!

Rosemary Chicken
6 chicken cutlets (or less)
Drizzle of evoo
Sprinkling of Rosemary

Preheat oven to 350
Drizzle evoo on to cutlets sprinkle Rosemary rub in and bake for 20 minutes (or until cooked through!)

– Posted using BlogPress from my iPhone

It’s been a long weekend

In a good way! Well mostly…Corey and I got into a fight which sucked but ended well 😉
Actually that something I wanted to write about :eww: Corey and I had lost some of that flame, ya know what I’m talking about right? That feeling, butterflies, kissing and hugging and desire for eachother. We, by all means, have had a rough road and we jumped into all this with two feet. For those of you who don’t know Cj and I met when I was 18 and he was 22, it was a fling (I was engaged) and then feelings started I broke it off with the other guy and we decided at some point a baby would be fun – Jayden was born 2 weeks after I turned 19, we got married 6 weeks before I turned 20, Brett was born 3 weeks before I turned 21 and Emmy was born on my 23rd birthday. Whirlwind – yes, romance – not so much. We have made plenty of mistakes and fallen really well into our roles of mom and dad but neglected lovers. Okay well that’s all leading to…
We made out of hours last night! It was amazing and sensual and touching and feeling! Truly stunning, I’m still feeling butterflies! I wouldn’t call it romance but fun and intimate and giggly- everything out marriage has been missing for so long!! We needed it 🙂 and when we texted this morning it reminded me of how exciting it was the time we talked after our first night together (we made out til 5 am) and I was that excited albeit more rested since we hit the pillows around midnight this time around.
On a less sexy note we went to my mother in laws place yesterday and it was soo fun! It snowed and it was gorgeous (posting pics during nap time) and we got to go for a walk sans kids 🙂 we also made amazing and easy vegetarian lasagna
And of course I’m posting the recipe
Veg lasagna
No boil noodles
Spaghetti sauce
Spinach
Zucchini
Cottage cheese (or ricotta)
Mozzarella
Provolone

Light layer sauce
No bake noodle layer
Sauce
Cheese (all mixed up first)
Spinach
Zucchini
Repeat with sauce on top
Bake for 1:20 minutes at 375
Set on counter for 30 minutes
Enjoy!!!

– Posted using BlogPress from my iPhone