Tag Archives: Greek Yogurt

Pumpkin Picking Kind of Evening

After running around for the morning and into the afternoon, I headed home quick to make some lunch and then head back out. For lunch, I had been trying to think of something else that I wanted to do with the Slow Cooked Buffalo Chicken. And did I find something to do. I used a pita pocket, 60 calories, and made a yummy! sandwich.

 

Ingredients:

2 Full Pita Pockets, Halved 1/4 Cup Greek Yogurt
1 Tablespoon Buffalo Sauce 1/2 Cup Slow Cooked Buffalo Chicken
2 Slices Muenster Cheese, Halved 2 Handfuls of Lettuce

 

Directions:

1. Mix the greek yogurt and the buffalo sauce. Then put 1 half muenster cheese, lettuce, 1/8 Cup buffalo chicken and 1/4 of the greek buffalo sauce into each half of the pita. FINITO!

 

 

The sauce was really delicious. I’m thinking about how to modify that into a layered dip for some parties 🙂 I think it would be fantastic and a great alternative to a cream cheese based dip.

After gloating about my delicious lunch, I went back onto the road and visited a few more accounts. I finally finished my visits with stopping at a doggie boarding place for this weekend.But I’m not sure this is the place. My usual doggie day care/boarding only has their VIP room available and it would cost about 100 bucks for 1 night. No thanks.

Anyways, there was still an hour or so of day light when I finally got back and Brent and I went PUMPKIN PICKING! I’ve been dying to go. DYING. A church about 2 blocks from my house was having a pumpkin picking deal, and we definitely hit that up. They had such a cute little set up.

 

 

 

 

I can’t even tell you how many pumpkins there were. It really didn’t help my indecisiveness. They had little red wagons to help you bring them to the car.

STORY TIME!

The little red wagon was a staple of my childhood. My brother and I used to play with our little red wagon all the time. But BY FAR, the story that sticks out the most is the time that my brother, 4 years old at the time, ventured next door with his little red wagon in tow and tried to sell his wagon. Hahaha! The neighbor ended up calling my mom and letting her know that he little boy was next door trying to pawn off his wagon. Some day I hope to find out exactly why he was looking to liquidize his wagon. That’s like Brent selling his flat screen! Big life decision!

Back to pumpkin picking 🙂 We ended up walking around for quite a while looking for THE PERFECT PUMPKIN. Parameters…

  • Short and Fat (Perfect for carving)
  • Perfectly round
  • Stem in tact
  • No blemishes

Let me tell you…that PERFECT pumpkin just doesn’t exist. It really doesn’t. You think you found it, then you look at the opposite side and there is a seriously large scar. There is definitely some symbolism/parallelism that you can read into here, but I’ll leave you all to think about searching for the perfect pumpkin.

We did find one! It’s not THE PERFECT pumpkin but it is perfect for what I wanted.

 

My arms were legit BURNING from Tina’s Best Body Bootcamp yesterday morning. I almost threw it on the ground after I was in so much pain. What I think is actually kind of funny…the pumpkin I am holding, is the SAME pumpkin Brent is holding.

 

 

How much bigger does that one look?! Wouldn’t you think it would look smaller in the hands of a guy that’s 6 foot 5? Mind Bending!

 

We had fun picking out our pumpkin and I can’t wait to dig into the sucker this weekend to showcase my expert pumpkin carving skills, and maybe make some pumpkin seeds. I’m not really an expert pumpkin carver.

 

 

He’s my favorite pumpkin 🙂

Off to work for today! I’ve got some BIG plans for November so mark your calendars for the November 1st post! Should be exciting!

What’s your favorite thing about pumpkin picking?? Is it carving it afterwards?? Searching for the perfect pumpkin?? Roasting the seeds?? Making pie?!

I love the act of picking the pumpkin the most. It’s a great reason to be outside, walking around and is always a fun time.

 

 

Spicy Mexican Pasta Salad

Give me some spice tonight! This morning was a hectic one. I practically ran out the door, coffee in hand. Grabbed some Pita Pit for lunch…yummy. And raced home in hopes I could get some additional stuff done. Looks like there’s just not enough hours in the day…

But for dinner! I decided to really turn up the heat with this spicy Mexican Pasta Salad. I automatically knew that I wanted to do a pasta dish, but when I started, had no idea I would cook this delectable guy up.

 

 

Ingredients:

2 Cups Whole Wheat Penne Pasta 3/4 Cup Frozen Corn
1/2 Cup Non-Fat Greek Yogurt 1/3 Cup Hot Chucnky Salsa
3/4 Cup Black Beans, drained 1 Medium Tomato

Directions:

1. Boil the pasta and when it is about cooked, add in the frozen corn, stirring occasionally. While the pasta is cooking, in a small bowl, mix the greek yogurt and the salsa.

 

2. When the pasta is cooked, mix the pasta, chopped tomato, corn and black beans in a medium sized bowl. Top with the dressing.

 

 

And you are done! It’s really that easy! Some other topping that you can consider putting into the pasta mix as well:

1/2 Cup Cubed or Shredded Cheddar Cheese 1 Chopped Zucchini
1 Tablespoon Lime Juice 1 Tablespoon Cilantro
1 Medium Chopped Green Pepper 1 Medium Chopped Red Pepper

 

Let your mind go wild, or just throw in what you have sitting in your fridge. If you aren’t a huge fan of spicy foods, substitute a mild or medium chunky salsa instead. I love spicy foods, so hot salsa it was. The pictures don’t do the pasta much justice. Pasta with a cream sauce is really difficult to make pretty!

This meal will probably take you about 20 minutes to make, and you can get a good 4 servings out of it. Definitely enough for some leftovers for me.

I didn’t end up getting my butt to the gym this morning and my knee is feeling a bit off today…so I did a quick elliptical workout. It really made the time go by fast.

To break it down…It’s 30 seconds for the resting steps at resistance 8 and 10. Then 1 full minute for the high anaerobic resistance at 14.

Now for some tea, and a but more computer work….MER.

What’s your favorite type of pasta?? Is it spicy, cheesy or tomatoey???

I’m a big fan of all types! Not really an answer but I can’t seem to get enough of raviolis!

Breakfast Please!

I don’t know about the rest of you, but I LOVE breakfast foods. They are by far my favorite thing to eat. Breakfast for lunch and dinner, YUMMO. I can definitely say that I get a bit more excited to try something new for breakfast than anything else. The foods are just so simple but there is so much that you can do with them. I mean, think about it…How many different ways are there to cook an egg?? And after you’ve chosen a way to cook the egg, How many different ways are there to season it, flavor it and pair it with other foods?! MILLIONS! You can’t get sick of it.

And that’s just eggs! There’s pancakes, oatmeal, french toast, qrits, quinoa and the list just goes on and on. How can you possibly not like breakfast.

So for this lovely, stormy Friday, well at least in Florida, I have decided to brighten up all of your days and throw some breakfast your way! The first, a Garlic and Herb Cheese Baked Egg. The second, a Pumpkin Overnight Oats. Can’t go wrong with either!

 

 

Ingredients:

2 Eggs 1 Tablespoon Non-Fat Milk
1 Laughing Cow Garlic and Herb Cheese, Chopped 1 Tablespoon Chopped Chives
Salt and Pepper to Taste

Directions:

1. Heat oven to 400 degrees. Spray a ramekin with non-stick spray. Add  all of the ingredients. DO NOT STIR.

 

2. Put into oven for about 10 minutes. The whites should be cooked through, but the yolk should remain uncooked. The eggs will cook a bit after it has been removed from the oven.

 

And Finito! It is extremely good.

Simple and Easy. I love making this recipe right before I jump in the shower in the morning, or as I am just finishing up getting ready. It really doesn’t take much preparation at all, and the ten minutes it a perfect amount of time to get ready. For another take on the Baked Egg, you can check out the original recipe.

BREAKFAST #2:

 

Ingredients:

 

1 Cup Rolled Oats 1 Cup Pumpkin Puree
3/4 Cup Non-Fat Plain Greek Yogurt 1 Cup Non-Fat Milk
1 1/1 Teaspoon Pumpkin Seasoning 1 Ripe Banana, Chopped

Directions:

1. Put all ingredients into a jar and mix well. Put it in the fridge overnight and top it with anything you like.

I topped this off with my Home-made Granola and a pinch of cinnamon. If you want to sweeten it up, try some light brown sugar to top it off. Or crushed graham crackers. This also makes 3 servings so you will have enough for a few breakfasts!

 

For lunch, I had a bagel with raspberry Jam…Breakfast on the brain. But, at some point on the menu, I have some cupcakes. Either tonight or tomorrow afternoon these will be happening. I have to do some brainstorming first to figure out what exactly the plan is.

What’s your favorite breakfast meal?? Or your favorite breakfast for dinner meal?!

Greek Yogurt, Apple and Pecan Salad

This afternoon I was STARVING, and could have eaten anything. I was on a mission. I needed something that was going to fill me up and NOW. So no kidding, apples are me go to. Not just a simple green apple that you bite into. I will chop them up into nice little snacking sized bites so by the time that I am done munching I am full. I love to dip them into a jar of peanut butter and just go crazy. But this time, I tried something a bit new, this pecan, yogurt Salad. It was delicious, really easy and quick, and I was seriously full by the end of it. I have a feeling that crasins would have been great in it as well.

Anywayds: Here is a really simple recipe for this guy, ENJOY!

Ingredients:

1 Large Green Apple                                                    1/4 Cup Pecans

1/3 Cup Non-Fat Greek Yogurt, Plain                   1 Tablespoon Agave Nectar

Directions:

1. Chop up the green apple into bite sized portions.

2. Add yogurt, pecans, and agave on top.

3. Mix it all up! and ENJOY!!!

This will fill you up and keep you going for the rest of the day. It is perfect for that mid afternoon snack and is NOTHING that you have to worry about nutrition wise. It is also a perfect morning pick me up.

Give it a try, and happy snacking!

Fourth of July Pancakes

In excitement for the fourth of July, I jumped out of bed to make these festive flapjacks.  It really was quite simple.

Take any recipe that you have for pancakes, and whip them up. Divide the batter into 3 bowls. Dye one of them red with red food dye, and a second one blue.

It really does look strange, but some things to look out for when you are making these. By adding the food coloring, you are thinning out the batter, so the pancakes will be runnier and thiner than you would normally expect. I added a bit more batter to them to keep them more solid. You can do this at your discretion.

The blue pancake I had just put on the skillet, and you can see how thin the batter is.

And there you have it, red, white and blue pancakes! So simple but so festive looking that anyone would be excited to dive right in! Especially kids.

For a new topping, try maple syrup mixed in with some plain greek yogurt. It is a healthier option than straight maple syrup and will give you another take on pancakes.

Or try any other of your favorite yogurts on top of the pancakes. Another thing to throw in there, are blueberries and strawberries just to add to the fourth of July feel. Really, the options are endless!

For those red white and blue cupcakes, divide the batter in three and add the food coloring. You can then just add each color into each cupcake cup and top it with some festive berries or fun icing! I would love to hear about how you all changed this up for your fourth!

Happy Eating!