Tag Archives: Meal

Compost Breakfast and Lunch

This week has been packed with studying…24/7 and my last exam before the comprehensive one. It’s been nice because I can sit around in my pajamas all day and sip on some tea. But, I’m ready for something a little more social.

For breakfast and lunch, I have seemed to stick with a mish mash of random things in the fridge, and came out with some unique dishes.

For breakfast, I took some wild rice with mushrooms, left over chicken, over easy eggs and sliced tomatoes.

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After breakfast, I headed to the gym to get a quick workout in. I ended up running 3 miles and attempting a full body circuit. The full body circuit was cut short when all of the sudden the ball flew out from under me while in the middle of the dreaded scorpion. WHICH, I BY THE WAY discovered why I found it so unbelievably difficult. I had been doing 8 reps on one side, and then 8 on the other instead of alternating like in the video.

Anyways, I ended up straining the muscle on the outside of my hip. I ended up limping away from the ball humiliated by the fact that the ball went flying and completely defeated. Mer.

I headed home, grabbed some tea and settled in for an afternoon of conference calls. This tea that my sister had brought home from Trader Joe’s is AMAZING.

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I end up stretching a single tea bag out as long as possible because it’s that good.

For lunch, I took the Enchilada Casserole from the other night and just turned it into a mish mash of deliciousness. I can’t even really say what was in here…It’s not pretty but it was fantastic.

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Unexciting…but it filled me up. I have really found that taking some of the staples from the dinner the night before and just mixing them up can result in something unexpected and perfect for lunch. I also really enjoy putting the over easy egg on top of these compost dishes.

For example, we had mashed potatoes and green beans as side dishes one evening. I took both the green beans and mashed potatoes, added some chicken and topped it with an over easy egg and hot sauce. It was fantastic. The yolk from the egg adds some moisture to the meal and protein where you may be lacking it.

Now I must share, last night I was standing and talking to my sister Maggie about her new dehumidifier. She’s had one ever since college and it unfortunately just broke. She wasn’t too upset because that gave her a reason to go out and buy the one that she had been oogling for a while.

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Yes. That is a dehumidifier shaped like an elephant and yes it does spew moisture from it’s trunk. It almost made me want one.

Well, while she is standing over her new dehumidifier and telling me the sad story about how the store had run out of them, I looked at her reflection on the wall and saw this:

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Do you see it?! Aunt Jemima?! Fill her with syrup and call her Aunt Jemima! I died!!

Tonight I’ve made some cookies…they may or may not have popcorn in them. I’m really really excited about how they came out. I’ll share the recipe with you all tomorrow because they are absolutely worth it.

Happy Friday!!

Turkey, Broccoli and Cheddar Cheese Casserole

Last night, I got home from work and was STARVING. I wanted to again, keep chipping away at the food that was sitting in my freezer and my cabinets. So I grabbed some pasta shells, frozen broccoli, and some ground turkey that I had sitting around. This, is what I came up with, a Turkey Casserole that I will be eating for the next week because there is so much of it. But, it turned out AMAZING. Normally, I’m a tuna casserole gal, but I may be switching over to this baby as a fav.

Turkey Casserole

 

Ingredients:

1 Box of Shell Pasta 1 Can of Condensed Cheese Soup
1 Package of Frozen Broccoli 1 Can of Non-Fat Milk
1 Pound of Ground Turkey 3/4 Cup Sharp Cheddar Cheese
1 Tablespoon Onion Powder 1 Tsp Garlic Salt
Salt and Pepper to Taste 1/4 Cup Bread Crumbs

Directions:

1. Boil water, and cook the pasta according to the directions on the box. Steam the broccoli in a separate pan (or in the microwave which is how I did it). And cook the ground turkey in a large pan. I used 1 tablespoon of Olive oil to keep the turkey moist. Season it with some salt and pepper to taste.

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2. Once each item is cooked, mix them together in a large baking pan. Add the condensed cheese soup and a can full of non-fat milk. Stir until it is well mixed. Then add the onion powder and garlic salt to the mix. Finally add in the cheddar cheese and stir well. The cheese does not have to completely melt into the pasta mix.

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3. Lastly, top it off with the bread crumbs and put it into the oven at 375 degrees for 25 minutes.

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The purpose of putting the casserole in the oven is to heat it all the way through and brown the top. The oven is going to give it that casserole taste.

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Brent and I ate this sucker and were so full after a single bowl. It was nuts. But delish. With just about every bite he was gushing over how good it was. I was really happy with the way it came out as well. I am going to be eating this for lunch and dinner for a while.

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While I was cooking, my little friend Hunter was playing around in the brown paper bag that was sitting on the counter. At first he jumped into it, but didn’t realize that it wasn’t all the way on the counter. The paper bag and Hunter went falling to the ground. The bag actually landed directly on top of Hunter, at which point, Hunter started freaking out…resulting in a paper bag that took on it’s own life. Very scary to Oreo. Oreo started barking at the moving paper bag and Hunter eventually found his way out, giving Oreo a swift smack on the nose. The whole sequence of events was HILARIOUS. I only caught the after math of Hunter chilling out in his paper cave.

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He wasn’t a huge fan of my paparazzi action and curled up into the bag after I snapped this glowing photo of him.

 

Have you ever just pulled a few ingredients out the fridge and ended up with something unexpectedly yummy??

 

 

Officially Pumpkin Nuts

It’s official, not even debatable, and I am willing to accept it. I have gone pumpkin crazy. I think once I open a can of pumpkin puree I feel the need to use it before it goes bad…and well…it just spirals out of control.

For dinner, I was inspired to make a Pumpkin Mac N Cheese. Seriously. Think of a light cheese topping with a twang of pumpkin and that’s what I made 🙂 Not nearly as bad for you as a typical Mac N Cheese either!

 

Ingredients:

8-10 Ounces Elbow Pasta 1/2 Cup Pumpkin Puree
1/2 Cup Low Sodium Chicken Broth 1/4 Cup Non Fat Milk
1 Teaspoon Butter 1/4 Teaspoon Onion Powder
Dash of Salt and Pepper 1/4 Teaspoon Nutmeg
Pinch of Cinnamon 1/4 Teaspoon Pumpkin Pie Spice
Pinch of Ground Ginger 1/4 Cup Cheddar Cheese
Top with Parmesan Cheese

Directions:

1. Boil some water and cook the elbow macaroni according to the box directions. While the pasta is cooking, heat up the pumpkin puree, chicken broth, milk, butter, onion powder, nutmeg, salt and pepper, cinnamon, pumpkin pie spice, ground ginger and cheddar cheese in a small sauce pan.

 

 

2. Once the pasta is cooked and the sauce is heated throughout, drain the pasta and mix in the pumpkin sauce.

 

 

This will make a solid 3 servings, if not 4. I topped mine off with some grated parmesan cheese and sprinkled some cinnamon on top. The parmesan cheese really added some texture to it. It was delicious! I would definitely make this one again.

 

 

 

And juuuusst in case that wasn’t enough pumpkin for the week, I ended my meal with some pumpkin pie ice cream. I wish I was kidding.

 

 

After finishing that meal, I kind of wish today wasn’t my rest day for workouts. OH WELLLLL.

I told you I went pumpkin nuts. And guess what…I have a half a can that’s open and ready to be used.

Tonight, I’ve got some costume shopping to do for tomorrow and I feel some tea calling my name. I feel a bit of a cold coming on and I really need to nip that in the butt.

What’s your favorite pumpkin flavored dish?? Is it a dessert?? Dinner meal?? Or side dish??