Tag Archives: Salsa

I Did Something GREAT for Dinner

WELL…that lovely thought of high school got me to thinking about marching bands in movies, then cafeterias in movies and then the crazy lunch ladies in those movies and THEN the sloppy joes. WHY in almost all of the high school cafeterias were the lunch ladies ALWAYS serving sloppy joes?! Mine never did?! Not once did a sloppy joe show up on that menu?! Is it just to make high school food look terrible?? I remember having a plain bagel that I just ripped into tiny little pieces and dipped into my little cream cheese tub. Nothing like Sloppy Joes.

All this thinking about Sloppy Joes led me to…Sloppy Joes! DINNER!

 

Ingredients:

 

2 Cups of Frozen Crumbles (or 1/2 lb of Ground Beef)
5 Ounces Condensed Tomato Soup 1/2 Cup Medium Salsa
1 Tablespoon Brown Sugar 2 Hamburger Buns

Directions: 

1. In a small saucepan, start to heat up the crumbles over medium heat. After they are mostly defrosted, add in the condensed tomato soup, sugar, and salsa. If you are using ground beef, you are going to want to defrost it, cook it all the way through and then drain it. Then, you will add in the sugar, condensed tomato soup and salsa. Both of them should simmer, covered for 5 minutes.

 

Just put that sloppy mess on a bun and call it  a Sloppy Joe!

 

I obviously made it with the crumbles and I’ll be honest…I think I like sloppy joes with the crumbles better. It absorbs the flavor a bit better and you don’t have the grease to deal with. They also cook faster…because you don’t have to cook them…just warm them up. But these sloppy joes were some of the best I have ever had. Sorry Mama C.  🙂

As a side dish, not that it really needed it, I made a broccoli salad. Also, very simple and easy to whip up.

 

Ingredients:

1 Head of Broccoli. Chopped 1/2 Cup Cherry Tomatoes, Halved
1/2 Cup Sharp Cheddar Cheese, Diced 1/4 Cup Red Onion, Diced
1/4 Cup Sunflower Seeds 1/2 Cup Plain Non Fat Greek Yogurt
1 Tablespoon White Vinegar 1 Tablespoon Sugar
Salt and Peppr To Taste

Directions:

1. In a medium sized bowl, add the broccoli, tomatoes, onion and cheddar cheese.

 

2. In a small bowl, Mix the yogurt, vinegar and sugar.

 

3. Lastly, Pour the sauce on top of the veggies. Mix them up. Top with the sunflower seeds and BOOM! Broccoli Salad!

No one ever said that broccoli salad was difficult, but with the sloppy joes and the broccoli salad you have a great well rounded meal for 3 people.

I am so happy with how both of these came out. BUT, now, I am really full. And I feel like a little Rollie Pollie. YUP. So I’m going to roll myself over to the couch, put on a goodie and probably do some more work…MER,

 

What was your cafeteria food like?? Veggies?? Sloppy Joes?? Bagels and Cream Cheese?? Unmentionables?!

 

Bagels and cream cheese it was for me. But the most memorable thing about the lunch room in high school was the cookies. We had these chocolate chip cookies that were legit to die for. They sat in the corner, with one lunch lady guarding a whole stack of trays of cookies. I always joked about buying the whole rack and rolling it over to my seat, sitting down and just doing some damage.

The farthest I ever got was a tray…but no worries, I shared them…well…some of them…:-)

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!

Dried Blueberry and Goat Cheese Arugula Salad and Margherita Pizza

This morning I got up and went for a quick work out. I jumped on the elliptical for 20 minutes to warm up and then stared at the weights for a little while. Four years ago, I had firmly decided that I was NEVER going to go a squat, hang clean or bench press EVER again. I had done these “manly” exercises for so long due to our weight lifting regimen, that I just swore them off. It has been a nice, squat free four years until this morning.

I don’t know what possessed me to throw those weights back up there, but it happened. Initially, there were no weights. I didn’t really want to embarrass myself by putting more weight than I could squat on and being that person dropping the clanging plates in a big echoing thud. Just the 45 lbs from the bar for me please. I pumped out 10 quick ones and convinced myself that that was just the warm up. Yup.

I grabbed two weights to put on the end, thinking they were fives, but no, tens. Obviously I couldn’t put them back because now I felt like people were staring at me. Anyone else ever get that feeling at the gym??

Eight more quality squats done. Feeling better about myself, I put two more fives up there (total 75 lbs). Pushed out 8 more reps. After racking that last squat, my legs were filled with lactic acid. Not the, “I’m in shape and my muscles feel juiced” kind of burning, but the “I thought we gave this up!” kind of burning. I put the weights away and waddled over to finish up with some abs. Not the most impressive squatting work out, but I walked away knowing that I am NOT back at the beginning. I can still squat with some weight and this is a GREAT place to start over again 🙂

For my abs, I pulled out an oldie. This is an ab circuit that I have been doing since high school and I love it.

Workout complete and a wobbly, I went home and cooked up this gem for breakfast:

I love putting salsa on everything because it is the easiest way to turn something ordinary into something delicious. On the side I just had an english muffin with Chive Cream Cheese to cool the mouth down.

For lunch I whipped up a salad. I was thinking about what I had wanted to go into this and the only things that I could really settle on were blueberries and goat cheese. Weird.

The result was actually pretty fantastic.

Ingredients:

Arugula Goat Cheese
Dried Blueberries Pistachios
Cucumber Sun Dried Tomato Dressing

No need for directions here…just make sure you take the pistachios out of the shells 🙂

And last but not least, dinner. I came home ready for eats. Today, I don’t know if you knew, is National Cheese Pizza Day! Cool right?! You can’t help but celebrate that holiday! So Brent and I decided to make some Margarita Flatbread Pizzas. Yummo.

This was really easy to make, and was a perfect way to celebrate the day.

Ingredients:

2 Flatbreads 2 Tablespoons Olive Oil
2 Cloves of Garlic, Minced 1/4 Teaspoon Salt
1 1/2 Medium Tomatoes, Sliced 1/2 Cup Mozzarella Cheese, Shredded
1/4 Cup Fontina Cheese, Shredded 8 Basil Leaves, Chopped
1/4 Cup Fresh Grated Parmesan Cheese 1/4 Cup Feta Cheese

Directions:

1. Mix up the Olive oil, garlic and salt in a small bowl.

2. Add the sliced tomatoes to the olive oil mix. Cover them with the oil and let them marinate for a little while.

3. Spread the oil and garlic on the flatbread, leaving the tomatoes aside. Top the flatbread with the mozzarella and fontina cheese first. Then spread out the tomatoes and sprinkle with the basil, parmesan and feta cheese. (DO NOT PUT THE TOMATOES ON THE BOTTOM LAYER…you’ll end up with soggy flatbread).

4. Bake it in the oven at 300 degrees for 15 minutes. You want the cheese to be browning and melted.

While Brent and I were putting these together, he started to spread the mozzarella cheese around and was REALLY spreading some mozzarella cheese on them. I kept telling him that there were 4 other cheese to go on top of these and his response was, “I’ll make mine and you make yours,” hahaha this is what Brent’s looked like coming out of the oven….

Cheese Mania! There was more cheese on it than anything else. But he said it was STILL delicious. Actually, 4 hours later he mentioned again how good it was. To each their own!

Happy Cheese Pizza Day!