It was such a gross day out today. Cold, rainy. Neither Ed our I wanted to walk this morning! I decided on spicy oats for breakfast! This time I added 1 ounce of 50% reduced fat cheese into the oats – so creamy! Before I cook the yolk to death, I always think of Brandi and Sophia who LOVE runny eggs – ew!
I actually added more Tabasco at work – not spicy enough!
For lunch I had shrimp stir-fry! I love these noodles, only 150 calories for 5.5 ounces of noodles, which is a ton! They are already fully cooked – just add the stirfry when you add the veggies.
My stir-fry: 4 ounces shrimp, 3 ounces broccoli slaw, 2 ounces bean sprouts, 2 tablespoons korean bbq hot sauce. This took a long time to eat – so good!
Since today was birthday pie celebration today, I made myself a cafe mocha as a snack. 1/2 packet of SF cocoa mix, coffee, 2 tablespoons of whip cream and 1 teaspoon ice cream topping.
Dinner tonight was Chicken Pot Pie. I am not 100% happy with this recipe, and while good, still needs some tweaking. I’ll post the recipe when I get it right! My sauce was just really soupy, and I added flour!
The topping is 1 cup of Bisquick to 6 tablespoons of cold milk. It made four biscuits on top. This baked for 15 minutes at 450 degrees.
My plate: Gotta love the fluorescent lighting!
Stephanie at Cookin Fanatic is this weeks BSI host and she chose blue cheese! While there are obvious choices such as grilling steak and putting blue cheese on top, or making a dip, I thought outside the box and decided to make soup!
Biz’s Pear Blue Cheese Soup with Pancetta and Pesto Bread Crostini
- 1 14.5 can of chicken broth
- 2 ripe pears, peeled and sliced
- 2 ounces blue cheese
- salt and pepper to taste
- pinch of paprika
- pinch of crushed red pepper
- 2 slices of pancetta (cooked, cooled and diced)
- 1 ounce of bread (I used my pesto bread) with 1 tablespoon of blue cheese put under the broiler until cheese is melted
Put chicken broth in pot with pears and cook until pears are tender, about 12 minutes. Add blue cheese and seasonings. Then using a stick blender, puree.
Pour soup in bowl, sprinkle each bowl with 1 slice diced pancetta and then put the crostini on top. Seriously, this is such an amazing combination. And surprisingly, not overly sweet. I like the addition of the crushed red pepper which I decided to add last minute.
This makes 2 servings: Soup: 169 calories, 4.5 fat, 26 carbs, 4 fiber, 9 protein Crostini: 101 calories, 3 fat, 14 carbs, 1 fiber, 4 protein
Stats for the Day:
- 1341 calories
- 37 fat
- 176 carbs
- 75 protein
- 17 fiber
- 35 minute jog/sprint on the treadmill
- 5 minute abs
- 20 minute walk with Ed after dinner
- 90 ounces of water!
Anyone who knows me knows I love snowmen! Look what I picked up at the grocery store tonight?? A snowman wine stopper! Now I have two!
I’ve updated my Recipe Page above – check it out if you haven’t in a while!
Top Chef is on tonight! See you tomorrow night!