I am proud to say that I got up to go to the gym yesterday morning – I had every intention of doing laps, but the pool was full – and I don’t share lanes. So I ended up getting the aqua dumbbells and ended up doing 40 minutes of upper body in the water – it was really hard to keep those floaty dumbbells under water – I did biceps, triceps and back.
I had all my food packed to take for the day, so when I got home from the gym, all I had to do was put my work clothes on. I had breakfast nachos on the menu. Only one problem, the egg beaters I brought were frozen, but I put them in the fridge the night before, and they were still frozen when I got to work.
So I had eggless breakfast nachos – 1 serving tortilla chips, 1/3 cup refried beans, 3/4 ounce mozzarella cheese, baby spinach and taco sauce – my whole plate was 8 points.
As I was planning me and my SIL’s lunches over the weekend (Helen, I am positive the grammer is wrong in that last sentence!), I stumbled upon Kaylyn Kitchen’s Italian Sausage soup. Mine is a knock off of hers, I used regular Italian sausage and ended up adding more veggies.
When I had it for lunch it tasted like a grown up version of Spaghettios! I am 43 years old, and still love spaghettios – served with toasted white bread and butter to dip in the spaghettios. I am positive my brother and sister would still eat spaghettios to this day too!
Grown Up Spaghettios (based on Kaylyn Kitchen’s Italian Soup) 1.5 cups = 8 points
- 8 cups chicken broth
- 1 teaspoon Italian seasoning
- 29 ounce can tomato puree
- 1 pound Italian sausage
- 1 teaspoon minced garlic
- 1 cup dry macaroni
- 2 cups baby spinach
- 1 large zucchini, diced
Take the sausage out of the casing and cook up with the Italian seasoning and garlic. In a large stock pot, add chicken broth and tomato puree. Once the sausage is cooked, drain fat and add to broth pot. Bring to a poil and add macaroni and cook about 9 minutes, until the macaroni is tender.
Add zucchini and cook for 5 minutes on low. Remove from heat and add baby spinach – as it cools the spinach will wilt.
This was delicious, although I thought it needed a bit of heat, so I added about 1 teaspoon of Tabasco to my bowl.
I know its crazy to eat soup when its 98 degrees outside, but I can eat soup all year no problem. And I was hot on my walk/run yesterday – I probably walked 60% and ran 40% – it took me 50 minutes to go 3.5 miles.
Since my soup was only 8 points – I was hangry by the time I got home. I did have a peach later in the afternoon, but that didn’t hold me very well.
I made chicken parmesan – no real recipe, just dipped in egg/milk mixture, then Parmesan/bread crumb mixture – and fried with 1 teaspoon olive oil and 1 tablespoon of butter. On the side I had new potatoes and green beans – to tell you the truth I was too lazy to put my dinner into eTools, but with 13 points to spend for dinner, I think I did okay!
See, you don’t need a lot of oil to get a crunchy crust.
Stats for Tuesday:
- not more than 29 points
- 40 minutes upper body in the pool with aqua dumbbells
- 50 minute 3.5 mile walk/run
- average blood sugar 104 (my blood sugar was 55 when I got back from my run at lunch!)
It’s going to be another scortcher today – off to walk my neighborhood before work, not sure I can handle another outing at lunch, but we’ll see.
And it’s Hanging with Hannah tonight – I haven’t seen much of her since Sunday – we might go see Mean Bosses – I heard it was funny.
Questions of the Day: Can you soup in the summer? Do you love spaghettios?