Truth be told. . .

I like busy work days.  I seem to be able to focus really well under pressure, so I usually don’t mind being in the weeds! 

So I guess I’ll begin with breakfast! 

Egg White Bake with Spinach, Potato and Feta Cheese

• 3.5 ounce cooked potato, sliced thin
• 1/2 cup liquid egg whites
• handful of baby spinach
• 1 ounce tomato basil feta cheese

I sprayed my oven proof ramekin with Pam, then layered half the potatos on the bottom and then just made layers like I would lasagna – I finished with the feta cheese on top, then poured the egg whites over the layers.  Baked at 350 for 25 minutes while I finished getting ready for work.  I had a peach on the side, but it was AWFUL, but breakfast held me for a long time – maybe because I was busy, hunger didn’t get in the way!

Next was my quinoa lasagna!! 

Quinoa Lasagna

• 4 ounces cottage cheese
• 2 ounces 75% reduced fat Cabot cheddar cheese
• 10 ounces cooked spaghetti squash
• 4 ounces cooked quinoa
• 2 slices of no boil lasagna sheets
• 1 1/2 cups baby spinach
• 4 ounces of tomato sauce (which was spicy – I almost added too much crushed red pepper!)

While Hannah’s coffee dropped off saved me, before I knew she was doing that, I had this square of goodness:

I have to give Mel at a Taste of Life  full credit for tonights dinner idea – she is celebrating her graduation and went out to dinner with her boyfriend and family – her boyfriend “J” got chicken oscar, and since I knew I had everything but the chicken, it was a go!

Chicken Oscar

• 12 spears of asparagus
• 4 boned, skinned chicken breasts (about 4 ounces each – mine actually came in at 3 ounces)
• 4 tablespoons Italian style bread crumbs
• 1 tablespoon olive oil (for pan fry)
• 1/3 cup hollandaise sauce (made separately – mine always sucks and never gets thick, so I basically spooned 1/2 tablespoon of lemon butter over my chicken and crab)
• 1/4 pound cooked crab

Using a meat tenderizer, pound meat until its 1/2 inch thick.  Coat with bread crumbs and cook in heated (oven proof) skillet for 2 minutes per side.  Put in preheated 350 degree oven and cook for 9 minutes, or until chicken is done (mine took exactly 9 minutes).  Meanwhile, cook asparagus in microwave for 2 minutes, or until al dente.  I heated my crab up in the microwave too.

My side dish was a combo of leftovers – I had diced zucchini and cooked quinoa, so I just heated them up in a skillet with a touch of olive oil and added 1 tablespoon Annie’s dressing at the end – Hannah loved it!

So Hannah picked up the chicken and a lemon at the store – still had the 20% off sale today!

So I still have $24.09 left for two more dinners, and I know Friday night is going to be homemade pizza, and all I need for that is mozzarella cheese which will set me back about $6.   Wow, $18 left for dinner tomorrow night – what would you make??

Stats for the Day:

• 1304 calories
• 51 fat
• 126 carbs
• 18 fiber
• 88 protein
• no exercise
• lots of water 😀

I am off to have a folding laundry party with Tony and then relax.  I have just enough crab meat and asparagus left to make a quiche for breakfast tomorrow.  Come on back to see how it turns out! 😀