The Perfect Day!

Tony called me yesterday afternoon that tell me  it was a perfect day!  While I am not sure how many baseball fans I have as readers, yesterday was opening day for both the Chicago White Sox and the Chicago Cubs.  Tony and I are avid White Sox fans, so the perfect day for us is when the Sox win and the Cubs lose.  Sorry Mara!  (she’s a Cubs fan!).

White Sox:  Won 6 to 0

Cubs: Lost 16-5 (with their star pitcher not even able to make it to the 3 inning!)

Okay, my gloating is done! 😀  Since Sunday is my normal shopping day, and Saturday I went shopping for Easter, I have no meal plan!  It’s kind of freaking me out a little!  So this weeks meals may be bit weird!

I had a 3.2 ounce potato skin leftover from Easter – it had 1 ounce of cheese in it.  I shredded 4 ounces of zucchini and scrambled that with one egg to make a potato egg basket – this was really good!  The skin was still crispy and the egg/zucchini mixture was fluffy!  With an apple on the side.  Breakfast comes in at:  353 calories, 41 carbs, 16.7 protein, 14.6 fat, 6 fiber.

I’ve had this idea for an Asian meatball soup in my head for a while.  While I was doing an inventory of my freezer, I discovered I had ground pork – thus the basis of my meatballs!  Of course, my spicy peanut butter was involved!

Asian Pork Meatball Soup Recipe (printer friendly version here)

Makes 2 servings

Ingredients

Directions

1. Mix together ground pork, 1 teaspoon spicy peanut butter and 1 tablespoon cilantro.
2. Brown meatballs on all sides – only 3/4 cooked through. Add to soup mix to finish the cooking process.
3. Put broth, chili sauce, rice wine vinegar, soy sauce, peanut butter and sriracha. Add sliced jalapenos to broth to make it spicier.
4. Finally add cooked noodles.

I used about 1/2 teaspoon of sesame oil and Pam to fry up the meatballs.

So while this may look like spicy dishwater soup – I assure you it was spicy and so flavorful!  The meatballs had a slight bite to them from the crunchy outside, but still tender on the inside.

So while this was two servings – I actually ate both – one serving about an hour before I worked out, and then about 1/2 hour after my walk at lunch.  All together lunch comes in at 601 caloreis, 51 carbs, 55 protein, 17.2 fat and 2.4 fiber.

Okay, I did make a quick stop at my store on the way home – I’ve talked about it before, but at dinner time they have a clearance bin of meat that has to be sold that day.  I scored on this 1.4 pound T-Bone for $4.85! 😀

I sometimes think of my friend Dave at My Year On the Grill because he and his wife moved to the Virgin Islands and he can’t grill where he is staying.  But then I think, WTF, he’s in the Virgin Islands!  Then I don’t feel so bad! 😀

I made new potatoes on the grill (actually I boiled them until they were almost done, and finished them off on the grill).

My plate: 4 ounces of steak, 4 ounces of potato with a pat of my avocado compound butter:

With a Hugh Jass salad on the side with Annie’s Goddess Dressing.  What is your favorite salad dressing? While Annie’s Goddess comes in at $5 a bottle not on sale, I still think its worth it – although Clean Eating magazine likened it almost as bad as regular ranch dressing 🙁

Dinner comes in at:  482 calories, 32 carbs, 42 protein, 20 fat and 3 fiber.

And not photographed:  the 320 calories of Veggie Chips I ate around 10:00 p.m. last night.  Tony and I were still both hungry, and instead of measuring out a serving, I ended up just eating our of the bag – shame on me!  All in all, my stats still weren’t bad though!

Stats for Monday: 40 minutes stairmaster, 30 minute walk at lunch.

Don’t forget to check out Christina – she is the BSI hostess this week with sour cream!

Alright – off to figure out what to make for breakfast and lunch – wish me luck! 😀