I think Monday has to be my least favorite day of the week.  Why can’t every weekend be a three day weekend? 😀

I started out my morning with a steak and spinach egg beater omelet with 1/2 ounce of habanero cheese, 1 light English muffin and a bowl of delicious watermelon! 😀

There was a reason for the watermelon – Tony loves watermelon sorbet so I thought I would give it a try in my ice cream maker.  I searched a bunch of recipes, and a lot of them had upwards of two cups of sugar!  I finally settled on Alton Brown’s Recipe:

Watermelon Sorbet Recipe (printer friendly version here)

Makes 10 servings (each ½ cup serving: 127 calories, .1 fat, 31 carbs, .3 fiber and .4 protein)


1 Pound 5 ounces watermelon
3 tablespoons fresh lemon juice
2 tablespoons vodka
9 ounces sugar


  1. Place all ingredients in food processor and process until smooth and sugar starts to dissolve.
  2. Refrigerate mixture at least two hours. Remove and add to ice cream machine. Process for 20 minutes – it will still be soft.
  3. Put in freezer container for 3 to 4 hours to firm up.

The final product! 😀

I was actually a bit nervous since watermelon is so watery, that the final product would be watered down too – imagine my surprise when taking that first bite – its like biting into a perfectly ripe watermelon!

While cleaning out the refrigerator I forgot I still had some honey whole wheat dough leftover from my jalapeno pretzels and decided to make that the base of my pizza:  2.5 ounces dough, 1/4 cup pizza sauce, 1 ounce Italian sausage, 1 cup baby spinach and 1.5 ounces of mozzarella cheese – splashed with Chipotle Tabasco sauce!

We decided to grill a pork roast that I defrosted from the deep freeze.  I used 1 tablespoon olive oil, 1 teaspoon dried rosemary and 2 teaspoons minced garlic over the top.  We cooked this on our gas grill over a cast iron skillet – that way any juices fall into the pan.  Only the two outside burners were on and it had a steady temperature of 375.

We hung out on the deck for a while – such a pretty night!

I baked some big potatoes and while I thought I would make them twice baked, I decided to make a broccoli cheese sauce to go over top.  We get a package called “cheese ends” from our grocery store deli.  Not sure what kind of cheese I threw in, but it was 4 ounces!

Broccoli Cheddar Sauce Recipe (printer friendly version here)

Makes 6 servings (1/4 cup serving: 156 calories, 11 fat, 5.4 carbs, .6 fiber and 6.9 protein)


1 cup milk
4 ounces cheddar cheese
4 ounces broccoli
2 tablespoons butter
2 tablespoons flour
1 pinch salt
1 pinch pepper


  1. Melt butter. Add flour and cook for two minutes, stirring constantly. Slowly pour in milk until thick. Remove from heat and add cheese and stir until melted.
  2. Stir in cooked chopped broccoli and serve over baked potato.
whatever cheeses they were, they melted really well!

My plate:

Are you wondering what sauce is on my pork??  Hannah got it for me for Mother’s Day!

She got it at TJ Maxx of all places!

Holy yum, is this delicious!  Such a flavorful heat, and the heat takes a while to say hello – the first taste I was like “this isn’t even hot!”  Then a waited a minute and bam!

Goals for the Week

  • track all my calories.  While I have an idea in my head, I really need to do this for everything I eat
  • drink water.
  • 60 minutes of exercise per day

My exercise routine has gone to hell in a hand basket – I walked only a few times last week, which obviously isn’t enough!

We have a new hostess for BSI!  To see last week’s round up, go hereOne note to future hosts:  please do not use random.org to pick a winner.  It totally defeats the purpose of coming up with a recipe if the winner is only picked by luck.  Thanks!

Check out this weeks hostess:  Helen of Fuss Free Flavors chose . . . Capers!  I’ve actually never cooked anything with capers so this will be a challenge!

Off to do my AM yoga and then get my breakfast and lunch together.  Come back tomorrow for my recipe for spaghetti squash mac n cheese – its amazingly delicious!