Even though its still been on the chilly side – I love that it is sunny outside.  Too many days in a row of clouds just doesn’t motivate me much!

While I had a zucchini omelet on the menu this week, I was running out of time.  So I did the easy thing – microwaved it!  I have a four inch ramekin.  I shredded an entire zucchini, put it in a paper towel to squeeze out all the juices and then put then in my dish and packed it down – it almost didn’t fit.  Then slowly poured 1/2 cup of egg beaters – be careful transporting it to the microwave – its pretty full.

With 4 ounces of hash browns, and a pear on the side – this whole plate is only 6 WW points and it kept me full for a long time.

So without a gym near my new office, I was determined to find someplace to walk.  There is a community behind our office, and started to walk there, when I suddenly realized I was in a gated community!  Um, is it really necessary to have a five car garage??  So I was able to get to a road that didn’t have much traffic at all – I ended up walking for 50 minutes at lunch. šŸ˜€

Over the weekend, I found this type of bread, which now that I think about it, I think Marisa had these not too long ago?  I think it was you Marisa? 

When I flipped over the pacakge, I was happily surpised that one whole wrap was only 70 calories and 7 grams of fiber – and only 11 grams of carbs. 

For lunch I had a ham/pepperoni/baby spinach wrap with my Almost Creamless Tomato Soup.  A very filling 10 point lunch.

One of my goals this month is to have at least one meatless/seafood dinner a week.  It’s all me that we don’t eat seafood – Tony loves salmon (which I can’t wait to try to smoke in our smoker) and some fish – I really like Chilean Sea Bass – sadly my store sells it for $21 a pound though!

There is a grocery store about a 20 minute drive away called the Fresh Market – think a smaller version of Whole Foods.  I told Tony I wanted to go there to pick of some tuna steaks, until he was like “at $4.21 a gallon, you want to drive 40 minutes round trip for tuna steaks?  Don’t you remember that I asked the guy the last time if the tuna was fresh, and he said they were frozen and then thawed.”

So we bought frozen yellow tail tuna steaks in the freezer section of our local grocery store.  I defrosted them, then patted them dry with a paper towel, and coated the sides in white sesame seeds.

I had orinally found a recipe for a roasted red pepper wasabi mustard sauce that in my head sounded amazing.  Only problem was that at looking at the recipe closer, you had to MAKE the wasabi mustard, let it sit in the fridge for 3 days before making the red pepper sauce – WTF?

So a quick google search saved the day – Holy Yum!

Soy Ginger Lime Wasabi Butter Sauce

  • 4 servings – 3 PointsPlus Each

Ingredients

  •  4 tablespoons butter, divided
  • 1 teaspoon grated fresh ginger
  • 1 teaspoon lime juice
  • 2 teaspoon rice wine vinegar (I didn’t have any but used apple cider)
  • 1/2 cup chicken broth (called for white wine, but I didn’t have any)
  • 1/8 cup of soy sauce
  • 1 tablespoon of wasabi paste

Melt 1 tablespoon of butter and add ginger (okay, and 1 tablespoon of shallots if you are crazy) and stir for 1-2 minutes. Add lime juice, vinegar, broth and cook about 5-6 minutes, until the sauce is reduced.  Add the last 3 tablespoons of butter, soy sauce and wasabi paste and stir until bubbly – 2-3 minutes.  Remove from heat until ready to pour over tuna.

There are a couple of things that Tony makes that are incredible, I’ve seen him make dozens of times, but have never even come close to the same end product – first are his scrambled eggs and then . . . fried rice.

I REALLY paid attention last night.  Yesterday morning I cooked rice in our rice cooker and then put it in the fridge.  You need to have cold rice when making fried rice.  The only veg we used was frozen corn/peas and a can of water chestnuts.  He cooked the veggies on their own at first, and then I watched him get a strainer, and was like “what is that for?”  He drained the vegetables and kept them in the strainer.

Meanwhile, I cooked the rice a bit to break it up for a few minutes in a bit of olive oil.  Then he made a well in the middle and cracked two eggs in the middle.  He scrambled the eggs right in that well, and didn’t touch them before they were cooked on the bottom.  Then he sprinkled soy sauce all the way around the edges and combined the eggs with the rice.  Lastly he put the strained veggies on top.

please ignore the dirty dishes in the sink šŸ˜€

Now comes the secret.  You then use your spatula and press down the rice mixture into the bottom of your cast iron skillet – you may need to add a touch more soy sauce and olive oil so it doesn’t burn on the bottom.  Don’t move it.  Let the pan do its magic.  You’ll get crispy pieces of rice on the bottom, mixed with perfectly cooked veggies and tender egg.  It’s 7:00 in the morning and my mouth is watering as I type this.   All together dinner comes in at 12 points.

 

Stats for Monday:

  • 28 points plus
  • 50 minute walk, 4 activity points earned
  • average blood sugar was 133

Hannah bought a Vegetarian Bible cookbook at T.J. Maxx last week.  I like to call her a flexitarian, because she will eat some meat, i.e. skinny hamburgers, skinny boneless skinless chicken breasts and hot dogs. šŸ˜€

She and I picked out a recipe to try this week and it is homemade gnocchi.  While Hannah will have hers with just butter and shaved Parmesan cheese, Tony and I will be having a braised short rib ragu that I made over the weekend – out of this world – come back tomorrow for the recipe. šŸ˜€

And head on over to Jacky at Jax House – she’s this weeks BSI hostess – she chose Cherries!  They can be either fresh or dried.  Thanks for hosting this week Jacky!