Thanks for all your comments on my Guy Fieri Halloween costume. I’ve done famous chefs three years in a row and am stumped on who I should be next year – let me know if you have any ideas! 😀
I still had leftover roast beef, so I made a hash – 3 oz. roast beef, baby spinach, roasted red pepper, 2 eggs, 1/2 ounce of cheese and a mini bagel for 11 points. This was super filling!
Even though I was super busy at work, I was able to get out for a walk – gorgeous sunny 55 degree weather!
I took a different path and turned into a subdivision, thinking it made one giant loop back to the main road to my office. I was enjoying the weather, listening to Pandora, when all of a sudden I realize I’ve walked for 35 minutes and I don’t seem to be getting any closer to the main road! Um, there were some seriously big houses!
And I found an idea that Tony and I can do for our driveway – not! Kinda reminds me of Big Fat Greek Wedding movie, doesn’t it?
So I ended up running back the way I came! It took me 20 minutes to jog the second half of my walk – so it was a total 55 minute walk/jog. 😀 Luckily all I had to do was heat up my lunch for 3 minutes.
I saw this dish at Marisa’s blog – I knew it was going to the top of my list of recipes to make. I did leave out the onion, and I didn’t have fresh ginger. And I also used chicken broth and added a 1 tsp. or sriracha to kick it up. 😀 I also am not the hugest fan of peas, so I added canned green beans. And I didn’t have the yogurt too, still delicious though!
Shrimp Korma over Basmati Rice
from Cooking Light Magazine (June 2011)
- 2 tsp. butter
- 1 cup chopped red bell pepper
- 1/2 cup chopped onion
- 1 1/2 tbsp. all-purpose flour
- 1 tsp. grated peeled fresh ginger
- 3 garlic cloves, finely chopped
- 2 tsp. curry powder
- 2 tsp. garam masala
- 1/2 tsp. salt, divided
- 2 cups vegetable broth
- 1/3 cup water
- 1/3 cup coconut milk
- 1/4 cup diced tomato
- 1/4 cup frozen green peas
- 1 lb. peeled and deveined large shrimp
- 4 cups hot cooked basmati rice
- 1/4 cup plain fat-free yogurt
Melt butter in a large saucepan over medium-high heat. Add bell pepper and onion; saute 2 minutes. Add flour, ginger and garlic; cook 1 minute, stirring constantly. Add curry powder, garam masala and 1/4 tsp. salt; cook 30 seconds while stirring. Stir in broth and 1/3 cup water; bring to boil. Stir in milk and tomato; reduce heat and simmer 5 minutes. Add peas, shrimp and remaining salt; cook 5 minutes or until shrimp are done. Spoon 2/3 cup rice into each bowl. Top with 1 cup shrimp mixture and 2 tsp. yogurt.
Makes 6 servings. Calories: 295; Fat: 5.9 grams; Protein: 20.1 grams; Carbs: 39.1 grams; Fiber: 2 grams.
This one will be repeated again – I am pissed though because somehow I forgot to give my SIL one of the two meals I made – so you may see this again later in the week – sorry Jody!
I worked late – had a boring grilled chicken salad that I prepared just in case. No time to even take a picture, but you didn’t miss much! The salad with dressing came in at 7 points.
Stats for Tuesday:
- 29 points exactly 😀
- 55 minute walk/jog
- average blood sugar 144
I am looking into doing a Paleo diet for six weeks – anyone have any thoughts on the subject? This plan runs from November 7 to December 19 along with a personal trainer that incorporates strength/core/cardio training – but it would mean grain-free, bean-free, potato-free, dairy-free (fat free feta is the only cheese!), and sugar-free. (alcohol free – eek!).
I am testing out my first Paleo breakfast this morning – come back tomorrow and I’ll let you know how it is! 😀