It was 34 degrees when I left on my walk before work. Although this time of year while it starts out chili it does usually warm up to the 50s, but still – I want it to start out in the 50s and end at a perfect 75! You know what is a great part about living in the sticks? You can take your morning walk in your pajama pants. I am klassy like that.
I only snuck in 20 minutes, but it was very refreshing and a great way to start the day. I mean, just look at the view a mere 2 minute walk from my house?!
Breakfast was leftover steak, egg whites, zucchini and potato hash with 1/2 an ounce of Alpine Cheddar Cabot cheese – that cheese is like butter and a half ounce goes a long way. On the side was a cup of sliced strawberries.
When it was time to go to the gym at lunch, I looked at the weather and it was already up to 54 degrees so I drove a couple minutes from my office to the nature preserve and got my steps in with wonderful fresh air. It was a tad windy, but nice – even nicer when everything turns green!
So I had this idea about turning my leftover buffalo chicken chili into a buffalo chicken chili lasagna using zucchini in place of noodles. Jacky gave the idea thumbs up and blog reader Molly suggested blue cheese – genius!
- 3 cups leftover chili
- 1 large zucchini, cut into thin strips
- 1 cup fat free ricotta cheese
- 2 tablespoons Tapatio hot sauce
- 2 ounces cheddar cheese
- 2 ounces crumbled blue cheese
- 1 ounce shredded Cabot Alpine Cheddar
Heat oven to 350. Put 1 cup of chili on the bottom of a 9×9 pan. Mix the Tapatio and ricotta cheese together and set aside. Cover with a layer of zucchini, then a layer of the spicy ricotta, then some of the cheddar cheese, crumbled blue cheese and keep layering – finishing off with the cheddar cheese. Bake for 30 minutes. Let cool completely. Now I had a bit of liquid in the bottom of my dish, but I just left it in there. Once I reheated it at lunch it was fine. Check out the score I got on the blue cheese!
Not the prettiest picture, but it was delicious. I did end up adding more Frank’s hot sauce to it though.
I did get a bit hungry later in the afternoon, so I had my new favorite snack – banana peanut butter bites with walnuts.
Hannah pinned last nights dinner for me to add to the weekly menu. Although it is kind of funny, after she started eating it she said “I love the sauce, the noodles and the zucchini and cilantro, but I think it’s a bit too much on the shrimp. She probably left behind 8 shrimp on her plate! The only thing I changed from Nicole’s recipe was reduced the oil down to 1/2 a tsp. vs. the 2 tablespoons, and left out the crushed red pepper and reduced the sriracha so Hannah would actually eat it – Jacob and I both liberally added sriracha to our dishes!
I had about 1/2 a cup of noodles and the rest shrimp and zucchini. With the added sriracha, it was the perfect amount of heat.
I didn’t get my after work gym workout in because I had to work late, but I still managed to get in a decent amount of steps – I’ll just push back my strength training a day – no big.
Alright, I am off to the knee doctor before work – fingers crossed it isn’t anything too serious. Make it a great day!