Two Recipes!

Thanks for all the kind comments yesterday about my day spent with my family!  Glad you think Charlie looks as good as I think he does. 😀

I have Jacky to thank for my breakfast yesterday.  A while back she posted a recipe for a cauliflower buffalo dip that looked amaze balls.

But I never ended up making this because I went to Virginia, so I ended up freezing the cauliflower.  When I got back she posted another cauliflower recipe, this time a smoky cauliflower frittata.  Mine is based on what ingredients I had on hand.  I was happy to know that I could just defrost my whole cauliflower in the microwave.

Cauliflower, Cheese and Ham Frittata

• Makes 4 servings:  341 calories, 16 fat, 15 carbs, 5.8 fiber and 27 protein

Ingredients:

• 1 large cauliflower
• 6 eggs
• ½ cup skim milk
• 2 teaspoons Dijon mustard
• 2 ounces shredded mozzarella
• 2 ounces shredded cheddar cheese
• 4 ounces diced ham
• Salt and pepper
• 1 tsp. smoked paprika

After I defrosted the whole head of cauliflower, I cooked it whole on my “fresh vegetable” setting.  And then because I am lazy, I added everything but the ham to my food processor – starting with the eggs first to beat, then pulsed after the cauliflower was added so that I still had some texture.  I mixed in the diced ham, then poured everything into my pie plate and baked at 350 for 30 minutes.

I accidentally left my camera on the “on” setting all night, so my phone had to sub in for the picture – don’t let this crappy picture turn you away from making this – it was super filling with a cup of fresh fruit on the side.  Breakfast came in at 385 calories, 16 fat, 32 carbs, 7.2 fiber and 28 protein.

Chicago is still in the grip of a heat wave – I think today is the last day with temps close to 100, with a heat index of 110.  Fall is my favorite time of year weather wise – I mush prefer a light jacket to walking around with boob sweat every day.

I ran a couple errands at lunch.  My boss always has me pick her up something when I go out – she wanted Panera and said that I could buy lunch for myself too.  Except I wanted what I brought better!

This is a great way to use up leftovers.  In my Mexican stuffed peppers:  2 ounces leftover pork taco meat, ½ cup cooked yellow rice, ¼ cup corn, ¼ cup salsa.  I just mixed that all together in one container.  At home I cooked my red pepper on the fresh veggie setting.  When I got ready to fix my lunch, I heated up the pepper and pork mixture separately for a minute each.  Then stuffed each half with the pork mixture, topped off with cheddar cheese and put it in the toaster oven on broil.  I added lots of Tabasco too.  Lunch comes in at 403 calories, 19 fat, 30 carbs, 4.6 fiber and 26 protein.

I wasn’t sure what Tony had for lunch yesterday.  I am notorious for fixing the same thing for dinner that he had for lunch.  So I asked him what he wanted for dinner and he was like “you haven’t told me yet!”

Choices:  Turkey cutlet Milanese with mashed potatoes and green beans; skirt steak with Chihuahua cheese; or mushroom burgers with creamed spinach sauce.  He said “any of those would be great!”  (winning!)

I opted to make the mushroom burgers.  I found a recipe on this site but adapted it a bit for 2 servings.  I am still getting to like mushrooms, so I did chop them up a bit before adding them to the ground beef mixture. 

Steakhouse Burgers For Two with Creamed Spinach

For the burgers:  (268 caloires, 17 fat, 1.6 carbs, .4 fiber and 25 protein)

• 8 ounces ground sirloin (I forgot to put this when I posted it earlier!)
• 2 ounces of chopped mushroom
• 1/2 teaspoon olive oil
• 1 clove minced garlic
• 1 teaspoon soy sauce
• 1 teaspoon Italian seasoning
• 1 tablespoon Dijon mustard
• salt and pepper

Heat olive oil in non-stick skillet.  Saute mushrooms until golden brown, 3-4 minutes.  Remove from heat and cool slightly.  Mix with remaining ingredients and shape into two patties.

For the spinach cream sauce:  (1/3 cup serving: 41 calories, 1.9 fat, 4.7 carbs, .4 fiber and 1.5 protein)

• 1 tablespoon butter
• 2 tablespoons flour
• 1/2 cup fat free half and half
• 1/2 cup chicken broth
• salt and pepper
• pinch of cayenne
• 2 cups baby spinach, chopped
• 2 tablespoons fresh grated Parmesan

Melt the butter.  Add the flour and stir for 1 minute.  Slowly add the half and half and chicken broth until thickened, about 5 minutes.  Add in remaining ingredients and stir until the Parmesan melts.

I served ours on a 2 ounce sesame bread that was slightly toasted.  Topped with the burger and spooned over the creamed spinach mixture.

This was really, really good.  The spinach sauce soaked into the bread and the best part?  Tony gave it two thumbs up!   Dinner comes in at 464 calories, 20 fat, 35 carbs, 2.5 fiber and 32 protein.

This heat has really really zapped any desire to work out.  I hope to change that by getting outside for a walk as soon as I publish this.  I know with temps near 100 I won’t be going anywhere during lunch today! It’s already 80 degrees this morning.

I think I’ll be thinking of these guys during my workout – I am half their age!

Make it a great day!