updates and a recipe.

i have a few updates... so update number one.  i ran last night, then did some arm & ab workouts.  might not seem like too much of an update, but, considering my state of mind lately it is.  i've been in such a rut.  not wanting to run, and more importantly, not following my training schedule at all.  eating kinda cruddy.  and needless to say, i am starting to feel a little bit like a blob.  so i ran, worked out, and it felt amazing.  it felt great to get back into the swing of things.  also, the fact that the half marathon is in 69 days.  so it's time to crack down, i'm in the last throws of training, i need to just stick with it, pull through & kick ass come october 21st.  okay, kiss ass might be an exaggeration, if i finish and run the entire time i'll be happy. update number two.  i haven't posted a recipe in ages, and i used to at least a couple times a week.  yes, it's been summer.  i've been busy.  not cooking anything too exciting, most just grilled stuff & salads.  well i'm going to start posting more like i used to, at least once a week an amazing recipe for you all.  starting now.  i wanted to utilize some of the awesome produce i got at the fruit stand on the way home from the shore.  so here's what i came up with, served it as a side to my chicken and it was perfect.

you need: 2 long, sweet, yellow peppers  1 tomato, chopped 2 handfuls sharp cheddar cheese
half and de-seed your peppers.  fill with the tomatoes & cheese, bake in a 400 degree oven for about 20-25 mins.  super easy, super fresh, and super delish.     update number three - and certainly not least....   it's my birthday - no biggie. just the big 2-8!! not too much excitement happening. working (shopping at target on my lunch break!), getting takeout with my fam, then just hanging. probably have a glass of wine. pretty low key, but i'm excited. mostly about the takeout part. wings over fries. oh, and they're the BEST wings too. total splurge, and totally worth it. mmm, i'm drooling just thinking about it. (i'll post a pic tomorrow!)   happy tuesday!  

vegetarian.

Some people don't eat meat.  So this is for you friends.  

Homemade au gratin potatoes and sauteed broccoli with mushrooms.  

Beyond easy.

You Need:

1 bag red skin potatoes

1 bag shredded reduced fat cheddar

2 c whole milk

1 head fresh broccoli

1/2 pkg white mushrooms

olive oil

spices 

For the potatoes:

Thinly slice as many potatoes as it takes to fill a 9x13 baking dish.  Sorry for being so precise, but that's just the way my meals work most of the time.  Preheat your oven to 350.  While your oven is heating, in a small saucepan place your milk and cheese(leave about a handful of cheese left in the bag).  Heat on medium and stir constantly until cheese is melted.  Add some salt and pepper(to taste).  Once your cheese is totally melted, pour your cheese/milk mixture over your potatoes.  Sprinkle the rest of the cheese over the potatoes, cover with foil and bake at 350 for 35-40 mins or until potatoes are tender.  Take foil off for last 5 mins of baking.

For the broccoli:

Trim all of your broccoli down.  Place in a large pan sprayed with cooking spray.  Saute covered for about 10 minutes.  Add in your mushrooms and a swirl of olive oil.   I sprinkled mine with some garlic powder and salt & pepper.  Cook until the veggies are tender.  I finished it off with another drizzle of oil.  Simple.  Delicious.

Eggplant, it's what's for Lunch

Do you like eggplant?  I wasn't sure either.  It looks funny, feels funny and even kind of smells funny.  But I gave it a shot because the deep purple was just so pretty under those fluorescent lights of the grocery store!  Once I got home I realized I never really cooked an eggplant. So off to Pinterest I went.  I reverted back to my favorite new website, skinnytaste, and got a loose idea from there.  So here is lunch, my faux eggplant parmesan.  Quick, easy, and only 4 ingredients.  I sliced my eggplant into 1 inch slices and placed them in an ungreased pyrex pan.  I poured some of my favorite pizza sauce on top(I am smitten with Don Peppino's, but use what you like!).  Then I topped it with a 1/4 cup of shredded mexican cheese.  This is all I had on hand, it would be good with mozzarella, cheddar, whatever.  Cheese is cheese, it's melty and delicious and can do no wrong.  I did another layer of eggplant, sauce & cheese, covered and baked it at 400 for about 35-40 minutes or until bubbly.  Right before serving I sprinkled on some fresh basil, and there you have it!

I'm now and official eggplant lover!  If you're counting calories, which I am, you can eat half of the entire recipe for about 265 calories.  I could have easily eaten it all, it was that good. 

Happy Eating,
Linds