Good morning. Quickie post and then I'll be back after the bus. DS is an Ohio State fan
Workout this morning was iCycle 21, 30 minute Interval and Core Max 2 with the stability ball. Temps are to hit the 60s today, so I'm walking to and from school/work and am SERIOUSLY considering another outdoor run before the bus (Lorrie, yes, I'll come in at an even RESPECTABLE time this time, lol).
I posted personals last night to most of you, in case you missed it!
My fridge is once again STOCKED full of stuff. Yesterday I took the time to make some salsa chicken, so I made a few wraps and saved the rest of the chicken to top on salads. Then I also made a big pot of Beef & Barley Soup, and a pot of Tuna Macaroni Salad. The recipes for these two are here post for you guys! Enjoy!
Tuna Macaroni Salad
1 ½ C elbow macaroni, uncooked
1 lb. pkg frozen mixed veggies (cauli, brocc, carrots), thawed
2 (6 oz. @) cans water packed tuna, drained and flaked
4 scallions, sliced
¼ c minced flat-leaf parsley
3 T fat free Italian salad dressing
2 T balsamic vinegar
2 t dried basil
¼ t crushed red pepper flakes
v In a large pot of boiling water, cook the macaroni for 6 minutes, until almost tender. Add the mixed vegetables. Return the water to a boil, then cook until pasta and veggies are just tender, about 1 minute longer. Drain and then rinse under cold running water.
v Meanwhile, in a large bowl, combine the tuna, scallions, parsley, salad dressing, vinegar, basil and pepper flakes. Add the pasta and veggies. Toss well. Refrigerate, covered, until chilled, at least 2 hours.
Numbers: 291 calories, 1g total fat, 32mg cholesterol, 417mg sodium, 39g carbs, 4g fiber, 30g protein, 75mg calcium
Makes 4 servings, 5 WW points each
Original Source: Weight Watchers: Simply the Best
Couple of notes: sometimes I add a 3rd can of tuna, and sometimes I vary the mixed veggies! You can also add more balsamic vinegar for more zip without adding a lot of calories or fat.
Beef & Barley Soup
1 T olive oil
1 ½ lbs. top sirloin cubes
4 C low fat, low sodium beef broth
1 C water
1 onion, chopped
1 stalk celery, chopped
1 carrot, chopped
1 tsp dried oregano
¼ tsp black pepper
2 cloves garlic, minced
½ C pearl barley
1 bay leaf
10 oz frozen green beans
1 can (14.5oz) diced tomatoes
10 oz. frozen green peas
· In a large pot, over medium-high heat, warm the oil. Add beef cubes and cook for about 8 minutes; stirring occasionally until browned on all sides.
· Stir in beef broth, water, onion, celery, carrot, oregano, pepper, garlic, barley and bay leaf. Bring to a boil. Then reduce heat to low, cover and simmer for 45 minutes.
· Stir in green beans, tomatoes and peas. Simmer, covered, until meat and veggies are tender, about 15 more minutes. Remove bay leaf.
Original Source: Eating For Life Cookbook
Makes 6 servings (pretty large)
Numbers per serving: 365 calories, 30g protein, 23g carbs, 16g fat
Note about this recipe: the numbers are for pretty large portions. I actually doled this soup out into 9 bowls and each was about 1 ¾ cups of soup!
Gayle
