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My vaca ends tomorrow…

30 Jun

After 3 years of no vacation, I took a month off and that vacation ends tomorrow. It was such a glorious month.

I’ve had time over the past month to work on my diet and exercise plan. Having time off, gives you a lot of energy.

This is what I made in the kitchen today for this week:

I made veggie stuffed peppers. They have zucchini, yellow squash, onion, corn, brown rice and quinoa. Then I toss that mixture into my favorite sloppy joe sauce. Then I stuff a 1/2 of green pepper with the mixture and sprinkle with a little Parmesan cheese. Bake for an hour at 375. The ones I made were large (4 halves). So when your done, one of those halves is an entire meal. Then I made Strawberry Shortcake with it. A serving of that only has about 100 calories.

I don’t like store purchased egg salad. It has too much fat and no flavor. I make my own spicy-sweet low fat egg salad for sandwiches on french bread. I made a batch of that for lunch for this week. And I baked a cinnamon coffeecake for breakfast because mine has 1/3 the calories of a bakery version. There’s no oil in it. I’m done for the day. There’s no more room in the fridge. But this way I can focus on work tomorrow because it’s going to take an aggressive strategic plan to carry this off.

Now I’m going to read and watch a little TV for the rest of this Sunday.

I am taking a week in August to go to Paris.

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You want the stuffed peppers in pictures? I usually don’t post food photos to this blog but here goes:

Step 1: Create the vegetable mixture – zucchini, yellow squash, onion, corn, brown rice and quinoa

Step 2: Toss it with the sloppy joe sauce.

Step 3: Stuff the peppers.

Step 4: This is what they look like before they go in the oven.

Step 5: This is what they look like baked. Sprinkle the cheese on top if you wish.

These are good but they don’t taste like a regular stuffed pepper or a sloppy joe. Just keep in mind that this would have an original taste to it. They are guilt free.

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