November 1, 2013

An Appropriate F Word?

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Anyone else stoked it is Friday? 

This was a crazy week for me.  I started teaching Turbo Kick at a local YMCA this week.  It has been 6 years since I have taught group fitness classes.  Needless to say, I jumped back in with both feet!  I teach Tuesday and Thursday mornings at 5:30AM (which means a 4:40AM wake-up call in order to make the 20 minute drive).  OUCH!  I also teach on Wednesday and Friday afternoons at 4:30. 

So far, so good!  Turbo Kick is really intense, incredibly fast paced and contains a lot of choreography, but it is so. much. fun!  And the calories burned are CRAZY TOWN!  I will set my HRM next time I have class just to see how much I am burning.  Especially now that I am talking through the entire thing.   I was so proud of my class today.  They seriously killed it and this was only their second class.  Impressive! 

Friday Fave 1:

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I attended TK certification in St. Louis the end of September and I am studying for my AFAA certification in December.  (I let my group ex certification go 6 years ago, so have to study and test for re-cert).  I’ll touch on that another time.

 

Friday Fave 2:

Random Acts of Kindness.  On Wednesday, I dropped off a mixture of popcorn, candy corn and peanuts in our break room at work.  I just wanted folks to enjoy the snack and know that others appreciate them, so I didn’t tell them who it was from (look closely at my note).  Where my office is located is also where a large chunk of faculty offices are housed.  They work their tails off and since it is mid-term time, things get stressful.    I think they enjoyed the snack.  The bowls were empty by the end of the day.

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Friday Fave 3:

This guy.

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Even though he woke me up at 4:30AM this morning (and I didn’t have to be up until 6:15!)  Grr.   When he needs out or is over the idea of sleeping, he will come up on my side of the bed and breath heavily into my face until I get up.  Or, he shakes his ears while standing next to the wall so it makes a terribly loud noise.  He does it on purpose for sure.  What a punk.

 

Friday Fave 5:

Humor.  This sign, located in a bathroom at a bar, in place of a mirror.  Classic.

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Happy Friday, all!  Make it a good one.

 

What are you all doing this fine Friday eve?  Are you one of the above? 😉

October 31, 2013

Spinach Mushroom Garlic Lasagna Recipe And Happy Halloween!

Before we get to the yummiest vegetable based recipe I have made yet, I must first say,

HAPPY HALLOWEEN!!!  We have had the cutest little kiddos visiting our house tonight.  Love their tiny voices saying “trick-or-treat“!

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I asked Champ if he was ready for some Halloween candy.  His reaction is much like mine when talking chocolate.

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Tonight for dinner was Spinach Mushroom Garlic Lasagna.  Apparently, I am on a spinach, mushroom, garlic kick lately.  I am rolling with it.

Spinach Mushroom Garlic Lasagna

Ingredients:

  • Box Lasagna Noodles (I used whole grain)
  • 8oz. mushrooms, chopped
  • 1/2 red onion, chopped
  • 9 oz. bag spinach, chopped
  • 2 Tbsp. minced garlic
  • 1/2 tsp. oregano
  • 1/2 tsp. basil
  • 1 tsp. salt
  • pepper to taste
  • 24 oz. Garden Vegetable Spaghetti Sauce
  • 15 oz low fat ricotta
  • 12 oz low fat cottage cheese
  • 3/4 cup shredded Parmesan cheese
  • 3 Tbsp. Egg White (or 1 whole egg)
  • 8 oz shredded mozzarella
  • 2 Tbsp EVOO

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Directions:

Boil noodles in pot of water.

Saute chopped onion, mushrooms and garlic in EVOO over medium-low heat.

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While mixture is sauteing, chop spinach and add to pan once mushrooms and onions have softened.

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While spinach wilts in pan, mix together egg whites, ricotta, cottage cheese and shredded mozzarella in a medium size bowl.  Set aside.   Once spinach mixture has reduced, add in Vegetable Spaghetti Sauce.

Yum!

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At this point you are ready to assemble the lasagna.  In a greased 9×13 pan, overlap four lasagna noodles, top with mushroom/spinach mixture, dollops of the ricotta mixture and a handful of shredded mozzarella.   Repeat layers four times.

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Place in 350 degree oven for 20-25 minutes.  Let set, cut, serve, devour.  Try to have just one serving.  Not. Possible.

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Hope you all had a wonderful Thursday!

What was your favorite costume of the evening?

October 29, 2013

Twist on Taco Tuesday!

BFY Tex Mex Casserole

Shaking up Taco Tuesday and doing a Tex Mex Casserole.  It is a cold and rainy day here in Nebraska so making something warm and comforting was just the ticket.

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Enjoy!

Ingredients

  • 1 lb lean ground beef
  • 1 can 10.75 ounce Campbell’s Healthy Request Cheddar Cheese Soup
  • 1 can 10.75 ounce Campbell’s Healthy Request Tomato Soup
  • 1/2 cup water
  • 1/2 chopped onion
  • 1 can green chilies (4.5 ounce)
  • 1/2 cup salsa
  • 1 15 ounce can Black Beans, rinsed and drained
  • 1 15 ounce can Corn, drained
  • Whole Wheat penne pasta (I used about 3/4 of a box)
  • 1 Tbsp chili powder plus 1 tsp
  • 1 tsp cumin
  • 2 tsp minced garlic
  • salt and pepper to taste
  • Reduced Fat Shredded Cheddar Cheese

Instructions

  1. Preheat oven to 350 degrees and slightly spray a casserole dish with EVOO.
  2. Bring pasta to a boil
  3. While pasta is boiling, brown hamburger, garlic and onion in a large skillet until cooked through and meat is no longer pink.
  4. Stir Cheddar Cheese Soup, green chillies, Salsa, 1 Tbsp Chili powder, cumin, salt and pepper to hamburger mix.
  5. In a medium sized bowl, add Campbell’s Healthy Request Tomato Soup and ½ cup of water. Whisk together until well mixed.
  6. Drain pasta, add back to pot and mix in Campbell’s Healthy Request Tomato Soup with water. Stir until mixed.
  7. In a small bowl combine black beans, corn and 1 tsp chili powder. Stir.
  8. Pour pasta into the bottom of casserole dish, add hamburger mixture to top of pasta and top off with corn and black beans.
  9. Sprinkle with Reduced Fat Shredded Cheddar Cheese
  10. Bake casserole in oven for 15 minutes until heated through.

Devour.  Seriously, had two bowls.  And I am OK with that.

 

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My husband also had two bowls.  No shame, my friends… no shame.

Did any of you participate in Taco Tuesday?

October 28, 2013

Spinach, Feta, Egg White Casserole and Sunday Funday!

For whatever reason, I woke up at 6:30am Sunday morning.  Who.  Does.  That?!?!

I took advantage of the early morning and ran to our local Hy-Vee to grab a few things for a new breakfast casserole I wanted to try out.  I LOVE Hy-Vee, and love it even more now that they have the Fuel Saver Card.  Seriously makes my heart happy.  My vehicle isn’t the most economical for gas mileage.  

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Before we get to the casserole, let me give a quick recap of my Sunday Funday.

1) Breakfast with my hubby

2) Church with one of my best friends, Tyree.  Their guest musician and speaker that day was Roddy Chong.  He was phenomenal and I could have listened to him play for hours! He currently tours with the Trans-Siberian Orchestra.  How cool would that be?  His testimony was interesting and entertaining and truly showed how the right amount of tenacity, perseverance and faith can get you where you never imagined. 

ImagePhoto Courtesy of roddychong.com

3) Harley Time!  The weather will soon be against us in regards to motorcycle riding, so my husband and I took off for a few hours Sunday afternoon.  We toured a few Nebraska back roads to soak up the crisp fall weather and took a pit stop at Dog House Saloon in Waterloo for a bite to eat and a cocktail.  Their watermelons are seriously yummy!  And one is plenty if you want to think straight!  WOW!  I didn’t get any pictures of the two dogs my husband ordered, but they received high remarks from the man himself.  A traditional dog was topped with cooked onions, pickles and mustard.  The Italian Dog had roasted peppers, pepperoni and some sort of sauce.  They also weren’t your typical dogs… more like hamburger/sausage mixture.  He recommends highly.

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For the record, that stupid Styrofoam cup has been there since our Milwaukee trip.   Boys….

 

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4) After our afternoon ride, we returned home, I worked on a new TurboKick Round (I start teaching at the YMCA tomorrow), blogged and watched a little TV.  Great little Sunday!

 

Now for the recipe.

 

Spinach Feta Mushroom Egg White Casserole

100% Liquid Egg Whites, 16 oz.
Spinach, 9 oz.
Sliced Mushrooms, 8 oz.
Reduced Fat Crumbled Feta Cheese, 3 oz.
Diced Red Onion
2 cloves diced Garlic

In a large nonstick pan, saute onions, garlic, and mushrooms with a little bit of EVOO. Transfer to a bowl once cooked

Add spinach to same pan, cover, and let wilt (a few minutes)
Remove from heat. Drain liquid. Toss lightly before adding to mushroom mixture.

Pour half the egg whites into 8×8 dish. Mix in the spinach, mushroom, and onion mixture.  Sprinkle Feta Cheese on top.

Bake at 350-375 for 30 to 40 minutes or until light brown on top.

 

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Healthy, Nutrient Rich, Protein loaded.  Can’t ask for much more!

Hope your Monday has been a good one!

 

Do you have a favorite breakfast casserole?