I have had a really busy few weeks. Work has been busy, family stuff has been heavy and because we don’t have enough to do we’ve been entertaining or going out almost every night (OK, that part is fun!). I’ve also been cooking up a storm. Some of my favorites this week include: Hungry Girl’s Oatmeal, Corn Dogs, Greek Pita’s with homemade Hummus and Strawberry Cloud Pie.
I also went out a lot this week. Panera for work. Subway for a meeting. And, yesterday we went to the grand opening of Texas Roadhouse with friends, only to find cars parked up and down the road like it was the state fair or something. Needless to say, we moved on. Our second stop was Romano’s Macaroni Grill. This was not my choice at all. Previously in the day I calculated what to order at TR so I could stay within my daily allotted points. Luckily the two hour wait deterred our visit. Half-an-hour later we found ourselves at a quaint little Italian place on the outside of town. I split a plate of cheese ravioli and marinara with a friend, and only ate half (huge portions).
All in all I came out on top this week. I’ve lost another 3lbs – making a grand total of 29lbs…and counting. I think I finally got this dieting thing down. Good Food, Exercise and Dedication do pay off.
Tonight’s meal. . . . . Can you guess what it is???
I lovingly made this grilled cheese for DH over the weekend, yet he refused to eat it because he said it was “burnt”. I admit it was slightly more toasty than usual but still delicious and edible. Still he refused to eat it. What do you think? Is it burnt or just extra toasty?
Maybe I’m partial because this sandwich was made with actual butter, and actual cheese; lots of yummy full-fat cheese. Who wouldn’t want to eat that? Um, I would (but I didn’t!)
As scheduled, I made Stuffed Portabello Mushrooms last night. We’ve had them once before and DH (Disagreeable Husband) ate them “to be supportive”. Last night produced a much more pronounced grumble when he saw what was for dinner. “No Meat? I can’t eat dinner without Meat!”. Oh but you can.
I made plenty of sides so DH wouldn’t starve: Baked potatoes, Fresh Steamed Green Beans and Reduced Fat Crescent Rolls. It was delicious!
The stuffed Portabello recipe is so easy:
Heat the grill pan to medium heat. Slather the caps with EVOO – 1/2 tsp. per side.
Grill each side for 4 minutes or until soft.
Assemble the stuffing according to package directions (I use light butter instead of “real” butter. It saves half the calories and fat!)
Scoop 1/2c. of the stuffing mixture onto the grilled mushroom.
Bake at 350 degrees for 8 minutes.
Mushrooms on the grill
Green beans ready to be steamed
Stuffed mushrooms right out of the oven
Well, Did He Eat It? He did, BUT he was “starving” by 7pm. Lucky for him we had a meeting at church last night so he was able to snack away on bagels from Panera.
One Portabello Mushroom with 1/2c. stuffing –3 WWP