Happy Hump Day everyone! Do you ever just have “blonde” moments? (Since I am blonde, I am totally allowed to say that!) I woke up this morning thinking it was Thursday and even told The Husband as I was leaving, “Yeah!!! only one more day with the alarm.” He looked at me like I was crazy, but, didn’t say anything.
Then, when, I got to work, I proceeded to email, not one, but TWO co-workers asking about our meetings today. They both let me know our meetings were TOMORROW/Thursday, not today.
You would think it would stop there when I realized it’s Wednesday….oh, no, about an hour later I caught myself about to “wish” my good friend good luck at her THURSDAY Weight Watcher meeting LOL…..
Most of the day was pretty normal after that until while I was cooking dinner tonight, I thought, OHHHHH, I should prep dinner for tomorrow. “Wouldn’t a Friday Night” Chipotle party be fun?!?! OMG……
Let’s just hope tomorrow, I don’t think it’s Friday….wishful thinking maybe…..LOL!
Today’s breakfast includes another AWESOME IDEA you all gave me when I posted my Trader Joe’s Favorite’s list.
Hello ~ Spicy Ranchero Egg White Salad!
I typically stay away from TJ’s prepared salads because the stats are not usually great…..
But this salad is only 1 point+ for HALF and 3 Points+ for the entire container!
I was originally going to have this on top of mixed greens, but, this morning I really wanted eggs.
Totally the first time I’ve ever had a Breakfast Egg Salad Sandwich!
2 slices TJ’s FF Multi-Grain Breand (3 points+)
1/2 Container TJ’s Spicy Egg White Salad (1 point+)
Starbuck’s Dirty Latte (4 points+)….the last of my birthday & Christmas gift cards
Cut in half ~ Diagonally! DELICIOSO!!! The spice in the egg salad totally reminds me of Trader Joe’s Jalapeno and Cheddar Pub Cheese. I’d totally eat this again.
I LOVE California and sunshine! That is what I was thinking of all day long. It was in the 70’s today and I headed out for a nice long walk soaking in my Vitamin D. I couldn’t wait to dig into lunch when I got back.
Spicy Asian Slaw (1 point+) ~ I could honestly eat an entire bag of this stuff and I, at times, am totally known to lick my bowl when no one is looking. Just sayin’
Yesterday one of my AWESOME readers gave me a great idea for how to use up our leftover Crockpot BBQ Pulled Pork. I almost instantly knew I HAD to have it as soon as she said it.
OMG ~ Insanely delicious and I already know I HAVE TO have this again tomorrow!
Would you laugh if you knew I actually took my cheese grater to work so I could “finely” shred the cheese for these?!
* 2 Corn Tortillas (2 points+)
* 1/4 cup “refried” black beans (2 points+)
* 1/3 cup Leftover BBQ Pulled Pork (3 points+)
* 1/2 oz shredded Pepper Jack Cheese (1 point+)
The Husband hasn’t finished decorating everything with our “Caribbean Theme” (since we were married there!) but he said I can give you all an update now that we have painted and put the new floor in.
When I got home our new Living Room furniture arrived! I wish you all could see it up close and personal ~ it’s so cool! The wood is distressed (not perfect) and that would be colored slate rocks up top.
The Husband picked out this crazy patterned throw rug to go on top of our new floors!
I LOVE it! We didn’t get to see the coffee or end table except for in the catalog until today.
I know he has some pretty cool ideas planned still ~ artwork, painted book shelves, etc. Every place we travel we buy some type of hand made craft or art, so it’s going to look so cool when we are all done.
Dinner tonight was this week’s Craving Ellie in My Belly Recipe. This week’s host was Lindsey of 71 Cookbooks. I pretty much knew as soon as she picked Ellie’s Four Cheese Baked Penne, we were making it.
It’s a pretty simple recipe. Preheat your oven to 400 degrees.
Start off by sautéing 1 medium chopped onion in 2 tsp Olive Oil over medium until softened, about 5 minutes.
Add 4 cloves of minced garlic and cook for 30 seconds.
Add in the crushed tomatoes, tomato sauce, Italian seasoning, crushed red pepper flakes, sea salt and pepper. Stir to combine and simmer until thickened, about 10 minutes.
Meanwhile, cook your pasta al dente, about 2 minutes less than the package says. I cooked mine for 8 minutes.
Mix together your cheeses ~ Ricotta, Cottage Cheese, Mozzarella and chopped basil or parsley.
Drain your pasta and add to your sauce mixture. Stir to combine.
Stir in your cheeses….next time I’d use the noodle boiling stock pot because I had noodles flying everywhere in my sauce pan
Pour into your prepared 9 x 13 dish and top with more CHEESE (mozzarella & parmesan). I think next time, I’d LOVE to use Mozzarella Balls instead of shredded because it’s fun to find big hunks of melty, gooey, cheese balls.
Bake for about 20 minutes or until heated through. Her recipe says 30 minutes and I think that was too much for my oven. I pulled mine out at 25 minutes.
This recipe makes HUGE portions as in 1/6th of the pan or 2 1/2 cups at 14 points+ each. You could save on points+ and cut it into 1/8th.
The Husband LOVED this and I think it’s pretty tasty too. I think the leftovers tomorrow will be even better. You can click HERE to get the full recipe.
I really wanted garlic bread too but since the pasta dish was so high in points+ we kept it simple with salads topped with Fat Free Italian (1 point+)
* I am so EXCITED to share my SUPER BOWL LIST with you all! I have a few more recipes to calculate (because I am including points+ for ALL of them) and will be posting in the AM!
Have you ever had a “blonde” moment? If so, spill it!
Ummm, I probably have too many to list, but, today’s above, tops the charts because I am still pretty sure it’s Thursday looking for what’s on TV