This past weekend, I decided to forgo sleeping in until 2pm and managed to pull myself out of bed early enough to have a productive two days.
On Saturday morning, after an quick and easy breakfast of a banana and my favorite yogurt (Light & Fit 80-calorie Vanilla!), I watched the tube for a bit before completing a Jillian Michael’s workout DVD and taking a quick jog around the neighorhood. Sweaty and pumped up, I showered and decided to grab a coffee and visit my Grammy.
During my visit, my Aunt Deb reminded me of the KitchenAid Stand Mixer (the one that was my Grammy’s that she was giving to me) and I noticed it sitting on the kitchen table. I had completely forgotten about it (seriously, how could I?) I dragged it home (it’s a heavy sucker) and immediately began figuring out ways to use it right then and there when an opportunity presented itself.. more about that in a bit.
My boyfriend, Stephen, and I had made plans for Saturday night to cook dinner together at his house and spend the night drinking wine and watching movies. When our parents caught wind of this, they decided to join in the fun (and gave me an excuse to make chocolate cupcakes with buttercream frosting in my new mixing toy.) Let me preface – my parents and Stephen’s parents get along well, really really well. Like they’re best friends. I don’t hate it.
When Stephen mentioned to me that his mom had a Weight Watcher’s recipe for Turkey Chili, I knew it was going to be a good dinner. Unfortunately, he and I planned on (and executed) a double batch of the stuff before realizing that our parents ordered pizza instead. Minor blunder. The chili, which we added extra veggies to on top of what the recipe called for, was hearty, warming and simply delicious. I made Hungry Girl Cornbread Muffins to go with it.
Oh and the cupcakes? Hungry Girl’s recipe (I know, I’m on an HG kick. I love her, what can I say?) for simple chocolate-y cupcakes and my own simple buttercream. I dusted some green sugar sprinkles over the top. For some reason, maybe the use of the mixer or maybe I just didn’t add enough powdered sugar this time, but my frosting was, well… very thin, this time around. Still delicious and very shiny but not the thick buttercream I am used to. Oh well, they got eaten anyway.
I spent the rest of the night drinking a new red wine, Black Opal Cabernet (circa Australia 2009), which was deep and full with cherry flavor. It defintiely wasn’t my favorite of all time but for approximately $7.99 and a night with the fam, I would drink it again. It paired nicely with the chili anyway.
Waking up Sunday morning posed a bit more of a dilemma. I pulled myself out of bed around 8:30, called Stephen to make sure he was awake, made him promise me that he would be ready for the gym when I picked him up in an hour and sleepily made my way downstairs.
Since I don’t like to eat heavy before the gym, I grabbed an apple and plopped on the couch to watch Hairspray. Before I knew it, I was changing into my gym clothes and getting my iPod ready, all the while the Couch to 5K Week 5, Day 3 lured – no, haunted – every thought in my mind.
At the gym, we met up with our two friends and I immediately hit the tread. My friend Kimmy is using the Couch to 5K training plan too but the lucky bi-otch is in the early stages where you run 90 seconds and walk 2 minutes. Man, I miss those days. I began with my 5 minute walk that ended all too quickly. With my music set and my sweatshirt covering the timer, I kicked my run into a higher gear (approximately 10:54/mile) and just ran.
20 minutes later (my quota for the day), I was sweaty, out of breath and feeling GREAT. I even got high-fives from Kim during the last 2 minutes because I thought my lungs were going to explode. But overall, I felt accomplished and was elated telling Stephen and Kim’s boyfriend, Matt, about my epic run. Yes, epic. Whatever – it was epic to me.
After parting from the other couple, I dropped Stephen off at his house and went home to shower. I spent the rest of the afternoon in the Boston University Barnes & Noble in Boston with Kim… aka wandering around the BU section trying to decide what to buy. I finally decided on a red t-shirt, a red sweatshirt, 3 car stickers and a shot glass. Grand total: $80.. well played BU, well played.
At least my car looks cool.
That night, I went back to Stephen’s (I kinda like the kid…) and we watched Little Fockers with his parents and sister, Nina. It was hysterical; go rent it.
Overall, it was quite a successful and productive weekend. Hopefully next weekend will be too!
Oh – by the way, today is my friend/co-worker, Tracie’s 40th birthday.
Happy Birthday Work Mama!
Turkey/Veggie Chili (HUGE AMOUNT. Great for leftovers and parties)
Adapted from Weight Watchers
2 pound lean ground turkey (94% fat free works great)
2 (14.9 ounce) can black beans (not drained.. you’ll need the liquid)
3 (14.9 ounce) cans stewed tomatoes
3 (14.9 ounce) cans fat-free, low sodium beef broth
8 ounces whole button mushrooms, quartered
1 small onion, chopped
2 red bell peppers, chopped
1 jalepeno, seeds and veins removed, finely chopped
2 zucchinis, cut into bite-sized pieces
2 yellow summer squash, cut into bite-sized pieces
Brown turkey in large pot sprayed with non-stick cooking spray.
Add all vegetables and canned items and stir to combine. Bring to a boil, stirring occasionally.
Lower the heat and let simmer at least 1 hour.
Serve hot with cornbread muffins. If desired, sprinkle parm cheese over individual servings.
From Hungry Girl’s 300 Under 300
1 cup all-purpose flour
3/4 cup yellow cornmeal
1/4 cup Splenda
1/4 cup granulated sugar (optional.. I accidentally left it out and they still tasted good)
1 TB baking powder
1/4 tsp salt
1 small can (8 ounces) cream-style corn
3/4 cup egg substitute
3/4 fat-free plain Greek yogurt (I used Chobani)
Preheat oven to 375.
Combine flour, cornmeal, Splenda, sugar (if using), baking powder, and salt in a large bowl. Mix well and set aside. In a seperate medium bowl, mix corn, egg substitute, and yogurt. Whisk thoroughly. Add contents of medium bowl to the large one and mix until completely combined.
Generously spray 9 cups of a 12-cup muffin pan with non-stick cooking spray. Evenly distribute batter among the cups (they will be FULL.. that’s okay!)
Bake in oven for 15-20 minutes, until a toothpick inserted into the center comes out clean. Allow to cool and enjoy.