Thursday, November 3, 2011

Say Cheese

Happy Thursday!  I hope the week has been flying by for everyone.  My parents' first trip to Boca begins tomorrow - we're going to show them all around the area, hit up our fave Cuban restaurant in Miami, and just spend some quality time together.  I'm so pumped!

Recent Recipes

I want to share some of the recipes that Greg and I have concocted in the kitchen over the past few days.  I've been finding a ton of great recipes online to use as bases; we make changes to better suit our tastes.

Roasted Lemon Garlic Herb Shrimp (adapted from Fine Cooking)

  • 1/3 cup olive oil
  • 1 lemon, zested then half cut into thin slices and other half into wedges
  • 1 tbs. dried Thyme
  • Sea salt and fresh black pepper, to taste
  • 1 pound fresh shrimp
  • 5 cloves garlic, minced
  • Whole wheat pasta (I use linguine) for serving
  • Preheat oven to 400°
  • Combine olive oil, lemon zest, thyme, salt and pepper 
  • Pour oil mixture into pan
  • Bake for 12 minutes then remove pan from oven
  • Add shrimp, garlic and the thin sliced lemons
  • Toss to coat thoroughly
  • Bake for 8-10 more minutes
  • Serve over whole wheat pasta
  • Enjoy!
The next is a yummy enchilada dish.  Greg and I both had a serious craving for Mexican yesterday, and instead of going out to eat, we found a great recipe to satisfy our craving at home!

Cheesy Enchilada Casserole (adapted from Get Off Your Butt and Bake)

We used ground chicken, but beef or turkey works too
Layer filling, cheese, tortillas, repeat

Finish it off with a healthy dose of cheese :)
Mmmm cheeeesy
Top with cilantro and tomatoes
Scoooooore!!!  Oh my gosh, this was sooo tasty.  Perfectly seasoned and the cilantro and tomatoes on top were the perfect finish.  We both ate two helpings due to the amazingness.  

  • 1 pound ground chicken
  • 1 large onion, chopped 
  • 2 1/2 cups salsa 
  • 1 can (15 ounces) black beans, rinsed and drained  
  • 2 tablespoons taco seasoning 
  • 1/4 teaspoon ground cumin 
  • 4 whole wheat tortillas (8 inches) 
  • 1 can (15 ounces) of sweet corn
  • 3/4 cup fat-free sour cream
  • 2 cups shredded reduced-fat Mexican cheese
  • 1 medium tomato, chopped
  • 1/4 cup minced fresh cilantro
  • In a large skillet, cook chicken and onion over medium heat until meat is no longer pink
  • Stir in salsa, beans, corn, sour cream, taco seasoning and cumin
  • Spoon a generous layer of meat mixture on bottom of 2 quart baking dish
  • Sprinkle with grated cheese
  • Place two tortillas on top of meat mixture
  • Layer with half of the meat mixture and cheese
  • Repeat as many layers as you like
  • The last & final layer should be a healthy dose of grated cheese
  • Cover with foil that has been sprayed with pam
  • Bake at 400° for 25 minutes, or until hot & bubbly
  • Let stand for 5 minutes before topping with tomato and cilantro
  • Enjoy!
I'm excited about the leftovers for dinner tonight!

Recent Workouts

I was being lazy and didn't want to go to the Y yesterday, but I knew I'd feel terrible if I didn't get in some kind of exercise.  Luckily I am now a Pinterest fiend and found the perfect quick at-home workout!  I did four sets and was a sweaty mess when I finished, yay!
  • 30 Jumping Jacks
  • 5 pushups
  • 25 high knees
  • 7 burpees
  • 10 crunches
  • 7 squats
  • 5 pushups
  • 10 crunches
  • 5 pushups
  • 7 squats
  • 30 jumping jacks
  • 1 minute wall sit
  • 5 pushups
  • 25 high knees
    Repeat 3 -5 times

This morning I went to the Y for a strength training class.  The instructor was so great, fun and energetic.  She set up 12 different strength circuits that we went through twice, with cardio in between sets.  Afterwards, I did a quick 1 mile walk on the treadmill.

Time to get this apartment spotless for the rents!  See ya!

No comments:

Post a Comment