Lunch - Another day of trying

Second day of getting son ready for day camp. Its not easy. Its like repacking them every morning for what's to come and making sure you have plenty of supplies because in most cases, what was wet the night before is not dry. Making sure he has a healthy breakfast, making sure nothing is forgotten because the camp is in Dallas proper. Then there's getting the girl ready. The couch potato who has her nose stuck in the ipad addicted to Wallace and Gromit. Then there comes me : shower and prepare a decent lunch and hopefully get to the office by 10. *sigh*

So this morning, its a baby greens salad with veggies, fat free feta and pepitas for crunch since I'm not using croutons. If you haven't checked out pepitas you should, though in moderation. They are sunflower seeds on steroids. The innards, yes I said innards, of a pumpkin seed.



Anyhow, here is my salad that I will enjoy with no salt black beans at lunch. They want me to eat 2400 calories and work my way down until I start losing. 2400? I barely get in 1200. Maybe that's a clue.

later, ak-47

Winter Fruit Salad

I am trying to celebrate the close of what has been a very long, taxing week of trying to balance four snow days with two children and work. I am also trying to prepare for a business trip. Instead of celebrating with something sweet, like we normally think to do, I'm celebrating by making a "scrumptions" (Noah's fav word) winter fruit salad.

2 Rio Star Sweet Ruby Red Grapefruits, peeled and sectioned (videos on internet if you dont know how to do this.
Juice of the grapefruits (video should show you how to
3 Moro Blood Oranges, peeled and sectioned. (you can get these at Market Street)
1 lb Strawberries, sliced top to bottom with tops removed.
2 Naval Oranges, peeled and sectioned.
I will add bananas but not until we're ready to consume it.


Mix with the best kitchen tools God gave you - your hands.

Enjoy :)

Filipino Adobo Chicken

Tonight I am making something that is in its second rotation on our dinner plates. Thanks to Gina over at Skinny Taste for posting it. Its a modified (healthier) version of another blogger's family recipe. Its soooo good. The first time I made it with chicken legs and took some in to work for Mike (http://shapeupmike.blogspot.com/) and he raved. Its SO easy! Go Visit (and follow) Gina. She's awesome. This recipe really leaves a wonderful scent in the house. BTW, I had to come home and walk / jog today. I ate THREE of those sweet potato muffins while sitting on my duff during a very boring interesting training. Here is a link to Gina's blog and specifically, the WONDEROUS Filipino Adobo Chicken recipe. http://www.skinnytaste.com/2010/11/filipino-adobo-chicken.html

Cornmeal crusted Mahi Mahi

3 peices of thawed Mahi Mahi (we buy the frozen individual packets from Costco)
2 Tbsp butter, melted
1/4 cup or less of yellow corn meal (for dusting one side)
2-3 Tbsp of cooking oil (I use olive or canola)
salt and pepper.

Dry off filets well on both sides while heating oil at medium heat in a pan. You want the filets to sizzle but not spray you with grease when you lay them in. Be careful.

Once filets are dried well with paper towels.  Sprinkle each side with yellow cornmeal, creating a layer.  Brush lightly with the butter over the cornmeal. Add salt and pepper.

Gently lay the filets in the pan, cornmeal side down first.  Cook for 5 minutes on each side. Take the filets out of the pan and lay on top of rice, your refried black beans and chickpeas or some colcannon mashed potatoes.  Take a few Tbsp of water in to the pan, turn on medium heat and create a juice with the drippings.  Pour over the fish and whatever you bedded it on top of.

Black Bean and Chickpea "refried beans"

I made some a bag of dried chick peans (garbanzo beans) the other day and I had no idea what to do with them honestly.  Last night I was making mahi mahi and thought they would be good so here's basically what I did.

2 cans of black beans - 1 drained, 1 not.
1 small yellow onion, chopped finely.
2 Tbs olive oil
1 cup of chickpeas
1 tsp paprika
1 tsp chili powder
1 tsp of chopped garlic
sprinkle of salt and pepper

In a medium saucepan saute onion, olive oil and spices until onions are translucent. In your food processer or you can just mash in the pan, mash 1 can of the black beans (with their juice) and the chick peas.  I used the food processer because chick peas are hard to mash.  Combine this mixture with the oil, onion and spices and mix well. Add last can of black beans, drained (you don't need to rinse). Cook until hot.