Can you believe it’s already the middle of July?? This summer is flying by! I sat my butt (which is getting more and more toned every day, hooray!) on the couch most of the weekend and happily wasted it… At least it was raining and cloudy all day Saturday. I got a few good naps in too, and planned out all of our meals for the week. Here’s what’s on the menu:
Avocado, Chopped Hardboiled Egg and Mozzerella on Toast, with a Banana
On Rest Days – Chocolate Peanut Butter Banana Protein Shake
(Sorry, I don’t have recipes for either of these, I’m kinda just throwing some things together and hoping for the best. I’ll add recipes later this week if they turn out well and I remember!)
All of these meals are about 330 calories each. 3 meals a day at 330 calories each = 990 calories, plus a 240 calorie afternoon snack, and a 200 calorie dessert each day, brings me my goal total of 1430 calories per day. Just like last week, I also planned my carbs around my runs. I’m excited to give this diet plan a real chance this week since it’s a more “normal” week for me.
Mondays are my easy run days. I think the longest run I have on a Monday during my marathon training is just 5 miles. Just 5 miles. Who would’ve ever thought I’d be saying 5 miles was just 5 miles!? Anyways, I digress. I figured since I had easy runs on Mondays, and a pretty predictable day of watching my niece and maybe going to yoga at night, I’d dedicate my Monday posts to my weekly meal plans. I’m always looking for new good recipes, maybe some of you are too? If I’m going through this much work to put together my recipes for the week, I may as well share! So….
Ham and egg English muffins (homemade – cross your fingers!), with fresh pineapple
Whole Wheat English Muffins
On rest days – hardboiled eggs with fruit (banana, strawberries, cherries)
Meat stir fry with veggies – This is my “just it case” meal and will be whatever’s left in the fridge at the end of the week!
There are also snacks and desserts in there too. We have standard inexpensive snacks that we keep in the house and a Kitchen Safe full of fun sized chocolates for desserts. But that’s all another story for another day. What’s on your menu this week?
Wow. I don’t even know where to begin. So much has happened since the last time I posted. All good things, promise. I owe you a vacation update, but there are a few, more important, matters to mention first. Namely, interviews and quesadillas. While I was packing last Friday for vacation, I received a phone call from a potential employer about setting up an interview. Great timing right? So I gave them my first available time after we got home which was 9am today. No way better to dive back into the real world (and frigid temperatures) than to go on a job interview (in 2 degree weather) 18 hours post-vacation! I think the interview went well, not my dream job but I think it’s something I’d enjoy. So we’ll see what happens.
On to quesadillas. After watching my cutie patootie niece all afternoon, I was a little to tired to get groceries. I’m still running on a lack of sleep from our trip (more on that later) and there is hardly any food in the house. So quesadillas it was! Disclaimer – these are absolutely not healthy. They just taste really good. Calorie -wise you’re looking at about 735 calories for the whole thing including plain Greek yogurt for dipping. Yikes! Should I also mention that I used lots of cheese and generic flour tortillas. All kinds of “poison” here folks. Ocassionally and indulgent meal isn’t a diet breaker. With all that said, if you’d like to make this on your own…
Yes, I did eat most of this before I thought to take a picture…
2 10″ burrito sized tortillas
Neufchatel cheese (if anyone knows how to pronounce this, do share.)
1/4 cup shredded Queso Quesadilla cheese (I used Kraft brand but any shredded Mexican cheese would work)
1/2 Avocado, cubed
2 TBSP sliced black olives
1 tsp cumin
1/2 tsp oregano
1/2 tsp crushed red pepper
1/2 tsp garlic powder
1/4 tsp salt
1/4 tsp black pepper
olive oil spray
1/4 cup plain Greek yogurt
1 tsp hot taco sauce
Putting It Together:
Spread Neufachatel cheese on one tortilla. Top with shredded quesadilla cheese.
Add cubed avocado and black olives.
Sprinkle cumin, oregano, garlic powder, crushed red pepper, salt, and pepper over entire tortilla.
Heat a medium or large skillet over medium low heat and spray with olive oil spray.
When olive oil begins to sizzle, add tortilla with cheese, avocado, black olive, and seasonings on it to the skillet filling side up.
Place the second tortillas on top and lightly press down.
Cook for a few minutes, pressing top tortilla shell down until cheese begins to melt.
In the meantime mix Greek yogurt and taco sauce together in a small bowl.
Flip the quesadilla (I used tongs and a spatula for support) and let the other side cook for another minute or two.
Transfer to a plate and cut into triangles with a sharp knife.
Top with Greek yogurt taco sauce and serve warm.
Pretty simple, and really yummy. How do you fill your quesadillas?