Tag Archives: monday

Monday Munchies: Beef Stroganoff

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If there is one thing that I like about Mondays, it would be getting back into the routine of things.

monday

Especially today, after being out of sorts with the holiday vacation, I actually enjoyed getting back into the normal swing of things.

Normally, Andrew wakes up and gets ready for work while I roll around in the blankets, cursing my alarm, throwing pillows around the room. I almost always end up turning the alarm off completely and falling back asleep, and only get up when Andrew is so kind to force me out of bed as he leaves for work.

Once up and ready, I do my thing, whether it’s going to a rotation site all day, or morning class then to-do list items in the afternoon. Then Andrew gets home, and that’s when we usually workout.

Today we decided to take it easy with a slow, shorter run. I was so excited to finally use the Garmin that I got for Christmas from my parents. I’ve just been running on treadmills because there is no way I was running outside when I was in Michigan.

Side note: I’ve never had a running watch, so this Garmin Forerunner 10 is perfect for me. It’s very basic and does everything I need it to. Definitely adds to the motivation to complete my January goal of running 3 days per week.

 

Another part of the routine for Mondays is doing a Monday Munchies post!

On Sunday the crockpot was calling my name. And top round beef just happened to be on sale at Publix. I knew just what to make.

Beef Stroganoff

  • 2lb Top Round (mine was labeled ‘top round london broil’), cubed
  • 1 large onion, diced
  • 15oz can beef broth
  • 1.5 tbsp chili sauce or ketchup
  • 1 and 1/2 tbsp Worcestershire sauce
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1/3 cup flour
  • Half pound mushrooms, diced (optional)
  • 1/2 to 1 cup reduced fat sour cream or plain greek yogurt

beefy

  1. In crockpot, combine 1 and 1/2 cup broth with chili sauce, Worcestershire sauce, garlic powder and black pepper.. reserve remaining broth for later use.
  2. Add beef cubes and onion to broth mixture, stir to coat
  3. Cook on high for 4-5 hours, or low for 8-9 hours
  4. After cooking, use remaining broth (should be about 1/2 cup) and combine with flour to create a pasty mixture
  5. Stir flour mixture into crockpot. At this point you would also add the mushrooms (which I omitted for Andrew’s taste). Cook for 30 minutes on high
  6. Just before serving, stir in sour cream or greek yogurt
  7. Serve over noodles or rice, or plain like a stew. Serves 4-5

 

Do you like routine? What about Mondays?

Monday Munchies: Black Bean and Chickpea Chili

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Hey everyone, Happy Monday!!

Today was the first day in my foodservice management rotation for my dietetic internship and I can’t wait to tell you guys about it for Thursday Thoughts. For now I’ll just say that my preceptor is awesome and I really don’t anticipate this being as mundane as I had originally thought.

Anyway, yesterday when I was at the beach, I left a crockpot full of chili to simmer on low all day. It was a little weird to eat after laying out and swimming in the ocean, but the leftovers couldn’t have been more perfect for today! Windy and, dare I say a little chilly? Ok ok so 80 degrees isn’t what most of you would call chilly but after a too-long summer of 95 degrees and insane humidity, I can’t help but think it feels cooler.

I talk about the weather a lot, I swear I’m not that boring.

Let me share the recipe, before I start talking about cloud formations or something.

Black Bean and Chickpea Chili

Adapted from Squawkfox

  • 2 cans diced tomatoes, no-salt or low-sod
  • 2 cans or about 3 1/2 cups cooked black beans
  • 1 can or about 2 cups cooked chickpeas
  • 1 small can vegetarian baked beans
  • 1 1/2 cups frozen corn
  • 2 green peppers, diced
  • 1 medium sweet onion, diced
  • 1 heaping tablespoon dried oregano
  • 2 heaping tablespoons chili powder
  • 2 teaspoons cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon cayenne pepper**
  • 1/2 teaspoon garlic powder

Drain and rinse chickpeas and black beans. Combine everything together in crockpot and heat on Low for 8 hours. Cayenne pepper is for moderate spice, omit to reduce heat or increase to 1 teaspoon for a big kick.

 

One last thing….

Before I go, I wanted to have some input from all of you. I am toying around with the idea of training for a half marathon, specifically the ING Miami Full and Half marathon. It’s at the end of January so I would have a solid 12 weeks to train.

See, I’m not what I would call a runner. I’ve always enjoyed running just a couple of miles and think it is the best workout, but I’ve never even done a 5k race even though I know I could finish easily. But I’ve always had such envy for people who run half-marathons (and yes, not fulls, because I think those people are totally nuts…! I kid I kid, kinda…) and always wonder if I could do it, too.

So to any of you that have or are training for a Half, what made you decide to run it? Where were you in terms of “running-fitness” before you trained? And what training program, if any, did you use?

Monday Munchies: Zombies and Pizza

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Well hello there everyone! Long time no see.

Want to know the real reason I didn’t have anything to post about this weekend?

Somehow Andrew talked me into this and we ended up watching the ENTIRE first season. And we will most likely watch the second season throughout this week so that we can get on board with the third season that premiered yesterday. This show is gruesome. You’ll catch me cowering behind a blanket during all the gross zombie parts, which is like the whole time.

Anyway, due to my lack of productivity this weekend, I unfortunately don’t have any real recipe for you guys today. But fear not! I still have something to share.

PIZZA! I swear I don’t eat pizza as much as it may seem, but I do love it and find nothing wrong with eating it on occasion. Carbs are not the enemy, my friends. (Although, if you have legitimate health reasons for not consuming wheat/gluten then you will want to consider a gluten-free option for the crust).

Here is my suggested combination for the best pizza ever

  • Crust
  • Basil Pesto
  • Fresh shredded or sliced mozzarella
  • Large tomato, sliced thin

Spread a thin layer of the pesto over the dough, sprinkle or layer with mozzarella cheese and then top with thin slices of tomato. You really want the tomato sliced thin because you’ll only bake the pizza at for 15-20 minutes (at 425*) and they need to roast so they become sweet and juicy.

I usually buy raw dough from the bakery at Publix and roll it out myself. Although sometimes when I’m feeling particularly fancy, I use this recipe to make homemade whole wheat pizza dough. And instead of mixing flours like the recipe suggests, I just use all whole wheat flour and it turns out just fine.

What’s on your favorite pizza?