Breakfast · Cooking · Dinner · Lunch

Monday re-cap

Hey All –

I survived a busy Monday at work! Yay for me! This week is going to be super crazy at work… so I’m just trying to to take it day by day and get through the week.

This morning I started off the day with the last bagel of my Brueggers stash from over the weekend. I had a great garlic bagel that was a wonderful start to my Monday. Unfortunately, I was running late this morning and didn’t have a moment to snap a photo… but the breakfast wasn’t very interesting – just a toasted garlic bagel to go. Yeah, I’m horrible – I ate it in the car on the way to work!

My lunch was a different story. I made a great salad from the produce Ben and I bought at Wilson Farms yesterday.  Wilson Farms is my favorite place to buy food in the entire world. (No, I really don’t think that is an understatement!)

Here is the salad:

The salad had mixed greens, carrots, tomato, orange peppers, green peppers, and cucumbers all from Wilson Farms. I added salmon for some protein. Along with the salad, I had a small piece of french bread which was hot when we bought it from Wilson Farms yesterday 🙂 Yum!

After a long day, I enjoyed my afternoon snack at 3:30 this afternoon. It was a low fat raspberry yogurt from Trader Joe’s.  It was fantastic and really hit the spot.  The bad news?? Now I’m out of TJ’s yogurt… must restock!

I haven’t had peanut butter or almond butter in a long time… I’m really missing it.  I must figure out a meal to fit it into tomorrow!

When I got home I started thinking about dinner… I decided to make turkey chili. I used to have a recipe for turkey chili… but I had no idea where the recipe was. I decided to make it from memory, with a few changes.

Here is my new recipe:

  • 1.25 pounds of lean ground turkey
  • 14 ounces (give or take) of crushed tomato and liquid (i always make sure there is no sugar and not much sodium added)
  • 2 cups of water
  • two cloves of garlic, minced (or more if you want!)
  • one packet of chili seasoning
  • one medium onion, chopped
  • one 12 ounce can of beans (which ever kind you like best!)
  • freshly ground pepper to taste
  • kosher salt if desired (i don’t usually add this, but leave it to my guests to add on their own if they want to)

Spray large, high sided skillet with cooking spray. Brown turkey. Once browned, add the rest of the ingredients and bring to a simmer. I usually add all of the ingredients and then cook on medium low for about half an hour or so.  One of the great things about this chili is that it can be on the burner for a long time on low… it’s a great meal to make if you’re not exactly sure when dinner is going to be. It is also a wonderful dish for leftovers. I think Ben and I are both taking left over chili for lunch tomorrow. 🙂

Once you’ve put the chili in a bowl, add whatever garnish you love with chili. Tonight I added fat free sour cream and TJ’s low fat shredded Mexican cheese blend.  Ben added red pepper flakes to his.  Here is a very unattractive picture of my bowl of chili!

That about sums up Monday night!  After not getting much sleep at all last night, I’m really hoping that tonight I will be able to get some shut eye. Hope you all had a great Monday. See you soon!


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