I finally got in a little relaxation this weekend! But the first 3/4 of my day was quite busy. I finished my Micro study sheets and set out on a run – about 4.5 miles. It was glorious! After a shower, it was nearing 2pm before I made it back out to EarthFare for groceries and Thanksgiving dinner. And all these coupons in tow! I lost my Boca coupons somewhere in EarthFare though But the Stonyfield coupons couldn’t have come at a better time!
EarthFare was doing a “Taste of Thanksgiving” to get people in the spirit (and help sell their all-natural turkeys – we ordered one!) so I decided it make it lunch.
I had a tiny taste of lots of things:
Mashed potatoes, turkey, green beans, orange scented sweet potatoes and apple-sage stuffing.
Plus the breads!
And Pecan + Apple pie samples –
And some “wine” (grape juice!)
I also had: 3 cheese cubes, 2 pineapple bites, a taste of a fresh cornbread stuffing, and one more cornbread taste.
I wasn’t full at the end, but I could tell I’d had my share of calories and was perfectly satisfied.
After EarthFare, I stopped into Ann Taylor LOFT to swap out a shirt and came home with a cute ruffled sweater in my favorite color green.
The groceries sat in the trunk in a cooler bag (I planned ahead knowing the mall would be my second stop).
Then I had to go by Harris Teeter for kale and bananas (HT’s kale is local and cheap while EF’s comes from California).
Thanksgiving Challenge: Week 3
I planned meals through Sunday and came home with the above selection for Week 3 of The Great Thanksgiving Challenge.
- Butternut squash soup
- Oikos, Stonyfield smoothies, 2 more plain yogurts
- Navy beans
Week 3 Total: $19.95
Month-to-date: $61.72 <—- Halfway to goal and over halfway done!
NOT INCLUDED: some ground meat for Thursday’s dinner (the husband is bringing it home fresh) plus a huge butternut squash and some sweet potatoes, which I am getting at Trader Joe’s on Wed. because they were too expensive at the stores I visited today. I’ll add the mid-week.
This week is going to be quite busy – I have a quiz, a major Micro test, 2 evening classes (the test is an extra one b/c I’m taking it early) and the Charlotte Dietetic Association meeting on Tuesday. And then my cousin Anna is coming on Wednesday to spend a long weekend with us!!!! I guess I should give us a larger amount for having a house guest for 5 days, but I decided to just stick with the $126 and see where that takes us. I planned pretty economical meals.
So after the grocery store, I went back uptown to go to the new Coffeehouse Journal Club for the Charlotte Dietetics Association. We met to discuss a journal article on this month’s topic: complementary and alternative medicine. It was wonderful to meet some of the local dietitians (there were 6 of us) and feel intellectual discussing what we read. We’ve got plans to discuss sugar + artificial sweeteners next time!
I ordered a mocha cappuccino to go with the discussion –
Karen came over for dinner and brought her French Beef Casserole and some kale. We all started with some drinks – mine was mostly diet tonic with a splash of Triple Sec and Chambord plus a cherry!
The French beef was yummy (see recipe below!)
And the kale was simply sauteed in a little garlic and olive oil with red pepper flakes –
My warm-up beverage –
And some seconds –
Here’s Karen’s recipe – it’s not low-fat at all, but I think it could easily be lightened up with light cream cheese and sour cream plus maybe a bit less cheese.
Karen’s French Beef
Serves: A lot. (10?)
Nutrition info: High in everything. Eat in moderation!
- 2 lbs ground beef (93% fat)
- 1 white onion, finely chopped
- 1 large bell pepper, finely chopped
- 28 oz can tomato sauce
- 1.5 tbsp chopped dried oregano
- 1 tsp kosher salt
- 1.5 tsp red pepper flakes
- 8 oz whole wheat penne pasta
- 8 oz cream cheese (regular or light, Karen uses regular)
- 8 oz container regular sour cream (regular or light, Karen uses regular)
- 2 cup package shredded sharp cheddar cheese
- Preheat oven to 350*.
- Brown beef and drain grease.
- Sweat onion and pepper in beef pan.
- When they are cooked, return beef to pan.
- Add tomato sauce, oregano, salt and red pepper flakes and simmer on low for 1 hour.
- Meanwhile, cook pasta and drain.
- Put cream cheese into hot pasta pot and allow to soften.
- Quickly add pasta noodles (which are still hot) and stir into cream cheese.
- Stir in sour cream and mix well.
- Pour pasta mixture into 13×9 glass casserole dish.
- Top with beef mixture.
- Top with 2 cups of cheddar cheese.
- Bake until bubbly, about 30 minutes at 350*.
OK, it’s past my bedtime and we’ve got an early morning and long day tomorrow. I am not looking forward to you-know-what