The Work Out Edition

This week has been kind of crazy, and the weekend has never looked more beautiful. We have a pretty great weekend lined up, and I'm ready to spend some quality time with my little family.

That said, the crazy has lately been my excuse to skip workouts and runs. I have no races lined up, and I can't find the drive to run more than two to three miles at a time. I NEED a finish line to motivate me to really get out there. I also NEED to stop making excuses and get off my butt. So, today's highlights are workout inspired. I'm also hoping this post will help keep me more accountable to get out and get moving.

1. SWORKIT!

Scott introduced this app to me some time ago, but this week was the first time I really used it. And, I absolutely love it. Bonus for it being FREE.

The structure of SWORKIT workouts are reminiscent of Insanity workouts, but I can select the workouts I want to do, as well as how long I want the workout to last. 

It's also so convenient to be able to just pull out my phone and pull up a workout quick. If you're in the market for an app that makes you sweat this one is totally it. Did I mention it was free?

*This isn't an ad or sponsorship, I just love the app and wanted to share it!

2. NEW SHOES!
Is there anything more satisfying than getting a new pair of running shoes? I seriously think not.

 They also help want to get out and add some miles to my day. I strayed away from my beloved Saucony Guides for a while, but I'm back in them, and I'm pretty sure they're here to stay.

3. RACES!

So, 13.1 miles PLUS beer? Yes.

And isn't that Craft Classic finisher's medal (the beer glass on the left side of the graphic) just the sweetest medal you ever did see? That's about enough to push me to hit the "Register now" button right this very minute.

I've been begging Scott for years to run a half with me. He's agreed to run with me IF I do a triathlon with him.

I'd love give the Spring Sprint Tri a shot... If I didn't have to bike. So, there's that.

4. THE KELTY!

Julia is finally big enough to fit in the Kelty! I foresee some family hikes in the near future.

5. THAT'S A WRAP!

Have a fabulous weekend!

Hearty Slow Cooker Turkey Chili

One of the last things to be crossed off the Winter Bucket List was to make, and enjoy, chili. And though I'm just getting around to posting about it, we've had this particular chili a handful of times since the weather has gotten cooler around these parts.

This chili is a favorite of mine for a few reasons.
1) Scott likes his chili practically dry. This chili doesn't have a ton of liquid, and Scott is able to essentially strain what little liquid there is.
2) I *do* like my chili a little on the runny side, so this is the perfect compromise for both of us.
3) It's made in the crock pot. So. Easy.

May it be noted, I don't eat beef, but this recipe could easily switch out the turkey for beef, and the beer (or chicken broth) with beef broth.

Now, without further adieu, my rendition of Slow Cooker Crock Pot chili, adapted from Allie at Gimme Some Oven.

print recipe

Hearty Slow Cooker Turkey Chili

by Desiree Macke January-13-2016

A hearty chili perfect for cool evenings, tailgates, or large gatherings with friends.

Ingredients

• 2 pounds Ground Turkey
• 1 medium Yellow onion, diced
• 4 Garlic cloves, minced
• 2 (15 oz) cans, rinsed Dark red kidney beans
• 1 (15 oz) can, rinsed Light red kidney beans
• 1 (30 oz) can Tomato sauce
• 1 (14 oz can) Petite diced tomatoes
• 1 (4 oz) can Chopped green chilies
• 1 cup Beer (or chicken broth)
• 2 Tablespoons Chili powder
• 1 Tablespoon Ground cumin
• 1 teaspoon Salt
• 1 teaspoon Sugar
• 1/2 teaspoon Ground black pepper

Instructions

In a large skillet, over medium heat, brown turkey and onions until turkey is no longer pink. Drain fat from turkey. Add meat and onions to slow cooker. Add all other ingredients to slow cooker, and stir to combine. Cook on low for 6-8 hours, or on high for 3-4 hours.

Details

Prep time: 20 mins Cook time: 6 hour Total time: 6 hour 2 mins Yield: Approximately 8-10

The Snap Edition

This last week sure was a doozy. It all started with Marcus getting a nasty stomach bug last Friday, and the sickness lasted the entire weekend. It essentially botched all the fun plans we had. Said plans were to have included apple picking, pumpkin parching, and Mickey's Halloween Party. Guys, we missed Mickey's Party (and ate the cost of the not so cheap tickets)! Cue all the tears.  #thankspreschool

Even though it seems the Fall Bucket List might fall short of completion this year there was still a whole lot of good to be had last week. 

1. Snapchat.

I've had the app for quite a while, but I rarely never used it. To be honest, I didn't really get it. I felt too old for it. But, thanks to a group of blogger friends I'm a believer and I'm hooked. It's real time, it's raw, and it's unedited (unlike IG, where there seems to be pressure to have every picture perfect). You can follow along with me :: desireemacke (Fair warning, it's nothing riving, and it's a lot of day-to-day life stuff.) 

2. This dress.

dress

I may or may not have purchased the dress with the idea of a 1st birthday party in mind... Even if a birthday party isn't born from this dress's inspiration it will still be cute when it's on.

3. This boy.

Last week our date to The Cube was pretty outstanding (and thankfully we got that trip in before the stomach bug took hold). So, today I figured we'd have some more fun and make a trip to the Science Center. Should be a good Marcus and Mommy day, and Julia will be along for the ride.

4. This little sleeper.

Julia's night time sleep game has been on point. For the last week or so she's averaged 7 hours per night, with one nightly nursing session. It's been such a dream to have a good sleeper in the house. Here's to hoping the little lady can keep it up.

5. These Energy Bites.

I've shared these before, but I had to share again.
These delicious, healthy little nuggets have been my saving grace for the past few weeks. Between Marcus and me, we can consume a batch in lightning speed. He loves them, and I love that it's a great snack, and he in none the wiser. Here's the recipe:
1 cup old fashioned oats
1/2 cup ground flax seed
1/2 cup semi-sweet chocolate chips
2/3 cup shredded coconut (if you don't like coconut you can always leave it out and add an extra 2/3 cup oats)
1 Tbsp ground chia seeds
1 tsp vanilla
1/2 cup peanut butter
1/3 cup honey
Mix all ingredients together well. Using a small scoop make bite-size balls (approximately 1 Tbsp). Allow to set in refrigerator for an hour. I keep mine in the fridge as they do tend to get soft if they're left out for too long.

Have a great weekend! 

One Pot Sausage, Tomato and Basil Pasta

When I was pregnant with Marcus I planned way in advance and made a whole slew of freezer meals. I mean, I had the time. I wasn't chasing a toddler all over Kingdom Come, so prepping 15 meals was no big deal.

While I know I still have some time before M² arrives, I'm not totally sure I'll find the time to prepare as many meals (if any). So, I've been on the hunt to find tasty, easy meals that I can whip up with an infant and a personified tornado.

Recently I came across this one pot pasta and it immediately went to the When the Baby Comes food list.

It was unbelievably easy to prepare. From start to finish I think the whole meal took 25  minutes to prep and make. Amazing. I need more meals like this in my life.

Did I also mention it's action packed with flavor? And Marcus even ate some of the noodles. Hallelujah!

One Pot Sausage Tomato and Basil Pasta

What You'll Need
1 pound of spaghetti (one box)
1 package sausage of your choice - I went with smoked turkey
1 large onion thinly sliced
3 cups halved grape tomoatoes
2 cups fresh basil leaves, loosely packed
4 garlic cloves thinly sliced
Salt and fresh ground pepper to taste
1 cup grated Parmesan cheese

How It Comes Together
In a large stock pot over medium-high heat combine spaghetti, sausage, onion, tomatoes, basil, garlic, and 4 1/2 cups water. Season with salt and pepper to taste.
Bring pot to a boil; reduce heat and simmer until pasta is cooked through and liquid has reduced, about 8-10 minutes.
Stir in Parmesan and serve immediately.

Viola! That's it! Dinner is ready.
Enjoy!

Recipe inspiration

Easy No Bake Energy Bites

The hunt has been on for awhile to find a quick and easy snack to grab when the dreaded pregnancy hunger - or regular old hunger - strikes.

I stumbled upon these little nuggets and my life has been forever changed. These squash my sweet-tooth cravings, tide me over till the next meal (or snack, let's be real), are so much better than any pre-packaged snack, and are perfectly bite-sized.

May I also add that Marcus loves these. He devours them like they're going out of style. He also loves to help me make these. All we have to do is measure, pour, and stir. It's seriously THAT easy!

Easy No Bake Energy Bites
Yields approximately 28-30 bites

Here's what you'll need:
1 cup old fashioned oats
2/3 cup coconut flakes
1/2 cup peanut butter
1/2 cup ground flax seed
1/2 cup chocolate chips
1/3 cup honey
1 Tbsp chia seeds
1 tsp vanilla extract

How they come together:
Pour all ingredients into a bowl and throughly combine.
Use a small ice cream scoop to create small, bite-size nuggets.
Place on a cookie sheet lined with parchment paper.
Refrigerate for one hour.

The only hard part about this (for me) was locating the flax seed and chia seeds. For those of you who are like me and haven't the slightest clue, check the baking goods aisle.

Enjoy!!

Source

Apple Cinnamon Banana Nut Mini Muffins

I don't want to jinx it, but I think Fall is slowly, slowly, slowly making it's way into our area. The temperatures are finally dipping below 80º. Once the thermostat drops that low I take the opportunity to jump right into the kitchen and get my bake on.

When I was going through my inventory of baking items I noticed an abundance of stockpiled frozen bananas (when bananas start to turn brown I freeze them if I know I'm not immediately going to bake with them). I also saw a collection of apples that needed to be used up.

While piecing together what I had, I also wanted to keep in mind Marcus, his insanely picky palate, and how he'll eat almost anything if you tell him it's a muffin or cupcake.

With all of the aforementioned things combined these mini muffins were born. Because of the use of yogurt and banana they have a bit of a spongy texture, and the apple and banana flavors are complimented really well with the spices.

These didn't last long in our house. After the first bite Marcus was hooked, and each morning Marcus insisted on his muffins for breakfast.

Apple Cinnamon Banana Nut Mini Muffins
Prep time: 20 minutes Cook time: 15 minutes Total: 35 minutes
Yields approximately 20 mini muffins

Muffins:
1/2 cup packed coarsely grated apple (pick your favorite baking apple, I used Braeburn), leave skin on
1/2 cup super-ripe banana (equals out to about one medium banana)
2 Tbsp honey
1 tsp coconut oil (or your favorite healthy oil)
3/4 tsp cinnamon
1/4 tsp allspice
1/8 tsp nutmeg
1 1/4 cup all-purpose flour
3/4 tsp baking soda
3/4 tsp baking powder
1/4 tsp salt
2 large eggs
2 tsp vanilla extract
1/4 cup vanilla and honey Greek yogurt (plain Greek yogurt or milk would also work well)

Streusel topping:
1/4 heaping cup of finely chopped/minced pecans (or walnuts)
2 Tbsp packed brown sugar
2 Tbsp cold butter
2 Tbsp all-purpose flour
1 Tbsp coconut oil (or your favorite oil)
1/4 tsp cinnamon

Preheat oven to 350º
1. Allow cold ingredients (yogurt/milk, eggs) to reach room temperature.
2. Coarsely grate apple (a cheese grate works well), and mash banana.
3. Add both fruits to a skillet, along with coconut oil, honey, cinnamon, allspice, and nutmeg. Stir and sauté on medium heat until tender. Your house will smell divine.
4. Remove fruits and spices mix from stove and allow to cool to room temp.
5. Meanwhile, mince pecans until super fine, and combine nuts with the rest of the streusel ingredients.
6. Mix with a fork or your fingers, and taste as you go to ensure the mixture tastes to your liking.
7. Streusel should be crumbly and buttery.
8. Combine flour, baking soda, baking powder, and salt in a small mixing bowl; stir well to incorporate.
9. In a large bowl whisk together eggs, yogurt, and vanilla. Add the cooled sautéed fruit and spices mixture.
10. Using a sifter (I just used a slotted spoon), slowly sift flour into wet mixture, and combine the two. Stir until just combined.
11. Spoon batter heartily into greased mini muffin tins.
12. Top with desired amount of streusel.
13. Bake for 10-15 minutes. Test with a toothpick in the center of muffins around the 10 minute mark. If toothpick comes out clean, remove muffins from oven; otherwise, test again every few minutes until toothpick comes out clean.
14. Allow to cool and enjoy!

Recipe Inspiration: Peas and Crayons

High-5 for Friday!

HALLELUJAH for Friday! I'm not sure about you, but this week has been r-o-u-g-h. Between Scott putting in 1.8 million hours at work, and Marcus trying to get back into a sleep schedule, this week couldn't come to an end fast enough.

Because it's Friday that means we're high-fiving with Abby at Is This How Parenting Works? !

1. The past two mornings Marcus has "slept in" until 6:30. While I wouldn't mind another 30 minutes of sleep, it's better than 5:30, so I'll take it. 

2. Pretty sure the little man has added a few more words to his very tiny vocabulary. We're hearing "hey!" and "Colt" (our neighbor's name is Colt), and I think he's trying to make the "vroom vroom" sound when he plays with his trucks. Keep the words coming, Little Man. Keep them coming.

3. Even though Scott is going to be gone for most of the weekend I FULLY expect him to come back home loaded with the best BBQ sauce to ever grace this planet.  

Head HERE to order this gloriousness in a bottle. I PROMISE you will not be disappointed. 

4. Baby gym classes are paying off. Not only does Marcus expend some SERIOUS energy, which leaves him to taking TWO HOUR NAPS (praise the Lord), I've also made some new friends. 

Girls night out with one of my new friends (hi, Kylie)!
What better way to hang out than with some baseball. We had awesome seats, amazing views of the city, and it was all FREE!

5. With the long weekend I thought I'd share a favorite recipe that would be GREAT for any Labor Day party. It's one of my favorites, and it makes a TON.

Salad
1 box small or medium shell pasta
1 rotisserie chicken, shredded
3 cups red grapes, slided
4 stalks celery, chopped (or 1 medium cucumber, chopped)
1/4 cup white onion chopped

Dressing
1 1/2 cup fat free plain Greek yogurt
1/4 cup milk
3 Tbsp sugar
3/4 tsp salt
1/2 tsp pepper

Mix salad ingredients in a large bowl.
In a separate blow mix dressing ingredients and add dressing to salad. Mix well.

Tip: The salad tastes better if it it left in the refrigerator for a few hours, or overnight.

Have a great holiday weekend!

Salad inspiration: Danielle Walsh

Soft and Chewy Granola Bars

My BFF Amy was searching for a healthy breakfast option for her little, Lolo. The requirements for this non-existent vital were foods high in vitamin C, iron, and no unnecessary fluff (i.e. sugars, fats, etc.). After some brainstorming a granola bar was created.

Rarely, ok never, have I ever just thrown something together without an actual recipe. The sheer thought of baking without a recipe is about enough to send me into heart failure. My delight was immeasurable when Amy emailed me the recipe of our combined thoughts, and her efforts. 

Marcus has no problem downing these, which is a small miracle in and of itself. The texture is super soft and spongy, which makes it easy for the little ones to eat them. 

These granola bars are full of flavor and dense, so a little goes quite a ways. But, what I love most about these bars is that I know EXACTLY what is going into Marcus' mouth.

Did I fail to mention how easy they are to make? Whoops. They're ridiculously easy.

Soft and Chewy Granola Bars

2 cups oatmeal (not quick oats)
1 can mandarin oranges, partially drained and mashed
3/4 cup raisins
3/4 cup chopped fruit (I used 1/4 cup blueberries, 1/4 cup strawberries, 1/4 cup cantaloupe)
*1 cup Quinoa flakes
1/3 cup milk
1/3 cup mini semi-sweet chocolate chips (optional)
1/4 cup honey (optional)
1 1/2 tsp cinnamon
2 tsp vanilla

Preheat oven to 350.
Combine all ingredients well.
Press into an 8x8 pan.
Bake for 30-40 minutes, or until edges become golden brown.
Slice into bars.
Store in fridge or freezer (depending on how long you are storing them).

*I was unable to find Quinoa in my hometown so, I simply added another cup of oats.

This is such a versatile recipe and action packed with so many good things. I love that I can switch it up, use almost any fruit, and make it a little different each time I make it.
Yum-o!

ENJOY!

Source: From the kitchen of the BFF, Amy D.

Women's Health Week - Good Eats

Today is about good food. And good food should be good for you.

While cooking and baking, if I see a recipe calls for a lot of oil, or butter, or sour cream or cream cheese, I do what I can to modify the recipe and find healthier alternatives. Substituting with non-fat Greek yogurt is one of my favorite recipe tricks. 

Though I've posted this recipe before, and I've seen it floating around the world wide web lately, I had to share it again. This is one of my favorite snacks. If you haven't tried this you really must. Have a sweet tooth? This should do the trick. Need something with some substance? This is for you. 

This is so easy, and so good. I love to dip apples, but bananas would also be mighty tasty paired with the dip.

Peanut Butter Fruit Dip

1/2 cup fat free vanilla Greek yogurt

2 Tbsp creamy peanut butter

1/2 Tbsp honey

1/8 tsp cinnamon

Mix all ingredients until fully combined. 

Makes 2 servings.

Yum-o!!! 

Here's a Greek yogurt conversion chart that hangs in my kitchen and is used almost daily. Feel free to print it off and use it in your kitchen as well!

Source

Go say hello to the other lovely ladies co-hosting during Women's Health Week! And get yourself entered in the great prize pack (Rafflecopter below).

All My Happy Endings	Amy Moore (or Less)	Aphalicious Bliss	Cerissa B. Fit
Fit 2 Fat 2 Fit Cancer Survivor who doesn't Quit	Macke Monologues	Mice In The Kitchen	Ms Nancy Pants
PAMdemonium	The Rushing Herd	Sew Crafty Angel

InLinkz.com

>$25 Pay Pal Gift Card 
* Gift card to Jamba Juice
* 1 year Subscription to Women’s Health Magazine

* LARGE ad space on Sew Crafty Angel

* Samples of energy bits and either 3 shoe laces

* 1 sweatybands and a size small blue leopard print skort from Etsy

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* 16 oz bag of PB2 

 * Inspired T-Shirts pick either size Med or size XL 
* 2 shakeology samples (one greenberry and one chocolate) and a shaker bottle.

* Bombshell blush

* Bombshell lipgloss
* Mary Kay TimeWise Moisture Renewing Gel Mask

* Large Ad Space on Mice In The Kitchen 

* 2 week supply of Shake FX by Body FX.

a Rafflecopter giveaway

Sweet and Sour Chicken - A Lighter Version

The last time my family and I were in Hawaii we stayed in a condo, purchased groceries, and made most of our meals at the condo. On a trip to the store grocery store we were trying to pick out pineapples, but none of us had any clue as to how to pick the fruit. A nice grocery store employee helped us pick out the perfect, ripe pineapples. She showed us pineapples where the exterior was very green while others where the exterior was very yellow. The employee explained the yellower the pineapples the riper and sweeter they were.

The pineapple on the left is no where near ripe and ready to eat.
The pineapple on the right should be juicy and sweet! 

We went through a pineapple a day during that trip. Fresh Hawaiian pineapple is simply the best. Sadly, I have yet to taste a pineapple as delicious as those in Hawaii.

When I saw our grocery store was brimming with pineapples I knew I had to pick up a few. After spotting a recipe for a lighter sweet and sour chicken I knew exactly what we were having for dinner.

Grab some of the yellowest pineapple you can find, pick up some bright bell peppers, and feast on this delicious one-skillet dish. If you're not a pineapple fan you can always make this and skip over the pineapple (but, that would be a crying shame).

Sweet and Sour Chicken - A Lighter Version

Serves 4

For the Stir Fry:

2 Tbsp olive oil, divided
1 lb boneless skinless chicken breasts (about 2 breasts), cut into 1-inch pieces
1 large white onion, chopped into 1-inch pieces
1 green bell pepper, chopped into 1-inch pieces
1 red bell pepper, chopped into 1-inch pieces
2 cups fresh pineapple chunks
2 carrots, peeled and chopped into coins
2 cloves garlic, minced
Sesame seeds (if desired)
white or brown rice, for serving

For the Sauce:
1/4 cup ketchup
3 Tbsp sriracha chile sauce
3 Tbsp rice wine vinegar
3 Tbsp brown sugar
1/2 tsp oyster sauce (optional)
1 pinch white pepper
1/2 cup pineapple juice (or any kind of citrus juice will do)
1 Tbsp cornstarch

Directions: 

1. Heat 1 Tbsp oil in a large deep-bottomed skillet over medium-high heat. Season chicken with salt and pepper, then add to skillet. Saute for about 5 minutes, flipping occasionally, until the chicken is cooked through and no longer pink on the inside. Remove chicken and set aside.
2. Add an additional 1 Tbsp oil to the skillet, then add in the onion, peppers, carrots. Saute for about 5 minutes, stirring occasionally. Add garlic and cook for another 3 minutes or until the vegetables are tender yet still a bit crisp. Remove vegetables and set aside.
3. Add ketchup, sriracha, vinegar, brown sugar, oyster sauce and white pepper to pan, and whisk to combine. In a separate bowl, whisk together the fruit juice and cornstarch until it has dissolved. Then add the mixture to the sauce. Bring to a boil, then reduce heat to medium-low. Add back in the vegetables and chicken, and stir until evenly coated.
4. Remove from heat and serve over rice, garnished with sesame seeds if desired. Serve immediately.

To my pleasant surprise, this dish was so much easier to put together than I had anticipated. The only thing I'll be sure to have on hand while making it is a few prepping bowls immediately on hand. 

Scott loved it. I did too, however I think 3 full tablespoons of sriracha sauce was a bit too much for me. I've gotten better about liking/enjoying food with a little kick, however, this was just a tad too hot for me. The next time I make this - there most certainly will be a next time - I'll scale down the hot sauce.

Side note: I found this recipe over at Iowa Girl Eats. Iowa Girl, Kristen had guest blogger, Ali at Give Me Some Oven, share this recipe. After reading, making, and loving the recipe, Give Me Some Oven was quickly added to my list of favorite food bloggers. If you like this recipe be sure to stop by Give Some Oven and check her out.

I did a breakdown of the nutrition info for one serving of Sweet and Sour Chicken (rice info is not included):

Calories - 260

Total fat - 8.5 g

Carbs - 31.5 g

Fiber - 3.5 g

Protein - 15 g

Source: Ali @ Give Me Some Oven via Iowa Girl Eats

Spicy Sausage Pasta Skillet

 It's no secret that I don't eat red meat or pork. I haven't since I was 9. My mom often tried to sneak fast ones on me growing up (and succeeded a few times). There's a long story behind it. But not too long to share with my newer followers:

Growing up my best friend, Amy, lived on a farm. I hung out with her all the time, and spent summers with her, prepping her animals for the fair. I was a "city" girl, who lived all of maybe 12 blocks away, but a city girl nonetheless. When I went to my BFFs to play I would BEG Amy's sisters to let me do their chores. I never understood why they always gladly let me go to the barn instead of them... Feeding the animals, frolicking in the yard, it was glorious.

One day Amy and I were eating hot dogs, or hamburgers, or something along those lines. It was then I learned we were eating the animals we had been caring for. That was enough for me.

You'll see plenty of chicken and turkey dishes on here. Why eat those meats but not the swine or bovine? Well, the chickens on the farm were down right MEAN. The only chore I hated helping with was collecting eggs. Chickens pecking away at your arms and legs is not my idea of fun. So, poultry? Yes, please.

On to my point... When I happened across a one-skillet dish that actually called for smoked turkey sausage I knew it was already a winner in my world.

Did I already mention one-skillet? That also equals keeper. Annnnd, per severing this is less than 300 calories! Winner, winner spicy sausage pasta skillet dinner!


Spicy Sausage Pasta Skillet

Serves 6

1 tsp extra virgin olive oil
12 oz smoked turkey sausage, sliced
2 large shallots, or 1 small onion, chopped
2 garlic cloves, minced
2 cups chicken broth
10 oz Rotel
1/2 cup half & half
pepper
12 oz (1 box) cut pasta
4 cups baby spinach
Parmesan cheese, for topping

Directions:

1. Heat oil in a large skillet (I used a 12″ skillet) over medium-high heat. Add sausage and shallots then saute until sausage is slightly curled, about 5 minutes (do not over cook or sausage will become rubbery.) Add garlic then cook for 30 more seconds, stirring constantly.
2. Turn heat up to high then add chicken broth, tomatoes, half & half, and pepper. Mixture may look curdled, but it’s fine. Bring to a boil then add pasta and stir to combine. Place a lid on top then simmer for 10 minutes, or until pasta is al dente, stirring once or twice. Add spinach then stir to combine and cook until wilted, about 1 minute. Serve topped with Parmesan cheese.

SO GOOD! Scott liked it, except for the spinach. I knew he'd pick it all out, and he did. Next time I'll probably add a little less spinach, but I like the stuff, so I'm not nixing it totally.

Nutrition info per serving (this does not include shredded Parmesan cheese):

Calories - 290

Fat - 9 g

Carbs - 38.5 g

Fiber - 5 g

Protein - 14 g

Source: Iowa Girl Eats

Shrimp Creole

Lent is in full swing which means we need to get creative with our Friday meals. No meat, which usually isn't a big deal, but no chicken or turkey... That is a huge deal. Cheese pizzas and grilled cheese only goes so far for so long before Scott and I are bored. 

When Scott suggested Shrimp Creole I was on board. 

You see, Shrimp Creole holds a special place in my heart. It's my family's Christmas Eve meal. It's a tradition that started when my parents were married (in 1978!), and one that I love. When my parents were first married they were trying to decide on what to have for Christmas Eve dinner. My mom took to a cook book she received and landed upon Shrimp Creole. From that Christmas Eve on we have gathered as a family and shared this meal. Many memories have been built around this dish.

To appease Scott's tastes I did kick the heat up a notch. Feel free to scale it down or turn it up. 

Shrimp Creole

Makes 4-6 servings

1/2 cup chopped onions

1/2 cup chopped celery

1 glove garlic, minced

3 Tbsp olive oil

1 - 16 oz can whole tomatoes

1 - 8 oz can tomato sauce

1 1/2 tsp salt

1 tsp sugar

1 Tbsp Worcestershire sauce

1 1/2 tsp chili powder

A few good dashes of hot pepper sauce

2 tsp cornstarch

12 oz frozen shelled shrimp, thawed and tails pulled off

1/2 cup chopped green pepper

In a large skilled cook onion, celery, garlic, and olive oil till tender but not brown.

Add tomatoes, tomato sauce, salt, sugar, Worcestershire sauce, chili powder, and hot pepper sauce.

Simmer, uncovered 45 minutes.

Mix cornstarch with 1 Tbsp cold water; stir into sauce.

Cook and stir till thickened and bubbly.

Add shrimp and green pepper.

Cover; simmer 5 minutes.

Serve over white rice.

This is the first year I've eaten this on a day other than Christmas Eve. After discovering how easy it was to prepare I will certainly be preparing it more often.

Nutrition Info - for 6 person serving

Calories - 185

Fat - 8g

Carbs - 13.5g

Fiber - 1.5g

Protein - 13.5g

Enjoy!