Tuesday, December 17, 2013

A day in my pouch

A day in my pouch is a series of blog posts (I try and post them every few days) to show what a typical daily menu looks like in my post weight loss surgery world. My menu yesterday...

Breakfast: Pineapple Cottage Cheese (storebought, Fresh & Easy brand) and Mango Spears.

Lunch: I'm on a chili kick lately. This is the second pot in the past week. My Le Creusetis getting a workout. I know chili purists will say the beans need to go but I love beans (added protein too.)

Shelly's Red and Green Pot of Chili

1/2 pound Ground Beef (or Turkey), browned, drained
1 Yellow Onion, diced
2 teaspoons Ground Cumin
2 teaspoons Sweet Paprika
1 teaspoon Garlic Powder
15 oz. can Pinto Beans, rinsed and drained
7 oz. can Mild Green Chilis, seeded and diced
1/2 cup Salsa (any heat level, I prefer a smoky Roasted Mild/Medium)
28 oz. can Whole Tomatoes with liquid, chopped
Salt to taste

Saute ground beef (or turkey) till no pink is seen. Drain any fats and set aside. Saute onion till golden. Add seasonings and cook 1 minute. Add remaining ingredients including meat. Cook on medium-low, covered for an hour. Chili is one of those foods that taste even better the next day. Make it on a Sunday night to make a busy Monday easier.

Serve with a dollop of Greek Yogurt, diced Avocado, a sprinkle of Cheese, a few sprigs of Cilantro, Hot Sauce to taste.

It was nice to have the chili already prepared because I spent most of the afternoon online at the Post Office mailing my holiday cards (sorry to my family in the UK they might be late) and the latest blog giveaway winner's prize (wanted to get it to them before Christmas.)

Dinner: Yesterday Mum and I went to Red Lobster. I brought home 1/2 my meal and turned these leftovers...

into this...

Shelly's Salmon Quesadilla

1 Mission Carb Balance Whole Wheat Fajita Size Tortilla
1-2 oz. Cooked Salmon, broken up
A few Cooked Veggies
1 Tablespoon Garlic and Herb Cheese (like a Rondele or Alouette)
1 Tablespoon Shredded Monterrey Jack

Spread a little butter over one side of each tortilla (or spray pan with Pam.) Spread garlic herb cheese on the other side of the tortilla. Place tortilla buttered side down in pan. Lay cooked salmon and veggies on top of garlic herb cheese. Sprinkle shredded Jack cheese on top. Fold in half. Saute till golden flipping once.

I love repurposing leftovers and turning one meal into 2 or 3 or more.

More Strategies for Eating Out

Snacks: Too much coffee as usual and I taste tested a new product from Chike Nutrion - Chike PB Powdered Peanut Butter in this shake. It's defatted peanuts, think flour or powder texture. You can mix it with water and turn it into a lower fat (85% less fat) spreadable product or do what I did and add it to a shake for some extra protein and peanut flavor. They must be using super high quality peanuts because the flavor is awesome. If you love peanut butter but don't want to see the scale numbers moving up get yourself a jar of this.

Shelly's Chike PB Cup Protein Shake

8 oz. Milk (or Water)
1 scoop Chike Chocolate Bliss
2 Tablespoons Chike PB Powdered Peanut Butter
a few Ice Cubes

Blend on high. I topped my shake with some Homemade No Sugar Added Whipped Cream and a dusting of Chike PB. If you are craving one of those Reese's Peanut Butter Cup Christmas Trees make yourself this instead.

Chike was kind enough to send me a couple of jars of their new Chike PB so I think I'll share the wealth with you guys. Check back this week for a fun giveaway.

More Days in my pouch.

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Tracy Nicholas said...

tracykent1972@yahoo.com I love your blog. So many easy and delicious receipes!!Thank You!!

Anonymous said...

I Love all of these protein powders (especially the mocha!). Peanut butter ANYthing is my favorite of all time so I REALLY want to try this new powder. Thanks for all your awesome recipes, ideas and encouragement!

Anonymous said...

Belinda Jordan