Friday, July 8, 2011

Cuz all I do is WIN, WIN, WIN... no matter what.

     It just keeps getting better. Though, I'm certain that I am addicted to weighing myself. I keep saying I'll stop... but I CAN'T. It's fine today though, cause I needed that boost from seeing my lowest number yet! 175. I'm at pre-pregnancy weight. Down 7LBS from my start weight. Perfect! That puts me in a good position to make it to 170 by the end of July. *fingers crossed*

     Now, onto the good stuff. Food. Yum. In my last post I told you how I bought two veggies to try and use and make something new out of. The goal was to use them to make 1.) Some new meals, or meal ideas; and 2.) add more veggies to my playlist of "regulars". This week I started with Spaghetti Squash, and Leeks. Well, the spaghetti squash did NOT go over well with anybody in this house. Even the baby refused to eat it! I will not be trying that again. I did the generic spaghetti squash with a homemade bolonese sauce... just was not doing it for me. Now the leeks on the other hand... I'll be getting those again for sure!

I made a Sausage and Leek soup... Now, there are definitely ways that  you can reduce calories, fat, and sodium ( it's SUPER HIGH in sodium)  in this recipe, but I just used what I had on hand. Things like reduced salt or home made stock, and diced tomatoes. Using turkey or chicken sausage instead of pork would probably also make a pretty good soup. I used a little bit too many red chili flakes so it was pretty spicy! So here is recipe... I hope you can understand my super technical cooking terms.

     First I rounded up all my ingredients. That is...
3 - Marc Angelo Mild Pork Sausages
2 cups ( ish) of diced fingerling potatoes.
1 Cup diced carrots
3 cups Knorr chicken stock
1/2 cup of water
1 1/2 Leeks ( The recipe said 3, but it just looked like way too much so I used about half.
1 cup diced tomatoes ( i used Unico brand)
 Thyme, garlic & pepper Medley, Red chili flakes ( i just sprinkle them in lol)

In a soup pot:
I cooked the sausages a little bit on high heat until they were crumbles and almost done then I lowered the heat down to about 3 and cooked until no longer pink
Add the 1/2 cup of water to deglaze the pot
Add leaks and stir until they're tender.
then I added all my spices, a pinch of this, a dash of that... you know how it goes.
Added my carrots and let them cook a bit then added chicken stock, potatoes and diced tomatoes. covered and cooked until they were tender.

Oh - my - gosh it was so good. It makes what I would call a small pot ( only about half a big soup pot) I'd say about 6 servings, and it works out to about 156Calories/bowl...

I've been going for walks every day, burning a ton of calories. Doing my shred faithfully, today is day 7 of the shred for me. So yeah, I think thats about it. Overall, feeling pretty darn pleased with myself.

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