April 27, 2011
- Breakfast: 2 slices wheat toast, 1 tbs smart balance, 1tbs honey= 380
- 1 cup coffee with 2 tbs half and half
- Lunch: Amy’s frozen black bean enchilada meal, 2 clementines = 450
- Snack: Skinny Cow Latte bar= 100
- Snack: mini bag kettle corn = 100
- Dinner: Salisbury steak, mashed potatoes, carrots = 550
- Dessert: pudding cup= 60
- Total: 1640
I was more aware of wanting to snack today, so I tried to choose wisely. The mini bag of kettle corn provided a nice portion size and some fiber to slow down my hunger. I’m cutting caffeine to two servings per day as well…which is tough. I’m having trouble sleeping/getting Leighton to bed and when I looked over my intake, I saw that I was up to 2+ sodas per day, plus my morning coffee. The upper limit for a breast-feeding mom is 750 mg, or 2 cups of coffee and a soda.
I’m trying to drink more water throughout the day–I need to make a batch of crystal light! I also did not get to exercise because of the crazy high winds we are experiencing in the desert. It is just too much with dirt blowing around. I cannot expect the L bug to enjoy a stroller ride when this is happening.
All in all, a good day 🙂
The Salisbury steak is a total comfort food recipe that I came across in a cook book called “Best Recipes from the backs of Boxes, Bottles, Cans and Jars”.
The cook book was a gift from one of my grandmothers when I first went out on my own and I love it! It has all of the funky old 70’s style recipes that I remember as a kid and it’s great to break out when you want some comfort food. Plus, it was written by a Texas woman and has lot’s of Taco inspired dishes…which if you know me in real life…I’m all about the trashy Tex Mex food. I used the last of our leftovers from easter–the potatoes and steamed carrots! The fridge is looking cleaner already.
Recipe for Salisbury Steak: Serves 4
- 1 lb ground lean beef
- 1 chopped shallot
- 1/2 cup tomato juice (I use V8)
- 1 egg
- 1 pkg mushroom gravy mix
- 1 cup cold water
Combine meat, shallot, juice, egg and shape into 4 patties. Brown in skillet. Add mushroom gravy mix and 1 cup cold water, stir and heat to a boil. Cover and simmer for 10 minutes.
Not exactly gourmet food, but Morgan eats a ton of it–it’s so toddler friendly. Leighton double fisted her helping (all smashed with a fork) and got seconds. I could not believe that my 20 pound kids each finished half a portion of the steak. Quick and fairly healthy! Proof that you can still enjoy some comfort foods without breaking the calorie budget.