Confessions, Shopping Mishaps and Chili-Cheese Mac

So, I have a confession. I have been doing something really flipping stupid less than smart. I’ve been running and crossfitting through an injury. Not my ribs. Yes, I have another owie.

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I’m not sure how it happened but I did something to my left leg. It’s been at least 3 weeks now. Okay, maybe 3 1/2. I either strained my sartorius muscle or my hip flexor. I’m limpy and my leg is weak and often requires physical assistance in moving (meaning I have to physically pick my leg up and move it – like when I’m trying to get out of the car.)

Yes, it hurts when I run….at least when I start and then it feels fine until I stop. Explain that! Seems to me that I have 2 choices – I can either never stop running or I can rest it so I’m not forced to stop for longer than necessary.

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The good news is that skipping CrossFit yesterday and not running this morning (sadness) have been the right thing to do. My leg is starting to feel better and I don’t have to pick it up to move it. Now, I just have to wait it out and not come back too soon.

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How do you handle being limited by an injury?

Dinner!

So, on Mother’s Day, my sailor and thing 1 (soon to be a sailor, too!) covered the grocery shopping for me. Sweet gift, right? Yep, until I realized that I ended up with 3 pounds of ground sirloin instead of 3 pounds of top sirloin.

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Clearly, I’ll be doing the shopping from now on. A devious plan to ensure that I do? Perhaps, but, that’s okay. I’ve got it covered, thankyouverymuch! I happen to have that big book o’ recipes with loads of ideas in it. We’ve done tacos and then I found this recipe for Chili-Cheese Mac. Healthy, light, tasty AND kid-friendly comfort food. In the middle of the week, no less! What a delicious screw-up. Om nom nom! Now, I just have 3/4 pound left …. what to make, what to make?

What’s your favorite way to use up ground sirloin?

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Chili-Cheese Mac
Serves 6

1 teaspoon canola oil
3/4 pound ground round
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon garlic powder
2 teaspoons chili powder
2 cups fat-free, lower-sodium beef broth
1 cup water
1 (10-ounce) can mild diced tomatoes and green chiles, undrained
8 ounces uncooked elbow macaroni
1/2 cup fat-free milk
4 ounces 1/3-less-fat cream cheese
4 1/2 ounces finely shredded reduced-fat cheddar cheese

1. Heat a Dutch oven over medium-high heat. Add oil. Add beef and next four ingredients; cook 3 minutes. Add broth, water, and tomatoes; bring to a boil. Stir in macaroni; cover and cook 10 minutes or until macaroni is done.

2. Heat milk and cream cheese in a saucepan over medium heat. Cook 4 minutes or until cheese melts, stirring frequently. Remove from heat. Stir in cheddar. Add cheese sauce to macaroni mixture; toss well to coat.

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Per serving:
Calories 342; Fat 12.3g (saturated 6g, polyunsaturated 1.1g, monounsaturated 3.7g); Protein 25.7g; Carbs 32.7g; Fiber 1.8g; Sodium 652mg; Cholesterol 60mg

Recipe from Cooking Light, February 2012

– jennifer

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