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.
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.
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.
How do you handle being limited by an injury?
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.
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?
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.
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