Weekend in review. Southwestern Skillet Macaroni.

Hello hello!

And, just like that, we’re back at Monday again.

calvin hobbes monday

Did everyone have a good weekend? Do anything fun? See any good movies?

We did! We saw Despicable Me 2! So cute! They’ve really done a good job with that movie. Steve Carrell is just brilliant as Gru. Okay, he’s just pretty brilliant in general as a comedic actor. 🙂

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So, besides the movie, here’s our weekend in review:

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snippets of a Friday evening

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Thing 2 and I shopped for outfits for Thing 1’s upcoming boot camp graduation. I got a dress and new shoes – Ginny got a new box! Win/win! 🙂

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Molly’s got my back. 🙂

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Dark Chocolate Peanut Butter Mug Cake. Om. Nom. Nom.
Recipe at https://www.facebook.com/ahungryrunner

Add to that laundry, cleaning and grocery shopping and the weekend has gone by too fast!

Speaking of groceries, I’ve decided to do comfort foods this week. I’m not talking comfort foods that take forever to cook, either. Quick, easy, and delicious are my goals for this week. 🙂

I was talking about it at Crossfit this morning and was informed that it was too warm for comfort food. What do you think?

How do you define comfort food? I think of comfort food as food that tastes good and makes you feel happy, safe and loved. Does it require the oven or stove on all day to be comforting? I don’t think so. I think you can definitely make some comforting, homey meals in less than 30 minutes.

And that’s what happened last night – a quick take on Chili Mac. Who doesn’t remember chili mac from when you were growing up? So good! 5 ingredients, about 15 minutes and voila! Healthy, hearty, delicious and comforting with minimal heat in your kitchen. 🙂

Om nom nom!

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Southwestern Skillet Macaroni
makes 4 servings

1 1/2 cups elbow macaroni
1 pound lean ground beef (I used bison)
1/4 cup chili powder
1 can (28 ounces) crushed tomatoes in puree
1/3 Frank’s Red Hot sauce
1 cup (4 ounces) shredded cheddar cheese

1. Cook macaroni in boiling water 5 minutes. Drain.

2. In a large nonstick skillet, cook ground beef with chili powder until meat is browned.  Add tomatoes and Red Hot sauce.  Heat to boiling. Reduce heat to medium; cook 5 minutes.

3. Add macaroni; cook 5 minutes or until pasra is tender and has absorbed excess liquid. Sprinkle with cheese.

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4. Om nom nom!

– jennifer

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