Wednesday, January 9, 2013

What I Ate Wednesday Returns! Stuffed Portabella Mushrooms

Peas and Crayons
Ok, so I used to count calories.  And then I didn't.  Now I must again, because I'm tired.  I'm sluggish.  I'm not eating what I should.  The holidays will do that to a gal, huh?

All of these eats, as well as my water consumption, are logged in my phone app.  It's kind of rigid, but I think I'll probably just do it til my body adjusts to the right way of eating and exercising again.

Fun stuff!  Let's get to these Wednesday eats.  They are still delicious while meeting my daily caloric allowance.

Breakfast Part 1: PB Crackers
If you have ever read a WIAW post from me before, you know I typically eat a piece of peanut butter toast before my 5 a.m. boot camp workout, but I did not buy bread this week.  It's my own special form of carb deprivation torture.  Ok, maybe I'm being dramatic.  I unearthed some Club crackers from my perpetually disorganized pantry and slapped some PB on those bad boys.

Breakfast Part 2: Egg Scramble & Tortilla
A little bit later on in the morning, I enjoyed a egg white scramble with turkey sausage and spinach.  For more calories and some sort of carb to tame the beast, I added a low carb tortilla.  Coffee, of course.

More coffee on the road.

A.M. Snack: Orange & Yogurt
I'm gonna go ahead and quote myself and say that "you know Renee's hungry when she eats an orange (yes, I speak in the third person on the occasion)."  I have nothing against oranges.  They are delicious.  But you have to peel them and that sounds like work.  So, I worked for my snack today and peeled an orange.  I also enjoyed a baby Chobani yogurt.  Apparently it was coffee flavored with chocolate chunks.  I could have sworn I picked up vanilla chocolate at the store.  It was tasty, though.

Lunch: Salmon and Veggie Salad
I used up my last bit of spring mix salad for lunch and topped it with leftover broccoli, cauliflower and blackened salmon (recipe Friday).  The dressing was fat free zesty Italian.  I enjoyed a tiny cheese wheel, as well.
All mixed up.

After my salad, I used my lunch hour to go on a fantastically beautiful walk.

Back to the office for dessert: diet hot chocolate and a 100 calorie snack.

P.M. Snack: Veggies & Hummus
A big time veggie snack was necessary this afternoon.  Baby carrots, sugar snap peas and yummy hummus.

Dinner: Stuffed Portabella Mushroom & Pasta
I created this yummy, low fat/calorie meal last night and shared a picture as they came out of the oven via Instagram.  I had a couple people ask me about them, so here's the recipe. 

Stuffed Portabella Mushrooms
(serves 4, by my calculations, each 'shroom is worth about 190 calories, but it depends on the specific items you use)

4 portablella mushroom caps, washed with damp paper towel and stems removed
1/2 lb 90% lean ground chicken (or you could use any ground meat)
1/2 cup frozen spinach, thawed and drained
1/2 cup chopped marinated artichokes, drained
1 clove minced garlic
salt and pepper
Italian seasoning
1/4-1/2 cup goat cheese crumbles
1/4 cup Italian seasoned bread crumbs
heaping 1/2 cup low fat Italian blend shredded cheese

Preheat the oven to 400 degrees and mix the chicken, spinach, artichokes, garlic, seasonings, goat cheese and bread crumbs until combined.  Split the mixture into four and press into each mushroom cap upside down.  Top with shredded cheese & bake for 30 minutes.

I served mine with angel hair pasta tossed in olive oil, salt and Parmesan cheese (topped with basil).
After dinner, I did some baking.  Yesterday I found out my favorite cookie from Starbucks (chocolate chunk) is 440 calories.  My heart cried.
So, I did a healthy cookie bake off and sampled one of each.
Can you guess which one I liked better based on this picture?
I'll work on that post for next week, y'all.

Hope everyone enjoys their Wednesday!  We are halfway through the work week :)

1 comment:

Andrea B @ Vegvacious said...

Those mushrooms look so good! I'm thinking you could leave the meat out and they'd still be delicious!