Monday, January 24, 2011

Clear out that fridge!

Workout: 10 minutes jump-rope, 30 minutes Full-body weights :)

I'm liking the whole grocery shopping during the week a whole lot, it's so nice not having to cram it during the weekend. I don't think I planned very well, though so I was like a scavenger in my own kitchen last night.

I was all out salad stuff and I didn't want to have to buy anything for lunch tomorrow, so I looked around, found the unlikeliest of ingredients and rolled them up into wrap. Without further adieu, I present, the green giant wrap:

It's hard to believe it tasted so good, but the flavors really complimented each other. Plus, I got to use some of the cabbage that's been sitting in my fridge for more than a week. I hate buying cabbage because as hard as I try to find the smallest one,  I never use it fast enough.

  • Spinach tortilla wrap
  • 1 serving turkey pastrami
  • 3/4 cabbage
  • 1/4 avocado
  • mustard
  • cilantro
It was scrumptiously delicious and oh so filling :)

I forgot to post these last week, my friend at work got them for my little one.

Aren't they the cutest??? Brielle really likes those 2 am parties, let me tell ya!

The prep work last night was oh so wonderful because by the time I got home, dinner was almost done. Compliments of ol'faithuful:

This things been chugging along probably for 25+ years. Richard's Mom used to make dinners for them in this same pot when they were little. Do they know how to make Crock Pots or what?

It lucked yummy, but when I tasted it the wild rice seemed to be a little crunchy so I had to set it on high. Look at that bubble action! Go Crock Pot Go!

After another hour and a half dinner was served!

I originally wanted a creamy, frothy type soup like the one we had at the International Bakery. I added way too many veggies for that, but I'm not complaining. Richard even volunteered that it was "pretty good" without me having to ask him. I say, the Crock Pot gets a gold star!

Here are the ingredients:

  • 4 chicken thighs
  • 3/4 cup wild rice
  • 1 onion chopped
  • 2/3 cup celery, chopped
  • 1 carrot
  • 1 cup shredded cabbage
  • 1 large potato, cubed
  • 1 can cream of mushroom soup
  • 1/2 cup of half-n-half
  • 1 1/2 c milk
I set it on low for 8 hours, but it needed that extra hour and a half on high to fully cook the wild rice. The next time I make this, I'll probably soak the rice over night.

Many Blessings, I'm off to sleepy-land!!!!