Another low-key solo weekend

With the Boyfriend occupied in Prescott again, I spent the weekend on my own. That meant lots of writing (I finished going through my CP’s suggestions for my novella), some down time with The Rock and plenty of time for kitchen shenanigans. After all, with St. Patrick’s Day right around the corner, this is the time of year for shenanigans of all sorts.

And maybe I just like the sound of the word “shenanigans.” 😉

Saturday night — after Starbucks time, a movie, and a stop at Five Guys for a Little Hamburger — I made a batch of Lindsay’s Greek Black Bean Burgers and this Italian turkey meatloaf  that popped up in my reader the other day.

Speaking of readers, I want to thank Savvy Julie for mentioning Feedly. It takes the feed from your Google Reader and presents them in a much more visually appealing way. Thanks to that, I have fewer blog posts left to read than I have in months. I’m back below 50 to-be-read posts. Maybe even below 30. That hasn’t happened in a while.

The black bean burgers

The black bean burgers

The meatloaf

The meatloaf

Both recipes looked and smelled great, but since I’d just had dinner, I didn’t get to eat any until Sunday.

Can I just say the anticipation was killing me?

For those of you counting WW Points, the burgers are 4 Points each. I cut the meatloaf into 16 pieces, each with 3 Points. (Of course, some are larger than others because of the shape of the loaf … but that’s the count the recipe builder gave me for 16 servings.)

After finishing up in the kitchen, I spent some quality time with my blog. After I don’t know how many years — 2 at least — with WordPress’ “The Morning After” theme, I decided it was time for a change.

After previewing a bunch of different options, I decided to go with “Suburbia.” It gave me a chance to incorporate the header Maren designed for use in my HLB ad.

It’s a different look, for sure … but I think I’ll love it once I get used to it. Thanks, #28DBC, for the push to make a change.

Chicken with cauliflower "rice" and sauteed spinach.

Chicken with cauliflower “rice” and sauteed spinach.

On Sunday, I slept until after noon. Apparently I needed the rest. When I finally woke up, I fixed a quick lunch. I reheated some chicken in tikka masala simmer sauce and cauliflower rice. While it was heating, I sauteed some spinach and garlic in olive oil.

Huh. Never in my life did I imagine I’d be voluntarily eating sauteed spinach. For years, the only way I could stomach it was in salads. But this week, I not only ate sauteed spinach — it’s a major ingredient in the Italian Meatloaf I’ll be enjoying at some point. (I froze most of it, but put four slices in the fridge for meals/snacks this week.)

After lunch, it was off to Starbucks, where I plowed through the rest of my novella — and downed a Skinny Peppermint Mocha latte. On the way home, I hit up Target, to pick up some frozen berries for this Easy Oatmeal Bake, featured in Lindsay’s Sunday Food Prep Inspiration post last week.

I admit it: I was also hoping to find Chobani’s new banana-flavored Greek yogurt. At first I thought I was going to come away empty-handed, because there was none in the dairy case with the rest of the Chobani.

But then I rounded the corner and saw it in its own case on an endcap. Not only did they have the banana, but also the pear. I picked up one of each.

Baked Oatmeal

Raspberries, bananas and chocolate chips? What’s not to love?

The oatmeal bake might be misnamed. It didn’t seem too terribly easy to me. It used not one but two bowls, plus a baking dish, knife, cutting board and a number of measuring cups and spoons. But it does look delicious, so maybe it’ll be worth the trouble.

I cut it into 12 squares, each with 4 WW Points. I’m planning to have the first taste for breakfast today.

While the oatmeal was in the oven, I prepped some butternut squash cubes for roasting — and left enough to make some fries to go with a Greek Black Bean Burger for dinner.

Burger on a Sandwich Thin, topped with tzatziki, with a side of butternut squash fries.

Burger on a Sandwich Thin, topped with tzatziki, with a side of butternut squash fries.

The burger is topped with pre-made tzatziki I found at Safeway the other day. Two tablespoons has 1 WW Point, and it makes a delicious dip for veggies, too.

Not pictured in my dinner snapshot: a cup of loaded baked potato soup left over from the can I opened earlier this week.

After dinner, I retired to my room to spend some quality time with my kitties and ID.

I also dug into dessert: Mint Chocolate Chip Frozen Yogurt. When I saw this Pin earlier in the week, I knew I had to try it. MCC has always been one of my favorite ice cream flavors.

I didn’t see any chocolate chip-vanilla Chobani at Target, though — so I improvised. I picked up some Dannon Light & Fit vanilla Greek yogurt (2 Points) and added 9 ounces of Enjoy Life mini chocolate chips (1 WW Point), along with a few drops of peppermint extract and green food coloring.

Frozen delight.

Frozen delight.

Not bad. But next time, I’ll chop the chocolate chips into even smaller pieces. They were a little hard to chew once the yogurt froze. And I think I need a little more mint flavor and less food coloring. That green is almost neon.

The food coloring came out too fast and the mint extract came out too slow. But that’s OK. I’ll know better for next time. I have three more containers of vanilla yogurt to get it right.

I think I’ve seen the vanilla chocolate chunk Chobani at our Super Walmart. Next time I’m on that side of town, I’ll have to pick some up.

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