I haven’t written a post in a few months (sorry!). I got busy with summer classes and working way too much (promotions and on my house).
Since my last post I completed 3 summer classes: Organic Chemistry, Food and Cultures, and Lifetime Health. I sprained my ankle and was out of running for 8 whole weeks! Now I am back at it and training for a half marathon. I also filmed a commercial in July and another one will be filmed tomorrow!
In the meantime, I have been collecting and perfecting healthy and delicious recipes for YOU!! The first one, Redskin Pickle Potato Mash, swhich ounds a little strange. After testing it out, I am in love! The second recipe I have is a Mexi- Macaroni casserole. I have already eaten 3 bowls of each 🙂
1.5 pounds small redskin potatoes
½ cup dill pickle juice
2/3 cup nonfat Greek yogurt
½ cup finely chopped dill pickles
*Salt and pepper to taste
- Scrub all dirt off of the potatoes
- Boil potatoes with skins on them until tender.
- Cool potatoes and cut into ¾” pieces
- Place all ingredients in a mixing bowl and mash until you have a slightly creamy texture that still have some “lumps”.
- Salt and pepper to taste.
I made-up the Mexi- Macaroni casserole last night and I love it! This recipe is very in expensive to make; I found most of my ingredients on-sale. This casserole would make 8-10 servings. The price per serving is about $1.66-$1.33 depending on how large your portions are. I also use all organic ingredients. If you used items that were not organic, your cost would be much lower as well.
3 cups cooked macaroni pasta al dente
1 pounds extra lean ground turkey
2 cups salsa (I used one that was not chunky)
1 15oz can tomato sauce
½ small Finley chopped onion
1 bell pepper chopped into small pieces
2 cups frozen corn
1 can black beans
2 cups shredded 2% cheddar cheese
- Pre-heat the oven to 375 °F
- Cook pasta according to directions while you are browning the turkey meat.
- Chop onion and bell pepper while you wait for the noodles and turkey to be cooked.
- Mix pasta, ground turkey, salsa, tomato sauce, onion, bell pepper, corn, and beans together in a large mixing bowl.
- Transfer to a 13” x 9” glass baking dish and cover with tinfoil.
- Bake covered for 35-40 minutes, or union peppers and onions are soft.
- Uncover, top with cheese, and bake an additional 10 minutes until cheese is melted and golden.
*pretty much any type of noodle would work.
I am trying to train for a half marathon and get great definition for a few photo-shoots I have coming up. This is what my work-out looks like from last week:
Monday- 5 mile run at a 7:33″ pace
Tuesday– ins and outs on the treadmill mile 1 was completed in 6:20″. Then I did arm weights, weighted squats, and abs. I ran another mile of ins and outs and it was completed in 6:12″.
Thursday– I ran 8 miles at a pace of 7:55/ mile. It was very hot and my asthma was horrible this day!
Saturday– easy 3 mile run
Sunday– 6 mile run
I am trying to mix up my distances and work-outs. I am short on time lately so my long runs are incorporated only on the days I have time.
Next week I’ll be posting a recipe for healthier cinnamon nutmeg doughnut muffins!