Friday night, Dave and I met up with my roomie from college and her husband Jake at Grotto in Beacon Hill. It was a delicious small restuarant and I definitely recommend it. We left early because I felt a little scratch in the back of my throat. Sure enough, Saturday morning I woke up was a horrible sore throat. I spent most of the day in bed. Around 4:30, our friend Kerry and Jonathan came over. We ate pizza and salad and then headed to see Avatar in 3D. It was so well done and an amazing movie. I think everyone should see it if for nothing else but to see the amazing special effects.
Okay so moving on to food. Sunday, David made his special sauce and spaghetti and meatballs. HE started it in the morning and it reduced all day.
He also made meatballs with ground turkey. (Turkey, 1 Egg, Breadcrumbs, various seasonings...)
It was a delicious and filling dinner.
Today I did a whole lot of resting and watching TV. Around 5, I got to work on dinner. I decided to make my take on two of my favorite Chinese foods: Hot and Sour Soup and Crab Rangoons.
Hot & Sour Soup with Noodles and Shrimp
3 tablespoons of vege oil
1 tablespoons of ginger
8 ounces of bella mushrooms
2 tablespoons of Asian chili paste or Chili garlic sauce
2 tablespoons of brown sugar
One 32ounce chicken broth
3 tablespoons of soy sace
napa cabbage or mixed salad (all I had)
4 ounces of spaghetti or Asian noodles (I used what we had left from yesterday)
1/2 pound of shrimp
In a heavy pot, heat the vege oil and add the ginger and mushrooms. Cook until soft ten add the chili paste, brown sugar, 1 cup of water, chicken broth and soy sauce. Bring to a boil, then simmer for 25 minutes. Add in cabbage or lettuce, cooked shrimp and pasta and let blend together for 5-10 minutes. Then serve.
Baked Crab Rangoons
- 8 ounces light cream cheese
- 8 ounces fresh crab meat or canned crab meat, drained and flaked
- 1 teaspoon red onion, chopped
- 1/2 teaspoon Worcestershire sauce
- 1/2 teaspoon light soy sauce
- freshly ground black pepper, to taste
- 1 green onion, finely sliced
- 1 package won ton wrappers
Preheat oven to 400. Combine the cream cheese and crab meat. Mix in the remaining six filling ingredients (up to the wonton wrappers) one at a time. On a flat surface, lay out a won ton wrapper in front of you so that it forms 2 triangles (not a square). Wet the edges of the won ton. Add 1 teaspoon of filling to the middle, and spread it out toward the left and right points of the wrapper so that it forms a log or rectangular shape. Fold over the edges of the wrapper to make a triangle. Wet the edges with water and press together to seal. Place rangoons on baking sheet. Spray with cooking spray and bake for 15 minutes until golden brown.
Baking these instead of frying saves tons of fat. I LOVE crab rangoons so these were really fun to make!
Workouts. I took a Spinning class at 12:30 Friday but haven't worked out since. I'm trying not to beat myself up about it. I will workout when I can. I'm probably going to go to the gym tomorrow, but no guarantees I will run. Even though I was really enjoying Speed Tuesdays. Here's to a healthy week- lets hope!
Almost forgot- Weekly Menu:
Sunday: Spaghetti and Meatballs
Monday: Hot and Sour Soup with Crab Rangoons
Tuesday: Shrimp & Corn Quesidillas with an Avocado Salad
Wednesday: Shrimp and Chicken Sausage Stew
Thursday: Hoison Glazed Shrimp with Crispy Vegetables
Friday: Grilled Tuna
I like to plan ahead but I usually end up changing around what days I cook what. But at least I have a plan. I'd write out my workout plan for the week but it really depends on how I feel. I hope to spin, run, go to PT and lift.