a bean counter's food blog
Jarrod and I wanted something delicious for dinner, so we decided to try this recipe for Chicken Fajitas. We followed Skinny Taste’s recipe to a T, except we also made some brown rice to mix in. The recipe doesn’t say how long to marinate the chicken, so we let it go for about 30 minutes.
We both felt what threw this meal over the edge to amazingness was the guacamole we made to go with it.
My recipe for guacamole adapted from my Chipotle days in college:
So I woke up this morning and was absolutely sick to my stomach. Ralphing was involved.
While laying on couch trying to fall back asleep, it dawned on me that my body was rejecting the eggplant I ate yesterday!!! Even typing the word makes me queasy. 🙁
For you purple veggie lovers out there, definitely give yesterday’s recipe a try. For all you sane people out there, such as myself, try the recipe again using lasagna noodles.
I don’t know about you, but when I’m feeling sick I crave processed carbohydrates. Pizza, mac and cheese, PB&J… mmmmmm……
So when I finally felt stable enough to try and eat something, I decided to make some healthified bisquick waffles. I mixed up the following:
I poured the batter onto my little waffle maker ($8 at Target, boo ya). The waffles seemed to take longer to crisp up than normal unhealthified waffles. I topped them off with 1/8 cup sugar free smucker’s syrup and some strawberries I had sliced up yesterday.
It was d-e-l-i-c-i-o-u-s. And it seems to be agreeing with my belly, so I’m heading into work shortly. Not sure what to do about lunch. Seriously contemplating a stop at Wendy’s….. Hopefully my brain wins this war over my belly!
Stats on the waffles: 216 calories, 35g carbs, 6g fat, 7g protein, 2g fiber
I wanted to do something adventurous for dinner tonight — so I decided to make these stuffed eggplant rolls.
Now, this may not sound adventurous to you,but trust me, this is a very out of the ordinary dish for me.
Remember those meals your parents would cook when you were a kid that you absolutely hated? You know, THOSE meals where you were forced to sit at the table until you cleared you plate? Well, eggplant was one of those foods I just hated as a kid. (In addition to kidney beans and fish)
I think the last time my mom had me eat eggplant I was about 7 years old. I can vividly remember my hatred for the weird mushy yet spongy texture.
Anyway, back to the cookin. I followed shape’s recipe except I used some leftover classico sauce instead of their sauce and I didn’t have any pine nuts on hand, so those were omitted. I seasoned it up with salt, pepper, red pepper flakes, and oregano and served it up with a side of green beans.
There were good parts and bad parts to this dinner.
The good:
The bad:
So sad! I was hoping my palate had matured enough since the ripe age of 7 that I would enjoy eggplant. Wrong. One of the eggplant rolls was sliced thinner than the others, and I found that particular roll to be quite tasty. If I closed my eyes, I could almost trick myself into thinking I was eating a lasagna noodle 😉
After dinner, I tried to make some healthy carrot cookies, and they were a big flat flop.
Sooooo I decided to make myself a nice shake for my late night snack 😀
Into the blender went:
Delish!
Stats on the shake: 76 calories, 5g carbs, 3g fat, 9g protein, 2g fiber
Here’s hoping tomorrow brings me better success in the kitchen 🙂