I got to sleep a whole extra hour due to my workshop being five minutes away from my house compared to my normal 45 minute drive. Yippee for that! :) My day started off on a good note with a hot bowl of oatmeal.
My oatmeal bowl contained:
- 1/3 cup of rolled oats
- 1/3 cup of skim milk
- 1/3 cup of water
- 1 tsp. of dark chocolate dreams peanut butter
- half apple, chopped
- less than 1/3 cup cottage cheese
- drizzle of maple syrup
Since some other teachers and I were given an hour and fifteen minutes for lunch, we decided to try out this new restaurant which I have been wanting to try since they opened and constantly pass by due to it being about two minutes from my home. So we headed to Sun Ray Grill and Oyster Bar. They have a couple of other locations, but I’ve never been to any of them.
For my meal I ordered the Spinach Salad with Warm Brie Dressing. The menu described it as baby spinach tossed in a sun dried tomato and warm brie dressing topped with fried shrimp, sliced mushrooms, and bacon. I substituted grilled shrimp for the fried.
The shrimp were large and delicious. As for my salad, I should have requested the dressing on the side. It was swimming in a puddle of dressing and I could not finish it because the spinach was so wilted and soupy due to the dressing. I also wish the sun dried tomato flavor was a tad more prevalent. Overall, I enjoyed the salad, but toward the end it became overwhelmingly rich with the brie turning my stomach some.
The others ordered smoky mountain burgers, chicken nachos, shrimp remoulade po’boy, and a chicken club pita. They all seemed to enjoy their meals. I definitely plan on taking my hub back to try some other menu items.
After settling in at home, I had the other half of my apple from breakfast with some greek yogurt.
Dinner tonight was some chili that I cooked based on the recipe on the back of the chili powder. I began by sautéing a chopped onion and minced garlic. I then added a pound of lean ground beef. After the meat was brown and drained, I added chili powder, cumin, sugar, corn, salt and pepper, and (don’t laugh) jarred tomato and basil sauce and ketchup along with a cup or two of water. I didn’t have a can of plain tomato sauce as the recipe called for, so I had to modify to what was on hand. My grandmother on my dad’s side always makes her spaghetti sauce as the base of her chili and then just adds chili powder, so I didn’t see any problem with using jarred spaghetti sauce. 😉
I usually do not like chili during the summer months (wait is it fall yet?) but this definitely hit the spot. The chili turned out quite tasty especially with a dollop of light sour cream and tortilla chips for scooping! Mmm, mmm, mmm! 🙂
Question of the Night: Do you save soups and chili for the winter months or do you enjoy them year round?