Back to basic eating habits and back to work I went. Today’s breakfast was light yet did the trick. I fixed a yogurt bowl made of a sliced banana, 1/2 cup plain 0% greek yogurt, and less than 1/2 cup granola all drizzled with honey.
Hot, plain chai tea was sipped alongside my yogurt bowl as I leisurely read emails and blogs. In the morning, I like to take some time to breathe before the start of the busy on-the-go day.
Lunch was made this morning pretty hastily because I knew I would need any extra minutes to get to work this A.M. due to the rain causing traffic.
Deli Turkey Breast, Laughing Cow Light Mozzerella and Sundried Tomato and Basil Cheese Wedge (I am trying to use this flavor up because I don’t particularly like the strong herbed flavored cheese), shredded lettuce, celery sticks for crunch and an apple for some sweetness.
Funny question came about during lounge talk; another teacher asked me what a good detox was since feasting on so many Thanksgiving treats and eats. I recommended fruit and vegetables for their natural fibers and cleansing powers because that is all I “use” so to speak. Do any of you reading recommend any detox methods to cleanse the system?
I had my mind set on making the traditional Monday food fare for dinner tonight—N’awlins style red beans. So before leaving this morning I took out the frozen creole vegetable seasoning, pickled meat, and smoked sausage. However, once I arrived home I realized I was missing one ingredient, the main ingredient—the Red Beans. Hello!?! Can’t make red beans without the beans. Luckily the husband worked a little late and called me on his way home, so he picked up a pound of dry red beans.
Now they are simmering on the stove top and I may have to have them tomorrow since I got a late start. For the recipe I use check out the tradition behind red beans on Mondays in New Orleans on my recipe page or by clicking here.
While waiting for MY BEANS (I always think of the Blue Runner Beans Commercial whenever I say “my beans”) I had some snackage to hold me over. Almonds, strawberries, and bread and butter.
And for giggles, the bean commercial…
I now want to share one of our traditional Thanksgiving recipes that I made this year; mom has been making these for a while now. When you are in the mood for cheesy, fattening, rich crawfish pie or dip that tastes delicious this recipe is for you. Otherwise, stand back.
This recipe can be used as a dip on its own or filled into miniature pie shells that have been cooked according to package directions. For Thanksgiving I doubled the recipe, but certainly did not need to for the 16 mini pies that I made. I had a ton of the crawfish filling leftover and brought it over to a friend’s house for the depressing LSU game on Saturday. There, it was eaten as a dip with tortilla chips. Delish either way!
Mom’s Cheesy Crawfish Dip/Pie Filling
1 stick butter, salted
1 chopped onion
1 rib celery, chopped
1/4 c green bell pepper, chopped
1- 10 ounce can diced Rotel Tomatoes with Green Chiles
1 can reduced sodium cream of mushroom soup
1- 8 ounce block of Velveeta cheese, cubed
1 pound crawfish tails, cooked and peeled (I used defrosted from frozen)
1/4 c scallions/green onions, chopped (shallots as mom calls ‘em, but scallions are needed)
miniature pie shells*
Melt butter over medium heat. Saute’ onion, celery, and green peppers in butter until wilted. Stir in canned tomatoes, reduce heat to medium-low, and cook 30 minutes. Next, add cream of mushroom soup, cheese, crawfish, and scallions. Cook 20 minutes.
*At this point you can enjoy as a dip with chips. If making pies, fill prebaked shells with filling. Once pie shells are filled, bake in 350* oven until tops are set and golden about 25 minutes.