RIP Crispy Tortillaz, lasagna, and blue cheese and cherry turkey meatloaf

I briefly debated making my way to the gym this morning, but when my alarm clock went off this morning, I knew that my body would really punish me if I forced myself to get up at 6:30. So I snoozed for a little while longer until I finally managed to roll myself out of bed at 7:30. Breakfast was, as usual quick and delicious:

I’m running low on both Kashi cereals though, and I was starting to worry about what I’d have in the morning, when I stumbled across my old favourite cereal, Fibre 1 on sale for $2.99 at Shoppers. If there’s anything I’ve learned, it’s that hoarding sale items does pay off eventually. I hadn’t seen Fibre 1 that cheap since the summer, when I bought something like 8 boxes. During the several months that it took for me to finish all of those boxes of Fibre 1, not once did I find it discounted that heavily. That brings me to another sad discovery that I made today. My favourite snack, Crispy Tortillaz have been discontinued. I refused to believe it for as long as I could, and whenever I found them on sale, I’d go nuts buying multiple bags of them… but I noticed that I hadn’t seen them in months, and while everyone doubted the authenticity of my belief that they were discontinued, I decided to call Quaker and try to confirm it once and for all. It turns out that they are – I really wanted to be wrong! 🙁 The customer rep sounded like she felt genuinely sorry for me – I suppose I couldn’t hide the disappointment in my voice. I’m very, very sad by this. And, Quaker, just so you know, a few of my coworkers are just as upset as I am. So there it is, rest in peace, Crispy Tortillaz.

For lunch, I had a salad with grilled chicken and chopped apples with an italian salad dressing.

I wasn’t very responsible for the rest of this afternoon. I snacked on chocolate eggs, a Nature Valley Sweet & Salty granola bar, a Late July Vanilla Bean sandwich cookie, and a few wine gums. Hey, it’s Friday!

For dinner, I was still feeling tired from all the travelling this week, so I made last minute plans to meet a friend for dinner and ended up having a delicious bowl of beef soba noodles in soup. Delicious!

Later that night, I made myself a huge cup of peppermint, ginger, and fennel tea which I enjoyed with a few Sweet Chili Crispy Minis (I have an addiction – it’s bad), and two reduced fat Oreos.

And now, I’ll leave you with a few more recipes (I’ve almost caught up on my backlog of recipes!).

Whole Wheat Eggplant and Spinach Lasagna

Ingredients:

  • 1 eggplant
  • 1 tsp garlic, minced
  • 1 small tub of cottage cheese (1%)
  • 1 package frozen spinach, thawed and drained of excess water
  • 2 cans of salt-free tomato sauce
  • baby portobello mushrooms
  • shredded cheese (I used one package of shredded cheese blend)
  • 1 egg
  • cooking spray
  • your favourite tomato sauce spices (I used roasted garlic and an italian seasoning blend)
  • salt and pepper to taste

Directions:

  1. Preheat oven to 350°C.
  2. Slice eggplant as thinly as possible, cover them with and let it sit for about 20 minutes. Squeeze out any excess liquid that comes out of the eggplant and set aside.
  3. Slice mushrooms and saute them with garlic and cooking spray in a non-stick pan until liquid is released. Add in both cans of tomato sauce and spices. Simmer until ready to use.
  4. Break egg into cottage cheese and mix until blended. Add in spinach and mix well with the cottage cheese.
  5. With an 8″x13″ pan, line the bottom with tomato sauce. Add layers of lasagna pieces, tomato sauce, cottage cheese, shredded cheese, and eggplant. Repeat with another layer of everything and finish the lasagna with a layer of lasagna pasta, sauce, and cheese.

6.  Bake in oven until pasta is cooked.

Notes:

  • While this lasagna was really tasty, it was a little bit dry. While I usually enjoy my pasta with as little sauce as possible, I really felt that this lasagna would have been much better off if I had more cheese and more sauce.

Blue Cheese and Cherry Turkey Meatloaf (adapted from this recipe)

  • 1 pound of lean ground turkey
  • 1/2 cup dried cherries
  • 1/2 blue cheese, crumbled
  • 1 egg
  • pepper
  • 1/2 cup rolled oats (not instant)
  • 1/2 tsp ground mustard powder
  • 1 tsp dried italian seasoning
  • 1 tsp roasted garlic and red pepper (dried)

Directions:

  1. Preheat oven to 350°C.
  2. Combine all above ingredients and mix well.
  3. Spray a small loaf pan with cooking spray and add in mixture into pan. Bake in the oven for around 40 minutes, or until the meat is thoroughly cooked through.

Notes:

  • Instead of buying blue cheese, I used up some dried cranberry blue cheese that I happened to have in my fridge. It added such a nice flavour, that I think I might do it again but use dried cranberries instead of cherries next time. Don’t get me wrong though, the cherries were DELICIOUS.
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