It is a chilly but sunny day out. I know many of you are using this break in the weather to help our neighbors who are suffering damage or loss of property. Thank you for all you are doing. Also, thank you to our law enforcement, utility crews, rescue workers, firefighters, etc who are working around the clock to keep everyone safe who live in the affected areas. Many prayers and blessings to you all.
First let me apologize for having to double up on blog posts. My research paper is finished and my final is this week so once this term is over I’ll have more time to devote to my “No Excuses” blog.
Speaking of “No Excuses” I posted that it would not run this morning because I didn’t think the piece had been edited. Goes to prove how much I know 🙂 It did run, thanks to some fast handed editing by Derek King and Daniel Phelps (thanks guys). If you missed it, don’t worry it will be air again during WAFF-48 News Now at 4 pm.
This weekend I got plain ugly with my food choices. I was working on a tight tight deadline and I was stressed beyond the limits. Without even realizing what I was doing I was reaching for comfort food to get me through the day. I ate a sleeve of rice cakes (60 calories a pop), a plate of taco salad, chicken fingers, honey mustard, salad with ranch, an entire bag of popcorn, at least 8 packs of sugar free Jello (maybe that helped balance out some of the bad ha!) skinny cow popsicles and a few slices of cheese and just as I was reaching for a handful of chocolate chip cookies, Lane reminded me “you know you are eating all of this because you are stressed.” Bam! I hadn’t even realize that. I was stuffing in food to compensate for trying to finish my work on time. Needless to say I didn’t weigh today ha! And yesterday I watched what food I put in my mouth. We all have stressful days but we can’t let the food take over our lives. We have to be in control and I apparently lost my mind! See that is why you need a good support system. When you can’t see what you are doing wrong the people in your life who care about you are a great defense. They will gently guide you in the right direction so you can realize the mistake you are about to make and cut off the munching before it gets out of hand. Surround yourself with people like that and you will do just fine 🙂
Today is my co-anchor Eric Sollman’s last day on the air at WAFF-48 News. He is headed to warm sunny Tampa to work as a reporter. I’ve known Eric for a number of years but because we work different shifts I never really got a chance to know him better until we started anchoring the 4pm show together. He is truly a special person. I will miss his humor and kindness. I wish him nothing but the best in this new adventure. If you get a chance and want to wish him well drop him an email at email@example.com.
Sunday, I did manage to cook a very yummy and healthy dish to eat on this week. I found the recipe on Pinterest and tweaked it so the calorie count would be much less. I made Spinach Lasagna Rolls and let me tell you these things are delicious-and nutrious. I bought 100% Whole Wheat noodles that have a low calorie count and high fiber (they still have a high carb content so just be cautious). I substituted meat for mushrooms. You could use a turkey sausage or chicken. Just make sure you count the calories. I’ve added pics so you can see just how yummy they look!
Preheat oven to 350°. Make sure you drain the spinach well. Combine spinach, ricotta, Parmesan cheese, egg, garlic, Italian seasonings, chicken, and salt and pepper in a medium bowl. Pour about 1 cup sauce on the bottom of a 9 x 13 baking dish.
9 lasagna noodles, cooked
1 (10 ounce) package frozen chopped spinach, thawed and completely drained
1 (15 ounce) container fat free ricotta cheese
1-2 cups chopped mushrooms
1 wedge Laughing Cow light cream cheese
2 Tablespoons reduced or fat free cream cheese
1/2 teaspoon minced garlic
1/2 teaspoon dried Italian seasonings
salt and fresh pepper
(optional) 1 chicken breast, cooked and diced
1 small can tomato sauce (you can use spaghetti sauce)
9 Tablespoons part skim mozzarella cheese, shredded
Place a piece of wax paper on the counter and lay out lasagna noodles. Make sure noodles are dry by patting them with a paper towel. Take 1/3 cup of ricotta mixture and spread evenly over a noodle. Roll carefully and place seam side down onto the baking dish. Repeat with remaining noodles.
Ladle sauce over the noodles in the baking dish and top each one with 1 Tablespoon of mozzarella cheese. Cover baking dish tightly with aluminum foil and bake for 40 minutes, or until cheese melts. Makes 9 rolls.
To serve, ladle a little sauce on the plate and top with lasagna roll.
Yesterday I got caught with my hand in the cookie jar. I had a stress eating day. I ate rice cakes for breakfast, a good helping of tacos, chicken tenders and a salad sugar free jello