On Saturday, I went to the gym to Body Pump class. I also hit up Body Pump on Wed AM at 6:30. After going to Crossfit last week, we started talking about working out and getting older. Maybe it was my birthday that made me start thinking about it, but I was really thinking about how stay fit as you get older. After Crossfit, I decided to take a look at my gym and realized I can make more of an effort to get to the classes with an instructor that will provide a structured workout. Crossfit is a great work out but it is expensive and I don't know if I want to be in that type of hard core environment right now. Therefore, I really made an effort to go back to the gym & it feels great.
When I got home, I started cleaning and cleaning things out. I also made a yummy soup for lunch, Southwestern Chicken Soup. Super easy to make and delicious! Rather than buying tortilla chips, I just put a pita in the toaster oven until crisp then sliced it up.
(Photo from Real Simple)
Here's the recipe:
Ingredients
- 1 12-ounce jar salsa verde
- 3 cups cooked chicken pieces (1 small deli-counter rotisserie chicken or leftovers)
- 1 15-ounce can cannellini beans, drained
- 3 cups chicken broth
- 1 teaspoon ground cumin (optional)
- 2 green onions, chopped
- 1/2 cup sour cream
- tortilla chips (optional)
Directions
- Empty the salsa into a large saucepan. Cook for 2 minutes over medium-high heat, then add the chicken, beans, broth, and cumin (if desired). Bring to a boil, lower heat to a simmer, and cook for 10 minutes, stirring occasionally.
- Top each bowl with a sprinkling of onions, a dollop of sour cream, and some tortilla chips (if desired). For a soupier dish, use 4 cups of broth.
Here is the wine ready to be bottled
We used some of Erik's beer tools to siphon the wine into the bottles. It was a quick & easy process!
Annnndddd, here's Erik with my sunglasses on and his yukelele. hah! The wine we made was Chardonnay but it tastes pretty sweet, more like a Reisling but it is good!
For dinner, I made another Real Simple recipe that was so good - Eggplant Parmesan Rolitini.
(Photo from Real Simple)
Another easy recipe that was delicious & we had plenty of left overs, too!
Ingredients
- 4 tablespoons olive oil
- 2 large eggplants (about 3 pounds total ), sliced lengthwise (about 16 slices total)
- kosher salt and black pepper
- 1 1/2 cups marinara sauce
- 2 large eggs
- 1 15-ounce container ricotta
- 2 teaspoons dried oregano
- 2 cups grated mozzarella (8 ounces)
- 1/2 cup grated Parmesan (1 1/2 ounces)
Directions
- Heat oven to 450° F. Divide the oil between 2 rimmed baking sheets. Dividing evenly, arrange the eggplant slices in a single layer on the baking sheets and turn to coat in the oil; season with ½ teaspoon salt and ¼ teaspoon pepper.
- Bake the eggplant, rotating the baking sheets halfway through, until soft and beginning to brown, 12 to 15 minutes; let cool. Reduce heat to 400° F.
- Meanwhile, in the bottom of a 9-by-13-inch or some other 3-quart baking dish, spread ½ cup of the marinara sauce. In a large bowl, whisk together the eggs, ricotta, oregano, 1 cup of the mozzarella, and ¼ teaspoon each salt and pepper.
- Place about 3 tablespoons of the ricotta mixture on one end of a slice of eggplant, roll it up, and transfer it to the prepared baking dish. Repeat with the remaining eggplant slices and ricotta mixture.
- Top the eggplant rolls with the remaining cup of marinara sauce and the remaining cup of mozzarella. Sprinkle with the Parmesan.
- Bake until the cheese has melted and the sauce is bubbling, 20 to 25 minutes. Let cool for 5 minutes before serving.
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