Posted By MylaRocknrolla on May 5, 2011
Happy Cinco De Mayo!
The boyfriend turned me onto a real cool app for our phones, it’s called Zapd. It makes a blog quick and easy, you just pic your background, upload pictures, add your links and then publish. You can then share on Facebook, Twitter, and email.
I tried this program last night, and I made this in about five minutes:
The Zapd blog is then on their site with the link that anyone can go to. There’s also showcased blogs, a couple of them were cool like Feed The Zombie. The app won’t bring traffic to your real blog, but it’s a creative and fun way to mini blog from your phone and share easily.
My father is elderly (he doesn’t seem elderly to me) and lives alone. He is actually in a wheelchair because of his Diabetes and while he is independent I help him as much as I can. He lives in a house he rents in Sun City, and despite a plumber’s visit ending with advisement for the landlord to replace the water heater back in January, the warning was not heeded and over the weekend the hot water heater burst and flooded the home. On top of that because it’s an older home, the tile that had to be replaced had asbestos so most of the house was sealed from my father. This confined him to one tiny room in the house. Worried, we’ve been bringing him dinner every night.
Last night my father asked for burgers for dinner. I was hesitant but then I was reminded on twitter that Portland’s Restaurant and Wine Bar has $5 burgers on Wednesday and uses fresh ingredients and lean beef (healthier for dad) and decided to take the boyfriend out for a nice burger and take two with us when we leave for my father. Portlands is one of our favorite restaurants, and they are extremely vegetarian friendly offering portobello mushroom as a meat substitute in any of their burgers. My father took one bite and exclaimed, “This tastes like a real burger just like they used to make!” – he was very happy. I truly adore my father.
Dinner at Portlands
After leaving my father’s house, the boyfriend and I went out to dessert. We were bad. The last 2 weeks I just haven’t been as serious about my weight loss, and last week’s weigh in was a +1 pound. This is devastating as I’ve lost 18 pounds up until then and still have another 15-20 pounds to go. Starting today I’m going to get back on track, Easter is over so I am going to get out of the big meals and Easter basket mind frame.
Speaking of holidays, here’s our Cinco De Mayo dinner recipes:
Mashed Potato and Roasted Vegetable Enchiladas
Yummy, yummy! These are so good, low cal, and just brilliant! We end up only using half of the mashed potato vegetable mix in the enchiladas which makes ours 186 calories per serving, and have enough enchiladas left over to eat for two days as a family of 3. I would suggest adding more enchilada sauce, and with this being so low cal you can afford a little extra. This serves 12, so you can cut this recipe in half to serve 6. Serve this with Spicy Vegetarian Spanish Rice (recipe below).
Ingredients:
1 head broccoli, cut into florets
8 ounces mushrooms
3 small zucchini, chopped
2 cups chopped carrots
1/4 cup olive oil
salt and pepper to taste
3 cups water
1 cup milk
1/4 cup butter
1 (7.6 ounce) package instant mashed potato flakes
1 (12 ounce) package corn tortillas
3 cups enchilada sauce
8 ounces shredded Cheddar cheese
Directions:
1. Preheat oven to 425 degrees F (220 degrees C).
2. In a large mixing bowl, combine broccoli, mushrooms, zucchini, and carrots. Drizzle the vegetables with olive oil, and season with salt and pepper. Spread vegetables in a single layer in a shallow baking dish. Roast vegetables in the preheated oven for 30 to 40 minutes; stir halfway through their cooking time. When finished cooking, remove from the oven, and reduce oven temperature to 350 degrees F (175 degrees C).
3. Bring water, milk, and butter to a boil in a large pot. Remove the pot from heat, and mix in the mashed potato flakes. Let stand two minutes, then stir the mashed potatoes with a fork until they are smooth. Stir in roasted vegetables.
4. In a dry, nonstick skillet over medium heat, quickly heat each tortilla on both sides to make pliable. Dip the tortillas in enchilada sauce. Put a large spoonful (approximately 1/4 to 1/3 cup) of potato-veggie mixture into the center of each tortilla. Top mixture with about 1 to 2 tablespoons cheese, and roll tortillas. Place seam-side down in a 9×13 inch baking dish. Pour extra sauce over top, and sprinkle with remaining cheese.
5. Bake at 350 degrees F (175 degrees C) for approximately 20 to 30 minutes, or until the enchiladas are heated through.
Prep Time: 40 Min
Cook Time: 1 Hr 10 Min
Ready In: 1 Hr 50 Min
Original Recipe Yield 12 servings
Nutritional Information
Amount Per Serving
Calories: 390
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Spicy Vegetarian Spanish Rice
Easy, very tasty, quick, and very spicy! If you like a more mild Spanish Rice, half to quarter the chili powder. I would suggest chopping up some green bell pepper and adding for even more authenticity.
Ingredients:
2 tbsp olive oil
1 cup brown rice
1/4 cup tomato sauce
2 cups vegetable broth
1 tsp chili powder
1 tsp paprika
Directions:
In a medium skillet, brown the rice in the oil on medium heat until just barely golden. Add the tomato sauce, veggie broth and spices. Cover with a lid and simmer on low for 20 minutes or until the rice is cooked through. Fluff and serve.
Number of Servings: 4
25 Minutes to Prepare and Cook
Nutritional Info
Servings Per Recipe: 4
Amount Per Serving
Calories: 150
Total Fat: 4.9 g
Cholesterol: 0.0 mg
Sodium: 371.6 mg
Total Carbs: 9.8 g
Dietary Fiber: 1.0 g
Protein: 1.0 g
Enjoy!
Category: + Life |
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Tags: burgers, Cinco De Mayo, diet, enchiladas, food, iphone, mashed potato and roasted vegetable enchilada, Mexican, mother's day, Phoenix Arizona, pictures, Portlands Restaurant, rice, spicy spanish rice, vegetarian, Zapd
