I had leftover portabello mushrooms from my Colombian dining experience and decided to throw them on top of some egg whites (with S+ lots of P).
I sprayed a pan with Pam,
waited until it got hot (this is SUCH a key step, one that I didn't follow before and always ended up with scrambles!) and threw on the egg whites (actually this was 1 full egg and 1.5 servings of Egg Beaters 100% Liquid Egg Whites)
This was AMAZINGLY satisfying and warm and so so tasty!
These quesedillas hit all three points too! Here's a shot of a chicken breast I marinated and quickly sauteed on Wednesday night (still in the marinade so I guess it was part sautee part steam!).
I had been having the chicken breast in 1/3s in big salads I was taking to work (arugula, 1/2 bell pepper, 1 small cuc, 1/2 big beefsteak tomato, 1/3 chicken breast, 6 Saltine crackers-stolen from the cafeteria and crumbled).I took a salad like this (there's greens on the bottom, I promise) for lunch on Thursday and Friday.
Saturday morning was a light breakfast before a workout and BBQ, so the remaining 1/3 chicken stayed in the fridge.
**These are such an amazing deal, I would recommend that anyone buy a large bag of dried shitake mushrooms**
When I got up in the morning the mushrooms had expanded in a big way and smelled SO GOOD. They even turned the water into what appeared to be a mushroom stock!
(Stay tuned, the mushrooms become leftovers used elsewhere too!)
I love the beefy taste and the hearty texture of these things. I had to cut off the stems because they were just a little too chewy.
Anyway, I took 4 and chopped them up and just heated them up a bit in a pan before combining them with the leftover chicken breast.
This turned out to be quite a lot of stuffing for two quesedillas, but we made short work of them anyway =)
His Quesedilla (left)
1/6 chicken breast
2 large chopped rehydrated shitake mushrooms
1 slice munster cheese
2 eggs + 1/2 serving Egg Beaters
1.5-2 tbsp Black Bean and Corn Salsa
Handful of arugula
All on top of an 8" tortilla (10"?)
1/6 chicken breast
2 large shitakes
1 Laughing Cow Light Cheese Wedge (spread underneath)
3-3.5 servings Egg Beaters 100% Liquid Egg Whites
2 tbsp Black Bean and Corn Salsa
On top of 8-10" tortilla
Eventually I also put a handful of arugula on top and folded it over. This time I cut it into 2 and it was much neater (though with the salsa and chicken it was a little less solid!)
Calorie damage? 100 (tortilla) + 100 (chicken+mushrooms+cheese) + 100 (eggs+salsa) + 50 miscellaneous?
350 calories total. Huge omelet brunch. If I was really serious, I would have put down some sort of potato or grilled veg side and brought it up to 500 for a HUGE brunch! If we were to go out to brunch (in addition to spending a lot of cashola we both would have wound up taking in at least 800 cals for the same amount of food and same level of tastiness!
Great success. The Breakfast Quesedillas will be coming back again and again. The best part is, depending on what you have as leftovers this can change flavors and textures every time you do it!
I came home after the run and made this -->
6oz Vanilla Dannon Light n' Fit yogurt
4-5 frozen stawberries
1/2 cup frozen blueberries
1 tbsp chia seeds
Blended and garnished with two handfuls of Kashi Twigs and
Nurse, meanwhile, having plenty of energy left to spare after 6.5 miles went grocery shopping with me then went to an hour of yoga! Unbelievable!
That's it for me tonight. Stay tuned for the results of the grocery shopping and Sunday night's dinner (posted hopefully by Wednesday!)