Random thoughts on a Tuesday night.

Tonight, I'm in a hotel for work. I've mentioned my love for hotels before (see #4 in this post) so it should come as no surprise that I'm actually enjoying my night's stay. However, I won't be enjoying it so much when I have to get up at 5 a.m. to make it to my 7 a.m. meeting. Waking up early is not one of my favorite things to do. Oh well, it's a pretty big meeting that I've been trying to get for some time so I'll take it when I can get it!

Tomorrow, I finally get to see this guy again. (I'm talking about the boyfriend, not the nephew.) Its been almost two full weeks since I've last seen him and that's just way too long. I can't wait.

And now, I'm off to watch some Kentucky basketball while I should be sleeping because of my early wake up call.



GO CATS!!!



The good and the bad.

Well, actually, let's start off with the bad so we can end this thing on a positive note.

You know what I don't like? Colds.

And I have one right now. I've asked it very nicely to please leave me alone, but so far, it has not obliged me. Maybe tomorrow...

On the other hand, something I do like is 3-day weekends. And that's exactly what I've got - no work for me tomorrow!

Hope y'all had a great weekend!

A few healthy recipes.

When I was at the store today, I picked up this magazine:

I've actually never read this magazine before in my life. But while I was waiting in line, I noticed a couple of recipes that caught my attention and decided to buy it. I thought I'd share a few here. All these recipes have 400 calories so they're great for the waistline!

Chicken, Grape & Walnut Salad:

Mix 3 oz. chopped grilled chicken breast (or use skinless rotisserie chicken to save time), 1/2 cup halved grapes, 3 Tbsp. plan low-fat yogurt. Season with salt and pepper. Serve over 3 cups romaine lettuce.

Tex-Mex Black Bean & Rice Bowl:

Combine 3/4 cup cooked brown rice, 1/2 cup canned black beans (rinsed and drained) and 1 cup jarred roasted red pepper strips, drained and chopped. In a skillet over medium-low heat, saute bean mixture until heated through, 3 to 5 minutes. Top with 1/4 avocado, chopped, and 4 Tbsp. homemade salas.

Pita Pizza:

Preheat broiler. Puree 1/2 cup jarred roasted red pepper, 2 tsp. olive oil and 1 Tbsp. balsamic vinegar; spread on 1 small whole-grain pita, split into 2 rounds. Top with 1/2 cup baby spinach and 2 oz. shredded part-skim mozzarella. Broil until cheese bubbles, about 8 minutes. Top with 2 Tbsp. chopped shredded basil.

Enjoy!