Day #23 - So Far, 25 Ain't That bad

Took a little break from blogging since I turned the ripe old age of 25 and made a little more time for eating, drinking, and amazing friends. Warning: This post may lead to involuntary cravings to greasy Mexican food.

Thursday night was spent with this man:


Doing a little bit of this:


Friday night Cleopatra was serenaded by a Gynecologist:



The Gyno somehow snuck in a kiss:


Saturday night should of just been labeled "Death By Food(ies)"





Recipes
(note: Keeping to birthday tradition, I did not allow anything healthy in the house this weekend. Therefore, these recipes are not healthy. Whatsoever. But oh, so worth it)

Chili's: Southwestern Eggrolls
(adapted by "Top Secret Restaurant Recipes 2")

Ingredients:
1 tbsp olive oil
2 skinless chicken breast, cut into smaller peices
1/4 cup red bell pepper, diced
1/4 cup green onion, diced
2/3 frozen corn
1/2 cup black beans
2 tbsp frozen spinach
1/4 cup canned jalapenos, diced
1 tsp cumin
1 tsp chili powder
1 tsp cayenne pepper
1/2 tsp salt
2 cups pepper jack cheese, shredded
10 7-inch flour tortillas
3 tbsp olive oil

Directions:
1. Heat up 1 tbsp olive oil in large skillet. Add chicken. Cook for 4 - 5 minutes until cooked completely. Add peppers and onions, cook for 2 minutes.
2. Add corn, beans, spinach, and all spices to skillet. Cook for 2 - 3 minutes. Then add cheese. Cook until cheese melts.
3. Spoon 1/10 of mixture in bottom section of each tortilla, fold like a burrito (bringing in both sides first, then rolling). Place on cookie sheet, cover with plastic wrap, then freeze for 1 hour.
4. When ready to cook, heat up 3 tbsp of olive oil in skillet. Place eggrolls into skillet. Cook for 2 minutes on each side, or until browned. Cut each eggroll in half and serve.



Chili's: Chili Queso
(adapted by "Top Secret Restaurant Recipes 2")

Ingredients:

16 oz Velveeta Cheese, cut into cubes
15 oz can Hormel Chili (turkey will work) without beans
1/2 cup milk
1 tsp olive oil
1 tbsp chili powder
1 tbsp cayenne pepper
1/2 tsp cumin

Directions:
1. Combine all ingredients into medium saucepan over medium heat. Let simmer for 30 minutes while stirring often.
Chili's: Enchilada Soup
(adapted by "Top Secret Restaurant Recipes 2")

Ingredients:
1 tbsp olive oil
1 lb skinless chicken breast (or thighs will do), cut into smaller peices
1 cup onion, diced
4 cup chicken broth
1 cup masa harina
3 cups water
1 1/2 cup enchilada sauce
16 oz Velveeta Cheese, cut into cubes
1 tbsp garlic powder
1 tsp salt
1 tsp chili powder

Optional Garnish:
tortilla chips
shredded cheddar cheese

Directions:
1. In large sauce pan, heat chicken in oil over high heat. Cook for 5 minutes or until cooked. Add onions and cook for 2 minutes minutes. Add chicken broth.
2. In medium bowl, whisk the masa harina with the 3 cups of water until smooth. Add to sauce pan.
3. Add all other ingredients. Bring to boil then let simmer for 1 hour. When serving, top with shredded chips and tortilla chips.


Chili's: Salsa
(adapted by "Top Secret Restaurant Recipes 2")

Ingredients:
14.5oz can diced tomatoes with chilies
1/4 cup canned jalapenos
1 tbsp lime juice
2 tsp salt
1/2 cup white onion, cut into smaller peices
1 tsp siracha

Directions:
1. Combine all ingredients in food processor or blender for a few seconds. Make sure not to puree too much, being that you want it to be a little chunky. Chill for at least 5 hours.

Day #22 - Faking My Way To Old Age

Originally I was going to do this whole "Things to Accomplish Before I Turn 30" post today, based on the whole idea of I really thought that by the time I reached 25, things would be...well, a little different.

But, it's still Fat Talk Free Week and I am determined to focus on things I love about myself, not things I'd like to work on. So I'm making a list of things I love about turning 25.

1. Car insurance price break. I guess after 9 years of driving, they finally trust me.

2. No longer having to be lumped in the same age group as teenagers (18 - 24). Get those teens away from me.

3. Being old enough to actually have reasons to dislike teenagers. When I was a 16 year old hating teens, it was a little weird.

4. Officially being labeled someone in their "mid-twenties"; no one in their "early-twenties" can be taken seriously.

5. Now if I get pregnant, people can't automatically assume that it was an accident. Though we all know it would be.

6. I'm still 5 years away from turning 30, and we all know what happens at 30...

7. Finally figuring out that if I gain 10lbs, its not the end of the world. I will lose it again. And I'll probably gain it again too. That's life.

8.When I get carded for alcohol now, I'm actually flattered by how "young" I must look.

9. I am too old to try out for the "Real World", which is always a bad idea.

10. In 10 years, I can officially run for president. And we all know how excited we are for that.

Chili's: Molten Chocolate Cake
(adapted from "Top Secret Restaurant Recipes 2")
Ingredients:
1/6 box of Reduced Sugar Pillsbury's Devil's Food Cake Mix
1/4 cup diet coke
4 tbsp sugar free chocolate syrup
1 cup No Sugar Added Vanilla Ice Cream
2 tbsp Lite Cool Whip Directions:
1. Mix cake mix and diet coke in small bowl to make cake batter. Pour into 2 greased (with pam)cups in a muffin pan. Cook in 350 degrees for approximately 12 minutes. You will know that it's down when you place a toothpick in the center of the cake and it comes out clean. Take out and let cool.
2. Once cooled, flip cake upside down and cut small hole in the center. Place 1 tbsp of sugar free syrup in the hole of the cake. Heat in microwave for 12 - 15 seconds.
3. Spoon 1/2 cup serving of ice cream onto top of cake. Top ice cream with 1 tbsp syrup, then 1 tbsp cool whip. Serve immediately.

Servings: 2
Nutritional Info: 263 cals, 4g fat, 63g carbs, 4g protein
Chili's Nutritional Info: 1070 cals, 51g fat, 143g carbs, 5g protein Chili's: Chicken Crispers (no pics of chicken crispers or honey mustard today. FAIL on my part.)
(adapted from "Top Secret Restaurant Recipes 2")

Ingredients:
2 tbsp egg substitute
2 tbsp non fat milk
1/2 cup chicken broth
1/2 tsp garlic powder
1/2 tsp chili powder
1 cup whole wheat flour
pinch of salt and pepper
8 chicken tenderloins
1/2 tbsp olive oil

Directions:
1. Mix egg, milk and broth in small bowl. Mix flour and spices in separate bowl.
2. Dip chicken in milk mix, then coat in flour mix.
3. Heat up skillet with 1/2 tbsp of olive oil. Place chicken tenders, after coated in flour, in skillet. Cook chicken 2-3 minutes per side, or until thoroughly cooked.

Servings: 2 (4 tenders each)
Nutritional Info: 449 cals, 4g fat, 45g carbs, 54g protein
Chili's Nutritional Info: 1370 cals, 98g fat, 65g carbs, 61g protein

Chili's: Honey Mustard
(adapted from "Top Secret Restaurant Recipes 2")

Ingredients:
4 tbsp fat free mayo
1 tsp honey
1 tbsp dijon mustard
1 tsp white vinegar
1 tbsp splenda
pinch of paprika
pinch of salt

Directions:
1. Mix and chill.

Servings: 2
Nutritional Info: 38 cals, 1g fat, 8g carbs, 0g protein
Chili's Nutritional Info: 180 cals, 21g fat, 1g carbs, 0g protein

Day #21 - Fat Talk Free Week Continues, Even While I Age

Gonna keep this short being that I have 10 minutes before I have to wash the black hair dye out of my hair and 30 minutes before I turn a quarter century.

Today I started to notice a few light patches in my hair. Most likely it's my natural color of blonde seeping through, but my paranoid self freaked out about the possibility of it being a sign of grey hairs.

I immediately went to Target to buy a box of hair dye.

Yes, it might be a little strange that someone with naturally blonde hair prefers dyeing their hair jet black being that many people pay a lot of money for the former. But my original reason for doing it when I was a teenager was that it brought out my green eyes (and because I was too cool to have blonde hair anymore). I guess it kinda stuck with me.

So today, I love my green eyes. At a young age it's something I noticed got a lot of attention for and I soon learned how to play up this feature. So when I decided I was going to go through a goth/punk stage (yes, this did happen), dyeing my hair black worked in my favor. Even when I felt ugly and fat and unwanted, I still knew I loved my eyes.

What is something that you love about yourself today?


Chili's: Boneless Shanghai Wings
(adapted from "Top Secret Restaurant Recipes 2")

Ingredients:

Ginger-Citrus Sauce -
3/4 cup water
1 tsp cornstarch
1/4 cup sugar free maple syrup
2 tbsp soy sauce
2 tbsp minced ginger
1 tsp minced garlic
1 tbsp lime juice
1 tbsp lemon juice
pinch of crushed red pepper

Wasabi-Ranch Dressing -
4 tbsp fat free ranch
1 tsp horseradish
1/2 tsp powdered wasabi
1 drop green food coloring

8 chicken tenderloins
1 cup whole wheat flour
2 tsp salt
1/2 tsp paprika
1/2 tsp cayenne pepper
pinch of black pepper
1/4 cup egg substitute
1/4 cup non fat milk
1/2 tbsp olive oil

1. Combine flour and spices in a bowl, and milk and egg in another bowl. Coat bottom of baking sheet with olive oil.

2. Dip chicken in egg mix, then in flour mix. Then place on baking sheet. Bake for 10 minutes in 375 degrees oven, then flip over and bake for another 10 minutes.
3. While chicken cooks, combine all ingredients for ginger sauce in small saucepan. Bring to a boil then simmer for 15 minutes.
4. In small bowl, combine all ingredients for wasabi dressing. Mix, cover and chill.
5. When chicken is done, place in large bowl. Then carefully toss in ginger sauce. Serve with a side of wasabi dressing.

Servings: 2 (4 tenders each)
Nutritional Information: 430 cals, 6g fat, 36g carbs, 54g protein
Chili's Nutritional Information (for entire appetizer): 1300 cals, 80g fat, 95g carbs, 46g protein

Chili's: Lettuce Wraps
(adapted from "Top Secret Restaurant Recipes 2")

Stir Fry Sauce-
1/4 cup water
1/4 cup soy sauce
3 tbsp splenda
1/4 cup white vinegar
4 green onions, diced
1 tsp sesame seed
1 tsp red pepper flakes
1/2 tsp ginger, minced
1/2 tsp hot chili sauce

Sesame-Ginger Dipping Sauce-
1/4 cup water
2 tbsp soy sauce
3 tbsp splenda
1/4 cup white vinegar
1 tsp sesame seed
1 tsp red pepper flakes
1/2 tsp ginger, minced
1/2 tsp hot chili sauce
1/2 tsp garlic powder

Peanut-Dipping Sauce -
1 tbsp smooth peanut butter
2 tbsp water
1 tbsp white vinegar
1/2 tsp hot chili sauce
2 tbsp splenda
2 tbsp sugar free maple syrup
1/4 tsp garlic powder

6 oz chicken breast
1/4 cup water chestnuts
1 tbsp sliced almonds
1 head butter lettuce
1/2 carrot, peeled

Directions:
1. Chop chicken breast into small bite size pieces. Cook in skillet with all ingredients in stir fry sauce. Cook for 5 -7 minutes, until cooked. Set aside.
2. Combine all ingredients for sesame-ginger dressing in small saucepan. Bring to boil then simmer for 5 minutes. Set aside.
3. Combine all ingredients for peanut dipping sauce in small saucepan. Cook over medium heat for 2 - 3 minutes. Set aside.
4. To prepare appetizer, prepare plate with 6 - 8 butter lettuce leaves. Spoon chicken onto plate and top with almonds. Garnish carrots on side of plate. Serve with both sauces.

Servings: 2 (3 - 4 lettuce cups per person)
Nutritional Information: 244 cals, 10g fat, 15g carbs, 28g protein
Approx Chili's Nutritional Information (per serving): 322 cals, 6g fat, 52g carbs, 12g protein