Category Archives: dinner

Why Good Food “Works”

I was absent from blogging yesterday, but I am back! School is finally picking up and my workload gets a little worse everyday. Last night, for instance, I remembered about a Spanish composition that was due at 8AM this morning. I figured this out at 11 pm. Ouch.

Breakfast this morning helped my sleepy disposition.

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Protein pancake with raspberries. LOVE this combo. Sugar free syrup on top!

Last night, while I was care-free and homework free I whipped up a recipe from Real Simple magazine that I found while pinning away on Pinterest.

Roasted Tomatoes with Shrimp and Feta

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Ingredients
  • 3 large tomatoes, cut into eighths (roma)
  • 2 tablespoons olive oil
  • 2 tablespoons minced garlic
  • kosher salt and black pepper
  • 1  pounds medium shrimp, peeled and deveined
  • 1/2 cup chopped parsley
  • 2 tablespoons fresh lemon juice
  • 1 cup reduced fat Feta, crumbled

Cut the tomatoes into fourths. Place in a baking dish. Drizzle with olive oil, sprinkle with garlic, salt and pepper. Place in the oven on the top rack. Bake at 450 for 20 minutes.

When the tomatoes are done, pull them out and stir in the shrimp, parsley and lemon juice. Top the entire dish with the crumbly feta. Place back in the oven for another good 15 minutes until the shrimp and pink and everything is bubbly and delicious.

I served my shrimp up plain last night, but today at lunch I had it with some rice. I forgot how good plain old rice is…

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Some of you..mostly college friends…may think why or how does Morgan make all of these complicated recipes. It’s because I care about food. Why throw a pop tart in my mouth when I can make egg whites or a protein pancake in under 10 minutes?

You see, food is energy and in order to feel my best, I need a lot of quality food sources. Yes, it costs more to eat shrimp instead of lean cuisine for dinner, but at least I feel like I am full and happy instead of unsatisfied and miserably tired.

Take the time to try out a new recipe next week. All of my recipes, especially my entrees are affordable and savvy on time. I challenge you to make an entire meal by yourself. You will be proud of yourself!

Good food just works for me. It’s as simple as that.

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Filed under breakfast, dinner, lunch, recipe

Sesame Chicken

Tonight’s recipe was provided by Oxygen Magazine. I tried out their sesame chicken and thought it would be easy and filling. I’m trying to up my protein intake, so this recipe fit the bill with a whopping 39 grams.

  • 4, 4 oz boneless, skinless chicken breasts (cubed)
  • 2 tbsp low-sodium soy sauce
  • 1 tbsp smooth peanut butter
  • 2 tsp sesame oil
  • Juice from 1/2 lime
  • 4 tbsp unbleached flour
  • 3 tbsp sesame seeds
  • 1/8 tsp four-blend pepper
  • Canola oil cooking spray

Combine the peanut butter, soy sauce, sesame oil and lime juice in a food processor. Pour onto a plate. Mix together the flour,seeds and pepper blend onto another plate. Dredge the chicken cubes in the sauce mixture before dredging with the flour.

On a cookie sheet, spray the chicken with cooking spray and bake at 450 for about 20 minutes. Serve with veggies! Rice, of course would be good too!

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The chicken was good, but would have been better with a sauce of some kind. Oh, well, I guess that’s what you get from a fitness magazine Smile Still yummy though!

Today…

I received my first purchase from Haute Look. The site is an “exclusive” members-only designer sale boutique that offers specialty clothing at a discounted price. This is much like Rue-la-la or Ideeli.

This little black dress is from TART and is the Paulina dress that sells for $200 in store. I got it for $55. It fits great and is very easy to wear. It also came with the cute, tan belt! I highly recommend seeking out Haute Look for designer brands! You can’t beat a good deal!

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In order to join Haute Look, click this link and accept my invitation! You’ll be shopping like Pretty Woman before you know it, just at a much cheaper price!

At school, I stopped to take a look at his labyrinth of beer, wine and liquor bottles that is on display at the lot where I currently park. It is a very interesting concept, but I just wish I understood what it is there for. Maybe drunk driving?? I have no clue, but I liked it!

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Meanwhile, I went to the SLC to study and daydream by the pretty windows. Don’t you love them?

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I’m exhausted from a weights sesh earlier. Going to do some reading…or maybe watch a movie Nyah-Nyah I can’t believe tomorrow is already Wednesday!

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Filed under dinner

Quinoa and Red Bean Burritos

Hi friends.

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Tonight I used ingredients I had on hand to make this recipe for vegetarian burritos that were packed with some protein staying power!

Quinoa and Red Bean Burritos

Serves 4

  • 4 low carb, high fiber tortillas ( I used Tam-Xi-Cos brand)
  • 1/2 cup quinoa
  • 1 cup of water
  • 1 teaspoon of Goya Adobo seasoning (or any other seasoning you prefer with a Mexican flavor)
  • 1/2 can red beans (drain,rise,mash slightly)
  • 3/4 cup salsa ( I used Newman’s Own)
  • 1/2 cup 2% shredded cheddar cheese

Cook quinoa in water according to directions on the box. Once cooked, remove from heat and stir in Adobo seasoning,the beans, and about 1/2 cup of the salsa. Heat tortillas slightly in microwave for 45 seconds. Fill with 1/2 cup of quinoa mixture. Roll into a little burrito and place seam side down on a sheet pan. Top with remaining salsa and sprinkle with cheese. Bake at 350 degrees for 12 minutes.

Stats!

Amount Per Serving

Calories
344.2

Total Fat
10.4 g

Sodium
682.6 mg

Total Carbohydrate
44.0 g

Dietary Fiber
6.5 g

Sugars
4.5 g

Protein
16.2 g

Tonight is busy for me. I have been procrastinating like its nobody’s business on Pinterest. Seriously. It’s a love/hate relationship.

I must get off this thing and start on a paper that is due in the morning. Go me.

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Filed under dinner, vegetarian

Baked Orange Chicken

Tonight for dinner I planned on trying a new recipe that I thought would make a great weeknight meal. I found this recipe on All recipes and tweaked it a little to make it my own.

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The chicken was really flavorful and the sauce thickened into a wonderful, citrusy gravy that was delicious. I ate the chicken alongside roasted asparagus and for some carbs, I ate multi-grain toast with butter. Simple and easy. Perfect for a busy schedule.

Baked Orange Chicken

  • 2 or 3 boneless skinless chicken breasts (or thighs like the original calls for)
  • 1 cup of orange juice ( I used Indian River…my favorite!)
  • 1 packet of onion gravy mix (1 oz. packet)
  • 1 Tablespoon of balsamic vinegar
  • 1/2 teaspoon of garlic powder

Mix the juice, gravy mix and seasonings together. Pour over chicken and bake in a dish for 1 hour at 350 degrees.

In other news…..

Koby is excited to watch Bachelor Pad tonight! Smile

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My roommate Rachel and I always watch “our shows” snuggled up in our pj’s with Koby…our newest roomie. Good times, always.

In the meantime, I’m going to try and find something sweet to eat….

Pin of the day:

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Filed under dinner

Slow Cooker Balsamic Pork

Tonight’s dinner was fantastic and easy due to some simple preparation before I left for class. The sweet and tangy sauce that glazes the tender pork made this meal.

Slow Cooker Balsamic Pork

  • 1 small boneless pork loin (2 lb)
  • 1 teaspoon ground sage
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 glove of garlic, crushed…You can also just use a small teaspoon of garlic powder.
  • 1/2 cup of water

Combine the spices and sprinkle over the pork, rub them into the meat. Cover with water in a slow cooker. Cook on low for 6 hours.

When the pork has cooked 5 hours or so, you need to make the glaze.

  • 1/2 cup brown sugar
  • 1 heaping tablespoon of cornstarch or arrowroot
  • 1/4 cup of balsamic vinegar
  • 2 tablespoons of soy sauce
  • 1/2 cup of water

Combine these ingredients and heat in a saucepan or a microwavable bowl. Stir and simmer lightly until thick, like a glaze.

Set the glaze aside and pull the pork until shredded with two forks. Combine the glaze with the pork and continue cooking on low for one more hour.

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I served my pork alongside a green leaf salad with almonds and citrus vinaigrette. I also had a slice of buttered toast and a serving of Cabot 75% reduced fat cheese.

In other news…

I cleaned the apartment! It is sparkling and tidy.

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Guess who else is clean?

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Koby, my roommate’s dog got a bath today. He smells like flowers.

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And just something to think about…found it on Pinterest!

Have a lovely  evening!

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Filed under dinner, recipe

Cheesy Shrimp and Quinoa

I was not a morning person today.

I had an 8 AM and I was planning on getting up early to go to the gym before class……

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With only 2 classes on Tuesday I decided to work out in the afternoon. I had plenty of time to get in an upper body workout and half a spin class. My legs still feel like Jell-O.

I am calling this workout “The Bench and Bar Workout” because I only used one bar and one bench the whole time. I didn’t have to run around trying to find dumbbells or go into the other room to find a machine. Simple, yet effective.

I used a 35 lb. bar and the bench to do 3 sets of 12 reps on each move:

  • Chest Press
  • Tricep Dip (bodyweight)
  • Bicep Curl
  • Wide Grip Bent Over Row
  • Under-hand Bent Over Row
  • Shoulder Press

Beside the Bench, I also did a few planks and crunches.

Dinner

Dinner tonight was amazing! Last week, I found this recipe from Little Yellow Kitchen for a remake on shrimp and grits! The recipe replaces grits with quinoa making the health factor a lot higher.

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The quinoa was creamy, garlicky and cheesy and provided a lovely little bed for the sautéed kale and shrimp. This will certainly be made again.

Cheesy Shrimp and Quinoa

  • 1 lb. shrimp peeled and deveined
  • 1 tbsp olive oil
  • Juice of 1 lemon
  • 1/2 cup green onions, chopped
  • 1 clove garlic, minced
  • 1 tbsp. powdered garlic
  • 1 cup sharp cheddar cheese, grated
  • 1 small bunch of kale, chopped
  • 2 cups of water or broth
  • 1/4 cup skim milk
  • 1 cup quinoa

Bring water and quinoa up to a boil. Lower the heat, simmer, covered for 15 minutes. Stir in cheese and milk. Add in powdered garlic and salt and pepper to taste. Set aside.

In a pan, add the olive oil. Sautee the shrimp for until pink (3-4 min). Add in the minced garlic, green onions and lemon juice. Sautee another 2 or 3 minutes. Set shrimp aside on a plate.

In the same pan, add the chopped kale. Sautee until slightly tender.

Serve the kale and shrimp over the quinoa.

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Filed under dinner, workout