Have I mentioned before that I love school vacation week? I love it because Mal and I do fun things together like make Burpees t-shirts for the first CrossFit Open WOD!
Burpees stink, but homemade t-shirts are fun!
Ok, we’re are super nerds, but our special Burpees shirts motivated us to bang out some serious reps in 7 minutes. My freak-of-nature husband did 119 Burpees; I did 93. There was a little miscommunication with my counting partner (Mal), so now I’m gunning to hit 100 on Sunday. Let’s do this!! RAWR!
At home, dinner was waiting for us… well, sort of. We just needed to cook it.
My friends from The Laughing Cow sent me a special package with almost all of the ingredients (a bag of whole wheat rotoni, Light Creamy Swiss Laughing Cow Cheese, and a bag of reduced-fat sharp cheddar cheese) to make their Mac n’ Cheese, so all I had to do was cook the pasta and mix the ingredients together.
The Laughing Cow Mac n’ Cheese
- 8 ounces uncooked whole wheat rotini noodles
- 3 wedges of The Laughing Cow Light Creamy Swiss Cheese
- 3/4 cup reduced-fat sharp cheddar cheese
- 1/2 cup 1% milk
- 2 tablespoons butter
- Salt and pepper to taste
- Cook the rotini noodles according to package directions.
- Drain excess water, but not until completely dry. Unwrap The Laughing Cow Light Cheese Wedges and add along with reduced-fat cheddar cheese, milk, butter, salt, pepper, and stir.
Per serving: 390 calories, 14g fat, 862 sodium, 50g carbohydrates, 0g f, 6g sugar, 19g protein
The Mac ‘n Cheese was really tasty, but what I like most about this recipe is how easy it is to make. I started the pasta before I got into the shower, so when I got out, it was finished cooking. Then, I just mixed all of the ingredients together right in the pot with the pasta. It seriously came together in no time at all—perfect for a I’m-hungry-but-don’t-want-to-cook weeknight meal!
Dinner also included a bunch of sweet potato wedges with ketchup.
And after dinner: Sugar Chocolate Chip Cookies! I feel a zit coming on just typing that! (Too much sugar wreaks havoc on my skin, which is another reason why I’ve cut back on the treats in my diet.)
Mal nicely asked me if I would make “unhealthy” cookies for him last night. I was sort of in the mood for cookies too, so I whipped up a batch.
Sugar Chocolate Chip Cookies
Makes 1 dozen
- 1 cup all-purpose flour
- 1/2 cup powdered sugar
- 1/2 tsp baking powder
- 1 stick butter, softened
- 1 egg
- 1 tsp vanilla extract
- 1/2 cup chocolate chips/chunks
- Pinch of salt
- Preheat oven to 350*F.
- Combine all ingredients in a large bowl. Mix well until batter is blended evenly.
- Roll batter into 1-inch balls and place on a greased baking sheet.
- Bake cookies for approximately 12-15 minutes.
- Remove cookies from baking sheet and allow to cool on wire rack.
- Eat and enjoy!
We didn’t have any regular sugar on hand, so I used powdered instead, which gave the cookies a dense, grainy texture and really sweet flavor. Mal loved them—he said they tasted like sugar cookies with chocolate chips in them. I liked them a lot too and ate two.
Be back soon with a fun breakfast post!