Recipes transformed

Happy Tuesday! Today has been a great so far! I started off at the gym with 30 mins of cardio and some arms. I wasn't really feeling the gym when I woke up, but once I got moving it got much better. The first week back is never easy. Sleeping in sounds so much better than getting up, taking the bus, walking to the gym... you get it. Also, today was much busier than Monday morning. They need to update that locker room. The little area where I was getting dressed was jam packed. Two girls were talking and one was just getting to the gym. Ug, there is just not a lot of room to chit chat in the locker room people! Haha.

The real reason today has been great is that I have a new follower (thanks K Smith!) and my boy Hunter has started a blog!! Check him out at http://hunter-confidenceisthenewblack.blogspot.com/. Confidence is the New Black. What a name!!!

Rewind to last night at dinner. I made bacon risotto, chicken caeser salad and got some delicious multi-grain bread that I popped in the oven for about 10 minutes so it was piping hot! It was a very random dinner, but extremely tasty!

I am going to now include more recipes on my blog, so if you are interested in the risotto, here is the recipe.
Bacon Risotto
Ingredients
1/2 pound bacon, diced - I used turkey bacon to make it healthier
5 cups chicken stock
2 tablespoons butter
1/2 onion, diced
4 cloves garlic, minced
1 1/2 cups Arborio rice
2 tablespoons butter
1/4 cup grated Parmesan cheese - I just sprinkled this on, didn't use a full 1/4 cup.
salt and black pepper to taste
Directions
1.Cook and stir the diced bacon in a large skillet over medium heat until browned, about 10 minutes. Drain the bacon and reserve.
2.Bring the chicken stock to a boil in a saucepan over high heat; reduce heat to low to keep the chicken stock hot.
3.Heat 2 tablespoons butter in a large, heavy-bottomed saucepan over medium-high heat. Add the onion and garlic; cook and stir until the onion begins to turn golden brown at the edges, about 2 minutes. Pour in the rice and stir until the rice is coated in butter and has started to toast, 2 to 3 minutes. Reduce heat to medium; stir in one-third of the hot chicken stock and continue stirring until the rice has absorbed the liquid and turned creamy. Repeat this process twice more, stirring constantly. Stirring in the broth should take 15 to 20 minutes in all. When finished, the rice should be tender, yet slightly firm.
4.Remove the risotto from the heat and stir in the remaining 2 tablespoons of butter, the Parmesan cheese, and the reserved bacon. Season to taste with salt and pepper before serving.

Very easy recipe, so try it out! Risotto is one of my faves! I always am tempted to order it when I see it on the menu at a restaurant. The only bummer about it, is that when preparing it, you have to commit to standing by the stove and stiring the risotto for about 20 minutes. Luckily Monster was there to assist with setting the table and cleaning a few of the pans.

Also, in other news...I am trying Bar Method on Saturday morning. I have no idea what to expect except that it's expensive so I shouldn't love it and also I won't be able to walk for 2 days. Awesome.

My meal plan for the day:
Pre-gym - Choco drizzle cereal bar from Aldi - 2 pts
Breakfast - Whole wheat english muffin with laughing cow cheese and red grapes - 7 pts
Snack - Babybel light cheese - ?? need to check at home. I left my list there
Lunch - Veggie burger with light bun and ff cheese, carrots and maybe an apple with laughing cow (mildy obsessed)
Snack - TBD. I may have the snow pea pods or a peanut butter choco chip granola bar
Dinner - Lefties! We have 2 options...dinner from Monday or dinner for Tuesday.

Hope your day is going well! Stay warm!
PK

P.S. I am going to start adding images to my blog. It's 2011 ya'll. Let's get techy.