Yesterday was my first day working from home with Spencer. I have to admit I didn’t get much work done. We were trying to set up some technical stuff (static IPs, web admins, boring things) in order for me to be able to access the same information from home as I would be able to at work. I was also working on setting up an “office” here at home – I don’t have an extra room for that so right now, my office is a table desk with a bookshelf, printer and some files. Yeah, it will definitely be a work in progress.
Luckily, I was able to get some work done and spend some
quiet time with Spencer. He’s teething… enough said. At any rate, this working from home thing is bound to be something good!
I don’t usually post about ALL of my food throughout the day and normally I just touch on major meals if I do. BUT, I’m making an exception because I am loving this snack so much! It’s my go to sweet tooth fix lately and its great fuel after a workout which is exactly what happened yesterday. I did Jillian Michael’s Six Week Six Pack and then followed it up with this tasty treat.
PB on a tortilla with sliced apples, topped with cinnamon and honey. Folded up and eaten quesadilla style - SOOOOO gooood!
For dinner I made Mexican Soup. I don’t know what else to call it. I know that doesn’t fit into the Thanksgiving theme I’d promised all of ya but still. [I have some T-day sandwiches I'll be posting later today so fret not!]
Prep Time: 15 min. Cook Time: 15 min. Serves: 8-10 servings (I freeze it in individual servings for later)
2 lbs ground beef
1 Yellow Onion, diced or sliced fajita style
2 Large Cans Diced Tomatoes
1 Can Stewed Tomatoes
1 Can Black Beans, rinsed
4-5 Large Carrots, peeled and cut into rounds
1 Jalapeno (or use green chilies for less heat), seeded and diced
1 Bunch Cilantro, chopped
3 Cups Water
1 tsp beef broth mix (see below) OR 1 beef buillion cube
1 tsp Cumin
Salt and Pepper to taste
In a skillet, saute the onion and jalapeno until softened. Add in 1/4 cup water to prevent burning.
Add in the ground beef. Mix in cumin and any salt/pepper desired. Cook thoroughly.
Add to this the remaining water along with the beef broth mix. I use “Better Than Buillion”
Meanwhile, in a large stock pot, combine the tomatoes (don’t drain the juices), black beans, and carrots. Bring to a boil.
Add the meat along with all juices to the stock pot.
Let simmer for 10 min to incorporate the flavors.
Add the cilantro and lime just prior to serving and simmer an additional 5 min.
** I usually serve this soup alongside some cilantro/lime rice but I made brown rice for tonight instead. This is also very good served atop pasta, such as bow tie or penne.