Monday, April 19, 2010

Leftover Remix, Mexican Monday & Upper + Plyo

Sunday Dinner = Leftover Remix
Last night's dinner ended up being a leftover remix - Thai Peanut Quinoa. I had extra Thai Peanut Sauce leftover from the Grilled Thai Tofu Pizza. I made some quinoa, heated up a mix of frozen veggies in a large skillet adding in Quorn nuggets then the sauce. I did have to thin the sauce with water just a bit. Once everything was heated through, I stirred in the quinoa. It turned out great. This is one I'll be making again for certain.

Monday Upper + Plyo
Today when Jason got up to go swim at 5 am, I went right back to sleep. There was no way I was getting out of that bed for today's scheduled workout: Upper + Plyo. So I did my weights during lunch and plyo after work. Weights today were 4 sets of 8 reps. I must say, I much prefer doing lower reps and higher weights and am not exactly looking forward to the next workout which will be 3 sets of 12 reps. But I digress. Here were today's exercises done as straight sets:

Shoulder - Arnold press
Shoulder - Lateral raises
Biceps - Incline curls
Triceps - Overhead extension
Chest - Incline flyes
Back - Dumbbell pullover

The first part of the workout felt great. However, I made a huge note to start with chest and back next week. I had a really hard time getting the weights into place for flyes by the end of the workout. I felt like I was taking it all in the shoulder. For plyo, I opted for Shock Cardio HIIT 40/20 done after work.

Mexican Monday
Tonight definitely felt like a Mexican Monday kind of night as far as dinner went. I wasn't really in the mood for fajitas and didn't have the ingredients for enchiladas. So I opted for and easy Mexican go-to: Grilled Chipotle Sweet Potato Quesadillas with a Chipotle Tofu "Sour Cream". Quesadillas are pretty much dummy proof. You can put just about any filling you like in them, making them super versatile. I actually really love grilling them as it adds a different crunch factor as well. Oh, I'll just admit it, just another excuse to grill really! The filling tonight may not really be very authentic Mexican fare, but it's a quesadilla and it also has chipotles, so I'm still going to say it meets the needs for Mexican Monday.

Grilled Chipotle Sweet Potato Quesadillas
Ingredients:
2 small sweet potatoes, cubed
2-3 chipotle peppers in adobo, minced
1 can black beans, rinsed, drained
To taste: salt, pepper, cumin, cilantro, chili powder, lemon juice
1 package frozen spinach, thawed, squeezed dry
1/2 red bell pepper, diced
1/2 green bell pepper, diced
1/2 yellow onion, diced
Whole-grain tortilla wraps

Directions:
Steam sweet potatoes until soft. Transfer to bowl along with beans and mash. Stir in the chipotles, salt, pepper, cumin, cilantro, chili powder.

In sauce pan, saute peppers and onions until soft. Add in spinach and cook until heated. Stir in the sweet potato and bean mixture. Re-season if needed.

On a grill, grill pan, or non-stick skillet, lightly brown one side of the tortilla then flip over spread filling on one half then fold the other half over. Cook both sides until golden brown.

Chipotle Tofu "Sour Cream"
Ingredients:
1 package soft, silken tofu
1 - 2 chipotle in adobo, chopped
1 tsp adobo sauce
lemon juice
apple cider vinegar
To taste: salt, pepper

Directions:
Puree all ingredients in food processor or blender.
Serve with your favorite salsa, fresh pico de gallo, and/or sour cream. While it may sound like this has a lot of heat, the sweetness from the sweet potatoes really helps to offset the heat from the chipotle peppers. It's a great flavor combination.

So, after several days of being very remiss with recipes, I hope today makes up for it!