Not to be confused with “Rice-A-Roni” (The San Francisco Treat)
or with “BeefARoni”
Not to be confused with “Rice-A-Roni” (The San Francisco Treat)
or with “BeefARoni”
A new hamburger joint opened up in my area (It’s been here about a year, but I just got around to going to it).
It’s called “Smasburger”
I like burgers. I like burgers a lot !!
To me, a good burger is a patty and a bun. That’s really all I need. Maybe a nice shot of horseradish mustard.
Since I was at a “specialty” type burger joint, I decided that to properly evaluate the burger, I should order something other than just a simple burger. I ordered the “Spicy Baja” (Pepper jack cheese, guacamole, lettuce, tomato, onion, spicy chipotle mayo and fresh jalapeños on a spicy chipotle bun)
The fries are “shoestring cut” and they are actually hard to eat because they are small.
The chipotle sauce was quite zingy but over all, there wasn’t a whole lot of taste. I had a much better jalapeno burger at Applebees.
It was a $5.99 burger and the price was right since we had a “buy one, get one” coupon. If I get another coupon, I might go back just to try a plain burger.
My wife and I both concur that if we are in the mood for going out for a burger, the choice still is Portillios.
We’ve been to Red Robin twice. This is the kind of place that I think gives burgers a bad name. Too many choices, too many “things” to pile on . Kind of like have a salad or a side entree stacked on the burger.
The wife and daughter were out for dinner with my mother and my out-of-town niece, so I was on my own for dinner. We had already planned on having spaghetti so I went ahead with it for my self:
I come from a very non Italian family and I remember when I was a bout 12 years old, I was having dinner at a friends house and when they served the spaghetti, there was a separate dish for the pasta and the sauce !! To me, that was something that was out of the norm !
The sauce was from a jar
The meatballs were frozen in a bag
The Parmesan was pre-shredded.
That’s why it’s a “Quick” dinner !! (Don’t think bad of me)
This was the food count for the day:
|Lean cusine Egg Roll||320||1||62||8|
|3/4 cup rice||240||0||54||6|
|1 cup Yogurt||120||0||18||10|
When I was counting out the calories making dinner, I thought that there was WAY TOO MANY and I decided not to have any toasted garlic bread. But when I totaled it up for the day, I was quite surprised (pleasantly)to see that I was still under 2000 calories for the day !!
Lunch for week XV was nothing to write about, really !!
It was a 4 day work week and on Tuesday and Wednesday, I had leftover beef and mashed potatoes from Christmas dinner.
Thursday and Friday I had “Cream of Chicken Soup from a can.
But now, it’s on to week XVI !!!
I am slightly embarrassed that it is store bought, packaged food. I am only using 3 cups of the rice to add to the dinner.
But there is a method to my madness.
At work, there is a weight loss contest/competition (for a lack of better description). I would much rather cook my own food, but it is much easier to use packaged food that I can easily count calories, fat, carbs etc.
I learned about this weight loss event about two weeks ago. I decided that it would be counter productive to continue going to the gym AND watching what I ate if I were going to do this. So I stopped my normal eating habits and did not restrict/control/restrain myself when it came to foodstuffs.
I FEEL HORRIBLE !!!!!!
I can not imagine what I would feel like if I continued like that. I did not try to overeat, but there was very little reason to stop.
That’s a funny thing about my daughter. A few years ago were at home eating hamburgers and she (6 years old at the time) was about halfway done with her burger and she put it down on her plate and said, “I’m full” and was done eating. Over eating is not natural and has to be learned???
Because of the eating of the past two weeks, I expect to weigh in close to 250 pounds. My goal for the 12 weeks is to lose 10%. Yes, a lofty goal but since there is prize money involved, I have an extra incentive !!!
Back to making another classic: Split Pea with Ham !!
Normally when I make my lunches for the week, I end up making enough for just four lunches, leaving me to forage on Friday. But this week I made a double batch of the soup and not only will there be five lunches, each one will have a bit more then normal !!
And of course, the finsihed product.
The ham was on sale at the supermarket “Buy one Get one Free” and with a coupon that I had, it made this ham only about $5.00 and total for the week of lunches will be under $4.00 since there is much more soup, I won’t add any crackers.
Oh, and as a footnote, No, I did not use all of that ham in the soup. I used only about a 1/4 of it and will slice the rest of it for fried ham and hash browns for a dinner this week.
This is the lunch we had today:
Yes, it is enough food to feed a small Amazon village for a week!!
I am not in the habit of putting butter on my rolls or toast at home. I use butter to cook with but not spread on my food. It’s just a way to save some fat and calories for eating MEAT later.
I wasn’t going to dip the lobster in the butter mostly because I didn’t want to hide the taste of the lobster with the butter, but I went ahead and dipped.
I FORGOT HOW $@#!&% GOOD CLARIFIED BUTTER WAS !!
Holy cow was that great !!!!!!!!!
I almost wanted to drink it straight up !!
This will be a more boring post then any other !!!
The Holiday activity is beginning and this is the schedule for the week:
Monday: Office luncheon
Tuesday: Department (off site) Christmas party
So I will just have to forage on Wednesday and Thursday.
The office luncheon:
In today’s economic situation, it’s a miracle that we still get a nice luncheon. We also had a bang up picnic this summer.
Now I don’t want to look a gift horse in the mouth, but I could almost do without the lunch. We have an upscale cafeteria in our building ($7.50 for sandwich,soda and chips)(which is why I bring my lunch!!) but when they try to put on a lunch for 200+ people, it loses a little in quality.
The main entree is Filet Mignon(nice, but would rather have a rib eye) and I think there will be a shrimp entree as well, roasted potatoes, steamed vegetable medley, rolls and and a variety of cheesecakes for desert.
No, I’m not bragging or gloating. The cafeteria staff will do a great job but it’s really hard to put it all together with the best quality.
I would be happy with a good burger and fry !!
The good news is that lunch is not ruined. It has a heavy vinegar taste, but will do for this week !
The week of leftover lunches were interesting, but it’s nice to get back to some spicy Chinese !!
Now, that looks like a lot of chicken but it isn’t really too much considering there is probably only a total of 6 thighs and it is for 4 lunches. I did accidentally take more out of the freezer then I wanted to, but decided to cook it all any way !!
There was a very good sale on “Black Friday” at my grocery store and one of the things that I bought was a “name brand” can of baby corn instead of the cheapest one that I can find. What a difference it made when I opened the can and emptied the contents into the strainer !!!. Each ear was the same length and same girth, not just a random bunch of stuff in the can ! It will most likely taste the same and I don’t mind using the stems and stalks in the lunches, but if I were preparing a meal for others, I might have to go with the name brand as presentation is almost as important ast the taste. And my lunch experience is mostly just about filling my pie hole until dinner.
Despite this looking like a lot of chicken, when I spooned out equal portions into my lunch containers, there wasn’t too much. My lunch is quite a bit less than what you would buy for take out and a Chinese restaurant. And I will be keeping the sauce and chicken separate as to keep as mush of the fried, crunchy goodness that I can !
I have ruined a bit of food by “experimenting” or altering a recipe. Today, I thought I would try adding a little rice wine vinegar into the sauce. And don’t you know that I dumped too much in !!!. I tried to compensate by adding another package of sauce. I did not sample the sauce yet, so on Monday at 11:15 am when my food comes out of the microwave at work, I will find out how it is !
I finally located more of the good chili that I had before. I was able to buy it from Amazon.com (Cugino’s Chili). I only paid $21.85 for my order.
With the saltines, this week of lunches will cost about $11.00
I prefer to have my ground beef not to be a paste. I like it to have a good texture. In fact, the next time I shop, I will be trying to find a coarser ground. Even when making something as simple as tacos, it makes a great difference with the coarser grind.
The Split Pea Soup (with slab bacon) was good, but I want to go back to my Chinese lunches, so this week it is Oyster Beef with mushrooms and sprouts.
The meat after cutting and marinating overnight in the Oyster Sauce:
And of course, the finished product !!!!
There isn’t much color in this dish. I only added half of the sprouts and thought that if I tossed in some broccoli there would be too much food. Did toss in a sprinkle of crushed red pepper flakes.
Going to be a little more costly this week:
Oyster Sauce: $1.60
I bought everything except the meat at Big Lots last week when they had a “20% Off Everything” sale so those items are 20% less. I also stocked up on various Chinese ingredients. They did not how ever have any of the baby corn left !!
When I emptied the can of mushrooms, I noticed that it said “Product of China”. That got me to thinking a little bit. These mushrooms are not a gourmet product. I can hardly believe that a farm(er) in China can raise, process and ship a can of mushrooms to America and Big Lots can sell it for $1.00 and make money doing it. Is there a shortage of mushrooms in America????? America is not able to produce enough mushrooms so that it needs to be supplemented with Chinese imported mushrooms??