I love cooking on the weekends. When I cook during the week, it’s more about convenience. On the weekends though, I get to be more creative and cook what I’m currently craving.
My typical Saturday is to exercise early and then do a late breakfast or aka brunch. This Saturday’s brunch was a Cajun chicken sausage scramble of deliciousness. As always, I utilize whatever veggies I have left from the week and throw them into my brunch on Saturdays. This week I had asparagus, broccoli, onion, tomato, zucchini, and green bell pepper left over.
I also had a Cajun chicken sausage leftover from a couple weeks ago that I had to freeze because I had extra.
I boiled the sausage first, then I browned it on both sides until it was cooked through.
I sautéed all my veggies…
Then added the chopped Cajun chicken sausage…
Then poured in my eggs. I used one whole egg plus two egg whites.
I scrambled it all up until the eggs were done. Last, I added a sprinkling of low fat Mexican cheese.
Yummy in my tummy! I served the Cajun egg scramble with a piece of toast and a cup of skim milk for a total of 570 calories. It was very filling and lasted me until dinner 6 hours later. I didn’t even need a snack in between!
On Sunday, I had my dad and step-mom over for exercise and lunch at my place.
As far as exercise, I must catch you up on my current exercise of choice. I have recently started to enjoy short distance running. Every time I run, I usually run a mile or just over a mile. I’ve been really trying to beat my last run time every time I run.
The first couple of times I ran, my time was just under 18 minutes because I was running and walking. Then slowly, I got my time to about 15 minutes and 30 seconds per mile. On Wednesday, I went running at the BFFs gym with her and my time was 15 minutes and 25 seconds.
I’m happy to say that I beat my time! Yesterday, not only did I run a 14 minute and 27 second mile, but I RAN the whole time! I didn’t stop once to walk. I was soooo proud of myself for that! I have definitely come a LONG way in just a short amount of time. It feels great!
After the great workout, we made a healthy and filling lunch.
Last weekend, I bought this molé simmer (pronounced MO-lay).
We love our Mexican food so I was looking forward to trying this delicious sauce.
The instructions were simple. Brown your chicken (I used 18 ounces of chicken tenders) and then add the summer sauce, cover, and simmer for 15 minutes.
After 15 minutes, I shredded the chicken so it could soak up all the wonderful sauce.
We served our chicken molé in warm corn tortillas with shredded mozzarella cheese, just a touch of cool guacamole, and a squirt of lemon juice.
We added Mexican rice as a side dish and I also roasted up some kabocha squash. Not sure what kabocha squash is? No problem. I didn’t even know what it was when I bought it. I just saw that it was a squash and I got excited and knew I had to try it.
I did a little google-ing (that’s a word, right?) and I found out that kabocha squash is an Asian winter squash, often referred to as a Japanese pumpkin. That seems pretty fitting as it looks and smells like a cross between a pumpkin and a sweet potato. But, I found that it tasted very similar to an acorn squash, which I love!
To cook this kabocha squash, I cut it in half, scooped out all the seeds in the center, sliced it into thin slices, and then sprayed it with my coconut oil spray. I sprinkled the squash with a spice seasoning mix and pepper. I roasted it in a 375-400 degree oven until it was done, maybe 30 minutes.
It came out soft but with a roasted crunch to it, kind of like roasted potatoes. The skin was even edible, so I loved that and not having to peel it. 🙂
You should go out and try this wonderful squash for yourself. Be adventurous! Let me know how it goes!