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Back on Track

March 9, 2014

February 2014 has not been kind to the Pattersons.  We experienced a miscarriage, and then Dan had arthroscopic hip surgery, and has been recovering since.  It’s taken quite a toll on us, physically and emotionally but finally, almost halfway through March, we are starting to see the light a bit.  Thank God.

And with that, it’s time to get ourselves back on track, health wise.  We eat well in terms of ingredients – very little processed or chemical-laden food in our house – but I joined Weight Watchers to help gain an understanding of how much we are eating.  And it’s a LOT.  A whole lot.  Apparently even when you eat the right things, too much can still make you fat.

I’m starting P90X3 for the 3rd time – I stopped the first time right before we found out about the miscarriage.  I started again the week of Dan’s surgery.  Now that it seems we are at the end of this rough patch, I am ready to begin again and see it through.  I did Insanity last summer, and will likely do it again this year.

We value health and fitness in our house, but it’s fallen to the back burner in the last 6 months or so.  I am focused on making it a priority again for us.  Dan can’t fully participate since his recovery is slow and steady, but we can both benefit from eating better.  And I just feel better when I work out, even if that means dragging my butt out of bed at 4:30 in the morning.  

In keeping with that, tonight’s dinner is vegetarian and awesome.  It’s kind of like an ‘everything but the kitchen sink’ burrito, and it’s soooooo good and only 6 Weight Watchers points.

Modified from Cooking Light: Vegetable and Rice Burritos with Quesadilla Cheese
4 tsp oil
1/3 cup uncooked wild rice
1 tsp chopped garlic, divided
2/3 cup water
1/4 tsp salt, divided
1 T chopped jalapeno (I leave this out)
1/4 cup sour cream
1 T chopped cilantro (I leave this out)
1 tsp lemon juice (I leave this out)
1/8 tsp ground red pepper (I leave this out)
1 onion, chopped
1 cup sliced mushrooms
1 cup corn (original recipe calls for 1/2 cup)
1 small zucchini, chopped
1 cup halved grape tomatoes (original recipe calls for 3/4 cup)
1 yellow pepper, chopped (my addition)
1 orange pepper, chopped (my addition)
4 (7-8 inch) whole-wheat tortillas
4 ounces quesadilla cheese, shredded (about 1 cup packed.  I use monterey jack)

1. Heat a small saucepan over medium high heat.  Add 1 tsp oil.  Add rice, 1/2 tsp garlic; saute for 1 minute, stirring constantly.  Add 2/3 cup water and 1/8 tsp salt; bring to boil.  Cover, reduce heat, and simmer 15 minutes.  Remove from heat; let stand for 10 minutes.  Fluff with a fork; stir in jalapeno, if using.

2. Combine sour cream, chopped cilantro, juice, and red pepper in a small bowl (since I only use the sour cream, I just spread it on my burrito at the end.

3. Heat a large skillet over medium high heat.  Add the remaining oil to the pan.  Add onion; saute 2 minutes, stirring frequently.  Add remaining 1/2 tsp garlic and mushrooms; saute 1 minute, stirring frequently.  Add corn, zucchini, and peppers; saute 2 minutes, stirring frequently.  Add remaining 1/8 tsp salt and tomatoes; saute 30 seconds or until tomatoes are heated thoroughly.  Remove vegetable mixture from the pan.  Wipe pan clean with a paper towel.

4. Heat tortillas according to package directions.  Divide sour cream mixture among tortillas; spread to a thin layer, leaving a 1/2 inch border.  Top each tortilla with 1/4 cup cheese, about 1/4 cup rice mixture, and about 1/2 cup vegetable mixture.  Roll up each, jelly roll style, and place in heated pan, cooking on each side until browned.

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