I had every intention to do a big workout yesterday; running and strength training, but I woke up with a sore knee from Wednesday night’s run. My knee has been mildly bothering my since the start of the year and I am partially blaming it on going to BodyPump classes three times a week. Too many squats, or at least that’s the excuse I’ve justified. It’s probably time to buy a new pair of insoles, too. I’ve put right around 300 miles on them and the manufacturer recommends replacement every six months of average wear, not necessarily half marathon training. So with tomorrow morning’s 10K in mind, I decided that I should take the day off from the gym to rest my knee up.
I got home before Nick, a rare occurence, and fed Jackson. I was starting to question if he still loved me since I haven’t been his primary chef lately, but sure enough, I won him over last night with a delicious bowl of cat food!
Having fed the cat, it was time to feed the fiance and myself. On the menu last night was Stuffed Sweet Potatoes with Pancetta and Broccoli Rabe, courtesy for the January issue of Food Network Magazine. If it sounds tasty, and you want to make this dish yourself, you can find the recipe here.
I made a few adjustments. First off, I am very lucky to have a mother who lives in Oregon and who’s husband has a hobby of hunting for mushrooms. The result equals I get fancy and expensive mushrooms for free. Nick is not a mushroom fan, so I don’t torture him too often with them, but this week he’s putting up with the gourmet mushrooms. The recipe calls for shiitake mushrooms, but I have a nice stash of chanterelles that required hydration.
While those were reconstituting, I made a side salad for mixed greens, cucumber, pecans, reduced fat feta, dried cherries, and kalamata olives; all tossed with a pomegranate vinaigrette I made a while back.Back to the stuffed sweet potatoes, I put the sweet potatoes in the microwave as directed and got the pancetta going in the frying pan.At this point, the mushrooms were ready. I pulled out enough for the stuffed sweet potatoes and saved the remaining mushrooms and the broth for tonight’s (broth) and tomorrow night’s (mushrooms) dinners.Back to the pancetta, it was crispy and ready to rest on paper towels to drain the excess oil.
My second recipe modification: I couldn’t find broccoli rabe and the grocery store (as usual) so I used broccolini instead.
And added in the chanterelle mushrooms and red pepper flakes.While that was sauteing, I mixed up the ricotta, parmesan, and nutmeg.I sliced open the sweet potatoes.And put everything together. Voila, dinner is served!Coming in at about 35o calories for the Stuffed Sweet Potatoes and roughly 150 calories for the salad, it was a tasty and satisfying dinner! My only criticism for the Stuffed Sweet Potatoes is that the dist was a little dry, otherwise delicious!
Nick and I curled up on the couch with our plates (or bowls, rather) for a cozy dinner and Netflix and I propped my leg up for some heat therapy!
Here’s hoping the heating pad will help my knee feel fine for tomorrow’s 10K! Tonight’s dinner is a recipe by none other than yours truly! (I haven’t cooked with out a published or family recipe in a while so fingers crossed that it will come out well!) Look for the recipe and the race recap this weekend!