So today ended very crazy for me. I have never been more on the go then I was tonight. I really did experience the whole “not enough hours in a day” tonight as I scambled to get some many things done in so little time.
I left work today to with every intention to go run by the hospital to see mom before heading home. Well the weather has other plans. Not only did it pour down rain, but it was windy also so my umbrella could not save me as I got pelted with rain from all sides.
I actually ended up taking an Uber back to my car that was parked a half mile from the building. This was my first Uber ride and it was pretty cool to be on the other side of it. By the time I got to my truck to take me home, I was soaked from head to toe. So I dedcided to skip the hospital and head on home.
When I got home I played with my oldest daughter and ate dinner quick. i knew I had some solid meal prepping to do and I needed to hurry. This week I wanted to do something different cause I was getting burnt out on broccoli and brown rice. I spent a couple of weeks looking at other people’s meal preps on Instagram. I decided to try red cabbage instead of broccoli and use avocado instead of brown rice.
So this weeks protein was taco chicken, ranch turkey burgers, and Montreal seasoned STEAK!!!
This weeks veggies were red cabbage and broccoli and this weeks starches and healthy fats were avocados and brown rice.
I am actually really excited about this weeks meal prep. I love trying new dishes.
After meal prepping, I still had one thing left to do and that was RUN! I missed crossfit this morning cause I wanted to help my wife with the kids and I was hurting from the Extra Filthy workout. I managed to kill 3.50 miles in under 32:00 minutes. I got that Greek Festival 5k next week and I need to keep my legs warmed up.
Now it is time for this blogger to head to bed. Goodnight Web!
Recipe found here
So I hate yogurt. Like I have tried it a lot but every time is the same. It involves me gagging. Just something about the sour taste makes me want to vomit.
While I decided to meal prep I was looking for some quick snack ideas and came across this one. I thought what the heck give it a try. It said it was cookie dough Greek yogurt. What could go wrong.
So I made it and OMG! I was so good and tasted more like peanut butter which is another one of my favorite things. This is my new post workout snack!
Here is the recipe
6 oz of Greek yogurt
2 tablespoons of peanut or any nut butter
4 packs of any zero calorie sweetener
1/2 tsp of vanilla extract
1 to 2 tsp of chocolate chips.
Mix it all in a bowl and top with chocolate chips.
*TIP* it was recommended by the creator to freeze it for 30 mins. I did and it was awesome.
I have always wanted to post a blog entry about the famous hash tag #MealPrepMonday but I have never gotten around to it. So I figured there is no time like the present.
I have recently discovered the greatness that is Youtube and I have been using to find ideas for my meal prepping needs. I have shared videos from the channel Fit Couple Cooks before and I have to say that these videos have changed the way I meal prep. They make it look so easy and I love how good the recipes are and how informed they are about questions from the audience.
My favorite thing to do in this world other than coupon, run , and be an amazing father is snacking. I love to snack and when I decided to try meal prepping I always wondered how I was going to make it from meal to meal or when I have those long meetings.
Needless to say Fit Couple Cooks must have heard my cry and made the video below.
I can’t wait to make those bar.
What is on your meal prep menu?
Hey guys! Merry Christmas to your family from ours. We have had a crazy Christmas morning here at the Funderburke house. K-Dub loved all of her gifts from Santa and Mommy and Daddy. Right now I am sitting in where? You guessed it! The kitchen! I am making a hash brown casserole for Christmas brunch with BrittWhitFun’s family. That’s not the only thing I have been cooking. I also made a Butterfinger Cheesecake that is out of this world. I could not just make something this awesome without sharing it with you guys. So consider this a Christmas gift from me to you. Trust me when I say you won’t want to return it.
5 to 6 packages of 8oz cream cheese sat out at room temp to soften
1 cup of sugar
2 tbsp of flour
3 Butterfinger bars crushed up
1 8 oz sour cream
1 tbsp of vanilla extract
1/3 cup of peanut butter
1 package of vanilla wafers
3 tbsp of sugar
1 stick of melted butter
1. Preheat oven to 325
2. Crush vanilla wafers and add sugar and butter.
3. Put in a spring formed pan that has been greased and spread along the bottom and sides of the pan.
5. Bake in the oven for 10 to 12 minutes
6.In a separate bowl mix all of the ingredients. Make sure to add each egg separately for best results.
7. Pour mixture in pan and bake for 70 minutes
8. Sat out to cool and then put in refrigerator for 6 to 8 hours.
9. Before serving you can add additional Butterfinger crumbles on top for a little something extra.
So its finally the week of Thanksgiving and I am so excited. I am also a little overwhelmed. I still have so much to be done before I can sit back and give thanks. I spent most of yesterday washing anything I could fit in my washing machine. Nothing says that you love the holidays more than clean bed sheets in my opinion.
Tomorrow begins my holiday break from work (Thats what I am calling it) and I will be cleaning my house top to bottom while my wife works. I have about 20 people set to come to this dinner so I need to make sure everything is cleaned and sanitized.
The house is not the only thing I am focusing my energy on. I never knew how much preparation goes into a making a turkey and have a new-found respect for all the people who make them around this time. I have to say that this task is far from over in my house. Sunday I took the turkey out of my freezer and put it in the refrigerator to thaw. That does not sound too hard does it. Now tonight I am supposed to make my brine and let my bird marinate for 24 hours. One thing I am nervous about is the fact that I have no idea how much my turkey weighs. It’s not on the package so I have to find a scale tonight.
Like I said before, I am going to try brining my turkey tonight. I have no idea how this is going to turn out and I am super scared. One of my biggest fears is that I either overcook or undercook this bird. Anyways, here is my brine recipe that I will be using and the link to the site that has a little more detail instructions.
My Turkey Brine
- 12 cups water, divided
- 1 cup kosher salt
- 2 cups sugar
- 1 cup apple cider vinegar
- 2 tablespoons sage
- 2 tablespoons thyme
- 2 tablespoons rosemary
- 1 tablespoon pepper
- 4 cups ice
- Bring 4 cups of water to a simmering boil. Add salt and sugar. Stir until the sugar has completely dissolved. Turn off the heat. Stir in 8 cups cold water, apple cider vinegar, sage, thyme, rosemary, pepper, and ice. The brine is ready to be used.
- Remove giblets and neck from the cavity. Rinse the outside and inside of a thawed turkey. Using paper towels, pat the turkey dry. Complete submerge the turkey in a large soup pot bigger than the bird and cover with a lid. Allow the turkey to marinate for 12 hours for a small turkey (8-10 lbs) and up to a full day for a bigger bird. Rinse turkey and pat dry before adding additional seasoning, butter, or oil in preparation for roasting.
*It’s important to reiterate not to use a self basting, pre-seasoned, or kosher turkey. Otherwise the turkey will be too salty.
Well its been a long time since I posted a recipe on the blog. I have become really obsessed with using my crock pot lately and have found some really amazing recipes and one of the most recent adventure is a very tasty fall treat. I love Starbucks and one of my favorite things there that is not made of coffee is their pumpkin bread. It’s so good.
I have been looking for a recipe that is both easy and delicious because I am not a baker by any means. I burn the slice and bake cookies that are claimed to be “idiot proof”. I found this recipe is amazing very “idiot proof”.
1 Can of Pumpkin
1/2 (8 oz) block Cream cheese, softened
1 Cup Sugar
1 Teaspoon Baking soda
2 Cups Flour
1 Teaspoon Cinnamon
1 Stick of butter or margarine, melted
1 Cup Pecans or nut of choice (optional)
1. Mix pumpkin and cream cheese together
2. Mix the rest of the ingredients in bowl.
3. Spray crock pot with bakers joy
4. Pour mixture in crock pot.
5. Cover and cook on HIGH for 3 hours.
6. Once done put on rack to cool for 5 to 15 minutes.
For more great crock pot recipes, go to http://crockingirls.com/recipes/pumpkin-bread/
My best friend is an amazing chef and he made me this awesome chocolate eclair cake back at the 4th of July. I have to say it was amazing! It took me forever to get the recipe from him. I am a huge fan of chocolate and this is one recipe that will satisfy your taste buds.
24 low-fat graham crackers (about 1 box)
2 small suger-free instant vanilla pudding
3 cups skim milk
12 ounce cool whip
1small sugerr-free instant chocolate pudding
1 1/2 cups skim milk
Place 8 crackers in bottom of 13×9 pan. Mix vanilla pudding and 3 cups of milk well. Let sit two minutes. Gently fold in cool whip. Pour half on graham crackers. Top with 8 more crackers. Spread remaining pudding over crackers. Top with the last 8 crackers. Mix the small instant chocolate pudding with 1 1/2 cups of milk. Let sit 2 minutes. Spread over graham crackers. Let sit 6 hours or overnight in refrigerator to soften crackers.