Friday, April 6, 2012

Skinny Jean Success and Stuffed Zucchini!

Today I had a breakthrough! We all have those jeans hanging in our closets that USE to fit, but now we just stare at them longingly in hopes that maybe, just maybe, one day we will magically be that size again. Once in college I even went so far as to staple my motivation jeans to my wall so I saw them every day.

I have 3 stages of motivation jeans. A pair of size 8 regular jeans (I usually have to get the curvy style to accommodate my hips) from last May that became a tad snug and started accentuating my muffin top, A pair of size 8 skinny jeans that I really only wore maybe twice because my thighs have always been too big for them (yet they would fit in the waist...**sigh**), and finally a pair of size 6 jeans from FRESHMAN year in college that I was madly in love with. These last jeans were worn almost every day and broken in in all the right places. They were seriously the most comfortable pair of jeans I've ever owned!

Today I nervously tried on my stage 1 jeans...the size 8 regular jeans from last May. AND THEY FIT! I didn't have to struggle to get them up (although they could still be a tad looser in the thighs), and there is no bulging muffin top! HOORAY!

Of course now I'm afraid to eat anything today for fear my stomach will grow and these jeans will become uncomfortable, but I'll cross that bridge when I get there.

Now to share this delectable stuffed zucchini recipe I found on Pinterest (duh!). I had to make a few changes, but it still tasted fantastic!


Ingredients:
1 tbsp plain non-fat greek yogurt (instead of sour cream)
1/4 to 1/2 tsp salt
1/4 tsp curry powder (of course I didn't have any, so I had to leave this out)
1/2 tomato
1 tsp thyme
2 zucchinis
1/2 onion
Parmesan cheese
pepper to taste
bacon (optional)

Directions:
Preheat your oven to 400. Wash off the zucchini, then slice them in half length-ways. Spoon out the guts until you end up with boat like shells. Now give the zucchini pulp a good chop, also chop half an onion and 1/2 a tomato while you’re at it. The tomato is really more for color than taste, but if there is too much juice it will make eating your zucchini a mess, so try to get rid of as much of the juice as you can. Sautee the onions in one tbsp olive oil. It’s ok for them to brown a little, and when the onions are almost done, add 1/4 tsp curry powder and cook everything for an additional 30 seconds. No longer or the curry powder will turn bitter.  (of course, I didn't have curry powder, so I'll take the original source's word for it).
Now if you want to stick with a vegetable dish, fine, just leave the bacon out. I personally like the crunch and saltiness it gives, so I cook a few slices and let them drain on a paper towel. Now (in no particular order), add 1 tsp dried thyme, 1/4 to 1/2 tsp salt, 1 heaping tbsp plain non-fat greek yogurt, a good pinch of pepper, the zucchini pulp, the tomato and crumble the bacon in as well.
Lightly grease a baking dish and put the zucchini boats in. Grab a spoon and fill the shells with the mix. Sprinkle some Parmesan cheese on top and put them in the preheated oven. Give them about 20 minutes and then turn on the broiler until the top is golden brown. VOILA!
Today I am heading to Atlanta for Easter, so this will be my last post for the week, but I'll return next week! I hope you all have an absolutely fabulous Easter, Passover, or whatever it is you celebrate (or just a fabulous weekend, if this holiday isn't your thing)!
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1 comment:

  1. I totally know what you mean about jeans! I had a whole drawer of jeans from high school that didn't fit anymore..well over spring break I went "shopping" in that drawer and I was amazed that I could fit into them again- it's definitely a happy feeling! :)

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