Today was my last long run before next weekend’s half. I was planning to do 10 miles, but it started to rain as I was passing my house after 8.5 miles, and I decided that was good enough.
Then I headed for the kitchen.
I always used to keep unstuffed cabbage rolls and/or spaghetti squash with mushrooms, spinach, beef or sausage, and a creamy red sauce portioned in the freezer for an easy lunch grab when I didn’t feel like (or hadn’t had time to make) my usual salmon. This is one of the things that been missing the last couple months, and I decided to get back to it.
I love sausage in both recipes, because of the flavor it adds, but I hate how much it ups the calories. Since I was making both recipes today, I mixed 1 lb of 93% lean beef with 1 lb of mild Italian sausage. Then I split that in half, so that each recipe had 1/2 lb of sausage and 1/2 lb beef.
I did cheat by using coleslaw mix instead of chopping my own cabbage, but since I’d promised apple pie for book club tomorrow night, I was all about the short cuts!
a pot of Unstuffed Cabbage Rolls – all of the flavor, but a lot less work (and healthier, too!)
and a portion of my favorite spaghetti squash recipe topped with Italian cheese
Both recipes turned out great, and I ended up with 5 portions of spaghetti squash and 6 big portions of unstuffed cabbage rolls!
When Hubby heard that I was making pie for book club, he asked me to make one for the house, too. I’m not a huge fan of pie (which is why I chose to make it, when asked to bring a dessert – it’s minimally tempting), so if I’m going to have apple pie, it’s going to be home made, from scratch, and topped with vanilla bean ice cream.
Homemade apple pie!
All of this cooking (plus dished & dinner) meant that I spent about 3 hours standing in on my rather tired, post-long-run-legs. I’m really glad I stopped at 8.5 miles today! Given how sore and achy my legs are tonight, I’d be miserable if I’d done the full 10.
So I may have indulged in a bit more pie than I should have 😉