Ooooh fun, but what are ankle rolls? I'll have to go google that and wrist exercises -- probably a good idea since we all live on our computers.

I'm all for celebrating Jake's 108 degrees -- also the temp outside right now (that was a serious exaggeration), and I do want to hold on tight, but I'd kick off those awesome heels immediately. Still, Bella has surely had many a sprained ankle in her life, no doubt.

Hmmm, I love the Twilight recipe, but the last time I tried that, my brain overheated. I'll try again, though because it would be fun.

Day 1

Calories -- 72 in the bank
Cardio -- 58/108 minutes
Water -- 10/8
Ankle rolls -- 1 set of 15
Wrist exercise -- I found a Youtube of yoga wrist stretches http://www.youtube.com/watch?v=yCgfa9y-1YE

I added the ankle rolls and wrist exercise to my regular stretching routine so I won't forget them.

Isle Esme Breakfast Omlete

When you are terribly hungry after "exercise" try the omlete Edward made for Bella. The recipe is for two servings, and although Edward doesn't eat, Bella is hungry enough to eat for two ;-).

1 egg
3 egg whites
1 tablespoon grated Parmesan cheese
1 tablespoon shredded reduced-fat Cheddar cheese
1/4 teaspoon salt
1/8 teaspoon red pepper flakes
1/8 teaspoon garlic powder
1/8 teaspoon ground nutmeg
1/8 teaspoon ground black pepper
1/2 teaspoon olive oil
1/2 cup sliced fresh mushrooms
1/4 cup diced green onion
2 tablespoons finely chopped red bell pepper
1 cup torn fresh spinach
1/2 cup diced fresh tomato


Directions
1. Beat egg and egg whites in a small bowl. Mix in Parmesan cheese, Cheddar cheese, salt, red pepper flakes, garlic powder, nutmeg, and pepper.
2. Heat oil in a large skillet over medium heat; cook and stir mushrooms, green onion, and bell pepper until tender, about 5 minutes. Place spinach in skillet and cook until just wilted. Stir in diced tomato and egg mixture; as eggs set, lift edges, letting uncooked portion flow underneath. Cook until egg mixture sets, 10 to 15 minutes; cut into wedges and serve immediately.

Nutritional Information
Amount Per Serving Calories: 114 | Total Fat: 5.1g | Cholesterol: 109mg

Be sure to kiss the cook after you eat this omelette because that is all you are going to get.

Day 1
Water 6/8 glasses
Cardio. 60/108
Ankle rolls 2 sets
Food 493 in the bank
No wrist rolls yet this week.

Day 2
Water 8/8 glasses
Cardio. 75/108
Ankle rolls 4 sets
Food 971 in the bank
wrist rolls - 2 sets.

Mushroom Ravioli (from Martha Stewart.com)

Ingredients

1 ounce dried porcini mushrooms
1 cup hot water
1/4 cup olive oil, plus more for serving
2 medium shallots, finely chopped (1/4 cup)
1/4 cup coarsely chopped fresh flat-leaf parsley
2 pounds assorted fresh mushrooms, such as button, cremini, and shiitake, brushed clean, trimmed, and coarsely chopped
1/2 cup freshly grated Parmesan cheese, plus more for serving
1/2 cup ricotta cheese
1 teaspoon coarse salt
1/2 teaspoon freshly ground pepper, plus more for serving
1 cup coarse semolina or cornmeal, for sprinkling
Fresh Pasta
All-purpose flour, for dusting
Unsalted butter, for serving
Sprigs of fresh thyme, for serving

Directions

In a small bowl, combine porcinis and water. Let stand until soft, about 30 minutes. Strain, reserving 1/4 cup of the soaking liquid. Coarsely chop mushrooms; set aside.
In a large skillet, heat oil over medium-high heat. Add shallots, and cook until translucent, about 2 minutes. Stir in parsley, and cook 1 minute more. Add fresh and dried mushrooms and cook, stirring frequently, until mushrooms first release their liquid and then liquid evaporates, about 10 minutes. Add the 1/4 cup reserved soaking liquid. Cook, stirring, until liquid evaporates, about 5 minutes more. Transfer to a bowl, and cool briefly before stirring in Parmesan and ricotta. Season with salt and pepper.
Spread semolina on a baking sheet; set aside. Cut fresh pasta dough into 8 pieces. Work with one piece at a time, keeping remaining pieces covered with a glass bowl. Using a pasta machine, roll through the widest opening, brushing very lightly with flour. Fold dough in half crosswise; pass through machine again. Roll dough through remaining settings until it is about 1/16 inch thick (on the Kitchen Aid attachment, this is through setting number 6; this may vary depending on the type of machine used), using as little additional flour as possible.
Place sheet on a lightly floured surface with the long side parallel to the edge of work surface. Place 8 heaping measuring teaspoons of mushroom filling along the top third of the sheet about 2 inches apart. Moisten pasta around each mound of filling, using a pastry brush dipped in water. Fold the dough up and over the filling to enclose; press around filling to seal. Cut between mounds with a plain pastry wheel. Use a 2 1/2-inch fluted round cutter to cut out ravioli, centering filling. Alternately, use a fluted pastry wheel to cut into rectangular ravioli. Transfer to prepared baking sheet. Cover with a clean kitchen towel. Repeat with remaining dough and filling. Chill until ready to cook. The ravioli can be prepared ahead of time up to this point and frozen. Place baking sheet in freezer until ravioli are frozen. Transfer ravioli to a freezer bag, and keep frozen for up to 2 months.
Bring a large pot of salted water to a boil. Add about 6 ravioli per serving, and cook until tender but al dente, about 2 minutes (slightly longer if frozen). In a skillet, melt 1 tablespoon of butter and 1 teaspoon of oil with 1 sprig of thyme for each serving. When ravioli are done, use a slotted spoon to remove from boiling water. Drain well, and transfer to skillet. Toss in butter, and divide among warm bowls. Top with shaved Parmesan and freshly ground pepper.

Days 1-3

Sorry, ladies, I've had some projects keeping me from getiing on the website. Kept logging, but with mixed progress.

Water 10+8+10=28/24
Cardio 57+35+50=142/108
Wrist and Ankle Exercises 0+30+30=4/7 sets
Food +62-457+165 = -230 owing to the bank

Grandma Swan's Stroganoff (still just as yummy with light sour cream, less butter, and fresh mushrooms) from Betty Crocker:

1 pound hamburger
1 medium onion, chopped (about 1/2 cup)
1/4 cup butter
2 tablespoons flour
1 teaspoon salt
1 clove garlic, minced, or 1 teaspoon garlic salt
1/4 teaspoon pepper
1 can (4 oz.) mushroom stems and pieces, drained
1 can (10 3/4 oz.) condensed cream of chicken soup
1 cup dairy sour cream or plain yogurt
2 or 3 cups hot cooked noodles

Cook and stir hamburger and onion in butter in 10-inch skillet until hamburger is light brown. Stir in flour, salt, garlic, pepper, and mushrooms. Cook, stirring constantly, 5 minutes. Stir in soup. Heat to boiling, stirring constantly; reduce heat. Simmer uncovered 10 minutes. Stir in sour cream; heat through. Serve over hot noodles, and, if desired, sprinkle with snipped parsley. Serves 4.

A good meal for Charlie when you need to suck up cuz you're planning a trip out of town with Edward.

Day 4
Water 8/8 glasses
Cardio. 225/108
Ankle rolls 6 sets
Food 1848 in the bank
wrist rolls - 4 sets.

Day 5
Water 100%
Cardio. 102/108
Wrist Rolls 60/180
Ankle Rolls 60/180
Food +21 banked


Sorry I haven't been around much this week folks. With my daughter starting Kindergarten, life has been c-r-a-z-y.

I'll have to work on a Twilight recipe....though I might cheat and re-post. lol

Day 5
Water 11/8 glasses
Cardio. 225/108
Ankle rolls 7/7
Food 1954 in the bank
wrist rolls - 6/7

Week 2

Water 6/7 days
Cardio 340/108
Ankle Rolls 7/7
Wrist Rolls 7/7
Food.. eh -- this was not a good food week. I'm 1344 over my net Calories weekly goal.

I'm sure the scale will not be friendly to me but I'm of the mindset that I had fun this week with my kids and it was crazy getting them back into the swing of school. This upcoming week WILL be better.

Let me get a recipe up here tomorrow.

Day 7
Water11/8 glasses
Cardio. 225/108
Ankle rolls 7/7
Food 1499 in the bank
wrist rolls - 7/7


Week 2 ending

Water 6/7 days
Cardio 225/108
Ankle rolls 7/7
Calories Banked: 1499
Wrist Rolls - 7/7

Went over tonight, but still ended up under for the week. Had a girls night out with my best friend & went to see Cosmopolis tonight. All I can say is HOLY CRAP!!!!!

In the Twilight books, heroine Bella Swan contemplates the mysterious Edward Cullen as she prepares chicken enchiladas for dinner. Shredded, cooked rotisserie chicken speeds up the prep time in this recipe, so Bella can continue to daydream.



2 1/2 pounds tomatillos, husked
1 large jalapeño, halved
1/4 cup extra-virgin olive oil, plus more for frying
Salt and freshly ground pepper
16 corn tortillas
3 cups shredded cooked rotisserie chicken
1 1/2 cups shredded sharp cheddar cheese (6 ounces)
1/2 cup crumbled queso fresco, plus more for serving
Sour cream, lime wedges and chopped cilantro, onion and tomatoes, for serving

Preheat the oven to 350°. In a large, deep skillet of boiling water, cook the husked tomatillos and jalapeño over moderately high heat until softened, about 10 minutes. Drain the tomatillos and jalapeño, then transfer them to a blender and puree until the salsa verde is smooth.
Wipe out the skillet and heat the 1/4 cup of olive oil in it. Add the salsa and bring to a boil over moderately high heat. Season with salt and pepper. Spoon a few tablespoons of the salsa into each of two shallow 5-by-10-inch baking dishes.
In a medium skillet, heat 1/4 inch of olive oil until shimmering. Using tongs, dip a tortilla in the hot oil until coated and cook over medium heat, turning once, until pliable, about 10 seconds. With the tongs, carefully lift the tortilla out of the oil and dip it into the hot salsa, making sure to coat both sides. Transfer the tortilla to a large plate. Repeat with the remaining tortillas, stacking them on the plate.
Arrange 8 of the tortillas on a work surface and spoon the shredded chicken in the center of each one; season with salt and pepper. Roll the tortillas into loose cylinders and transfer them to one of the prepared baking dishes, seam sides down. Repeat with the remaining tortillas, filling them with the shredded cheddar cheese. Spoon the remaining salsa verde over the enchiladas and sprinkle them with the crumbled queso fresco. Bake for about 30 minutes until the enchiladas are hot and the salsa is bubbling. Serve the enchiladas with the sour cream, lime wedges, cilantro, onion, tomatoes and additional queso fresco on the side.