...and true to form it was cold and rainy. However, this is not a Seattle thing, Eastern Washington is almost always cold and miserable on Easter too. Don't ask me!
For breakfast I roasted some baby red potatoes w/olive oil and spices and made some scrambled eggs and bacon. The bacon was definitely not healthy: it was regular pork bacon, probably a little higher in fat than even normal pork bacon, and it was maple flavor, so infused with sugar. But I did cook the eggs in calorie-free olive oil spray and not butter, and overall the meal was only 453 calories. Although a lot of that was fat, it's still not that absurdly high and I'm sure it beats going out for Easter brunch :) (However, it did not compare to my Mom's delicious Easter brunch that I missed today, which I would have eaten at least 3 plates of and enjoyed every minute.)
Oh right and it wasn't exactly breakfast because I didn't start cooking until 11:30, but in other news I did learn how to jumpstart a car this morning!
We went down to the waterfront and walked the length of it, which must be at least forty miles. It was really cold and rainy but there were a lot of interesting people out today, what with it being Easter and the start of spring break. Then we came home and took a nap. That seems to happen every time we take a walk somewhere. I'm sure it reduces the health benefits (or at least metabolism benefits) of taking a big walk in the first place, but it does make for a nice Sunday afternoon.
Anyway for dinner I had yum-yum-yummy Tortilla Soup (recipe shamelessly stolen from LaRue, who adapted it off of the food network):
2 or 3 cooked chicken breasts, shredded
2 or 3 baby zucchini
1 or 2 peppers (red/yellow/etc are pretty)
1 white onion
The sauce (only) from a small can of chipotle peppers (the orig. recipe said cut up a pepper but then it's way too freakin' hot!)
garlic/cumin/grill seasoning to taste
1 can diced tomatoes (undrained)
small can of tomato sauce
frozen corn (a cup maybe? to taste)
4-6 cups of chicken broth (depending on how much chicken/veggies you put in)
Saute the onion/peppers until soft (and the garlic if you're using fresh/minced). Add zucchini and cook a bit (not tooooo long or it'll get all mushy). Add everything else and cook through. As my second grader at school would say, easy peezie lemon squeezie.
To serve, add a sprinkle of shredded cheese (1/4 cup = 100 calories) and you can bust up some tortilla chips or use the scoopy ones for dipping. 13 Tostito's scoops is 140 calories, though, so don't do what you want to do and eat half the bag :) Or maybe that's just what I want to do. Mmm, salt.
This is also a great freezer soup, and seems to be a crowd-pleaser (which is great since it's so healthy!).