Rough Drafting

So before I go into my post about last night’s dinner and run, I have to share with you the genius idea created by Caitlin from HealthyTippingPoint on a cold and delish breakfast! I constantly see her eating this bowl of goodness and finally decided to try it. I have been bored with my breakfast’s lately and wanting something that will really tide me over….solution? This conglomerate of refreshing yumminess!

 

You can really add whatever you fancy-this morning for me it was oats, vanilla yogurt, banana and strawberries. I always think about trying overnight oats but adding the milk just turns me off for some reason. This is the perfect solution. Something cold, filling and the dry oats with the yogurt remind me of a parfait and it is SO GOOD! I’m only sad I discovered it this late in the summer.

Are you guys ready to see how the yummy fish tacos turned out last night?? Well, too bad. You can’t 🙂 I didn’t make them. The fish was solid as a brick because both Chris and I forgot to take them out. I was disappointed but actually glad I ended up making the tuna pasta casserole because I thought the carbs would help me with today’s run with Linds. It turned out good, but not sure it was my all-time favorite tuna casserole. Quick and easy was what I was looking for last night too. Getting back to the grind after vacation has been harder than previously expected. We did manage to go grocery shopping last night and I did my run-so success!

Tuna Noodle Casserole

Ingredients:

• 12 ounces wide egg noodles
• 1 Tbsp salt
• 8 ounces sliced fresh mushrooms
• 1 medium onion, chopped
• 2 Tbsp butter
• 2 cups chopped broccoli (about 1/2 lb)
• 2 (6-ounce) cans tuna, drained
• 1 (10 3/4 oz)can Campbell’s cream of mushroom soup
• 2 1/2 cups grated cheddar cheese
• 1/3 cup milk
• 1 Tbsp cream
• Salt and pepper to taste
• 1 cup crushed potato chips

Directions:

Preheat oven to 400°F. In a large (6 qt) pot, bring 4 quarts of water to a boil. Add a tablespoon of salt. Return to a boil. Add noodles. Cook uncovered on high heat on a rolling boil. Just before pasta is al dente, (firm but cooked through, earliest cooking time minus 2 minutes), add the chopped broccoli to the pasta and cook for 2 more minutes. Drain in a colander and set aside.

While the pasta is cooking, dry sauté the mushrooms in a frying pan on medium high heat (no need to add butter or oil, mushrooms will cook in their own juice). When mushrooms have given up their moisture (about 10 minutes), remove from heat and set aside.

After the pasta is done and is draining in a colander, heat a large oven-proof pan on medium heat, add 2 tablespoons of butter. Add the onions and cook them until translucent. Add the pasta and broccoli mixture back into the pot; stir in the mushrooms. Stir in the tuna, can of cream of mushroom soup, grated cheese, milk and cream. Add salt and pepper to taste.

Spread crushed potato chips over the top of the mixture and cook for 20 minutes at 400°F in the oven, until the topping has browned.

***Speaking of needing all the help I can get, I am so frustrated with running right now I almost want to give up all together on the training. It’s so stinkin’ hot outside and my 2-3 mile runs are as much as I can bare. How am I ever going to get the stamina and motivation to run 13 miles!!!!??? I think a lot of it is I’m not as head strong as I thought. I’d almost rather it be a physical limitation than a mental one. I just can’t push through. I always want to give up and it’s making me so mad!

Any advice??? Lately I’ve been running intervals to try and help with my endurance but I know I should be drinking more water throughout the day. I also don’t have any caffeine in my favor. I cut coffee and sodas out of my diet ages ago and sometimes I think that would help. I’d really appreciate any advice on long-distance running if you got it! Help your local blog girl out 🙂