A Little Break, A New Name, and Some Chili

The past few months I have felt restrained by this blog. Despite making an amazing recipe, I couldn’t post it because it wasn’t completely low-fat/low-carb/under a certain point value. I would delete the pictures I took and decide I would live to post another day. But then I would feel the need to write about stress or family or love and that didn’t seem to fit here either. Instead of allowing myself to write, I turned off the computer and put blogging out of my mind. I had a very singular idea of what this site would turn into and anything that didn’t fit the category was locked away, never to be thought of again.

Three weeks ago today, I married the love of my life and it has inspired me in ways I didn’t even imagine. Who says that Samantha Schneider is the same person Samantha Armstrong always was? Maybe Mrs. Schneider is more outspoken, daring, and free. I donated 9 inches of my hair. I am working on being a better woman to my husband, family and friends.  If it’s not too late for me to change, why can’t I extend the same philosophy to my blog? This is my site and just because it started out as food and fitness doesn’t mean it can’t evolve into something more. A healthy lifestyle is a huge part of my life but such a small part of who I am.

From this point forward, expect to see Head Over Meals change slightly. I will still give recipes and provide my ridiculous workout antics, but I will also talk about my life. I will show who I am through all my many flaws and graces. I will write about my wedding, my new journey as someone’s wife, about growing up and all the travel that I plan on doing this next year! It’s an entirely new beginning.

I will write more about my wedding eventually but for now, pictures will just have to do. For my first post on my “new” blog, I leave you with you these pictures and just because – a recipe from my fix it and forget it cookbook.

Pre Ceremony Dancing with My New Sister

Pre Ceremony Dancing with My New Sister

The Reception Site

The Reception Site

The First Dance

The First Dance

Maid of Honor

Maid of Honor

My People

My People

Two of the Cutest Nephews in the World

Two of the Cutest Nephews in the World

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Handsome Guys

Handsome Guys

The Toasts

The Toasts

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Pumpkin Black Bean Turkey Chili

1 cup chopped onions

1 cup chopped yellow bell pepper

3 garlic cloves, minced

2 Tbsp, oil

1 1/2 tsp. dried oregano

2 tsp ground cumin

2 tsp chili powder

2 15 oz cans black beans, rinsed

2 1/2 cups cooked turkey, chopped

16 oz can pumpkin

14 1/2 oz can diced tomatoes

3 cups chicken broth

Optional: sour cream and shredded cheese

Directions:

1. Saute onions, yellow pepper, and garlic in oil until soft.

2. Stir in oregano, cumin, and chili powder. Cook 1 minute.

3. Put mixture in crock pot and add remaining ingredients.

4. Cover. Cook on low 8 hours.

5. Scoop in bowl. Add sour cream and shredded cheese

Verdict:

DELICIOUS!

Spooning the Chili into Bowls

Bowl of Chili

Bowl of Chili

Spicy Coconut Lime Shrimp

Every year on my birthday I enjoy a pina colada. This probably doesn’t sound too exciting to you – it’s just a drink. But it happens to be one of my favorite drinks and as I have only liked the full sugar/fat/alcohol versions, I only let myself partake on my birthday. One pina colada per year every year. This causes so much hype that by the time my birthday rolls around I’ve been dreaming and talking and thinking about my drink for almost a week.

This year was a little disappointing. I don’t know if all the anticipation created a drink in my mind that was much better than anything that exists, but it was too sweet. When my Mom asked about my birthday colada, she claimed my taste buds were growing up. I refuse to believe it. I try to eat everything healthy. I want to stick to this one horrible treat and I’m just not ready to give up on the tradition.  Despite my stubbornness, I have found some point friendly recipes on weight watchers. I may try one before the summer is over. Afterall, if I do go for the healthier versions, I can have more than one a year, right? Growing up may not be so bad after all!

My pina colada, although disappointing, was a source of inspiration. While drinking my Pina Colada with a lime, my birthday dinner of shrimp with cocktail sauce was served. Cue the recipe idea: Spicy Coconut Lime Shrimp.

 

Spicy Coconut Lime Shrimp (4 servings – 5 WW points plus)

1 lb of shrimp

1 can of unsweetened coconut milk

Coconut oil spray

Crushed red pepper flakes

3 limes

Sweetened Shredded Coconut

Directions:

1. Marinate the shrimp in coconut milk, red pepper flakes, and the juice of one lime.

2. Spray sauté pan with coconut oil.

3. Pour marinade and shrimp in the sauté pan and cook until warm.

4. Plate. Squeeze half a lime per plate. Sprinkle shredded coconut. Enjoy.

Verdict:

The coconut milk flavor was still a little too strong. The next time I make it I am going to offset it with a little more lime and red pepper flakes. Other than that, I loved it! This put me right back at the beach. All that was missing was a pina colada in my hand!

Spicy Coconut Lime Shrimp

Spicy Coconut Lime Shrimp

Coconut Iced Coffee

I worked in a coffee shop all through college, which did very little for my caffeine addiction and a lot for my long hours studying. It is probably the best part time job ever. I mean – coffee! It’s been a few years since college and I’ve been working hard on getting rid of my caffeine addiction. That being said, every now and then I get a craving for some really good coffee. My problem lies in the fact that I am not a huge fan of plain coffee. Flavored and sweet coffee usually racks up the weight watchers points. Typically, I will do do a small latte with skim milk and flavoring but lately that hasn’t been satisfying me.

In an attempt to get back to drinking plain(ish) coffee, I decided to try a combination of coffees that we used to have in the shop. The result: Coconut Iced Coffee

Coconut Iced Coffee (1 cup, 1-2 points plus)

Ground Coffee

Sweetened Shredded Coconut

Skim Milk

Water

Instructions:

1. Fill coffee pot with water.  

2. Layer ground coffee and shredded coconut in a coffee filter. Brew coffee. 

3. Pour coffee into a pitcher. Add more water until desired strength. Refrigerate. 

4. When cold, pour over ice in a cup and add milk and splenda (if needed) to preference. 

Coconut Iced Coffee

Coconut Iced Coffee

Verdict

It wasn’t as sweet or as flavorful as I wanted. I had set myself up for failure though – the Toasted Coconut Coffee we had in Boone was delicious. That being said, I didn’t have to add any type of sweetener. That in itself is huge for me. I’m going to try a few other variations to give it more flavor and maybe make it just a tiny bit more sweet. Overall, it was just what I needed!

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Lemon Sauteed Shrimp

I only have time for a quick post so I thought I would share a pretty simple recipe. I am still exhausted and bloated from eating and drinking but I still had an amazing four days at the beach. The best part was the majority of my meals were healthy. I did overeat said meals but it was still overeating on healthier options. That counts for something, right? No? Probably not, but at least I had dozens of steamed and boiled options versus fried. Shrimp. Oysters. Crab legs. I would go back now if I could!

I made this recipe a few weeks ago but in honor of all the wonderful seafood I had this past weekend, I thought I would post it.

Lemon Sautéed Shrimp (serves 4 = 3 WW points plus)

Olive oil Cooking Spray

2 tbsp Olive Oil

1 pound shrimp

2 Tbsp fresh lemon juice

1 tsp lemon pepper

1/4 tsp salt

1/4 tsp pepper

2 Tbsp Parsley

Directions:

1. Mix the ingredients together. We skipped the cooking spray and used cooked shrimp. (A frozen bag of cooked shrimp is $6 at Walmart!)

2. Put on sauté pan and cook until warm and ready to eat.

Verdict:

This isn’t one my favorite weight watchers recipe that I have come across, however it is still good. I think what would really make the meal is adding a little more olive oil and putting on angel hair pasta. Definitely how I will make it the next time I give this recipe a try!

Lemon Sauteed Shrimp

Lemon Sauteed Shrimp

Spice Rubbed Pork Chops

I seriously suck. I have had every intention of writing a post this past week (and a half), but then I would go home and get caught up in reading and forget my original game plan for the night. Between reading and travel, I honestly haven’t had the time to sit in front of a computer and type up any variation of a decent post. Here is a quick post to make up for my silence lately!

I promised a recipe for this post – and a recipe you will get. But first an update. I completed one of my fitness goals! This past weekend, I participated in a 5k! I did the Shape Diva Dash. It is a 5k with obstacles and, the best part, for women only. To be honest, I didn’t train as hard as I wanted, but I set a goal of 45 minutes and I completed it in 44. I am already signing up for a race in October. It’s called the Insane Inflatable 5k. Check it out here: http://insaneinflatable5k.com/

Climbing the Very Last Obstacle

Climbing the Very Last Obstacle

Finshed the Race

Finished the Race

On to a food post! I believe I mentioned that I bought a ton of pork chops from Costco a few weeks ago. If not, I apologize for another pork chop post but I need to get them out of my freezer. I have a tendency to eat and cook the same things. My goal with all the pork chops was to make each dinner differently and so far, I think I have achieved it. This recipe is definitely a repeater though! Thanks Weight Watchers for the recipe!

Spice Rubbed Pork Chops (serves 4 = 6 points plus)

1 1/2 Tbsp chili powder

1 Tbsp unpacked brown sugar

2 tsp ground cumin

1 tsp garlic powder

2 tsp Worcestershire sauce

4 pork chops

Directions:

1. Preheat the oven to Broil.

2. Combine the first five ingredients in a bowl and mix into a paste. I had to add a little more Worcestershire.

3. Rub the mixture onto both sides of the pork chop. Place on a pan and broil for 4 minutes on each side until the center is no longer pink.

Verdict:

I feel like I say this every time I make a new pork chop recipe, but this one is my  new favorite. I was a little hesitant at first. Rubbing the mix on the pork chops was… well, lets just say it did not look appetizing. If you can get past how it looked while preparing, it was delicious and a must try!

The Unappetizing Way to Prepare the Pork Chops

The Unappetizing Way to Prepare the Pork Chops

The Delicious Finished Product

The Delicious Finished Product

Raspberry Chipotle Pecan Pork Chops

Growing up we had Sunday dinners, and it is something I have tried to continue on my own. I love the idea of having family time over food and I can’t wait to start the tradition with our future kids. Delicious food and great conversation. What beats that?

I typically try to make those meals special. If I’m tired it’s the Crock Pot, otherwise I attempt to cook something I wouldn’t have time for during the week. This Sunday I was going with pork chops as I had bought a pack of 47 at Costco (not literally 47, but it felt that way). I got my inspiration from the salad dressing I was currently eating. Raspberry Pecan.

However, I decided that would be a little too sweet so I changed it to Raspberry Chipotle Pecan Pork Chops. I was excited. I just knew I was creating a combination of flavors no one had ever dreamed, let alone tasted. I’d be famous for my creativity. I let my imagination run rampant, until I started typing this blog and decided to see if it had been done before. Apparently it isn’t that creative and is actually pretty common. Go me? Oh well, at least it was tasty!

Raspberry Chipotle Pecan Pork Chops (7 points plus)

2 Pork Chops

Raspberries

Adobo Sauce to taste

Pecans

Directions:

1. Preheat oven to 350 degrees. Put pork chops in a baking dish.

2. Mash the raspberries. (I put the raspberries in a ziploc bag and just crushed them) Add the adobo sauce to the raspberries. Pour on top of pork chops. Sprinkle pecans.

Mashing up Some Raspberries

Mashing up Some Raspberries

3. Bake until cooked, about 30-45 minutes.

Raspberry Chipotle Pecan Pork Chops

Raspberry Chipotle Pecan Pork Chops

Verdict:

I used way too many raspberries; I practically smothered the pork chops. Also, I probably could have added more adobo sauce. Overall, it’s definitely a recipe I want to build on!

Kitchen Sink Salad

I view a meal for dinner as something that needs to be cooked, whether it be the stove, oven, or the Crockpot. I do have a few exceptions to this idea: cereal for dinner, tuna salad, and/or some sandwiches.

Thanks to ending the week with extra lettuce (Thanks Meredith!) and taking our first real trip to Costco (seriously the best place ever!) I felt inspired. And I really wanted to utilize all the fresh fruit and veggies currently sitting in my fridge. The best way to use all of it: Salad.

The points value changes based on how many olives/croutons/pecans/etc you add. I didn’t calculate mine. I went for a run in the morning and went with a “Salad? How bad can it be?” mentality. Yes, I know some salads are very unhealthy, but I didn’t go overboard on my less healthy ingredients

Kitchen Sink Salad 

Lettuce

Carrots

Mushrooms

Olives

Pepperoncini

Croutons

Goat Cheese

Pecans

Strawberries

Ken’s Fat Free Raspberry Pecan Dressing

Directions:

1. Mix and eat.

Kitchen Sink Salad

Kitchen Sink Salad

Verdict:

I wasn’t sure how I would like it. I only use strawberries in a summer salad and certainly never combined with olives. Surprisingly I liked the weird combination of flavors. The only thing I would change is the dressing. It was too sweet when combined with the strawberries. I think the Sun-dried Tomato dressing I have would have been better. Overall, I think I need to change my definition of dinner.