office hours

For the first time, students came to my office hours today.

Probably because we’re getting close to the test.

Everyone is freaking out.

For example, last night, I was freaking out because I’m getting close to a test in my Statistical Methods class, and I couldn’t do my homework.

So I broke down and ate a kiwi.

Just one.

I swear to god my IQ increased 10 points immediately.

With my increased IQ, I decided to have a couple of ounces of wine. I mean, I already had a foot hanging off the side of the wagon.

With that small fortification, I was able to finish the pain in the ass assignment that I was doing (that ended up being 12 typed pages along with 4 pages of handwritten equations. SERIOUSLY?).

I have, perhaps, discovered that giving up sugar means that a tiny bit of sugar turns you into a superhero.

In order to maintain that superhero-like ability, I got back on the wagon for dinner.

Lasagnchiladas in the slow cooker
Inspired by… the internet, named by Crockett

  • 1/2 small onion, finely chopped
  • 2 cans (about 4 cups) cooked and drained black beans
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • 6 – 8 ounces cheese
  • a big jar of simple salsa
  • 12 taco size tortillas (flour or corn)

About the ingredients. The cheese – anything you like. We happened to have a bag of pre-shredded low fat Mexican cheese blend, so I used that. It was the classy stuff (purchased on sale -Sargento I think) without a lot of stabilizers, so it melted nicely. If you use the other pre-shredded stuff it won’t be so drippy but eh. It’s still delicious. The salsa – just don’t go nuts. If you use chipotle pineapple salsa, it will totally change the dish. It might still be good, but who knows? This is a good place to play it safe. If you do go wacky with the salsa, rethink the chili powder and cumin. Or? Make your own salsa, you homemakin’ fool you. Finally, the tortillas – if you’ve given up sugar, you can substitute thin slices of summer squash, as I did.

Stir the beans, onions, chili powder, cumin, and salt together.

Pour about 1/4 of your salsa onto the bottom of your slow cooker.

Put in two tortillas (or however many cover the dish appropriately – if you have an enormous slow cooker, you might get less layers than I did) on top of the salsa. Put about 1/3 of the beans on the tortillas, then two more tortillas, then 1/4 of the salsa, then about 1/3 of the cheese. Repeat twice more – tortillas, beans, tortillas, salsa, cheese, tortillas, beans, tortillas, salsa… but WAIT. Hold the rest of the cheese.

Turn the slow cooker on high and let it go for 2 – 4 hours. (Or 6 – 8 on low). When you’re about 5 minutes from eating, dump the rest of the cheese on top and recover the slow cooker to let it melt.

Let your boyfriend come up with a wacky name for the dish, and eat it.

 

Also, try not to drip salsa on your schoolwork. I shoulda put that in the recipe.

I maintained my healthy eating today, too. I had more of the muffin fritatta things for breakfast (not pictured because come on, they’re little yellow muffins that you’ve seen before), and for lunch a delicious salad.

A buffalo salad.

Except without my chick’n patty, because vegetarian meat substitutes are not in any way low carb.

I would like to say that between the buffalo tofu, chickpeas, and mushrooms (all heated together in a nonstick pan prior to serving) I didn’t even miss the chick’n patty.

If I said that, though, I’d be lying.

Oh well.

 

 

 

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