Chaos. That is what our life is like right now. I can’t even begin to describe what it’s like to get your house ready to sell. Our entire kitchen is on our dining room table. Our downstairs bedroom is currently strewn around our living room/dining room. The amount of boxes all over our house is insanity. Oh and moving your clothes from closet to closet is super fun.
Now, I know that all the chaos we are living in right now is going to be worth it. I know that we need to do this to get the most out of our house. But I’m getting tired of it. I’m tired of not feeling settled and having to live on someone else’s schedule (contractors). I am tired of being woken up earlier than I wanted to and having random people in my house.
I’m tired of eating out – oh am I tired of this. Yes, I could cook in my kitchen, but did you not see the statement above? My entire kitchen is spread across our dining room table. And everything is stacked on top of each other. It’s hard enough to get a glass or a plate – let alone some kind of spice to cook with. It’s frustrating and I am so ready for this to be over.
Eating out is costly. Not only does it cost money, but it also costs me my confidence in the kitchen. I had so much momentum in the kitchen before we started our renovation and now that I can’t cook anything, I can’t remember what that momentum felt like. I grasp at it, but I can’t find it. I reach out, but there is nothing there to touch…and there goes that momentum and confidence. Will I ever find it again and get it back? I can’t answer that, unfortunately…at least not yet.
Eating out is also not so good on my waistline. I know that this is a Weight Watchers blog, and it still is…but right now, it’s hard to write about Weight Watcher friendly recipes when I’m not cooking. So please hang tight with me and I will be back to a normal schedule once I have a kitchen back. This is torture and much worse than I originally thought!
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Make Ahead Egg Scramble
This recipe is 6 SmartPoints per serving, 1/4 of the total egg mixture.
- 8 eggs
- 1/2 small red pepper chopped
- 1/2 medium green pepper chopped
- 1/2 medium yellow pepper chopped
- 1/2 cup reduced fat cheddar cheese shredded
- 1/2 cup mushrooms chopped
- 1/2 medium onion chopped
- salt and pepper to taste
In a medium sized bowl, beat the eggs and set aside.
Heat a large non-stick skillet with oil on medium-low heat. Once the pan is ready, cook the peppers and onion until the onion is tranlucent, about 5-8 minutes.
Once the veggies are cooked and soft, add the eggs and cook until the eggs are to your desired liking. Fold in the cheese and keep on the heat until it's melted. Add salt and pepper to taste.
To make this ahead of time:
Chop up all the veggies the night before. Keep them in your refrigerator until you are ready to make this. Then cook the veggies and add the eggs. Serve immediately.