Jonathan and I kicked off our weekend in typical fashion: frozen pizza and drinks! If you ever need to know which frozen pizza brand is the best, just ask us because we usually buy whichever is on sale or one we have a coupon for, thus we've tried just about every brand out there. We do have our favorites though, and try to stock up on them when we can get them cheap! I love having Pizza Friday's with Jon because it was one of the first traditions we established as a family and it's always a great way to unwind together after a long, busy week.
I got up early on Saturday morning to go to Pilates and though I was sore afterwards, I felt so good about having my workout in and the rest of the day ahead of me. We ran errands, separately actually, because we had so much to do before heading out for the Toby Keith concert that night. I spent the rest of my afternoon baking a cake for my mom's birthday (it was sooo good!) and making tailgating snacks to take to the concert. When we went to the Jimmy Buffett concert back in June, one of the girls brought these amazing little salsa roll-ups and everyone loved them. I searched for the recipe online and finally found it on the Kraft website. I'll share the recipe and photos below because they are so easy to make and are low-fat, yet taste delicious!
The Toby Keith concert turned out to be one of the best concerts Jon and I have ever gone to. First of all, his opening act, Montgomery Gentry, really got the crowd going and I was actually surprised that they are still just an opening act because they're a pretty big name themselves. When Toby finally took the stage, he opened with "She's a Hottie" so of course all of the ladies went wild, including this one! There were fireworks and videos and lots of interaction with the crowd. He really does put on a great show. We also liked that the crowd tended to be more our age, whereas the Rascall Flatts crowd was overrun by teenagers and college kids. What can I say, I'm an old married twenty-something now!
On Sunday morning, Jon and I drove up to visit one of my very good friends from college and her husband, as they just had their first baby three weeks ago and I've been dying to meet the new little one. If I didn't have baby fever before, I certainly have a raging case now because he was just so precious. It's been a long time since I've held a newborn and I forgot how tiny and beautiful they are. Just as we were discussing how newborn smiles usually indicate gas, his little belly let out a huge rumble and showed Jon just how powerful a little baby poop can be! Of course, Jon handed him right back to Daddy for a diaper change but I had to laugh at Jon's surprise.
Allison also gave me hope for a beautiful post-body baby because you seriously could not tell that she had ever been pregnant! She looked amazing and I couldn't get over how quickly she got her shape back. She's the same friend who was with me the night I met Jon and if you remember, we look exactly the same from behind as we're the same height and build. Here's hoping that I'll look as fabulous as her after I have a baby!
Finally, we had my mom's birthday cookout on Sunday. It's always nice to see family and to catch up on all the gossip. Jon put together a family fantasy football league for us last year, so much of the conversation centered around who was going to win it all this time around. We all had so much fun and it was great to celebrate my mom's special 08-08-08 birthday. Of course, with all of the stuff Jon and I jampacked into it, the weekend went by in a flash and it was back to the daily grind yesterday. Why can't they just make Monday's part of the weekend, right?
Now, as I promised here is the recipe for the Salsa Roll-Ups:
- 4 oz. Neufchatel cheese, softenened
- 3 Tbsp. chunky salsa
- 4 flour tortillas (I used the Jalepeño Cheddar wraps made by Mission)
- ½ cup shredded Mexican style cheese
- chili powder (I used taco seasoning)
Mix Neufchatel cheese and salsa. Spread evenly onto tortillas; top with shredded cheese. Sprinkly lightly with the chili powder.
Roll up each tortilla tightly. Cut each crosswise into five slices. (I cut mine into ¾ inch slices so I had more than five).
Arrange, cut sides down, on serving platter. (I made mine ahead, so I stored them in an airtight container in stacks divided by parchment paper).
Violá! Super easy, right?
Tortilla Roll Before Slicing:
Finished Salsa Roll-Ups:
Close-Up Shot:
