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Archive for the ‘Dinner’ Category

I was happy that I woke up this morning in time to go to 6:00am spinning. It always makes me feel so good all day.

After school I put clothes away from Thanksgiving and did laundry. Then I set to work on dinner.

I wanted to try a new recipe so I got some ideas from Eating Well magazine.

I decided on arugula pesto because I had a bag of fresh arugula from Trader Joe’s. Here is what I mixed together:

Arugula Almond Pesto

  • 2 big handfuls of arugula
  • 1 tbsp. olive oil
  • 1 tbsp. water
  • 2 -3 tbsp. parmesan cheese
  • 1/4 c. chopped almonds – from Trader Joe’s
  • salt and pepper
  • 2 tbsp. low fat cottage chese

*This recipe is a general guide, as I just threw ingredients into my mini food processor.

  1. Using a food processor, blend arugula, olive oil, water, almonds, parmesan and salt and pepper.
  2. When this is all mixed and has made a thick paste, add cottage cheese.
  3. Blend until smooth and creamy.
  4. Serve!

This would be great on crackers or on a pizza. I love arugula’s spicy pepper flavor. For dinner tomorrow we are having make your pizza, so expect to see some more arugula!

The paste before the cottage cheese – this would be a great cracker spread.

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The pesto with added cottage cheese, this tastes like cream but without the fat and calories.

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My meal served with mushrooms, fresh tomatoes, shrimp and kale chips, served on Barilla Pasta Plus!

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All mixed together!

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This meal was really good! Next time I would add a little milk or almond milk to the pesto to make it a little creamier so it would stick to the pasta a little better! Let me know if you try it.

🙂

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Tonight’s book club was not so much about our past book, The American Wife, and more about celebrating Jody’s baby (who will be here in May!!). We had of the party essentials, including favors, cupcakes and a healthy dinner.

The table.

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Cookies made by Jen and I!!

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Trying to tie the book club into the shower.

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Napkins and hidden underneath the cute pink baby…

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Happy Easter! 🙂 hehe

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Cupcakes!

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Lots of sweets for Baby Addison

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Back to the healthy part of this…

My black bean/kidney bean dip with fresh veggies!

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Sarah’s warm wheat flatbread with parm and feta – AMAZING!

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Kate’s Strawberry Salad

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Natalie’s Apple Almond Butter with whole wheat tortillas – Great Idea!

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And somehow I missed the grilled chicken we made. Brady did a great job with the grilling and the simple/sweet marinate was perfect on it.

Balsamic Marinade

  • balsamic vinegar
  • honey
  • salt
  • pepper

Delicious!

I have a LOT of baby showers coming up so if anyone has any good ideas for hosting, let me know!!

🙂


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This weekend was filled with BIRTHDAY CELEBRATIONS!  Friday night we went to U of Michigan to surprise my brother who was in town from Colorado visiting his girlfriend!  We had a great time at a local brewery in Ann Arbor.  We woke up and made a great breakfast before taking a run around the area.  It was a blast!

On Saturday, we went to Cleveland to celebrate Brady’s grandpa’s 85th birthday!!  We had dinner at his aunt’s house and then spent the night playing Catch Phrase and catching up!   This morning we all went church together and there was a surprise party after church!

When we got home, later this afternoon, I took a run in the 50 degree OHIO weather!! It was so nice out!  I stopped at the library to see if they had my next book club book:  The American Wife. Has anyone read it? I am first on the hold list!

For dinner we wanted something light and fresh!  We went for a Cumin-Lime Salmon Salad.

Chili Lime Rubbed Salmon

* eyeball the amounts according to your liking – sorry this dinner was thrown together!

  • about 1 tsp. cumin
  • about 1 tsp. chili seasoning
  • about 1 tsp. garlic powder
  • about 1 TBS. lime juice
  • salt and pepper

Rub salmon with the above seasonings.  Broil on high for 10 min. Then turn oven off and let the salmon cook until it’s done all the way through.

In our salads we added:

  • black beans
  • TJ’s three pepper mix (frozen)
  • chickpeas
  • 2% chedder cheese (hormone free!) for Brady
  • tomatoes
  • Kashi pilaf

And I had fun with the presentation!

Brady’s plate:

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And mine with 0% Greek Yogurt and salsa.

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Yum!  I will be back this week with lots of veggie/girly food!

🙂

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CEiMB: Spinach Artichoke Dip

This weeks Craving Ellie in My Belly recipe was Spinach Artichoke Dip!  The recipe can be found in Ellie Krieger’s book The Foods You Crave.  It is a great, lighter version of the classic!

We enjoyed it at book club with Organic Tortilla Chips from Costco!

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Yum!  I can’t wait to make Sesame Teryiaki Chicken Thighs next.  I already know I will be nixing the thigh part of the recipe and using natural boneless/skinless breasts.  🙂

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Brrrrr = Barley Risotto

The week has been so busy! I don’t know made it so hectic but it was. Tonight was the first night we sat down and had dinner together without having to rush off to something! It was soo nice!

Despite the fact it was only 16 degrees out, Brady was in the mood to grill. It feels like forever since we have had grilled anything! To go with our grilled chicken, I wanted something warm and comforting. I have been wanting to try Barley Risotto since Jen made it a while ago!

I looked at a few recipes before just going for it! Here is what I did….

Barley Risotto with Veggies

  • 2 c. water
  • 2 c. chicken broth
  • 1 1/4 c. barley
  • 1 tsp. garlic powder
  • salt and pepper
  • 1/2 c. white wine
  • veggies of your choice (cooked until tender) – I used: fresh tomatoes, chickpeas, broccoli and spinach!

Directions:

  1. Heat water, broth, garlic and salt and pepper and barley together until boiling. Then turn down the heat so the mixture can simmer.
  2. Allow the barley/water/broth mix to simmer for 30-40 min. until the liquid is mostly gone from the pot.
  3. Add wine and continue simmering.
  4. Add veggies into the pot and stir.
  5. When everything is mixed and heated through it’s time to eat!
  6. Enjoy!

And here it is… 🙂

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And a picture of my plate with extra broccoli…

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It was super yummy!  Now it’s Office time and bed so we can get up and have an early workout!  Then it’s FINALLY the WEEKEND!!

🙂  TGIF!

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Veggie Nest

Busy weekend.  Lots of carbs, family and hanging out – out of town. 🙂  Last night we had tilapia and and green beans and I meant to post about it, but it didn’t work out . Anyyyyyyyyyyways!

I worked out yesterday morning (5 miles) and this morning (4 miles) on the treadmill.  I needed to get some lead out.  I also decided to make this week FULL of veggies to make up for my pizza, subs and tons of cereal last weekend!

After my Target shopping spree today after school, I came home to make a delicious filling dinner for me!  Brady was at a happy hour and it was all me!  I made a veggie burger, and chickpeas in a nest of coleslaw.

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Light and Fresh Coleslaw

  • 1/2 cabbage shredded in the food processor
  • 10 baby carrots
  • 2 tbsp. red wine vinegar
  • 2 tbsp. 0% greek yogurt
  • salt and pepper
  • 1 tbsp. mustard

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Best Salad Ever

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Our menu said grilled chicken salads but this turned into way more than just your typical grilled chicken salad. After school, tutoring and a meeting with parent, I got home around 6pm.  Brady was visiting his brother so I ran to the gym and pounded our 40 min. on the stairs while working to finish my book club book, Chasing Harry Winston. Our book club is next week, so if you have good suggestions for books we can fill our calendars with, PLEASE let me know!!

After the gym and a quick shower, and got started on our salads.  We did not go to the store this weekend (this NEVER happens) so we decided to try to use all of the food we had in our house this week, and see how long it lasts!  I found some organic little baby sweet potatoes in the fridge that I have been meaning to use, so I tossed them in my food processor to slice them like chips.  I put them on a pan with a spritz of olive oil and let them bake until some were crispy and they were all cooked!

Here is what else I opened/chopped up:

  • grilled chicken that I had marinated in Mojo marinate last night
  • black olives for Brady
  • chick peas
  • black beans
  • corn
  • leftover bulgar (plain)
  • lettuce (iceberg, blahh since we were out of romaine)
  • tomatoes
  • a cucumber
  • green pepper
  • sweet potato chips!
  • leftover lentils with bbq sauce I added to them

My intention was to have the grilled chicken (I made on the grill pan on the stove) but I didn’t need it with everything else!  I also didn’t need cheese or dressing because there were so many great flavors!

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I am on a two hour delay for school so I already made dinner for tonight  – a version of Clean Eating pasta bake with him and her sides of the pan, and I am headed to get my workout over with before school!  I love two-hour delays!

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