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Posts Tagged ‘asparagus’

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Today, the first day of school, went fast in a crazy/exciting/hectic kind of way. My kids are all very interesting (in both the good way and the bad way) :). I think they will keep me on my toes at all times!

So when I got home from school I was excited to make dinner – after my 3 mile run/walk that counted as my workout for the past 2 days, I am hoping to get back on track tomorrow. I had marinated some salmon in soy sauce, maple syrup and sesame seeds last night. I quickly threw the asparagus into the broiler with the salmon, added some quinoa and fresh tomatoes and a little chopped basil and Voila! Done!

Now I am about to hit for the night so I can squeeze in an early morning workout tomorrow before school. Ill be back tomorrow with some packed lunch ideas!

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Last night was a busy one! I came home from Cleveland and went to Costco and Kroger to stock up on things for the weekend. This weekend Brady’s cousin is getting married and all of his extended family is coming to Columbus. Some of them are staying with us and some at his great aunt’s house and some at his parents. We have the rehearsal dinner tonight then the wedding tomorrow morning. Then the wedding/reception tomorrow. Later, we are having a cookout at our house.

As everyone knows, I LOVE to have people over for dinner or whatever but for some reason I hadn’t thought about the fact that having everyone over meant 20 people for dinner. This didn’t really phase me, it just meant a big trip to the store with a detailed list. I decided to go with the classic cookout theme for the menu:

  • Janelle’s salsa and chips
  • veggies and hummus
  • hamburger, hot dogs and veggie burgers
  • Napa salad
  • watermelon
  • healthy cheese potatoes (party potatoes)
  • relish tray
  • homemade ice cream cookie sandwiches for dessert

After the extreme shopping trip to 3 stores, I came home around 8:30pm. Brady was still in Dallas, so I was on my own for dinner. I decided I really needed to clean out the fridge to make room for all of the things I just bought, which is how dinner came to be.

  1. I found some leftover quinoa and mushrooms/onions/zucchini in the fridge.
  2. I heated that up and broiled some asparagus I just picked up at the store.
  3. Then I chopped some fresh tomatoes.
  4. I filled a bowl with fresh spinach.
  5. Then I threw it all together with a little fat free feta.

That resulted in a delicious veggie dinner and a clean fridge!

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Last night was a busy one! I came home from Cleveland and went to Costco and Kroger to stock up on things for the weekend. This weekend Brady’s cousin is getting married and all of his extended family is coming to Columbus. Some of them are staying with us and some at his great aunt’s house and some at his parents. We have the rehearsal dinner tonight then the wedding tomorrow morning. Then the wedding/reception tomorrow. Later, we are having a cookout at our house.

As everyone knows, I LOVE to have people over for dinner or whatever but for some reason I hadn’t thought about the fact that having everyone over meant 20 people for dinner. This didn’t really phase me, it just meant a big trip to the store with a detailed list. I decided to go with the classic cookout theme for the menu:

  • Janelle’s salsa and chips
  • veggies and hummus
  • hamburger, hot dogs and veggie burgers
  • Napa salad
  • watermelon
  • healthy cheese potatoes (party potatoes)
  • relish tray
  • homemade ice cream cookie sandwiches for dessert

After the extreme shopping trip to 3 stores, I came home around 8:30pm. Brady was still in Dallas, so I was on my own for dinner. I decided I really needed to clean out the fridge to make room for all of the things I just bought, which is how dinner came to be.

  1. I found some leftover quinoa and mushrooms/onions/zucchini in the fridge.
  2. I heated that up and broiled some asparagus I just picked up at the store.
  3. Then I chopped some fresh tomatoes.
  4. I filled a bowl with fresh spinach.
  5. Then I threw it all together with a little fat free feta.

That resulted in a delicious veggie dinner and a clean fridge!

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Tuesday was our last day of school with kids and yesterday we finished the year with a teacher work day. It still has not sunk in that I am done for the summer! The years just seem to fly by! This week has been crazy so far and will continue to be just as crazy through the weekend.

My mom came down yesterday to help me get ready for hosting Katie’s bridal luncheon on Friday. We ran around and did things for my house (new dining room chair covers, new curtains for our bar room, etc.) and for the party and before we knew it, we were being kicked out Hobby Lobby because they were closing.

The plan today is to finish home things and begin to make the food for the luncheon. I will have a full recap on that tomorrow.

Until then, I wanted to share a recipe we had earlier this week. I never had a chance to post it but it was a great one! I can’t wait to make it again.

Lettuceless Salad(Panzanella) with Scallops

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  1. Wash and season fresh asparagus. Place on a foiled cookie sheet and broil for a few minutes until browned.
  2. Cut cooled asparagus into inch long pieces
  3. Wash and cut zucchini and squash and stir fry in a balsamic vinegar.
  4. Cut up fresh tomatoes, spinach, cucumber and basil.
  5. In the same pan you cooked the zuc nad squash, stir fry thawed baby scallops for a min. until they are opaque= done.
  6. Mix all veggies with scallops and top with reduced fat feta.
  7. Drizzle with balsamic dressing (I use Good Seasons made with less oil and balsamic vinegar instead of apple cider)
  8. Add chunks of mulitgrain bread for croutons!

Dig in!   

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Yesterday was beautiful in Columbus! Cool and breezy but totally sunny. Katie and I ran 6ish miles after school and Brady hit golf balls after work. When we were done with our daily physical activity we were ready for some fresh, quick dinner!

This quick and easy meal was thrown together in a few minutes and covered all of the food groups.

It included:

  • brown rice
  • broiled asparagus
  • baked tofu – chicken for Brady
  • cucumber/tomato salad

His:

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Hers:

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After I mixed it all together:

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Roasted Asparagus Parmasen Quinoa

Serves 12

  • 2 c. quinoa
  • 4 c. water
  • 1 lb. asparagus
  • 1/3 c. fresh shaved parm
  • 1/2 c. garbonzo beans
  • salt and pepper
  1. Wash and cut asparagus. Place on a sprayed baking sheet with cooking spray and salt and pepper. Bake at 400 for 20 min. until golden brown.
  2. Make quinoa as directed
  3. When asparagus is done and quinoa is done, add pieces of asparagus and parm. to the quinoa.
  4. Serve warm

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After the French Toast wore off, I headed out for a run because

  1. our company had left
  2. Brady and his brother and dad were at the NCAA games for the day in Dayton
  3. it was 65 and sunny
  4. the only workout I had yesterday was yard work

I ran an unplanned 7 miles and felt strong! I think it was the combo of having nothing on my to-do list and the weather!

I quickly showered and went to Easton to meet up with Jen (my gf who I do my cookie business with) and Megan (a friend and sorority sister from college who just got engaged 🙂 and is planning a Sept. wedding)! We talked wedding and favors and saw her beautiful ring!! Then I shopped around and didn’t buy ANYTHING!

When I got home, I was starving! I put together my own Buddah’s Feast, like at PF Chang.

Ali’s Veggie Feast

  • 1 can lentils seasoned with bay and onion
  • 1 med. zucchini cut into pieces
  • 1 med. squash cut into pieces
  • bunch of asparagus
  • 1 c. cooked quinoa
  • 1/4 block of extra firm tofu
  1. Broil the asparagus- sprayed with EVOO and with salt and pepper
  2. Make quinoa as directed – 1 to 2 ratio quinoa to water
  3. Stir fry zuc, sqaush, lentils and tofu together with salt and pepper. The lentils have the seasoning!

Ta da…a great veggie complete protein!

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Am I turning into a vegetairan?


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