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Posts Tagged ‘pasta’

I still have lots of fun cookie pictures to post from our cookie baking party yesterday! I will get those up!

Tonight Katie and Kurt came over for dinner. Katie is recovering from ACL surgery is hobbling around with a huge brace and crutches. She is doing pretty well – minus the stairs 🙂 Katie and Kurt are both big athletes – Kurt is the head football coach at a highschool and Katie is a volleyball coach. Kurt had ACL surgery last summer so they should be both be as good as new by summer!

Brady requested spaghetti and meatballs for dinner, so that is what we had! I also made green bean casserole(the first time I made it since Thanksgiving, I sort of threatened Kurt’s life not to finish it so I could take leftover for lunch tomorrow), salad and fresh bread.

I even broke out the Christmas napkins –

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We made the meatballs homemade too! The recipe was super simple:

Homemade Meatballs

  • 1 1/2 lbs. Laura’s Lean Ground Beef
  • 2 eggs
  • 1/2 -2/3 c. Italian bread crumbs
  • salt and pepper
  • Italian seasonings
  • garlic poweder
  1. Mix all ingredients together and form small balls.
  2. Bake at 375 for about 20-25 minutes.
  3. Toss the warm balls into sauce and serve over hot pasta!

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I had pasta sauce without meat over veggies, bread, and green bean casserole …plus TONS of Christmas cookies for dessert!
🙂

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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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  • This is not one of my most healthy meals but it is delicious and perfect for having friends for dinner. My cousin and her husband make it often and their 3 year old and 1 year old love it. I made it tonight when our neighbors came over for dinner. IMG_6179.JPG
  • 1 tbsp. butter
  • 1 tbsp. oil
  • 1 chopped fine onion
  • 1 clove minced garlic
  • 2 c. chicken broth
  • 1 large can of crushed tomatoes
  • 3-4 cubes of frozen basil and garlic
  • sprinkle of fresh parm.
  • 1/2 c. cream or more if you’d like it thicker
  • salt and pepper
  1. Simmer oil and butter with onions and garlic.
  2. Add 1 c. chicken broth bring to boil and reduce by half
  3. Add another 1c. chicken broth and reduce by half
  4. Add course ground crushed tomatoes – 28-32 oz.
  5. Add 3 -4 cubes of basil and fresh parm.
  6. Bring to a bubble then add 1/2 c. or 3/4 c. cream.
  7. Add salt and pepper

Serve with penne or rigatoni

I served this simple and flavorful pasta with grilled chicken, cut up on top and baked broccoli. IMG_6177.JPG

Ticia and Jason brought a great salad and some very fresh bread! Here are some action shots of them eating 🙂

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They are the cutest family!

For dessert we had classic apple pie!IMG_6163.JPG

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Served warm with vanilla yogurt!

After dinner and dessert, the twins played a great game of run around the house while we consulted about our empty, white baby room. It was great!

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Sunday Night Dinner

I will have the race recap back up this week! But until then, we had some delicious Sunday dinner food last night. After lunch, we asked the boys what they wanted for dinner and they both said spaghetti. This sounded like an ok suggestion (don’t worry, we would let them know if we didn’t like their suggestion) so we went with it! It seemed like a good refuel meal.

During the day, my mom and I shopped while my dad and Brady did leaves and watched football. It felt like a fun fall Sunday because the sun was shining, but it was still freezing cold.

After our shopping trip for: Halloween costume materials, random dinner ingredients, extremely necessary pair of pants, and a few good fall tops, we made it home.

I was starving so we go started with dinner right away. In the meantime, we ordered our favorite pizza as an appetizer. This pizza is basically a very very thin cracker with pizza toppings on top! I pick off the cheese and peps and chow down on the tomatoey cracker.IMG_5513.JPG

We had:

  • chicken and beef tomato sauce – started from a can of tomato sauce and modified to make it our own with seasonings and meat
  • mushroom and squash/zucchini stir fried veggies
  • spaghetti squash
  • fresh ciabatta and whole grain bread
  • Barilla Pasta Plus – angel hair

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My plate:

  • baked tofu for protein
  • Barilla Pasta Plus – angel hair
  • veggies
  • spaghetti squash
  • whole grain bread

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My dad’s plate.

And a birthday plate full of warm bread!

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For dessert we had homemade apple pie that my mom baked! It was devoured before a picture could be taken. Don’t worry, there are more of these in my future!

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Today went fast for a Tuesday. I took the day off from working out and went to Target instead. I didn’t get anything too special just some things I need for a few upcoming baking projects, toothpaste and thank-you cards (to feed my addiction for buying stationary).

When I got home, I threw the lasagna I made yesterday into the oven and waited for my brother to arrive and Brady to get home from work. Kevin (my bro) is working in Columbus this week so he decided to stay with us! The pictures of the lasagna turned out so gross. I’ll post them anyways, but don’t judge!

Brady and Kevin each had a plate like this: Laura’s lean ground beef lasagna with Dave’s Killer Bread and a simple salad.
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More lasagna:

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My plate: with leftover green bean casserole and salad

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His and Hers Lasagna Take 2

I made His and Her Lasagna a while ago but this is a different recipe.

His:

  • sauce – Whole Foods organic – I am not a huge fan of this, it was very watery
  • lasagna noodles
  • spinach
  • Laura’s lean beef
  • low fat cottage cheese
  • 2% natural mozz. cheese
  • Italian seasonings
  • parm. cheese

Hers:

  • sauce
  • 100% whole wheat lasagna noodles
  • spinach
  • low fat cottage cheese
  • parm cheese
  • Italian seasonings
  • leftover baked tofu

Layer it up in the same pan! Heat for 30 minutes or until noodles are cooked and dish is hot and bubbly!


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Today started bright and early when Brady headed to the airport at 4:15am to catch his flight. I debated whether or not to go back to bed but decided going to the gym would be much more productive. Plus, I skipped 3 days last week while I was out of town and I am feeling it.

At the gym, I did an hour of run/walk/weight intervals. It was a great sweathy workout and I ended up running over 5 miles and burned over 500 calories. It was much needed. Now I need to stay on track this week so I can feel better than I have been. I can attribute most of my yucky feelings to sadness, but regardless I need to shake them and working out is the best way.

So my breakfast consisted of a clean and large container of fruit! Cantelope, banana, and pear with a packet of GoLean oatmeal sprinkled dry on top. I eat this almost everyday for breakfast! It’s so good!

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Lunch: Leftover whole wheat pasta with veggies. I didn’t eat the chicken. For some reason I am not able to eat chicken that is not cooked right before I eat it anymore. I used to have no problems with it – but not anymore. I took it out and threw it away.

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Plus my snack:

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My dinner was a black bean burger on a ezekial roll with lettuce, tomato, avacado and relish.  I had a side of kale chips.

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Any my desser!  Thanks for the great idea Angela!!

🙂

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My snow day was wonderful, as they always are! I made dinner early this morning so it could sit in the fridge today and soak up flavor. I was in the mood for a baked pasta dish because it would be filling, clean (inspired by Clean Eating magazine’s cover recipe) and it would be done when I got home from school – all I would have to do is cook it! Even though I could have spent ALL day making dinner today, I still went for the easy pasta dish.

As usual, I made a his and a hers side of the dish. I also made enough for leftovers so we could take them in our lunch! Here is the breakdown:

Both

  • Extra tomato marinara sauce
  • Barilla Pasta Plus both rotini and penne noodles
  • zucchini and yellow squash
  • ground 99% fat free turkey
  • parm.

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Her side:

  • extra zucchini and squash
  • lots of onions!! cooked before being added
  • a little fat free feta

His side:

  • black olives
  • 2% cheddar cheese
  • extra pasta

A few pictures of the process…

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My bowl with some added artichoke hearts and asparagus!

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Maybe I will be back some more baking tomorrow!  Depends on the snow!

🙂

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