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Posts Tagged ‘spaghetti squash’

So sorry I have MIA most nights this week! I don’t know what happened. Some weeks are just busier than others and this was one of those weeks. With my parents coming in town this weekend for my birthday and a shortened week at school it seemed to fly! That is always a good thing!

Tonight I was supposed to walk with my girlfriend (Hi B!) but it was 40 degrees and raining so we decided chatting on the phone would be good enough exercise for today. I got off the phone and made dinner while also making cookie dough for 4 dozen apple cookies someone ordered from our cookie business – Tied with a Bow!

My kitchen a zoo and I was actually getting a good workout juggling everything. I didn’t cut out or bake the cookies until everything from dinner was cleaned up and put away but the kitchen aid was working while the stove and oven were too!

Our dinner from the past three nights were very different from one another but not too original. I would like to plan some fun new recipe dinners for next week so I plan on breaking out the cookbooks this weekend for inspiration.

Wed:

Portobella Pizza:

  • Portobella mushroom baked at 450 with organic tomato sauce, artichokes and feta on top!

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Spaghetti Squash Egg White Fritatta

  • Cook a spaghetti squash until done – I use the microwave
  • Mix squash (after drying it off with a dish towel) with 5 egg whites, big handful of spinach. 1/2 can of artichoke hearts, chopped and feta cheese.
  • Stir until mixed
  • Add salt and pepper
  • Bake at 450 until egg is not longer runny at all

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Tues:

Teryaki Veggie Stir-fry with Chickpeas and Mushrooms

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Monday:

Baked Tofu with Salad (almonds, pears, avocado, etc) and Acorn Squash

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Sorry that was so brief and boring. Everything I ate for dinner I also ate for lunch the following day! It made for great school lunches!

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I have not posted all three of my meals in a while because I just have not had time or they have been repeats and leftovers. But today, I have had three original meals all worthy of being posted.

I started my morning with an early workout and then I came home to get ready for school, and EAT! My breakfast was oatmeal with cran-apple relish, banana and H20. It was a pretty pink.

And my easy packable lunch consisted of many things I prepared on Sunday. BBQ stir fry tofu, caramelized onions and cut up veggies and a Flat Out wrap. I also mixed some 0% Greek Yogurt with cran-apple relish.

I eat lunch at 11am so by 2, I am starving!  I had an apple that was great at the time, but I was starving again later.
After school I tutored and then came around 5:30ish to make dinner (eat leftover kettle corn) and get ready to carve pumpkins!

I made a new scallop recipe for dinner! It was great!  With spaghetti squash for me and Barilla Pasta Plus for B.  I will call this Scallops Supreme, hehe.

Scallops Supreme

  • scallops for 2
  • 3 pieces bacon (for B)
  • handful of arugula
  • 3/4 can of white beans
  • few fresh basil leaves
  • 2 whole tomatoes cut up
  • 1/2 c. white wine
  • salt and pepper
  • pasta/spaghetti squash

First, begin cooking the scallops in a pan with PAM and salt and pepper.  When they are a little cooked and in need of some liquid – add the wine.  Let them simmer.  Meanwhile, make sure the spaghetti is cooking.

Then, when the scallops are mostly cooked, add arugula, tomatoes, basil, beans, salt and pepper, and cooked bacon to the pan.  Simmer until mixed/melted together, add more wine if necessary.

Add the mixture of scallops to spaghetti (either kind) and mix in the pan so everything can heat together.

Enjoy!

Off to bed to get up for an early workout, NOT by myself!  Brady agreed to go in the morning, even though he has a soccer game tomorrow night.  I think he may have forgotten!  🙂

Pics of our pumpkins tomorrow!

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Today after school I ran errands – Kroger for the party and then in search of our Halloween costumes!  We have literally come up with 23948735987983475 million ideas, but are not satisfied.  Finally, since Brady is out of town for work all week, I put my foot down (haha) and said we need a decision by Sunday night, before he left.  We went googled things and went to a few stores before our final destination – Halloween Central (YUCK!).  We wandered the place seeing tons of slutty, stupid and gross outfits, all of which were very expensive.  When we were just about to leave, we spotted 2 plain white sailor hats.  Perfect – cheap and easy, or so I thought….

So today, when I went to just throw together our costumes, haha yeah right, I realized that being a sailor without any part of the outfit except the hat was going to be very difficult.  And while I got a sewing machine for a wedding gift, I have not used it and therefore did not feel confident in my costume design skills.  So I have an entirely new costume idea, which you will love.  I am not going to share it quite yet and secretly I want to be it in real life, and most importantly it is DONE! 🙂

Onto dinner.  A new recipe I threw together because I was starving.  Less starving though, than I was in the parking lot of JOAnn fabrics when I went into the trunk of my car to get a frozen Kashi waffle to snack on before I made it home.  🙂

It is easy to make great meals when you have lots of ingredients!

Spaghetti Squash Tofu Chili

  • 1/2 spaghetti squash cooked (I microwave for 8 min.)
  • 1 can red kidney beans
  • 1 can diced tomatoes
  • 1/2 packet of hot chili seasoning
  • 1 handful of mushrooms
  • 3/4 c. fat free cottage cheese
  • 1/2 block of tofu (extra firm)

Make the spaghetti squash like you usually do.  🙂  In a saucepan, mix kidney beans + mushrooms + cottage cheese+ tomatoes + chili seasoning.  Heat thoroughly .  While the veggies are cooking, cut the tofu into small cubes and cook with chili seasoning and cook until they are slightly crunchy.

Mix all together and enjoy!  I also added a piece of pepper jack veggie cheese because I just got it and was excited to eat it! 🙂  I can’t believe it melts!!

Lunch tomorrow… a little of the same…more mixed up and in an uglier container.

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Dinner last night was very filing and veggie-licious!

It was a base of spaghetti squash with zucchini, tomatoes, and asparagas.  I added  a few Italian bread brumbs and parm. to it while it  was a cooking.  I also browned a few scallops to add on top.  This dinner was fast and easy and it made enough to take for lunch (minus the scallops)!

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Dinner tonight was amazing!  We made two Italian meals of similar things.  Mine consisted of:

Semi-Homemade Veggie Loaded Tomato Sauce:

  • 1/2 jar of organic Italian Herb Sauce
  • 1c.mushrooms
  • 1/2 c. broccoli
  • leftover grilled zucchini and onions from Sunday dinner
  • 4 fresh basil leaves chopped up
  • 1 tbsp. minced garlic
  • 1 tsp.Italian seasonin
  • salt and pepper

In the process of cooking

I added this veggie/tomato mixture to 1/2 a spaghetti squash and added parm!

For Brady I made homemade meatballs with Barilla Pasta Plus we also “modified” his sauce.

Homemade Lean Beef Meatballs

  • 1 – 1 1/2 c. Laura’s Lean Beef
  • 1/2 c. Italian seasoning bread crumbs
  • 1/4 c. parm.
  • salt /pepper
  • 1 T Italian Seasonings
  • 1 egg
  • 3 fresh basil leaves (chopped fine)

Bake at 400* for 15-20 min. or until meat is browned through the center.

For B’s sauce I added black olives, parm and of course the balls!  🙂

We enjoyed our spaghetti quickly because we had to run out the door for tennis.  I love it and I can see how people can get addicted to this sport.  When we got home, I wasn’t really hungry at all but I felt the need to have a bowl of Cinnamon Toast Crunch, seriously the best cereal ever made!  It was a great dessert!

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