Posts Tagged ‘squash’

All day today felt like Tuesday. I think I was in a blur on Monday and didn’t realize that it happened and counted as a day, but I am glad that tomorrow is already Thursday!

School went well – the usual + recess duty, which was unusually pleasant! The sun was shining and it felt good to get some fresh air. After school and planning for next week, I debated whether to take a quick run or rake all of the leaves in our front yard.

I raked the leaves for a few reasons:

  1. It might be leaf pick up day tomorrow (we don’t actually know when that is)
  2. Our neighbors did theirs today and so our house looked especially bad compared to theirs.
  3. I wanted to surprise Brady because I may have been have slightly hormonal last night 🙂
  4. It could count as my workout for the day.

I came in for dinner after a good 45 minutes of raking. The yard looks so much better so I was set to make dinner. I knew it would not be one of Brady’s favorites but I decided to give it a try anyways. I thought it was a success.

Quinoa Lentil Stuffed Squash

  • 1 acorn squash cut in half and baked until done at 350
  • 1 c. cooked quinoa
  • 1 c. cooked lentils
  • 1/4 c. reduced fat feta
  • salt and pepper

Mix quinoa, lentils and feta with salt and pepper together. Scoop out 3/4 of the “meat” of the squash and mix with the filling. Refill the squash with the mixture and bake until warm at 350!



After dinner I made a new bread with POM and lemon! Recipe soon!

Winner of the Tablespoon Giveaway: Foodcents! Email me your mailing address so I can pass it along!

Tip of the Day: Turn house work into your workout if you are short on time. Raking leaves, shoveling snow, gardening, vacuuming and washing floors are a few ways you can blast calories while crossing something off your to do list.

? of the Day: What is your favorite household chore? I like doing the dishes because it looks so good when they are done and the kitchen is clean.

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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


My plate:

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


My dad’s plate.

And a birthday plate full of warm bread!


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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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.


Portobella Pizza:

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


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



Teryaki Veggie Stir-fry with Chickpeas and Mushrooms




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


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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After a fun and relaxing weekend it was nice to have dinner planned and marinating last night – it always makes Monday better! I spent yesterday shopping – I hit up Target, Trader Joe’s, Costco and the mall! Brady was at the Browns/Bengals game in Cleveland so I had the day to myself. After a morning spinning class and a quick shower – I spent the day wondering, but didn’t end up finding much.

Today at school my third graders took the OAT (Ohio Achievement Test) so it was a boring day at school. I felt so bad they were struggling through the million page test while all I could do was sit back and watch them. At least we don’t have to do that again until April.

After school, it was so nice out, I ran 5.5 miles! It felt good to be outside in the sunshine. When I got home from the run I showered and starting working on our easy supper. Brady had requested Fish Tacos so that was the plan. I still follow a recipe from Cooking Light from forever ago, although I don’t really follow any recipes I just used them as a guide.

Here is what we had tonight:


Another angle – full plate view


This deliciously fresh plate included:

  • Tilapia- marinated in cumin and lime then broiled for about 15 minutes
  • butternut squash – baked at 425 for 25 minutes with a little spray and salt and pepper
  • fresh tomatoes
  • avocado
  • corn
  • Trader Joe’s refried pinto beans with salsa mixed in (the gross red mushy stuff)
  • cooked quinoa
  • whole wheat tortilla

We scarfed this down and then hit the couch! I had some hot cocoa for dessert and we are going to head to bed!

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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


  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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This week has flown by. I can’t believe it is already Friday, not that I am complaining, but I really don’t know where the week went. Brady was out of town all week so I didn’t spend much time on dinner – I did eat lots of yummy food though. 🙂 I spent the evenings writing 2 grad school papers, making cookie favors (pics to come) for the wedding we have tomorrow, wrapping presents (Katie’s shower yesterday, wedding this weekend, Mother’s Day) and now I am in Cleveland for a family friend’s funeral before Brady’s cousins wedding tomorrow.

One of the delicious dinners I made for myself which included all of the summer foods in my fridge.

Caprese Salad with a Tofu Twist


  • 1/4 block of tofu drained and cut into cubes
  • 1 zucchini cut into little pieces
  • 1 summer squash cut into little pieces
  • handful of fresh mushrooms, cut into pieces
  • 2 tbsp. homemade balsamic vinegrette dressing

Cook the veggies together with the dressing until tender and as soft as you like. In another pan, cook the tofu cubes with a little dressing. When they are slightly crunchy on the outside, add into the veggies and cook together for a minute.

Slice fresh tomato and mozzarella and a little basil and toss together!


Have a great Friday!

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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!



Am I turning into a vegetairan?

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Here is my recipe from last night’s dinner:

Clean Grilled Salmon with Quinoa & Veggies


  • enough fresh or frozen (thawed) salmon for the people you are serving
  • 2 tbsp. lemon juice
  • salt and pepper
  • 1/2 tsp. cayenne pepper

Place the thawed or fresh salmon in a shallow dish that fits in your fridge. Salt and pepper both sides of the salmon. Mix lemon juice and pepper and cover the salmon. Let the fish marinate for the day or at least an hour

* I was surprised by how much great flavor this added! This marinate could go with anything!


  • 1 c. quinoa cooked in 2 c. water
  • asparagus
  • zuc. and summer squash
  • chickpeas
  • tomato
  • feta (as little or much as you would like!)
  • salt and pepper
  1. Cook quinoa as directed.
  2. While quinoa is cooking, broil the asparagus, zuc, and squash(cut into little pieces) – we drizzled with olive oil and salt and pepper
  3. While all things are cooking, chop up 1 or 2 fresh tomatoes and open a can of chickpeas.
  4. When veggies are done, cut asparagus into small pieces and mix with chickpeas, tomatoes, and feta.
  5. Add hot quinoa and mix! The feta and veggies should melt into the warm quinoa!



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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:


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


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…




My bowl with some added artichoke hearts and asparagus!


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


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My parents were in town for the weekend so we had Brady’s parents over for dinner! We spent day shopping and running around so there was little thought given to dinner until soon before we wanted to eat. With so many cooks in the kitchen, we had some timing trouble. At one point….

  • the steak was burning on the grill
  • the potatoes were raw and cold, but seasoned 🙂
  • the squash was far from done
  • the salad was half-way done
  • the shrimp-feta dish was ready!

In order to get it all on track, we had to juggle and do tricks in the kitchen to get it to all come out like this!! It worked and it was sooo delicious! We had a great time chatting, drinking wine, and telling funny stories. Brady and I decided it was the perfect time to give our parents one part of their Christmas presents – Wedding Photo Albums! They loved them and we had fun e retelling wedding stories!


Shrimp Tomato Feta Bake


Butternut Squash


Oven Roasted Potatoes




Salad with homemade Ciabatta croutons

I will be posting the recipes as well other great eats from the weekend!

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