Posts Tagged ‘tomatoes’

  • 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 🙂



They are the cutest family!

For dessert we had classic apple pie!IMG_6163.JPG


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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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.

More lasagna:


My plate: with leftover green bean casserole and salad


His and Hers Lasagna Take 2

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


  • 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


  • 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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My Eat, Drink and Be Vegan cookbook was the inspiration for this meal. I was going to make the chimichangas but I got to hungry to wait for them. Here is what I did:

Tomato Lentil Sauce

  • 2 can crushed tomatoes
  • 1 c. lentils
  • handful of sliced basil
  • 1 c. water
  • salt and pepper
  • garlic powder
  1. Mix all ingredients together and simmer until as thick as desired.

Assemble the rest of the wraps:

  1. Steam broccoli
  2. Open can of corn
  3. Cook brown rice as directed – I use boil in a bag because it’s quick and easy
  4. Cook zucchini with a little seasoning until browned
  5. Wrap all veggies with sauce and feta in a whole wheat wrap.
  6. Dig in!!

I went back for seconds on the fillings! So excited for leftover in my lunch!



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5-Star Dinner

Somehow I am a day behind on the dinner postings. So last night’s dinner was an experiment! It was inspired by Erica from Itzy’s Kitchen and No Meat Athlete . Before school yesterday, I marinated a piece of salmon in salsa. I was not sure what I was I was going to do with it but we had Asian and BBQ already this week so I wanted something different.

While searching some of my favorite blogs I came across Erica’s corn pancakes with a link to the recipe on NoMeatAthlete. I immediately thought they looked delicious and had an idea.

I made the corn pancakes with the following – they are slightly different than the original recipe because I omitted corn (didn’t have any) and oil and butter because I wanted to see if they would work without the added fat. Also, I used skim milk instead of buttermilk.

So my recipe included:

  • 2/3 c. cornmeal
  • 2 tbsp. whole wheat flour
  • 1 c. skim milk
  • few squirts of lemon – into the milk (to replace the buttermilk)
  • chili powder
  • salt and pepper
  • 1/2 can of green chilis
  • 1 egg white
  1. Spray a non-stick pan and cook like a pancake!


Delicious, right?! I loved it, it was so much better than polenta!

So then I took the pancake, and following Matt’s lead, I spread refried beans mixed with green chilis on it. Then placed it on a bed of spinach – for extra greens.


The next layer of this delicious experimental meal included a tomato from my garden and a ripe avocado.


All of that goodness was topped with my salsa salmon which I broiled for about 10-15 min.


And here is a side view from Brady’s plate:


Overall, it was a simple and different dinner that we are definitely making again!   

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Where did the weekend go?! From moving our friends into their new house, to our marathon training run, to church, errands and Brady’s soccer game – the weekend flew!

We had our neighbors over for dinner and I wanted to make a quick, easy and healthy appetizer so this is what came together.



So fresh and So easy!

  • fresh French or multigrain bread
  • light ricotta cheese – low fat
  • 1 tbs. balsamic dressing
  • salt and pepper
  • basil leaves
  • fresh tomato, sliced
  1. Cut bread into thin slices
  2. Top with ricotta, balsamic, salt and pepper mix
  3. Then top with a basil leaf
  4. Finally a tomato slice!

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Chait introduced me to this amazing salad this weekend. I am obsessed!


So Simple, So Delicious

  • 1 cucumber
  • 3 or 4 peppers red and yellow
  • 1 red onion
  • 5 large tomatoes
  • 1 tbsp. olive oil
  • juice of 1 or 2 lemons
  • tons of salt and pepper – as Chait says, “more than you think is enough”
  1. Dice everything into little small pieces.
  2. Right before serving, season with lemon juice, olive oil and salt and pepper
  3. ENJOY!!

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Last night’s dinner was so delicious and summery.


It was also so easy I was able to make it while doing a grad school chat.

  1. Slice zucchini, eggplant, and tomatoes
  2. Place zucchini and eggplant on a foiled cookie sheet, sprayed with pam, and sprinkle with my favorite seasoning, Garlic Wine Seasoning from The Melting Pot restaurant.
  3. Broil for about 10 min, or until browned how you like them. I would have had Brady grill them but he was playing basketball after work and I didn’t want to wait until 9pm to eat!
  4. When veggies are done, slice some fresh mozzarella and fresh basil.
  5. Layer eggplant, zucchini and tomatoes. Add cheese and basil. Drizzle with balsamic and EVOO!
  6. Enjoy

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