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Friday, August 3, 2012

Thurs. Aug 2nd

Chilled Marinated Veggies make for a great Snack!

Daily Tidbit:  The amount of fruits & vegetables we are 'supposed' to eat each day is pretty daunting.  I try to get them into my snacks once in a while to supplement servings at meals when possible.  The trick is having them ready to go during the day, so vegetables leftover from a meal is an easy way to accomplish this, like my Snack today of leftover and chilled Grilled Balsamic Veggies.  Here are some other ideas of how to get some fruits or veggies into your snacks:

The Stuffed Tomatoes & Corn Dip both sound really good to me, now the real trick:  remembering to prepare them and have them ready to go!


Oatmeal with Walnuts & Blueberries

Breakfast: Oatmeal with Walnuts & Fresh Blueberries
½ cup plain Oatmeal (cooked in Fat Free Milk, in microwave)
2 tbsp of plain Walnuts
½ cup Fresh Blueberries
2-3 shakes Plain Cinnamon on top
5 oz. glass of OJ
Regular Coffee, black


Pasta Salad with Veggies, Beans & Nuts

Lunch: Pasta Salad with Beans & Nuts
Greek Salad leftovers (1.5 cups worth) mixed with:
2 tbsp of chopped Pecans &
1/2 cup of Kidney Beans
Iced Regular Coffee, black

This is exactly what I had for lunch yesterday - I just loved it so much and there was a little bit left!

I can't really call this Pasta Salad "Greek" anymore after adding Pecans & Beans, but it was a delicious new creation with these ingredients and a crunch added to it; I loved it!  Here is the link to the original Pasta Salad recipe: 


Grilled Veggies!

Snack:  Plate of Grilled Veggies (Zucchini, Mushrooms, Asparagus, Yellow Squash) tossed in a Balsamic Vinaigrette



Snack:  1/4 cup dry roasted, lightly salted Peanuts, Fat Free Milk


Whole Wheat Plain Pizza!

Dinner: Whole Wheat Pizza
4 slices of Homemade Whole Wheat Pizza (yes, half the pizza!)
White Wine

Our Pizza Recipe:  1 refrigerator Whole Wheat Pizza dough, rolled flat into circle.  We spray the round pizza pan with Canola oil spray before putting the dough on so there is no sticking.   Then we cook the crust plain (after poking the raw crust with a fork all over to avoid getting bubbles in the dough) at 425 for 8 minutes.  Then we remove the crust and put on the toppings:  in this case it was No Salt Added Marinara from Trader Joe's and an 8 oz. bag of Part Skim Mozzarella Cheese.  Then we cook it for another 10 minutes until the edges start to brown a little bit.  Cut and serve and enjoy!  

Note: We have tried other temperatures and cooking times, as well as putting ingredients directly on the raw dough as well instead of precooking the crust, but the above recipe is the one we use most of the time and it never disappoints!


Dessert:  Nothing tonight, full from pizza!


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