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Tuesday, September 25, 2012

Mon. Sept 24th

Ditalini Pasta with Spinach & Goat Cheese for Dinner

Daily Tidbit:  There is a reason Popeye ate so much spinach!


Plain Oatmeal with Walnuts & Cinnamon

Breakfast: Oatmeal & Walnuts
1/2 cup uncooked Plain Oatmeal (cooked in microwave with 1 cup Fat Free Milk)
2-3 shakes of Plain Cinnamon
2 tbsp Plain chopped Walnuts
5 oz OJ
Regular Coffee, black


Bed of Arugula, Polenta & Black Beans
Topped with Avocado & fresh Salsa
Topped with Cheddar Cheese & Corn Tortilla Chip

Lunch: Tex-Mex Arugula Salad with Polenta
Bed of Arugula
3 slices Organic Corn Polenta rounds (cooked in Cast Iron Pan with 1/2 tbsp butter - 4 minutes per side)
1/2 cup canned Black Beans (rinsed & drained)
1/2 cup fresh Salsa (recipe below)
1/2 Avocado
1/4 cup Shredded Cheddar Cheese
1/4 cup crushed Organic Yellow Corn Tortilla Chips
Water with Lime


Snack: 1/4 Trader Joe's 72% Cacao Dark Chocolate (.425 oz)
Regular Coffee, black


Snack: 10 Plain Almonds, Fat Free Milk


Ditalini Pasta with Spinach & Goat Cheese

2 cups Ditalini Pasta with Spinach & Goat Cheese (recipe below)
White Wine

This is my favorite way to enjoy Pasta:  by serving it in the midst of tons of healthy Veggies and Beans and a little Cheese.  1 bowl filled me up thanks to all the Fiber and Protein!


Dessert:  1 Local Liberty Apple.



Salsa Recipe:

Ditalini Pasta with Spinach & Goat Cheese Recipe:
Boil Ditalini Pasta as per directions, adding in 1 cup of frozen Sweet Peas in the last couple minutes of cooking.  Save 1/4 cup of Pasta water when done, drain and set aside.  In hot pan saute 1/2 White Onion in 1 tbsp EVOO until soft, then add 2 cloves of sliced Garlic.  Cook for a minute or two making sure not to burn the Garlic, then add 1 box of frozen Spinach (thawed).  Add 1 cup of canned Cannellini Beans (rinsed/ drained) another tbsp of EVOO if needed.  Once well mixed, add Pasta & Peas mixture and Pasta Water.  Take off heat and add 1/4 cup Goat Cheese and serve!


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