Total Pageviews

Thursday, January 17, 2013

Wed. Jan 16th

Artichoke Bean Dip with Hot Sauce & Corn Tortilla Chips for Lunch!

Daily Tidbit:  I love my cup of Joe in the morning; in fact I really can't survive the morning without it.  I would drink it all day if it didn't keep me up at night, so I have resorted to drinking only Decaf in the afternoon most of the time.  And yes, I realize that there is some Caffeine in Decaf, so I always finish it by 2pm.  Yes, I am that sensitive to Caffeine sadly.  So, I also try to avoid Chocolate before bed too, emphasis on the 'try'. 

Here are 12 Surprising Sources of Caffeine (Breath Fresheners, what?!) from Health Magazine:,,20313656,00.html

Shredded Wheat & Walnuts with Chocolate Banana Smoothie

Breakfast:  Plain Shredded Wheat Cereal with Walnuts & Smoothie
1 cup plain Shredded Wheat Cereal
1 cup Fat Free Milk
2 tbsp chopped Plain Walnuts
5 oz Chocolate Banana Smoothie with Yellow Squash (recipe below)
Regular Coffee, splash Fat Free Milk

Baked Artichoke Bean Dip with Spinach and Hot Sauce with Corn Tortilla Chips

Lunch: Chips & Dip
1 cup Artichoke Bean Dip (recipe below)
1 tsp Hot Chili Pepper Sauce drizzled on top
Organic Yellow Corn Lower Sodium Tortilla Chips
Chocolate Milk (1 tbsp of Organic Chocolate Syrup is only 45 Calories!), made with Fat Free Milk  
Decaf Coffee, splash Fat Free Milk

Plain Organic Popcorn

Snack:  3 cups Plain Organic Popcorn (Organic Popcorn Kernels microwaved in folded brown paper bag for 2.5 minutes), Water



Spicy Mango Curry Veggies with Peanut Butter & Soy Sauce

Snack: 2 cups Spicy Mango Curry Veggie leftovers from yesterday's lunch, mixed with a little Peanut Butter & drizzled with Soy Sauce, Water

Easiest Ever Homemade Peanut Butter Cookies

Snack: 2 Homemade Peanut Butter Cookies (recipe below), Fat Free Milk


Baked Salmon Scampi over Whole Wheat Penne Pasta

Dinner: Salmon Scampi over Whole Wheat Penne Pasta
1 Baked Wild Caught Alaskan Salmon Fillet, served with Scampi Sauce, made by: Heating Dutch oven on stove with EVOO, 1/2 Red Onion, sliced & 6 sliced cloves of Garlic and pint of Cherry Tomatoes, served over Whole Wheat Penne Pasta with Kalamata Olives
Portion, as shown in Picture
Non-pictured:  3 slices of Italian Bread, dipped in Olive Oil & Spices


Fuji Apple

Dessert:  Local Fuji Apple, Water



Chocolate Banana Smoothie with Yellow Squash Recipe:

Into Blender put:

1 cup All Natural Low fat Plain Yogurt
3 Bananas
1 cup Fat Free Milk

2 tbsp unsweetened Cocoa
1 tsp Vanilla Extract
2 tbsp Creamy Peanut Butter
1/2 Yellow Squash (skinned and diced)

Blend and serve!

*Note: This didn't come out as sweet as we all would have liked.  Next time I'll be using 2 tbsp Organic Chocolate Syrup OR sweetened Vanilla Yogurt and hopefully one of them will do the trick!


Artichoke White Bean Dip with Spinach Recipe:

Preheat oven to 350 degrees and Spray small Casserole Dish with Canola Oil.

Into food processor put:

1 large clove Garlic
12 oz package Artichoke Hearts (frozen and thawed in fridge)
Juice from 1/4 Lemon
1 cup White Cannellini Beans
1/4 cup Neufchatel Cheese
1/2 cup Grated Parmesan Cheese
2 large handfuls of fresh Spinach

Pour into Casserole dish and top with a handful of Grated Part Skim Mozzarella Cheese.  Bake for 45 minutes, or until the top is browned and bubbly.

*Note:  The fresh Spinach introduced more liquid into the dip; I think next time I would use Frozen Chopped Spinach (thawed, with the excess water squeezed out) instead.


Homemade Peanut Butter Cookie Recipe:
I loved this recipe when I saw it in Woman's Day Magazine because it uses only 4 ingredients!  I love it when things are this simple.  I used Unsweetened All Natural Peanut Butter, so the cookies came out a little less sweet than normal.  Next time I'll either use Peanut Butter that contains some sugar OR better yet, just throw some Chocolate Chips in there instead!  No matter what, these were yummy!

I already have this recipe taped to the inside of my pantry door!


No comments:

Post a Comment