Alright guys. Call me crazy, but I have another recipe to share with you all this evening! Hey, maybe this having a little extra “me time” will really do wonders for my kitchen creations. ;)
But first, let me share a couple quick highlights from today…
A delicious to-go bowl of Pumpkin Oats.
In today’s mix:
- 1/3 cup oats
- 1/3 cup skim milk (ran out of vanilla almond…ohh the horrors!) :shock:
- 1/3 cup water
- 1/3 cup pumpkin puree
- 1/2 mashed banana
- 1/2 tsp vanilla extract
- 2-3 tbsp raisins
- cinnamon & nutmeg
- Topped with some reduced-fat granola
Despite not having my vanilla almond milk, and not being able to add my scoop of peanut butter (since I was eating it at school…) it was still pretty darn tasty!
Yes! I got my sick little bee-hind to the gym after work today. I honestly, was not in the mood to go. To be perfectly honest, when I’m sick, I’m pretty much a baby when it comes to performing any sort of exerting tasks. However, I always try to remind myself that, as long as I take it easy, I will feel better afterward.
I completed my 45 minute treadmill walk workout, followed by an easy, 1/4 mile run. I wanted to run more, because I actually had the energy once I got started. Unfortunately, I don’t think the people next to me would have appreciated the continuous hackling and coughing coming from my treadmill. Oooof. Gotta love the side effects of a classic cold! :roll:
After tonight’s dinner, I have determined one thing: I LOVE making soup!!
Minestrone Soup, that is. ;)
You want in on this delicious, ridiculously easy recipe? Keep reading…
Start by cooking up some carrots, zucchini, onion, and garlic with a little olive oil in a large pot. Cook about 7 minutes, or until onions are tender.
Next, open up a bunch of cans, and pour ‘em right into the pot. I really cannot tell you how much I adored the ease of this step!
(Mom, Dad…are you proud of me? Look at me, buying store brand!) ;)
And of course, don’t forget your seasoning!
Stir everything together and let them get cozy.
Bring the soup to a boil…
Then let it simmer for about 15 minutes, and before you know it, you’re left with an amazing bowl of Minestrone!
(Original recipe from Taste of Home Everyday Light Meals cookbook)
- 4 medium carrots, chopped
- 1 medium zucchini, sliced
- 1/4 cup chopped onion
- 1 garlic clove, minced
- 1 tbsp olive oil
- 2 cans (14-1/2 oz. each) vegetable broth
- 3 cups reduced sodium V8 juice (4 mini cans = 3 cups)
- 1 can (15 oz.) garbanzo beans or chickpeas, drained & rinsed
- 1 can (14-1/2 oz.) diced tomatoes, undrained
- 1 cup frozen green beans
- 1/2 cup uncooked macaroni (I used ditalini, since it’s the only small pasta I had)
- 1 tsp dried basil
In a large pot, cook carrots, zucchini, onion, and garlic in oil for 7 minutes or until onion is tender. Add the broth, V8 juice, garbanzo beans, tomatoes, green beans, macaroni, and basil. Bring to a boil.
Reduce heat; simmer, uncovered, for 15-20 minutes, or until macaroni is tender.
Along with my Minestrone soup, I enjoyed a couple slices of a delicious creation made by the hubby. He modeled it off a bread that is served with some of our favorite salads that we order from a local restaurant.
Starting with an individual sized Boboli whole wheat pizza crust, he coated it with some minced garlic, Italian seasoning, a little pizza sauce, and grated parmesan cheese. It cooked it in a 450 degree oven for about 12 minutes, and I must say…I think I’m going to buy more Boboli pizza crusts just for this. It was super yummy!! :)
Now I’m off to grade some papers, and probably raid the candy corn dish. ;)
Question for the Night:
Do you ever try to recreate recipes from your favorite restaurants at home? Are they successful?