Welcome back, Friday! Lucky for you (and my wallet), I did venture back into the kitchen this week. First stop – the grocery store! I had to pick up some necessities for a simple creation, and my produce staples for the week…..
Most of the time, I’d be completely fine with running into a client in the grocery store. We’ve been warned (by fellow Dietitians…..) – those who know what you do will look in your cart; they will see what you buy at the store!
Do as I say, not as I do! Right?
Kidding. My cart/basket is always stuffed with the fresh foods before I hit any other aisles. Those are the important things! Plus, if you put the bread in there first, it gets smashed. Not. Good.
Exciting buy for the week: Blackberries! I LOVE these things.
The other stuff: sweet cherry tomatoes (current obsession), purple onion, green and red pepper, mushrooms, pizza crust, 2% milk/part skim Mozzarella, bananas, pasta, baby carrots, spinach salad mix, eggs; fat-free yogurt and whole-wheat bread (not pictured!).
******
As mentioned last week, I still had 1/2 jar of chunky marinara sauce to work with. On the menu: homemade pizza!
On the pizza: Part-skim Mozzarella (made with 2% milk), Oregano & basil seasoning, mushrooms, sliced purple onion, and chopped red pepper.
We used a pre-made crust (one of these days I’ll make it from scratch. And then let you know how that goes!), ~1 1/4 c marinara sauce (yes, I still have some leftover), and ~ 1 cup of cheese. It baked at 450 for ~8-10 minutes, until that cheese is melted just the way you like it!
Don’t be shy with those toppings!
Simple. Room for creativity/taste preference. Quick, and Healthy!
Comment of the night ( this was assembled/baked at a friend’s house ) -
Me ( while adding finishing touches ):
“J, do you have any oregano?”
E ( piping in from the other room ):
“I love when Heather cooks! I only ask things like – are we having bacon with that?”
********
This will be my baking adventure for the weekend, a la Deena Kastor -
Green Chile Pumpkin Pie
I LOVE GREEN CHILE (for those who don’t know, I’m from New Mexico. I don’t have a choice but to love these spicy things, and I wouldn’t have it any other way…..). But, green chile with my PIE?! This could be interesting…..
******
Tonight! I’ve planned a glass of wine and good company, and will put on my chef’s hat once again to prepare the following:
Spinach, walnut and apple Salad
Italian Chicken Breasts, Baked
Roasted Butternut Squash & Potatoes
+ Dessert (tbd).
To fuel up for that 11-mile run tomorrow morning!
******
What’s on your menu for the weekend??
Welcome back, Friday! Lucky for you (and my wallet), I did venture back into the kitchen this week. First stop – the grocery store! I had to pick up some necessities for a simple creation, and my produce staples for the week…..
Most of the time, I’d be completely fine with running into a client in the grocery store. We’ve been warned (by fellow Dietitians…..) – those who know what you do will look in your cart; they will see what you buy at the store!
Do as I say, not as I do! Right?
Kidding. My cart/basket is always stuffed with the fresh foods before I hit any other aisles. Those are the important things! Plus, if you put the bread in there first, it gets smashed. Not. Good.
Exciting buy for the week: Blackberries! I LOVE these things.
The other stuff: sweet cherry tomatoes (current obsession), purple onion, green and red pepper, mushrooms, pizza crust, 2% milk/part skim Mozzarella, bananas, pasta, baby carrots, spinach salad mix, eggs; fat-free yogurt and whole-wheat bread (not pictured!).
******
As mentioned last week, I still had 1/2 jar of chunky marinara sauce to work with. On the menu: homemade pizza!
On the pizza: Part-skim Mozzarella (made with 2% milk), Oregano & basil seasoning, mushrooms, sliced purple onion, and chopped red pepper.
We used a pre-made crust (one of these days I’ll make it from scratch. And then let you know how that goes!), ~1 1/4 c marinara sauce (yes, I still have some leftover), and ~ 1 cup of cheese. It baked at 450 for ~8-10 minutes, until that cheese is melted just the way you like it!
Don’t be shy with those toppings!
Simple. Room for creativity/taste preference. Quick, and Healthy!
Comment of the night ( this was assembled/baked at a friend’s house ) -
Me ( while adding finishing touches ):
“J, do you have any oregano?”
E ( piping in from the other room ):
“I love when Heather cooks! I only ask things like – are we having bacon with that?”
********
This will be my baking adventure for the weekend, a la Deena Kastor -
Green Chile Pumpkin Pie
I LOVE GREEN CHILE (for those who don’t know, I’m from New Mexico. I don’t have a choice but to love these spicy things, and I wouldn’t have it any other way…..). But, green chile with my PIE?! This could be interesting…..
******
Tonight! I’ve planned a glass of wine and good company, and will put on my chef’s hat once again to prepare the following:
Spinach, walnut and apple Salad
Italian Chicken Breasts, Baked
Roasted Butternut Squash & Potatoes
+ Dessert (tbd).
To fuel up for that 11-mile run tomorrow morning!
******
What’s on your menu for the weekend??