After school I put clothes away from Thanksgiving and did laundry. Then I set to work on dinner.

I wanted to try a new recipe so I got some ideas from Eating Well magazine.

I decided on arugula pesto because I had a bag of fresh arugula from Trader Joe’s. Here is what I mixed together:

Arugula Almond Pesto

• 2 big handfuls of arugula
• 1 tbsp. olive oil
• 1 tbsp. water
• 2 -3 tbsp. parmesan cheese
• 1/4 c. chopped almonds – from Trader Joe’s
• salt and pepper
• 2 tbsp. low fat cottage chese

*This recipe is a general guide, as I just threw ingredients into my mini food processor.

1. Using a food processor, blend arugula, olive oil, water, almonds, parmesan and salt and pepper.
2. When this is all mixed and has made a thick paste, add cottage cheese.
3. Blend until smooth and creamy.
4. Serve!

This would be great on crackers or on a pizza. I love arugula’s spicy pepper flavor. For dinner tomorrow we are having make your pizza, so expect to see some more arugula!

The paste before the cottage cheese – this would be a great cracker spread.

The pesto with added cottage cheese, this tastes like cream but without the fat and calories.

My meal served with mushrooms, fresh tomatoes, shrimp and kale chips, served on Barilla Pasta Plus!

All mixed together!

This meal was really good! Next time I would add a little milk or almond milk to the pesto to make it a little creamier so it would stick to the pasta a little better! Let me know if you try it.

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I started my morning with an early workout and then I came home to get ready for school, and EAT! My breakfast was oatmeal with cran-apple relish, banana and H20. It was a pretty pink.

And my easy packable lunch consisted of many things I prepared on Sunday. BBQ stir fry tofu, caramelized onions and cut up veggies and a Flat Out wrap. I also mixed some 0% Greek Yogurt with cran-apple relish.

I eat lunch at 11am so by 2, I am starving!  I had an apple that was great at the time, but I was starving again later.
After school I tutored and then came around 5:30ish to make dinner (eat leftover kettle corn) and get ready to carve pumpkins!

I made a new scallop recipe for dinner! It was great!  With spaghetti squash for me and Barilla Pasta Plus for B.  I will call this Scallops Supreme, hehe.

Scallops Supreme

• scallops for 2
• 3 pieces bacon (for B)
• handful of arugula
• 3/4 can of white beans
• few fresh basil leaves
• 2 whole tomatoes cut up
• 1/2 c. white wine
• salt and pepper
• pasta/spaghetti squash

First, begin cooking the scallops in a pan with PAM and salt and pepper.  When they are a little cooked and in need of some liquid – add the wine.  Let them simmer.  Meanwhile, make sure the spaghetti is cooking.

Then, when the scallops are mostly cooked, add arugula, tomatoes, basil, beans, salt and pepper, and cooked bacon to the pan.  Simmer until mixed/melted together, add more wine if necessary.

Add the mixture of scallops to spaghetti (either kind) and mix in the pan so everything can heat together.

Enjoy!

Off to bed to get up for an early workout, NOT by myself!  Brady agreed to go in the morning, even though he has a soccer game tomorrow night.  I think he may have forgotten! 

Pics of our pumpkins tomorrow!

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I was craving veggies for dinner and I wanted to use the beautiful, fresh tomatoes my mom brought me and a zucchini from my grandma’s garden.  I decided to throw the zuc. and tomato together on the stove with some frozen scallops.  Here is what I did:

1. Cut up a large tomato and a medium zucchini

2. Spray a frying pan with Pam and add veggies.  I seasoned them with Garlic Wine Seasoning from The Melting Pot restaurant.  This is my favorite seasoning!  I use it on everything!

3. Add 1/2 c. bread crumbs and salt and pepper.  Stir so veggies get mixed with bread crumbs.

4. When veggies are slightly cooked, add scallops.  Let scallops cook on one side for about 3 min. or until golden brown.  Flip and repeat.  The scallop should we be opaque when it is cooked.

5. Enjoy with a little parm!

To go along with this, I made a salad with:

• spinach
• arugula
• tomatoes
• fresh mozzarella
• basil
• balsamic vinegar

Yum!

My dessert was a few pieces of peach while I cut some up for lunch and a few handfuls of chocolate chips!

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My open faced veggie sandwich was made with two pieces of sprouted wheat bread from TJ’s, hummus, laughing cow light cheese, cucumbers, tomatoes and arugula.  I just topped toasted bread with hummus and laughing cow light.  Then I added slices cucs, tomatoes, and a few pieces of arugula.  In the picture (if it ever works) you will see that I cut each piece of bread into 4 pieces so I ended up with 8 bite size sandwiches!  I also chopped up 3 hard boiled egg whites and 1 yolk and mixed them with a little light miracle whip and some dijon mustard for egg salad.  I ended up putting a spoonful of egg salad onto eat sandwich bite.  It was great!

For dessert…I mixed 1 tbsp. of Fage 0% with 1 tbsp. fat free Cool-whip and put that on top of a bowl of fresh fruit: honeydew, strawberries, blueberries and blackberries.  It was actually a very good looking, as well as good tasting, lunch!  Sorry for the issues, I will let you know how this situation is handled!

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I toasted 2 pieces of TJ sprouted wheat bread (deja vu:) and then added:

- a hummus smear on both pieces of bread

- a little leftover chopped, grilled chicken from last night

- raw zuc and yellow squash

- arugula

- tomato

Look at how big it was!  I was planning on wanting more than just a sandwich for lunch, but I was really full after all of this fiber!  I did have a dish of frozen blueberries and 3 cherries for sweetness!

Around 3ish, I had a peach with some PB on it. Sorry no pic.  I also had about 12 of these little guys!

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BPA Panini or Brie Pepper Arugula Panini

• 2 slices Trader Joes Sprouted Wheat bread sprayed with a little olive oil spray
• 2 very thin slices of brie cheese fresh from a wheel or wedge
• 2 small sweet peppers- sliced – I love the orange, red and yellow ones at Costco!!
• a few pieces of fresh arugula

Place the bread on the panini maker and add cheese, peppers and arugula.  Close panini maker and wait…patiently until it is ooey gooey golden brown!

The other panini I made was sweet!

PBP or Peanut Butter Banana Panini

• 2 slices of Trader Joe’s Sprouted Wheat bread
• 1 T peanut butter or PB flax spread which I often use
• 1/2 ripe banana – sliced thin and long
• Peach Jam (homemade for dipping

Throw everything on the panini maker and wait.  I used the jam for a little dipping sauce!  I can’t wait to make these some Sunday more for a brunch with friends!!  Who wants to come?

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