Tonight I was supposed to walk with my girlfriend (Hi B!) but it was 40 degrees and raining so we decided chatting on the phone would be good enough exercise for today. I got off the phone and made dinner while also making cookie dough for 4 dozen apple cookies someone ordered from our cookie business – Tied with a Bow!

My kitchen a zoo and I was actually getting a good workout juggling everything. I didn’t cut out or bake the cookies until everything from dinner was cleaned up and put away but the kitchen aid was working while the stove and oven were too!

Our dinner from the past three nights were very different from one another but not too original. I would like to plan some fun new recipe dinners for next week so I plan on breaking out the cookbooks this weekend for inspiration.

Wed:

Portobella Pizza:

• Portobella mushroom baked at 450 with organic tomato sauce, artichokes and feta on top!

Spaghetti Squash Egg White Fritatta

• Cook a spaghetti squash until done – I use the microwave
• Mix squash (after drying it off with a dish towel) with 5 egg whites, big handful of spinach. 1/2 can of artichoke hearts, chopped and feta cheese.
• Stir until mixed
• Add salt and pepper
• Bake at 450 until egg is not longer runny at all

Tues:

Teryaki Veggie Stir-fry with Chickpeas and Mushrooms

Monday:

Baked Tofu with Salad (almonds, pears, avocado, etc) and Acorn Squash

Sorry that was so brief and boring. Everything I ate for dinner I also ate for lunch the following day! It made for great school lunches!

Share on Facebook

Fantastic Veggie Fritatta

• artichoke hearts- TJ’s frozen
• 1 bell pepper chopped
• 1/2 cooked spaghetti squash
• 1/2 onion
• 1 tbsp. chopped garlic
• 2 eggs
• 6 egg whites
• 1/2 low fat ricotta
• 1/4 c. parm
• salt and pepper

Saute veggies together in an oven proof sauce pan.  Once veggies are slightly cooked add eggs, egg whites, parm and ricotta.  Mix all together and place pan in the oven to cook at 375 for 45 min-60 min.

** I am going to start using www.nutritiondata.com to figure out the stats in each of my recipes.  Let me know what you think!  I will post the stats for the entire recipe and then reasonable portions.

Nutrition Stats for the ENTIRE Fantastic Veggie Fritatta

• Total Fat: 27g
• Calories: 617
  
• Protein: 61 g
  
• Carbs: 40 g
• Fiber: 12 g

If you divided this by 5 the stats would be about:  130ish calories, 12 grams of protein, 8 grams of carbs, and about 5 grams of fat.

A pretty filling, yummy, veggie filled and healthy dinner!

Share on Facebook