I have not posted all three of my meals in a while because I just have not had time or they have been repeats and leftovers. But today, I have had three original meals all worthy of being posted.
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!
Yummy day! 😀