My inspiration for last night's dinner!
Day two has flown by, dinner last night was DELICIOUS! I made personal pizzas with whole wheat pre-made pizza crust and sauce (1/2 a crust with sauce was only 190 calories!), with mozzarella and fresh basil paired with a delicious antipasto spring mix salad with artichoke hearts, olives, tomatoes, and small bits of mozzarella tossed in olive oil and red wine vinegar! I ate a large bowl of salad, and was so full I could only eat two slices of the pizza (2/3 of a serving). Jason loved it and kept trying to eat more!
Breakfast this morning was a large glass of water with fresh squeezed lemon, followed by a large green juice. I got a little hungry around 11:30, so I ate a small green apple. I forgot it was saturday and forgot to pack a lunch for work, so I had to settle for a 1/2 cup of honey nut cheerios at 2. After I got home from work I made Jason and I a snack, whole grain pita bread with hummus and a handful of grapes.
The pita and hummus come in at 240 calories.
The plan for dinner was a delicious chicken and veggie pasta dish and more antipasto salad. I minced two cloves of garlic, 1/4 of a medium chopped onion, and three tablespoons of extra virgin olive oil in a pan, sprinkled in some "italian seasoning" and dried basil from my spice rack and two shakes of sea salt, I let that heat and I put in 6 chicken breasts (I actually used tenders to easily give smaller portions) over medium heat. I then sliced up some zucchini and yellow squash and chopped up another half of the onion placed that in another pan (with a lid) with some more italian seasoning and basil and a little more sea salt, place lid and heat over med/high heat. I then boiled water for some whole wheat pasta. While waiting for the water to boil, I quartered the left over artichoke hearts, halved about 10 olives and about a dozen cherry tomatoes, and tossed them in a couple tablespoons of olive oil (a little goes a long way!) and a few shakes of red wine vinegar. I then turned the chicken tenders once they were browning on the bottom. Once the water boils pour in your pasta, I threw in two cloves of garlic while it was boiling (I don't think it made a difference in taste, but it was an idea). Stir the vegetable mix and salt/spice to taste. Once vegetables are tender, pasta is cooked to your liking, and the chicken is browned and thoroughly cooked, you can heat up your favorite sauce (watch out for high sugar levels with this). I served 3/4 cup of pasta with about 4 tablespoons of sauce mixed with 1/2 cup veggie mix and two small chicken tenders. I threw in a slice of garlic bread that I toasted in the same pan as the veggies once they were done, threw in a minced clove of garlic and a touch of garlic powder and brushed the french bread with olive oil, toast on medium heat until golden brown, try not to burn the garlic (I did, oops!) turn over to brown both sides.
The finished products:
I only ended up eating a small bowl of the salad and about a 1/4 of the pasta dish and a slice of garlic bread, and I was STUFFED!
Lunch for tomorrow is going to be leftovers of either pizza or the pasta and dinner is TBA, I have about 50 healthy recipes to try it's hard to decide!!
Hope all is well in veggie land. Tomorrow is a work out day so there will be a long walk for the dog and a definate workout video (or treadmill "hike"). It's going to be a fantastic day!
