My PB + J

Skinny Bitch: Day One, Week One

My friend Ashley gave me a copy of Skinny Bitch to read through because we are trying to get back to our wedding weight. Jim and I currently workout roughly four times a week; sometimes more, sometimes less. However, I am finally trying to reshape my body, I can lose the weight but I want to see significant changes. With that said, I am taking Ashley’s advice and I am reading through the book. A lot of what the authors, Rory Freedman and Kim Barnouin state is a little out there for me; I cannot see myself going straight vegan but I am taking their advice and cutting out the crap. I have not finished the book but I plan on taking their weekly menu suggestions to see if it will help me lose those extra pounds.

Week One/Day One: (I know people usually start diets on Monday but I decided to start in the middle of the week!)

Breakfast: Yogurt w/ fresh fruit
Lunch: Spinach Salad w/carrots, almonds, red onion, tofu and sesame oil
Dinner: Whole wheat pasta w/ zucchini, tomatoes, garlic, fresh parsley, pine nuts and olive oil

Recipe for Pasta and Fresh Veggies:

  • 1/2 box Whole Wheat Angel Hair Pasta, Cooked according to directions
  • 1 Medium Zucchini, cubed
  • 20 Grape Tomatoes, Halved
  • 3 Garlic Cloves, Minced
  • 2 Tablespoons Fresh Italian Parsley
  • 3 Tablespoons Toasted Pine Nuts
  • 3 Tablespoons Olive Oil
  1. In large saucepan heat olive oil, add in garlic and sautee for a minute or two to release oils.
  2. Add in zucchini, sautee for three minutes. Next add in sliced tomatoes and cook until soft.
  3. Toss in cooked pasta and parsley
  4. Garnish with Pinenuts (I added a little bit of shaved parm for flavor)

Hubby Rating: Loved that I made something super healthy, but he thought there was too much olive oil.

Wifey Rating: Yummy! A few years ago I would have never eaten pasta w/out alfredo sauce, tomatoes or zucchini….I am coming to like “healthy” food. This dish was perfect and light! The pine nuts really made the pasta have a richness.

Pesto Filled Gnocchi

Jim and I fell in love with gnocchi when we first started dating. There was a cute Italian restaurant in Scripps Ranch called Fat Tomatoes, we would go there and both order gnocchi with two different sauces and share. We always say we want to make them, but for now I have found a packaged variety that suites our craving. I bought this gnocchi sometime back at Trader Joes, I am not sure if they even still sell it. but they stock a great variety. For a quick thirty minute meal, give Trader Joes pesto and cheese filled gnocchi a try!

Gnocchi My-Way:

  • One Package Pesto-Filled Gnocchi (or any variety)

  • 1/4 c. Prepared Pesto Sauce

  • 1/4 c. Alfredo Sauce (I made my own, recipe below)

  • 1 c. Cooked Shredded Chicken

  • Parmesan Cheese

  • Salt and Pepper

  1. Cook Gnocchi according to package directions

  2. In a large skillet combine Alfredo and pesto until warmed through

  3. Add chicken and simmer

  4. Toss in cooked gnocchi

  5. Plate pasta and garnish with parm, salt and pepper to taste

  6. Serve along side dinner salad

Quick Alfredo Sauce

  • 2 Tb. Butter

  • 3 ts. Flour

  • 1/2 c. Milk

  • 1/8 c. Parmesan

  • Salt and Pepper to taste

  1. Melt butter and then add flour and cook until lightly blonde

  2. Whisk in milk and then add in parm until melted

  3. Add salt and pepper

  4. Enjoy!

Penne with Hot Italian Sausage

Yummers! Jim quoted this dish to be, “one of the best ones you have made”. The funny thing is, it was so simple. I guess men just like simple flavors in simple meals. Here ya go, a simple easy recipe for any night!

Ingredients:

  • 1 package JENNIE-O TURKEY STORE® Hot Lean Italian Turkey Sausage
  • 1 (16-ounce) package penne pasta, cooked and drained
  • 1/3 cup chopped sun-dried tomatoes, packed in oil
  • 1 cup refrigerated light Alfredo pasta sauce, heated
  • 1/2 cup pitted ripe olives
  • 1/4 cup shredded Parmesan cheese
  • 1 tablespoon chopped fresh Italian parsley

**Note, I halved the entire recipe to feed two. I cooked all the sausage and then put the rest in the freezer to add to another pasta dish for another night. 🙂

Directions:

  1. Cook sausage according to package directions.
  2. Cut sausages into 1/2-inch slices.
  3. Drain sun-dried tomatoes, rinse.
  4. Add cooked sausage, sauce, olives and sun-dried tomatoes to cooked pasta; toss to coat.
  5. Sprinkle with Parmesan and parsley.

Recipe Courtesy of: JENNIE-O TURKEY STORE®