Running, Eating & Loving My Way Through Life

Roasted Acorn Squash November 3, 2011

Filed under: Eating,Sides/Vegetables — RunningEatingLoving @ 12:34 am

The other day my husband came home and told me he had this delicious squash at school and requested that I make some for dinner one night so tonight was the night. I never had acorn squash before so I wasn’t too sure how they were going to come out but to my suprise I really liked them. After spending about 10 minutes trying to slice him open I was ready to bake these guys.

This recipe comes from Skinny taste

Ingredients:

-1 acorn squash- cut in half, seeds and fibers removed

-1 tablespoon light butter

-2 tbsp brown sugar (to taste)

-dash of ground cinnamon

Directions

1. Preheat oven to 350°. Rub 1/2 tbsp light butter on each side. Top with brown sugar and cinnamon.

2. Place in a baking dish and add 1/4 cup water to the bottom of the pan. Cover and bake 50 minutes. Uncover and bake an additional 10 minutes.

3. Remove from oven and allow to cool before serving

Delicioooooous

 

Skinny spinach lasagna rolls

Filed under: Eating,Pasta — RunningEatingLoving @ 12:27 am

So I made these tonight for dinner and they were so good, you wouldn’t even know that they’re “healthy”.

This recipe comes from one of my favorite sites Skinny taste

 

Ingredients

-9 lasagna noodles, cooked

-10 oz frozen chopped spinach, thawed and completely drained

-15 oz fat free ricotta cheese (I like Polly-o)

-1/2 cup grated Parmesan cheese

-1 egg

-salt and fresh pepper

-32 oz tomato sauce

-9 tbsp (about 3 oz) part skim mozzarella cheese, shredded

 

Directions:

1. Preheat oven to 350°. Combine spinach, ricotta,  Parmesan, egg, salt and pepper in a medium bowl.

2. Ladle about 1 cup sauce on the bottom of a 9 x 12 baking dish.

3. Place a piece of wax paper on the counter and lay out lasagna noodles. Make sure noodles are dry.

4. Take 1/3 cup of ricotta mixture and spread evenly over noodle. Roll carefully and place seam side down onto the baking dish. Repeat with remaining noodles.

5. Ladle sauce over the noodles in the baking dish and top each one with 1 tbsp mozzarella cheese. Put foil over baking dish and bake for 40 minutes, or until cheese melts. Makes 9 rolls

6. To serve, ladle a little sauce on the plate and top with lasagna roll

And only 224 calories per roll!

 

Classic Cobb Salad November 1, 2011

Filed under: Eating,Salads — RunningEatingLoving @ 11:54 pm

I made this for dinner tonight because I’ve had some weird cravings for a grilled chicken salad lately and thought this picture looked so delicious I could eat it up. Jeremiah said the dressing was so good he wanted to drink a glass of it!

This recipe comes from family kitchen on babble.

Doesn't that look yummy?

Ingredients:

Salad

– 1 large head of romaine or iceberg lettuce
– 2 lbs chicken breasts – I just used two and it was plenty
-4  hard boiled eggs (I used this recipe since I didn’t know how to boil an egg)
– 1 avocado- chopped
– 2 large tomatoes, diced- I just chopped up some cherry tomatoes we had that needed to be used
– 1 cup shredded Monterrey and Colby cheese (or crumbled blue cheese)

Dressing

– 1 teaspoon lemon zest
– the juice of 1 lemon
– 3 tablespoons red wine vinegar
– 2 tablespoons agave syrup ( I just used honey)
– 1/4 cup olive oil

Directions

1. Grill chicken however you prefer

2. Add lettuce to a large bowl. Top with cooked and chopped chicken, chopped hard boiled eggs, avocados, tomatoes and cheese.

3. Combine lemon zest, red wine vinegar and agave syrup for salad dressing to a small bowl. Whisk in olive oil.

 

Yuuuummmmmmmyyyyyy 🙂

 

November running log

Filed under: Running — RunningEatingLoving @ 8:18 pm

11/1- 2.6 miles- 30 minutes. The last few days have been so hard so I have been taking more days off than usual and its so hard to get back in the swing of things. My knee has been really hurting because of the temperature changes going on so hopefully that’ll straighten up once it stays cold and quits yo-yoing.

11/2– 2.7 miles- 30 minutes

11/3– 1.8 miles- 20 minutes

11/4- off day

11/5- 2.8 – 30 minutes

11/6- 3.0 miles- 32 minutes

11/7- 90 minutes yoga

11/8- 2.6 miles- 30 minutes

11/9– 2.8 miles- 30 minutes

11/10– 2.8 miles – 30 minutes

 

Mexican Lasagna October 26, 2011

Filed under: Beef — RunningEatingLoving @ 11:12 pm

This is probably one of Jeremiahs favorite things I’ve made recently- and he despises any resemblance to Italian  food (even though we were married in Italy). Strange.

This recipe came from mels kitchen cafe

Ingredients:

– 1.5 pounds lean ground beef

– 1 yellow onion, coarsely chopped

-2 garlic cloves, finely minced

– 1 (6 oz) can tomato paste

-1 tablespoon chili powder

– 2 teaspoons ground cumin

-dash of ground cayenne pepper

– 1 teaspoon dried oregano

– 1/2 teaspoon salt

-1/2 teaspoon pepper

-3 (8 oz)  cans tomato sauce

-1 (14.5 oz) can diced tomatoes, drained

-1 (15 oz) can black beans, rinsed and drained

-1.5 cups frozen corn

-1 (6 oz) can olives, chopped

– 9-12 no boil lasagna noodles

-2 cups shredded mozzarella cheese

-1 cup shredded cheddar cheese

-1 cup sour cream

-8 ounces cream cheese

Directions:

1. pre heat over to 350, lightly grease a 9×13 inch pan and set aside

2. in a large skiller, brown the ground beef and onion over medium heat until the meat is done. Drain grease. Add the minced garlic and tomato paste. Stir to combine well and cook for about a minute. Stir in the chili powder, cumin, cayenne, oregano, salt and pepper. Mix well. Add the diced tomatoes and tomato sauce. Stir to combine. Add the black beans, corn and olives. Mix well and heat through, about 5 minutes

3. Removed skillet from heat. Spread 1/2 cup sauce in bottom of prepared pan. Layer noodles over sauce. Spread 1/3 of the sauce over noodles. Dollop 1/3 of sour cream and 1/3 of cream cheese ( just pinch chunks and toss on top) across the sauce. Sprinkle with 1/3 of the cheeses. Repeat the layers until ingredients are used.

4. Cover the lasagna with foil and bake for 35 minutes. Uncover and bake 10-15 minutes more, until lasagna is hot and bubbly.

5. Let stand 10 minutes before cutting into and serving.

Yummy!

 

Zucchini, black bean & rice skillet

Filed under: Beef — RunningEatingLoving @ 10:57 pm

I found this recipe while browsing though pinterest and it sounded pretty good so I decided to give it a go.

After reading previous reviews I followed their lead and changed it up a bit. The original comes from ready set eat.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Country style pork and white beans

Filed under: Pork — RunningEatingLoving @ 10:49 pm

This recipe comes from Mels kitchen cafe

This was the first time I’ve ever cooked with dried beans, because I always thought it would be too difficult. It was pretty easy, it just took a few days to get around to cooking this because I kept forgetting to soak my beans!

 

Ingredients:

-1 lb dried great northern beans ( I thought this was way too many after cooking, so next time I will only use 1/2)

-3 lbs country style pork ribs

-salt, pepper and 2 tablespoons canola oil

-6 garlic cloves- minced

-3 cups chicken broth

-1 can tomato paste

-1 teaspoon dried thyme

-1 bay leaf

-1 pack turkey sausage- cut into 1 inch chunks

-2 (14.5 oz) cans diced tomatoes

-1/4 cup fresh parsley

 

Directions:

1. 8-24 hours before soak beans in cold water

2. Drain beans and put into slow cooker

3.  Dry ribs with paper towel, then salt & pepper

4. Heat oil over medium until rippling, brown ribs for 4-5 minutes on all sides, then transfer to slow cooker

5. Return skillet, add oil and garlic – stir until fragrant.

6. Add 1 cup chicken broth, paste, thyme, bay leaf & turn heat to high – bring to boil- transfer to slow cooker

7. Add remaining ingredients & cook on low for 8 hours

8. Serve over rice.