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