Meatless Monday Recipe (Only uses one pot and takes 20 minutes!)

I started my week of with a meat-less one pot dish that used up leftover vegetables I had in the fridge.  This was super easy to make and it turned out fabulous!  You could use whatever vegetables you have around or even add meat to this. One pot dishes are easily changed and easry to make.

One Pot Pasta

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16 oz. box of spaghetti or linguine pasta, broken in half (I used whole wheat)

1 large green bell pepper, cut into ¾” pieces

3-4 small Roma Tomatoes cut into pieces

½ of a medium onion, chopped

1 can great northern beans

1 teaspoon parsley

1 table-spoon basil (from a squeeze tube)

1 tablespoon garlic (from a squeeze tube)

I packet of dry Italian dressing mix

1 teaspoon corn starch

4 cups chicken or vegetable broth

2 teaspoons extra virgin olive oil

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Add the pasta to a large stock pot first. Then add the remaining ingredients, cover. Bring to a rolling boil over high heat. Stir and reduce the heat to medium-low.

Cook covered for about 12-15 minutes, stirring occasionally. Cook until most of the liquid is gone.

Remove the lid and let set for a few minutes before serving.

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This is the secret ingredient that give’s it all of the flavor:

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Michigan has had cold and rainy weather the past few days.  I ran 8 miles at a moderate pace before it started raining.  60 degrees is perfect running weather; I wish it would stay like that all the time!

run

Later in the week (once I finally go grocery shopping) I am making healthy doughnut muffins!

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New Recipes!!

I haven’t written a post in a few months (sorry!).  I got busy with summer classes and working way too much (promotions and on my house).

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Since my last post I completed 3 summer classes: Organic Chemistry, Food and Cultures, and Lifetime Health.  I sprained my ankle and was out of running for 8 whole weeks!  Now I am back at it and training for a half marathon. I also filmed a commercial in July and another one will be filmed tomorrow!

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In the meantime, I have been collecting and perfecting healthy and delicious recipes for YOU!! The first one, Redskin Pickle Potato Mash, swhich ounds a little strange.  After testing it out, I am in love!  The second recipe I have is a Mexi- Macaroni casserole.  I have already eaten 3 bowls of each 🙂

Redskin Pickle Potato Mash

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1.5 pounds small redskin potatoes
½ cup dill pickle juice
2/3 cup nonfat Greek yogurt
½ cup finely chopped dill pickles
*Salt and pepper to taste

  1. Scrub all dirt off of the potatoes
  2. Boil potatoes with skins on them until tender.
  3. Cool potatoes and cut into ¾” pieces
  4. Place all ingredients in a mixing bowl and mash until you have a slightly creamy texture that still have some “lumps”.
  5. Salt and pepper to taste.

I made-up the Mexi- Macaroni casserole last night and I love it!  This recipe is very in expensive to make; I found most of my ingredients on-sale.  This casserole would make 8-10 servings.  The price per serving is about $1.66-$1.33 depending on how large your portions are.  I also use all organic ingredients.  If you used items that were not organic, your cost would be much lower as well.

Mexi-Macaroni

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3 cups cooked macaroni pasta al dente
1 pounds extra lean ground turkey
2 cups salsa (I used one that was not chunky)
1 15oz can tomato sauce
½ small Finley chopped onion
1 bell pepper chopped into small pieces
2 cups frozen corn
1 can black beans
2 cups shredded 2% cheddar cheese

  1. Pre-heat the oven to 375 °F
  2. Cook pasta according to directions while you are browning the turkey meat.
  3. Chop onion and bell pepper while you wait for the noodles and turkey to be cooked.
  4. Mix pasta, ground turkey, salsa, tomato sauce, onion, bell pepper, corn, and beans together in a large mixing bowl.
  5. Transfer to a 13” x 9” glass baking dish and cover with tinfoil.
  6. Bake covered for 35-40 minutes, or union peppers and onions are soft.
  7. Uncover, top with cheese, and bake an additional 10 minutes until cheese is melted and golden.

*pretty much any type of noodle would work.

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Weekly Work-out
I am trying to train for a half marathon and get great definition for a few photo-shoots I have coming up.  This is what my work-out looks like from last week:
Monday- 5 mile run at a 7:33″ pace
Tuesday– ins and outs on the treadmill mile 1 was completed in 6:20″.  Then I did arm weights, weighted squats, and abs. I ran another mile of ins and outs and it was completed in 6:12″.
Wednesday– REST
Thursday– I ran 8 miles at a pace of 7:55/ mile.  It was very hot and my asthma was horrible this day!
Friday– REST
Saturday– easy 3 mile run
Sunday– 6 mile run

I am trying to mix up my distances and work-outs.  I am short on time lately so my long runs are incorporated only on the days I have time.

Next week I’ll be posting a recipe for healthier cinnamon nutmeg doughnut muffins!

Weekender Work-out and BBQ Chicken Potatoe Skins

St. Patrick’s Day was very busy for me, just as Friday. I ended up working 16 hours Friday evening, a few promotions Saturday and Sunday, then 10 hours Monday. Tuesday I glued my self to the couch, for the entire day. It felt AMAZING to sit; I never get to sit around like that (the cats were in heaven). Granted I was catching up on homework, paying bills, contacting agencies, making signage requests, witting approval letters, signing contracts, scheduling, and mapping out my course requirements for the next year and a half.   Then Wednesday and thursday both slipped away from me too.  I am now finally posting this Friday evening (LATE).   Team no days off. On a side note, my final proofs came back from a photo shoot I did for a spray tanning company!

Kahuna Bay Tanning
Kahuna Bay Tanning

Anyway, I didn’t go to the gym I did my workout’s at home this week/weekend and ran outside.

Weightly work out:
12 squats
12 lunges R Leg
12 lunges L Leg
15 R Leg Lifts (Rear)
15 L Leg Lifts (Rear)
10 squats holding weights
10 sumo squats holding weights
10 lunges R Leg (side)
10 Lunges L Leg (side)
15 R Leg Lifts
15 L Leg Lifts
*Repeat 3 times. Pair this work out with a 2-4 mile run and your booty will be whipped into shape in no time.

Vitacost is amazing for finding great deals on almost any healthy food.supplement. I order supplements here and there, pre-work out for the days I need an extra lift, and finding organic goods.  I received my order, standard shipping, only 3 days after ordering!  Now that is what I call excellent service.

Vitacost Treasures:

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http://www.Vitacost.com

I am currently addicted to these chicken potato skins, after having them at one of my accounts a few weeks ago.  Of course they were fried and greasy where I had them, so I made a healthier version.  No oil or butter here!

BBQ Chicken Potato Skins

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Ingredients:

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Grilled Chicken
Barbeque Sauce
Veggie Cheese or Skim Cheddar Cheese
Red Skin Potatoes

Bake potatoes on 375 for 30-45 minutes, or until done.
Cut the potatoes in half and Scoop out most of the in-sides.

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Fill in the halves with chicken, bbq sauce. and “cheese.”
Broil for 5 minutes.

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These are the definition of perfection.  I just love them.  I realize that barbeque sauce is high in sugar… oh well.  My husband does not like barbecue sauce, so I make him these sans sauce. If you want to dip them in something, plain Greek yogurt or Greek yogurt mixed with dry ranch dressing mix tastes awesome.

*I save the left over potatoe insides, mix them with non-fat plain greek yogurt, garlic powder, chives, and Mrs.Dash. I love pairing that with either grilled chicken or broiled salmon.