Still Eating Kale.

Did you now Kale is a winter vegetable? Isnt that odd, its main season is December – February! However we live in a magic world where you can get it year round! I actually have some local Purple kale in the fridge Im gonna put on a pizza later this week. Last week in an attempt to eat a head of kale before it went bad, I made this yummy dinner.

The Ravioli is from Costco, and not something I would normally buy. Its Garlic Brie Ravioli that was surprisingly low in fat, and it sounded amazing! In the end it was only ok. I actually prefer to eat it raw (I know its weird, as a child I loved raw Tortellini) because when you cook it, it’s really hard to keep them from opening and boiling all the cheese out. After making like 15, I probably only got 8 that still had cheese in them…lame.

For the toppings, I sautéed a white diced onion with some minced garlic and mushrooms. Then added a large amount of chopped Kale to steam. Meanwhile I broiled some cherry tomatoes with olive oil in the oven. After the kale was soft I added a little more Olive Oil, Red Pepper Flakes and Parmesan, and salt and pepper.

Put on top of the ravioli, and it was quite yummy!  Id do it again, only with whole wheat pasta.

I’ve Never Made Orzo.

But I love it!

Orzo (from Latin hordeum, sometimes called Italian rice) is Italian and means “barley” , from which orzo was originally made. However, in common usage in the United States, orzo is understood to mean rice-shaped pasta, slightly smaller than a pine nut. It is frequently used in soups and baked casseroles. Despite its rice shape, orzo is made not of rice but of hard wheat semolina.”

I got this Whole Wheat Orzo at Whole Foods a week or so ago and decided to pair it with veggies and fish. It was a fun change to our typical Brown Rice or Quinoa. I would definitely do it again.

This recipe is grilled Zucchini, Yellow Squash, Mushrooms, and Tomatoes. Toss in Orzo, olive oil, a little light Parmesan and light Feta. Salt and Pepper to taste. Top with Grilled fish of your choice.

Oh and I leave you with some adorable shots of Mr. Gaunt and our fave little guy Liam on Broncos Sunday!

Lets pretend ham isnt pork…ok?

Ha! I dont eat pork, havent for about 4 months. The reasons vary, it started on my Vegan kick and then I brought Chicken back in but left Pork and Beef out. Beef is still WAAAAY out, pork too, except tonight apparently. In Weight Watchers they often promote Canadian Bacon because it is extremely low in points.  Last week I bought a bag of diced Canadian bacon because I had at least two recipes the required it. I dont plan on eating this very often, but tonight’s dinner did include it and it was damn delish!

This is a take on the ham and peas dinner. Im not sure why but ham always seems to go with peas, I added spinach and onions to that too. In fact the whole pasta dish turned out rather green!

INGREDIENTS:

-1 Cup cubed Canadian Bacon or Ham

-2 Cups (or half a bag) of frozen Spinach

-1 Cup Frozen Peas

-1 Cup diced onions

-Whole Wheat Pasta

-1 Cup Fat Free 1/2 and 1/2

-3/4 cup cheese of choice (I used skim cheddar and Parmesan)

-Salt

-Black Pepper

-Red Pepper Flakes

-Minced Garlic

DIRECTIONS:

-In a large pot boil pasta.

-Defrost spinach in microwave and place in a paper towel, ring out all excess water.

-In a large pan Saute Garlic and onions. When onions are clear and Garlic is browned add Ham and cook on medium until a little browned. Add Spinach, salt, pepper, pepper flakes, toss until the peas and spinach are all warm and cooked in. Add 1/2 and 1/2 and cheese, mix until all cheese is melted.

-Drain Pasta

-Mix pasta with your veggie ham cream sauce!

Enjoy!

WEIGH-IN!

I missed my weigh-in last night so I went this afternoon. I knew it wasnt going to be quite as good as the last few weeks, but was really hoping I might hit 60lbs lost. Well I was soooo close but no cigar. 1.4lbs lost putting me at 59.2 total. Really pretty good, and next week will definitely be the week for 60lbs! That means I only have about 15 more pounds to loose by January 1st. There are 44 days left in the year (yeah crazy I know!) which means 6.3 weeks, so I have to loose 2.3lbs per week! I THINK I CAN I THINK I CAN I THINK I CAN!

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HEALTHY HOLIDAY RECIPE:

Homemade Low Fat Whipped Topping

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I LOVE KALE

Its true! I do love Kale! I can’t believe I havent been eating this in EVERYTHING! I had never really had kale before making this soup a couple weeks ago, and now Im on my third batch of it! I think it tastes WAAAAY better than steamed spinach and its uber healthy:

Nutritional value

Kale is considered to be a highly nutritious vegetable with powerful antioxidant properties and is anti-inflammatory.[2]

Kale is very high in beta carotene, vitamin K, vitamin C, lutein, zeaxanthin, and reasonably rich in calcium. Because of its high vitamin K content, patients taking anti-coagulants such as warfarin are encouraged to avoid this food since it increases the vitamin K concentration in the blood, which is what the drugs are often attempting to lower.

Kale, as with broccoli and other brassicas, contains sulforaphane (particularly when chopped or minced), a chemical believed to have potent anti-cancer properties.[3]

Tonight I made a pretty stinkin yummy pasta dish. Pasta is always a bit dangerous, who doesnt want to sit and eat a giant plat of alfredo? We switched to Whole Wheat a long time ago, but now its important to watch quantity too. A serving of pasta looks like this:

portioncontrol_spaghetti2_lg

See thats not very much, sure isnt a whole plateful is it?

Tonight’s dish was Whole Wheat pasta topped with Chicken Garlic Kale cream sauce. Well not very much cream, just enough. Basically I sautéed Onions, mushrooms, garlic in EVOO. Added some shredded Rotisserie chicken (we buy one of these about once a week and it last about 5-7 days) and steamed Kale. I then poured in about 1/2 cup Parmesan cheese and 3/4 cup Fat Free 1/2 and 1/2. Let simmer for 10 minutes. Pour over pasta…yum.

pasta dish

pasta dish 2

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HEALTHY HOLIDAY RECIPE:

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