Pasta Salad & Pizza Giveaway

Baby & bridal showers and weddings…my summer is FULL of them! I actually really enjoy showers- especially baby showers. Seeing all the cute baby clothes and the adorable mama’s to be? I can’t get enough! Recently, I attended my friend Lindsay’s shower. You may remember her, as she used to be a blogger!

Her friend Madeleine did a great job pulling everything together:

I contributed two items, Paula Deen’s spinach salad (I subbed sunflower seeds and slivered almonds for the pecans):

and my friend Jordan’s pasta salad. Jordan and I were friends in college. After college, he and Josh moved in together…and then I moved in. Jordan was a good sport about having me around… and he shared with me the best pasta salad recipe. Its not super healthy…but it is super delicious:

Ingredients:

• 1/2 cup white vinegar
• 1/2 cup sugar
• 1/2 cup vegetable oil
• 1 package, Good Seasons pack of dry Italian dressing mix
• 3/4 box pasta, cooked according to package directions
• 2 stalks celery, chopped,
• 1 pint cherry tomatoes, cut in half
• 2 carrots, chopped
• cheese (your choice on type and quantity), cut into cubes
• salami (your choice on type and quantity), cut into cubes

Directions:

Mix together white vinegar, sugar, vegetable oil and dressing mix. Stir in all other ingredients. Let mixture chill in the fridge for a few hours and serve (mix before serving)

On a side note, DiGiorno recently gave me coupons to try out their new pizzas (disclaimer: I received these coupons for free). According to DiGiorno:

• New DIGIORNO Pizza Dipping Strips are a great-tasting shareable take on the celebrated pizza experience. They feature the delicious combination of a DIGIORNO thick crust pizza, in twelve easy pull-apart strips, and two dipping sauces – zesty marinara and creamy garlic. DIGIORNO Pizza Dipping Strips are available in three varieties – DiGiorno Pepperoni Pizza Dipping Strips, DiGiorno Three Meat Pizza Dipping Strips, and DiGiorno Four Cheese Pizza Dipping Strips

• New DIGIORNO Italian Style Favorites deliver a collection of three Italian-inspired, premium varieties on a rising crust with a touch of olive oil and herbs. DIGIORNO Pizza Italian Style Favorites are available in three varieties – DiGiorno Italian Style Favorites Meatball Marinara pizza, DiGiorno Italian Style Favorites Chicken Parmesan pizza, and DiGiorno Italian Style Favorites Meat Trio pizza.

Unfortunately…my store was out of both! So, I picked up two of their rising crust pizzas to test out:

Both pizzas cooked up in about 20 minutes. We had a friend over to taste test with us and served the pizzas with a side of fruit:

While I normally prefer a thin crust pizza, the crust on this pizza was fluffy and delicious! We preferred the cheese over the peperoni, but both were good. Want to try DiGiorno?? I have four coupons to giveaway to four winners! To enter, tell me your favorite pizza topping. The winners will be randomly selected (you do not have to be a blogger to enter). The contest will be open until Monday, July 16 at noon.

Goals Update & More Football Food

Did you guys enjoy your football Sunday? Ours was lovely. I started the day off with a recovery run (after my 10K) and finished it off with lots of food, football and friends & family! On the menu, I made up my baked Italian turkey meatballs stuffed with mozzarella. After I baked them up, I put them in the crockpot with extra sauce to keep them warm:

As another main, Josh’s family brought over a bundle of wings:

I also chopped up a bunch of fruit and served it with fruit dip:

and I made two batches of Sabrina’s Zaatar bread:

We also had a bundle of beverages (alcoholic and non alcoholic):

Full spread:

For dessert, I made big Oatmeal Chocolate Chunk cookies:

And Josh’s made some delicious chocolate cookies:

So much fun!

A while ago, I posted about my goals. And now its update time!

Diet

• Get at least 75 grams of Protein a Day- I have been exceeding this most days! I have to keep track though, or I get lazy
• Drink more water!  At least 80 ounces/day (extra is required for breast feeding & working out) Rocking it!
• Eat more complete meals, less random snacking Rocking it!
• Lose remaining pregnancy weight gain by Thanksgiving (~8 lbs to go! Post Pregnancy updates will be monthly now). 5 to go now! Feeling pretty good.

Fitness

• Start teaching Body Pump and Body Step or Attack by the end of September Teaching Body Pump & Attack!
• Slowly increase Body Pump weight back to pre-pregnancy totals by end of December . Increased by squat, back & chest weight!!
• Focus on increasing running endurance- complete the two races I signed up for in October One down, one to go!
• Take a Bikram yoga class Not yet

Life

• Stress less about the little things- enjoy every moment with Kaylin! We have been enjoying a LOT of time together! She loves going for walks. I still stress a little too much
• Make sure Kaylin gets in tummy time and a book reading every day. Doing PRETTY well with this. We read a book most days and do tummy time most days.  
• Continue to meal plan and cook nutritious meals at least 5 of 7 nights a week. Rocking it!
• Get back to work work (mid September)  I’m backkkk
• Purchase furniture for new screened in porch and living room Done!
• Pick out paint color and paint two walls downstairs Not yet
• Make weekend “dates” to see friends Doing OK on this one
• Have a “date night” in or out with Josh (and Kaylin) at least once a week Slacking on it!

How are you doing on your goals?

Shrimp Wonton Soup–Take 1

 

HAPPY FRIDAY! This has been a semi-busy week and I am super excited for the weekend! What do you have on tap?  Tonight, we’re doing dinner with my parents. Saturday morning,  I am teaching Pump (Amelia and Lindsay are coming!) and then we’re hitting up somewhere for food. The rest of the weekend??

Last week, Josh mentioned that he really wanted Wonton soup, but that he wanted a healthier homemade version. Now, I’m not a greasy Chinese food fan, so I’ve never had wonton soup. I researched recipes on the web and came up with my own version (which was served with fried rice):

Ingredients:

• 8 large shrimp, cooked through (I boiled mine) and cooled
• 1- 8 oz can water chestnuts, diced (divided)
• ¼ teaspoon Chinese 5 spice powder
• 1 tablespoon low sodium soy sauce
• 14 wonton wrappers
• 1 cup shredded cabbage (divided)
• 32 oz low sodium chicken or vegetable broth

Directions:

Chop shrimp into small pieces. In a bowl, combine, shrimp, ¼ can water chesnuts, 5 spice powder, soy sauce and ¼ cup cabbage.

Spread wontons on a towel.

Spread filling evenly between the wonton wrappers.

Wet fingers and twist wrappers to form purses or envelops (envelops are easier), using the moisture to seal them shut.

Heat chicken or vegetable broth over medium heat until broth comes to a simmer. Add ¾ cup cabbage, remaining water chestnuts and purses/envelopes and cook for 10 minutes (until wrappers appear more translucent). Serve! If you’d like, top with chopped green onion.

Now, this soup was tasty….but it wasn’t a real Chinese food takeout tasting soup. Anyone have any good wonton soup recipes to share?? Let me know!

M: Just Like Mama Used to Make

The other day I filled my house with food smells that reminded me of the days where my little brother and I would build forts in the living room with chairs and blankets. It reminded me of mud pies in the backyard and Nintendo games (the good ones…Mario Kart, Super Mario, pretty much just Mario games LOL). I was definitely in a happy place.

My mom is an amazing cook (and baker for that matter), but my favorite meals she made were the simple, southern, down home “suppers”. One of those meals always consisted of some type of meatloaf (beef or turkey), squash casserole, greens, and some sort of bread.

Because I’m lazy (and only cooking for two as opposed to her cooking for 6) I just went with the turkey meatloaf and squash casserole, but still, I think I would’ve made my Mama proud =)

The turkey meatloaf recipe can be found here. The squash casserole recipe? INCREDIBLY simple. I mean, pretty much any casserole can be made wonderful by adding sour cream and cream of chicken soup. I’m fairly certain it must be a southern thing. Anyway, my Mom’s squash casserole has no cheese like most recipes I’ve seen. But it is amazing, the creamy squash mixture paired with the crunchy topping is perfect to me! She knows she must make this every time I come home to visit.

So, here is my Mama’s super simple squash casserole recipe =)

Squash Casserole

6 cups sliced yellow squash

1 large onion, coarsely chopped

1 can cream of chicken soup

1 cup light sour cream

1/2 cup butter, melted

1 (8 oz.) package herb stuffing

Preheat oven to 350 degrees.

Cook squash and onion in salted water until onions are translucent and squash is tender.

Combine soup and sour cream in a large bowl. Add cooked squash and onion mixture and stir well.

Combine butter and stuffing in a medium bowl and stir so that stuffing gets moist. Spread half of stuffing in bottom of a casserole dish. Spoon vegetable mixture on top. Sprinkle remaining stuffing on top of veggies.

Bake for 25-30 minutes or until hot and bubbly.

Enjoy!

M: Spring Vegetable Risotto

Can I confess something? Up until the other day, I have never made risotto…Nope, never, not once. I think I know why too. The hubs and I used to watch Hell’s Kitchen religiously and what was always one of the dishes that they made as an appetizer? Risotto…And what was the dish he always yelled at them for messing up and not cooking right? The risotto…It was always “the risotto!” or “this *&$%&@ risotto is undercooked!”, well you get the idea.

So I think I got a little intimidated. But I found this recipe in this month’s Cooking Light and decided to conquer my risotto fears =) To be honest, it’s really easy to make, you just have to be patient with stirring in the warm stock.

This risotto was seriously outstanding. It is light but full of flavor, the textures are perfect with the crunchy edamame and creamy rice with the asparagus and the shaved parm on top. Oh…my…goodness….this was good. And filling! This was my dinner and I didn’t need anything else with it! You must try this, and conquer your risotto fears as well =)

Spring Vegetable Risotto

from Cooking Light

1 lb. asparagus, trimmed and cut into 3/4-inch pieces

1 3/4 cups fat-free, lower-sodium chicken broth

2 TB olive oil

1 1/2 cups chopped onion

2 garlic cloves, minced

1 cup uncooked Arborio rice

1 cup frozen shelled edamame

3/4 tsp kosher salt

1/4 cup 1/3-less-fat cream cheese

1/2 tsp freshly ground black pepper

1 oz. shaved Parmesan cheese

2 TB thyme, chopped

Bring 4 cups of water to a boil in a saucepan. Add asparagus, and cook for 2 minutes. Drain. Bring 2 cups water and chicken broth to a simmer in another saucepan.

Heat a large saucepan over medium heat. Add olive oil, add onion and cook for several minutes. Add garlic and cook for 2 minutes, stirring constantly. Stir in rice, edamame, and salt; cook for 1 minute.

Stir in 1 cup of broth mixture; cook for 4 minutes or until liquid is completely absorbed, stirring constantly. Add remaining broth mixture, 1/2 cup at a time, stirring constantly until liquid has absorbed before adding more (about 20 minutes total).

(About halfway through):

Stir in asparagus, cream cheese, and pepper, cook 1 minute.

Spoon risotto into bowls for serving and top each serving with shaved parmesan; sprinkle evenly with thyme.

Enjoy!!

M: Roasted Asparagus with Browned Butter and Lemon Sauce

Happy Saturday!! Hope everyone is having a great weekend!! Mine has been pretty good so far. Marley says his is pretty good too:

So getting right to it…I don’t think it’s any secret that I love me some Meyer lemons. Just take a gander at the Meyer Lemon Chicken Piccata or the Coconut and Meyer Lemon Pound Cake. Why not use them for a yummy side dish, right?

This roasted asparagus is seriously good – although you gotta like lemon to like this.

I loved the tartness the lemon juice added along with the fresh taste of the thyme and the sweetness of the browned butter just brought it all together in harmony! And it’s incredibly easy!

Roasted Asparagus with Browned Butter and Meyer Lemon Sauce

from Cooking Light

1 lb asparagus spears, trimmed

1 TB olive oil

1/2 tsp salt

1/4 tsp pepper

2 TB butter

2 TB fresh Meyer lemon juice

1 1/2 tsp fresh thyme, chopped

1 tsp Meyer lemon rind, grated

Preheat oven to 450 degrees

Place asparagus in a roasting pan and drizzle with olive oil. Sprinkle salt and pepper on top.

Roast in oven for approximately 8 minutes.

Melt butter in a small skillet at medium heat until it turns light brown, shaking the pan occasionally (about 3 minutes – you can also tell when the butter gets very aromatic).

Remove from heat. Stir in lemon juice. Drizzle butter mixture over the roasted asparagus. Toss. Sprinkle with fresh thyme and lemon zest.

I served alongside some sweet teriyaki marinated grilled chicken (thanks to the grilling skills of the hubs) and brown rice. Yum!

Enjoy!

M: Brussels Sprouts and Cauliflower Gratin

How was your Monday? Mine ended on a very good note. Since the hubs worked extra late I put my favorite movie on (my most favorite book as well, Eat Pray Love) and relaxed with my pups. Secretly I was also super lazy because I could barely move I was so sore from Sunday’s yoga session.

So, another secret, I also have historically not been a huge fan of brussels sprouts. I know, it’s a travesty. There are a lot of people, including my husband, who chastise me for this fact…or more just make fun of me =) I mean, really, I love almost any veggie you put in front of my face, what’s the big deal about brussels sprouts?

BUT, can I please now say I am officially a brussels sprouts fan? Oh yes, yes I am…All because of this recipe. It is SO good. I could eat them all day in this dish. The creamy béchamel-like sauce that is tossed with the veggies along with the crispy panko topping? DELICIOUS! I definitely plan to do this using broccoli next time.

Brussels Sprouts and Cauliflower Gratin

from Cooking Light

4 cups cauliflower florets (about 1 lb.)

4 cups trimmed brussels sprouts, trimmed and quartered (about 1 3/4 lb.)

1/4 cup AP flour

1 1/2 cups 1% milk

2/3 cup half and half

3/4 tsp. salt

1/4 tsp. pepper

1/8 tsp. nutmeg

4 slices center cut bacon, chopped

2 cups sweet onion, chopped

3 garlic cloves, minced

1/2 cup grated parmesan cheese

1/4 cup panko

Preheat oven to 375 degrees

Cook cauliflower and brussels sprouts in boiling water for about 2 minutes. Drain.

Combine flour, milk, half and half, salt, pepper, and nutmeg into a bowl and whisk together until well combined.

Heat a large skillet over medium heat. Add bacon and cook until it begins to brown, stirring occasionally. Add onion and garlic. Cook 5 minutes, stirring occasionally. Stir in milk mixture. Bring to a simmer. Cook 5 minutes or until thick, stirring constantly (mine thickened pretty quickly).

Remove from heat. Stir in your veggies. Spoon into an 11 x 7 inch broiler safe dish coated with cooking spray.

Cover with foil and bake for about 20 minutes. Remove from oven. Preheat broiler to high. Remove foil from dish. Combine cheese and panko. Sprinkle over vegetable mixture. Broil 4 minutes or until browned.

Enjoy!

P.S. Marley