Back on track
So after a brief hiatus (I need more hours in the day) I am back to this blog. Each day I am going to (try) to post what I eat, so I become accountable for what goes in my body. http://iowagirleats.com/ inspired me to spreasd the word about healthy living, eating clean, and working out! Kyle and I have our garden ready and we are so excited to get things growing, so we can can and have those fresh vegetables...eat clean. So, here is the start of my everyday posting now. So with out further delay, what we are having for supper tonight:
Trainer Tip. Go whole grain Switching from regular to 100% whole wheat pasta more than doubles the hunger-busting fiber per serving. Most common pastas have 100% whole wheat versions, but if you're skittish, ease the transition by trying a multigrain blend first (4 g of fiber per serving, as opposed to 2 g in regular pasta).
Ingredients
Serves: Prep: 15min
Cook: 1hr 10min
Total: 1hr 25min
NOTE: Ingredients for a changed serving size are based on a calculation and are not reviewed by the author or tested. Please also consider scaling up or down cooking containers as needed.
2 C whole wheat penne (6 oz)
2 tsp extra virgin olive oil
2 med zucchini (1 lb total), cut into sm cubes
3/4 lb green beans, trimmed and cut diagonally in half
1 can (14.5 oz) no-salt-added diced tomatoes
1 C tomato-basil pasta sauce (10 g sugar or less per 1/2 c)
1/2 C water
1/2 tsp salt-free italian seasoning
1/4 tsp kosher salt
1/8 tsp freshly ground black pepper
1/2 C shredded reduced-fat mozzarella cheese (2 oz)
2 tbsp grated Parmigiano-Reggiano cheese
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Directions
1. Preheat oven to 375 degrees F. Prepare pasta per package directions (reduce cooking time by 2 to 3 minutes). Drain. 2. Heat oil in large nonstick skillet over medium-high heat. Add zucchini and green beans. Cover and cook, stirring occasionally, 8 minutes or until vegetables are lightly browned. Stir in tomatoes (with juice), pasta sauce, water, Italian seasoning, salt, and pepper. Cover and simmer 4 minutes. 3. Transfer half of the pasta into 2-quart baking dish coated with cooking spray. Top with half of the vegetable mixture. Add remaining pasta and vegetables. Sprinkle with cheeses. Cover and bake 30 minutes or until bubbly. Uncover and bake 10 minutes longer.
Trainer Tip. Go whole grain Switching from regular to 100% whole wheat pasta more than doubles the hunger-busting fiber per serving. Most common pastas have 100% whole wheat versions, but if you're skittish, ease the transition by trying a multigrain blend first (4 g of fiber per serving, as opposed to 2 g in regular pasta).
Ingredients
Serves: Prep: 15min
Cook: 1hr 10min
Total: 1hr 25min
NOTE: Ingredients for a changed serving size are based on a calculation and are not reviewed by the author or tested. Please also consider scaling up or down cooking containers as needed.
2 C whole wheat penne (6 oz)
2 tsp extra virgin olive oil
2 med zucchini (1 lb total), cut into sm cubes
3/4 lb green beans, trimmed and cut diagonally in half
1 can (14.5 oz) no-salt-added diced tomatoes
1 C tomato-basil pasta sauce (10 g sugar or less per 1/2 c)
1/2 C water
1/2 tsp salt-free italian seasoning
1/4 tsp kosher salt
1/8 tsp freshly ground black pepper
1/2 C shredded reduced-fat mozzarella cheese (2 oz)
2 tbsp grated Parmigiano-Reggiano cheese
Loading...
Directions
1. Preheat oven to 375 degrees F. Prepare pasta per package directions (reduce cooking time by 2 to 3 minutes). Drain. 2. Heat oil in large nonstick skillet over medium-high heat. Add zucchini and green beans. Cover and cook, stirring occasionally, 8 minutes or until vegetables are lightly browned. Stir in tomatoes (with juice), pasta sauce, water, Italian seasoning, salt, and pepper. Cover and simmer 4 minutes. 3. Transfer half of the pasta into 2-quart baking dish coated with cooking spray. Top with half of the vegetable mixture. Add remaining pasta and vegetables. Sprinkle with cheeses. Cover and bake 30 minutes or until bubbly. Uncover and bake 10 minutes longer.
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