I couldn’t wait for the Beautiful Life Post this Friday, who am I kidding I say that every week. This has been a week of discovery for The Baby Girl and I. Since all my time and energy has been spent on recipes and “diet talk” this week I guess as bad as I hate to admit it….I’m Hooked on healthy eating…for those of you who know me in real life quit rolling your eyes and laughing long enough to check out what everyone else is BlogLand is hooked on, over at Hooked On Fridays.
We have discovered that we love microwaved corn. The website walks you thru it, but in a nutshell you can soak or not soak not sure I really can tell a difference, microwave for 5-8 minutes in the shuck, let sit about 5-15 minutes I think the longer it sits the more it steams and the better it is. It is so yummy that we are not even bothering with butter.
Our annual trip to The Beach was a lot of fun.
Today we are going to Cincinnati Natural History Museum.
We will be weighing in at Weight Watchers on Monday. I have stayed off the scale this week so I’ll be surprised good or bad. I have spent a ton of time this week looking for recipes. I still need to try this one. I have found great websites, I think my favoirte is one called WW4Life. The Baby Girl and I have done great with our food choices this week, but next week we have to bump up the exercise piece. I’m wondering about a Wii Fitness, anyone have one? What is the good and the bad?
Here is another great recipe I want to try.
Spaghetti Squash with Primavera
|POINTS® Value: 3
Preparation Time: 25 min
Cooking Time: 40 min
Level of Difficulty: Moderate
Works with Simply Filling
|Whip up a batch of this hearty, all-vegetable “pasta” dish for dinner. It’s loaded with filling fiber.|
|2 1/2 pound(s) winter squash, spaghetti variety|
|2 tsp olive oil|
|1 small onion(s), chopped|
|1 medium garlic clove(s), minced|
|1/2 cup(s) broccoli, florets|
|1/4 cup(s) yellow pepper(s), chopped|
|1/4 cup(s) sweet red pepper(s), chopped|
|1/4 cup(s) green pepper(s), chopped|
|14 1/2 oz canned diced tomatoes, drained (reserve juice)|
|6 oz canned tomato paste|
|3/4 cup(s) water|
|2 Tbsp basil, fresh, chopped|
- Preheat oven to 350ºF. Halve squash lengthwise; scoop out seeds. Place squash, cut sides down, in a large baking dish and prick skin all over with a fork. Bake until tender, about 30 to 40 minutes.
- Meanwhile, heat oil in a large skillet; sauté onion and garlic for 1 minute. Add broccoli and peppers; sauté until crisp-tender, about 3 to 4 minutes.
- Stir in reserved tomato juice, tomato paste and water; simmer until vegetables are tender, about 5 to 8 minutes. Stir in diced tomatoes and basil; simmer for 1 minute more.
- Using a fork, carefully rake stringy squash pulp from shell, separating it into spaghetti-like strands. Place about 1 1/2 cups of squash on each of 4 plates and top each with about 1 1/2 cups of sauce.
Share your Weight Watchers recipes, your Wii stories and any encouragement you can lend.