Tuesday, November 16, 2010

Half Marathons, Recipes, and Life OH MY!

So, I started half training yesterday. 2.5 miles in 26 minutes. I was mentally preparing for that run all day- making myself get out there. The hardest step is the one out the door.

Well, I've made some pretty yummy things lately.

Spicy Shrimp Fettuccine

  • 9 ounces uncooked whole wheat fettuccine
  • 4 garlic cloves, minced
  • 3 tablespoons olive oil 
  • 1-1/2 pounds uncooked medium shrimp, peeled and deveined
  •  2 cups reduced-sodium tomato juice
  •  1/2 cup tomato sauce
  •  1/2 to 1 teaspoon crushed red pepper flakes
  •  1/4 teaspoon salt
  •  1/4 teaspoon pepper
  •  4 teaspoons cornstarch
  • 1/4 cup white wine or Reduced-Sodium Chicken Broth
  • 2 tablespoons minced fresh basil
  1. Cook fettuccine according to package directions.
  2. Meanwhile, in a large nonstick skillet, saute garlic in oil until tender. Stir in the shrimp, tomato juice, tomato sauce, pepper flakes, salt and pepper. In a small bowl, combine cornstarch and wine until smooth; stir into skillet. Bring to a boil. Reduce heat; simmer, uncovered, for 5-6 minutes or until shrimp turn pink and sauce is thickened.
  3. Drain fettuccine; stir into skillet. Sprinkle with basil just before serving. 
Review: Mr. Discovery was not a fan the first night, but he liked it the second time around. I think the sauce was too thin the first night, but for lunch the next day, it was thicker. I loved it both times.

Favourite Skillet Lasagna

  • 1/2 pound Italian turkey sausage links, casings removed (I used Italian seasoned ground turkey)
  • 1 small onion, chopped
  • 1 jar (14 ounces) spaghetti sauce (I used about 16 oz because that's what I had left in the jar)
  • 2 cups uncooked whole wheat egg noodles (I used about 2.5)
  • 1 cup water
  • 1/2 cup chopped zucchini
  • 1/2 cup fat-free ricotta cheese
  • 2 tablespoons grated Parmesan cheese
  • 1 tablespoon minced fresh parsley or 1 teaspoon dried parsley flakes
  • 1/2 cup shredded part-skim mozzarella cheese
  1. In a large nonstick skillet, cook sausage and onion over medium heat until no longer pink; drain. Stir in the spaghetti sauce, egg noodles, water and zucchini. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until pasta is tender, stirring occasionally.
  2. Combine the ricotta, Parmesan and parsley. Drop by tablespoonfuls over pasta mixture. Sprinkle with mozzarella cheese; cover and cook 3-5 minutes longer or until cheese is melted. Yield: 5 servings.
Review: I licked the plate. It was that good.

Grilled Tilapia with Lemon Basil Vinaigrette


  • 3 tablespoons lemon juice
  • 3 tablespoons minced fresh basil, divided
  • 2 tablespoons olive oil
  • 2 garlic cloves, minced
  • 2 teaspoons capers, drained
  • 1/2 teaspoon grated lemon peel
  • 4 tilapia fillets (6 ounces each)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  1. For vinaigrette, in a small bowl, whisk the lemon juice, 2 tablespoons basil, olive oil, garlic, capers and lemon peel; set aside 2 tablespoons for sauce. Sprinkle fillets with salt and pepper. Brush both sides of fillets with remaining vinaigrette.
  2. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill, covered, over medium heat or broil 4 in. from the heat for 3-4 minutes on each side or until fish flakes easily with a fork. Brush with reserved vinaigrette and sprinkle with remaining basil.
Review: Very good. Next time, I might make a little more of the vinaigrette, because it just didn't feel like there was quite enough of it to go around.

Well, there you go! I hope you find something in there! All of those recipes were from Taste of Home Healthy Cooking.

I've had a lot of subbing lately, which has been lovely. Big paychecks before Christmas! :-) I have today off, so I am finishing up Christmas decorating today before I have an Art class tomorrow and Band classes on Thurs/Fri. And of course HARRY POTTER comes out on Thursday night!!!!!!!! Totally going to the midnight showing.

Hope everyone has a great week!!

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