WIAW #54

Posted by Jennifer (the student) on April 17, 2013


 

Hello Everyone. Happy What I Ate Wednesday!  I am sharing my meals last Friday. Thank you to Jenn at Peas and Crayons for hosting the WIAW.

This is what I ate:

Breakfast (9:30am)

I started the day with a coffee with Starbucks and  homemade scrambled eggs with spinach and cheese.

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Lunch (1:30pm)

Lunch at the Gypsy Den again, my husband and I shared a Mediterranean Plate. The Mediterranean Plate has whole wheat pita, hummus, roasted peppers, olives, artichoke hearts and veggies. Then I had stuffed avocado with chicken salad. 🙂

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Dinner (6:00pm)

For dinner, we had a crockpot pot roast with roasted asparagus. (Recipe here)

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Dessert (8:00pm)

A couple of Sea Salt Carmel Macarons from Merely Sweets.

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Thank you for stopping by. I hope your day was full of healthy meals!

♥ ♥

Chicken Arrabiata Pasta

Posted by Jennifer (the RD) on April 24, 2013

I usually make this when I am running short on time.

INGREDIENTS:

  • 1 lb boneless, skinless chicken breast, diced into 1 inch pieces
  • 2 tsp.  plus 1 TB olive oil
  • 1 jar Fresh and Easy Arrabiata pasta sauce
  • 3 cups  veggies (I used onions, zucchini, red bell pepper, asparagus, and carrots)
  • 1 package bowtie pasta, cooked according to package directions1/2 tsp. garlic salt
  • 1/8 tsp. fresh ground pepper

-Cook the chicken over medium meat in a medium saucepan until no pink areas are visible

-Add the Arrabiata sauce and simmer on low to medium heat for 30 minutes.  Go to the next step while the chicken is simmering.

-In a medium  pan, sautee veggies  over medium heat in aproximately 2-3 tsp. of olive oil, 1/2 tsp. garlic  salt and 1/8 tsp. pepper for approximately 10 minutes or until barely tender

-Cook pasta according to package directions.  When the pasta is done, drain and add back to the original pot.  Add the veggies and combine thoroughly.

-Top each 1 cup serving of the pasta with aproximately 1/2 cup of the chicken arrabiata sauce.  Enjoy.

 ♥ ♥