Healthy Recipes to Keep You Fit and Fabulous

Posts tagged ‘philadelphia cooking creme’

I See the Light

I SEE THE LIGHT!

2 finals down, 2 more to go…tomorrow night at 7PM I’ll be done with the hardest semester of classes I have ever experienced!  Can I get an AMEN?!

Workout

On Monday, I was feeling extremely stressed out.  The fun holiday weekend was over, which left me with no groceries in the fridge, tons of studying ahead of me, and an Easter-candy-induced stomach ache.  I considered skipping my workout, but as soon as I walked in the door from my class, Corey was in workout clothes and convinced me to head out for a run with him.  I felt much better afterwards, and I was happy to get in a little sweat sesh to relieve some stress.

Tuesday, however, was way too busy, so I did end up taking the day off from working out.

Breakfast

After all the rich food and pounds of candy that was devoured over the weekend, my body was craving something healthy for breakfast ! On Monday, I whipped up some scrambled egg whites with chopped green pepper, topped with a little salsa.

Yesterday brought about the return of my breakfast smoothie!


I love the addition of cooked oats- it thickens up the smoothie, and makes me stay full for much longer.

Lunch

On Monday, I didn’t have much to work with in the lunch department.  I ended up putting together a little snack plate for lunch, including rolled up turkey, swiss cheese and Dijon mustard, with pear slices.

Yesterday’s lunch was a 6-inch Turkey sub from Subway, which was the remainder of a footlong that I got on Monday for dinner. My sub included lots of veggies: spinach, tomato, green pepper, banana peppers, and pickles.  Pickles are vegetables.

Dinner

Monday’s dinner, like I said, was the other half of the above sandwich from Subway.  Corey and I decided to grocery shop Monday night, but decided we weren’t in the mood to wait for dinner to cook, so we walked over to grab sandwiches, instead.

Last night, I was craving pasta like whoa.  I have a new theory- I think that studying really hard for many hours is the equivalent to your body of running long distance.  Anytime that I study for more than a few hours, I feel exhausted and starving, as if I just worked out really hard!  Anyone have any thoughts on that?

I’m sure that my theory isn’t right, but it makes me feel a lot better to pretend that studying burns the same amount of calories as running, so let’s just go with it.

I cooked two Publix Ready-to-Cook breaded chicken cutlets, while waiting for some whole wheat bow tie pasta to finish cooking.

I tossed the pasta with 1/3 cup Publix Fresh Basil and Tomato Marinara and 1 tablespoon of Philadelphia Cooking Creme in Savory Garlic, to make it a little creamier, sort of like vodka sauce- minus the good part.

I cut the chicken into bite-size pieces and topped the pasta with it.

This definitely hit the spot, and made me feel re-energized.  Which turned out to be a bad thing, since I ended up going to bed about 30 minutes later.

One thing I’m really looking forward to in my post-school life is going back to eating dinner at a normal time!  It’s never a good idea to go to bed full of pasta.

Back to the grind!

Do you think studying burns calories? (Say yes)

Creamy Bow Tie Pasta with Mushrooms and Soybeans

I took a necessary bloggy break yesterday due to a HUGE test in Microbiology last night.  Glad that’s over with!

Let’s talk TUESDAY:

Workout

I woke up and went to a 45-minute spin class.  I’m happy to report that the Charlie Brown instructor was nowhere to be found.  However, I am very unhappy to report that my favorite instructor announced that she’s moving next week to CALIFORNIA!  Just my luck.  She said her replacement will be a guy named Michael.  Hmm…guess I’ll find out how I feel about that soon enough!

Spinning is all about putting your mind over matter, and really focusing in on getting the work done.  For some people, that’s all it takes for them to make it through the class without quitting.  Not this girl.  I have to have a goal.  I have to have something in my head that I picture the entire time to help motivate me to finish the class strong.  Yesterday, it was all about these three things:

Coffee

+

Smoothie

+

Bikini Bod

I guess two out of three isn’t bad.  I can have a smoothie any day.

JUST KIDDING! 😉

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Breakfast

I pretty much had the blender going as soon as I walked in the door, and today’s smoothie was on point.

Into the blender went:

  • 1/2 cup almond milk
  • 1/4 cup nonfat Greek yogurt
  • 1 scoop Muscle Milk Chocolate Protein Powder
  • 7 frozen strawberries
  • 1 banana
  • 1/2 tablespoon peanut butter
  • Splenda

Cold and refreshing!

After breakfast, I showered and did some homework before heading to class.  My Tuesday afternoon class is really long, and my stomach keeps growling embarrassingly loud halfway through the class each week.  I think my lab partner is onto the fact that it’s me, so I decided to grab a snack to-go.

I had just enough yogurt left in my big tub of Chobani for another serving, so I topped it with sliced strawberries and chopped almonds and ate it in the car.

Lunch

When I got home, I didn’t have much time before my next class, so I made a quick cheese quesadilla in the microwave!

I placed a slice of meunster cheese and 2 tablespoons of Fat Free shredded cheddar down the middle of a whole wheat tortilla, folded, and microwaved for 15 seconds.  I topped it off with some Roasted Garlic Salsa from the store.

On the side, I had an orange:

On my way there, I spotted a rainbow!

I didn’t get quite as excited as this guy, though.

Dinner

When Corey and I were at Barnes and Noble over the weekend, I came across this recipe in Cooking Light magazine that sparked my interest.  I wrote down a few of the ingredients, and made an adaption of their recipe for dinner.

I bought this at store, which I substituted for the mascarpone cheese called for in the recipe, because it was less expensive:

I made sure to only use the serving size, so that I wouldn’t add a lot of extra fat to the dish.

I also picked up a can of these, which I substituted for farva beans:

Creamy Bow Tie Pasta with Mushrooms and Soybeans


Servings: 3-4

Ingredients:

2 1/2 cups whole wheat farfalle (bow tie pasta)

8 oz. baby portabella mushrooms, sliced

1 1/2 cups organic soybeans, rinsed

1/4 cup Philadelphia Savory Garlic Cooking Creme (you could substitute Mascarpone cheese or possibly Greek yogurt)

1/2 onion, sliced

1 clove garlic, chopped

Directions:

Cook the pasta according to package directions, drain and set aside.

Heat a skillet over medium heat, spray with nonstick spray and add the onion.  Cook for 2 minutes.

Add the mushrooms and garlic and cook until everything is browned, about 5 minutes.

Add the soybeans and mix together, cook for an additional minute.

Add the pasta and the Cooking Creme, and mix until everything is well combined.  Cook for an additional minute.

Serve!

This is a great vegetarian dish, especially since the soybeans add the necessary protein component.

 

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