Sunday, March 18, 2012
I had grand plans to make it through the weekend without falling off the wagon....It was a lofty goal. A goal which unfortunately I did not reach. I could make lots of excuses...but mostly it comes down to one thing..... junk food (meaning high calorie delicious goodness) it's my crack. Once i give in to it's heavily temptation I'm done for. This doesn't last forever just a good month or so. I seem to have to get it out of my system, once I do then I can have a doughnut or a plate of french fries and go right back to eating healthy. I really need to make it through a weekend.
I lost almost 3 lbs this week! Good for me, right? Well, it was until I gained it all back in 2 days. 2 days of glutenous fun. A Dunford doughnut, some bread pudding, yummy Thai food, and a fancy dinner with Paul at a new restaurant.
Now it's Sunday night and I'm jumping back on the wagon. I actually have a good chance to make it through this next weekend. Paul is out of town this week ( he is defiantly an enabler) until Saturday night.
I did find another tasty recipe. It wasn't as great as the last one, but it was only 339 calories for a good sized portion. It was also pretty easy and you can freeze it.
Baked Penne With Meat Sauce
8 ounces dried penne
1 14-ounce can whole italian-style tomatoes
1/2 of a 6 ounce can italian style tomato paste
1/4 cup dry red wine or tomato juice
1 tsp sugar
1/2 tsp dried oregano
1/4 teaspoon black pepper 1 lb ground beef or ground turkey
1/2 cup chopped onion
1/4 cup sliced pitted olives
1/4 cup green pepper
3 cloves of minced garlic
2 Tbs fresh basil
1/2 cup shredded reduced fat mozzarella cheese (in all honesty I added a little more)
Salt as needed (i felt like it needed quite a bit)
Cook pasta according to package directions. Drain well.
Meanwhile, in a blender container or food processor bowl combine undrained tomatoes, tomato paste, wine or tomato juice, sugar, dried oregano, and pepper. Cover and blend or process until smooth. Set aside.
In a large skillet cook ground beef or turkey and onion, green pepper, and garlic until meat is brown. Drain off fat, stir in tomato mixture, bring to boiling; reduce heat. Cover and simmer for 10 min. Stir in pasta, fresh basil and olives.
Spoon pasta mixture into a 2-quart casserole dish, Bake covered, in a 375 degree oven for 30 min. Sprinkle with mozzarella cheese. Bake, uncovered about 5 min more or until cheese is melted. Makes 6 servings.
Nutrition Facts per Serving: 339 cal., 11 g total fat, 59 mg chol., 349 mg sodium, 33 g carbo., 3 g fiber, 24 g pro.