Inspired by Leah’s beautiful sky photo
A real baby…
And my flavor of the week…
Short and stout like me! Petite little mouths can bite into this not-too-juicy/messy peach so easily! And the flavor is peachy without the tart. Mmmm mmmm good!
Can you tell I’ve been enjoying my staycation? 😉
Yesterday I went shopping for work clothes. Boo! Scrubs are no longer in my daily wardrobe. Sad news. Good news — TJ Maxx is wonderful! I was able to get 10 new work-appropriate tops (and maybe a few casual tops…I hope Mr. Prevention doesn’t read my blog today!), 3 pairs of dress slacks, a pair of nice capris, a sundress, and tankini top…without breaking the bank! And shopping on a Monday morning when everyone else is working = glooorious! 😀
Tonight I am making dinner for our friends — a flank steak recipe I’ve been wanting to try for literally over a year! Our friend Kristin sent us the recipe and I’ve been waiting for the right time to make it — with meat-lovers present! Carnivores, tune in tomorrow for more on that!
Last night, however, was another Cooking Light recipe that caught my eye this month. Not hard to do, clearly.
Mr. Prevention headed off to work in Ohio this week and I got stared down and told to, “Eat what we have, Nicole!” ::stink eye::. So moooost of this we had on-hand.
Penne with Pistachio Pesto and White Beans from Cooking Light
8 ounces uncooked whole wheat penne pasta
1 cup packed fresh basil leaves
1/4 cup roasted shelled pistachios
6 garlic cloves
2 tablespoons extra-virgin olive oil
1 1/2 cups chopped seeded peeled tomato
1 teaspoon freshly ground black pepper
3/4 teaspoon kosher salt
1 (15-ounce) can cannellini beans, rinsed and drained
1 (5-ounce) package arugula
1/4 cup (1 ounce) shredded fresh pecorino Romano cheese
Cook pasta according to package directions, omitting salt and fat. Drain and rinse with cold water. Drain.
Combine basil, nuts, and garlic in a food processor; process until finely chopped. Heat a large skillet over medium heat. Add olive oil to pan, and swirl to coat. Add basil mixture, and cook for 2 minutes, stirring frequently. Stir in pasta, tomato, and next 3 ingredients (through beans); cook for 2 minutes or until thoroughly heated, tossing to combine. Remove from heat. Add arugula to pan, and toss to slightly wilt. Toss with arugula. Place about 1 1/4 cups pasta mixture in each of 4 bowls, and top each serving with 1 tablespoon cheese. Yield: 4 servings.
Nutrition Information (per serving): 423 calories; 13.7 g. fat (2.9 g. saturated; 7.4 g. monounsaturated; 2.3 g. polyunsaturated); 613 mg. sodium;
60.2 g. carbohydrate; 12.2 g. fiber; 16.4 g. protein
Result: This was great and came together quickly! Not the best pesto ever, but very good!
Question: Have you ever had a saucer peach? What’s your favorite kind of bean?
P.S. Faith is giving away Girard’s delicious salad dressings to 5 lucky winners! Check it out!
P.P.S. I still need a few more guest posters to help me out during our upcoming move! Email me at PreventionRD@gmail.com if you’re interested! Thank you to those who have already emailed!! 😀