Good morning 🙂
Last night was weigh-in — I was down 1.2 lbs (10.6 total since January). I thought it would be a bit more this week, but after 3 weeks of maintaining, I’ll take it!
Dinner was a flop. I made a Bon Appetit recipe — Ham, Spinach and Mushroom Pasta with Walnut Pesto. Very bland, very disappointing. 🙁 I’m not going to post the recipe even with a tasty recipe title like that! Trust me…total disappointment.
Monday night’s sandwiches were a hit, however!
Prosciutto, Pear, and Bleu Cheese Sandwiches adapted from Cooking Light
2 sandwich rolls
4 oz prosciutto
2 oz bleu cheese, sliced
1/2 pear, thinly sliced
1/2 cup spinach
Layer prosciutto, pear, bleu cheese, and spinach on the bottom halves of two sandwich rolls. Serve. Yield: 2 sandwiches.
Nutrition Information (per sandwich): 447 calories; 24.5 g. fat; 30 mg. cholesterol; 1106 mg. sodium; 41 g. carbohydrate; 3 g. fiber; 17.5 g. protein
Result: This is such a winning combination of flavors…absolutely divine! Mr. Prevention suggested using breseola in place of proscuitto, and I think that would be equally as good while also cutting quite a few calories and grams of fat. Though the sodium content and calorie count are on the higher side, this sandwich is a treat to be enjoyed on occasion 🙂 Just thinking about it is making me hungry for another! I omitted the shallot and wet ingredients from the original recipe as I just felt it was flavor over-kill. This group of ingredients is bold and rich as is! Enjoy![/print_this]
For those who have been following my blog for some time may remember my garden from last year…at our old house in Tulsa. Sadly, I only got one season out of my garden before we moved. But it was surely a successful one!
In my 10 ft x 6 ft raised bed garden I planted potatoes, onion, lettuce, kale, squash, cucumbers, tomatoes (roma, cherry, and heirloom), broccoli, jalapenos, and bell peppers. I think that’s it 🙂 Everything produced yield except the jalapenos and broccoli. Not sure what happened with those guys, but everything else produced plentifully.
Seeing as we have a smaller yard and don’t know how long we’ll be in Columbus, I’ve decided to downsize to container gardening this year. I had to narrow down my selection of vegetables and I ended up deciding on Roma tomatoes, grape tomatoes, poblano peppers, eggplant, and zucchini. I am also going to plant basil, oregano, parsley, and cilantro in our landscaping (why not, right?) 😉
Just like last year, I am starting everything indoors 8-10 weeks before our last expected frost. The seeds are currently in their little green house under our bed, away from sunlight. 😀 I am going to give them a week and then I’ll peak and update on their status 😉
Question: Do you garden? Does the combination of prosciutto, pear, and bleu cheese tickle your fancy? 🙂
Happy Hump Day!