Fruit Inspection

It’s the 6th week of the challenge and I am holding steady at 127. I am so happy about that! But this week I do need to get back onto my water and start writing everything down again. I know I’ve talked about VBS the last couple of posts, but it affected me here too.

Each day the VBS teachers brought in food to share. Some was store bought, prepackaged donuts and cookies and stuff. Some ladies took the time to cook yummy homemade cinnamon rolls, monkey bread, and rice krispy treats. There were LOTS of sweets to choose from and some salty things like chips or pretzels. A couple days there were pasta salads.

I felt like I exhibited great self control. Especially when it came to those rice krispy treats made with peanut butter and covered in chocolate!!! Oh My!!! I would have one or two things, sometimes cut in half. Just enjoying a taste. But then it happened before I realized it.

My tastes changed.

Now this week I am craving all sorts of sugar loaded cakes and candies. I went grocery shopping today, with a list no less, and totally caved when my daughter asked for the box of Entenmann’s donuts. And now whose desk are they sitting on as I’m typing this? Of course…MINE!

So I guess my challenge for this week is to get my body flushed of the sugar cravings I established last week. I hope to do that by drinking more water and snacking on carrots or cheese. Definitely no fruit for a while. I’m afraid that will kick in the cravings again.

Oh, and a recipe before I go. Last night at dinner with my friends one asked if I could post more recipes that she might like to try with her family. I thought I would share the one for the pasta salad I brought in to VBS last week, since she said she liked it. Here you go Amy:

Greek Penne

12 oz penne
5 tsp olive oil
2 tbsp pine nuts
5 cloves garlic, minced
1 (10 oz) package frozen chopped spinach, thawed and drained
4 large plum tomatoes, chopped
1/2 cup fat free cottage cheese
4 oz feta cheese
1/2 tsp salt
1/8 tsp pepper

Cook pasta according to package directions. Drain and set aside. If necessary, cover to keep warm.

Spray unheated large skillet with olive oil no-stick spray. Add 3 tsp of the oil. Heat over med high heat. Add pine nuts and garlic. Cook and stir 5 minutes, or until nuts are lightly golden. Then stir in spinach and tomatoes and cook 3 minutes, until heated through, stirring occasionally.

Press the cottage cheese through a strainer into a small bowl. Add the feta cheese. Using a pastry blender, combine the cheeses. (Don’t loose me here Amy. I have no idea what a pastry blender is either! I just stirred them up really well.)

To serve, place half of the hot pasta in a bowl. Drizzle with 1 tsp of remaining olive oil. Gently toss until coated. Add remaining pasta, drizzle with remaining 1 tsp of oil, and gently toss. Then add the spinach mixture and toss. Finally add the feta mixture, salt, and pepper. Toss until well combined.

Makes 6 servings.

This is also from the cookbook I mentioned yesterday which gives the healthier cooking substitutions. Here is Greek Penne made the original way: 646 calories, 41 grams of fat, and 55 mg of cholesterol. And here are the nutritional guidlines after reducing the amount of olive oil, not tossing the pasta with butter, and reducing the amount of pine nuts and toasting them to enhance the flavor: 365 calories, 12 grams of fat, and 17 mg of cholesterol.

Bon Appetit!!!