First night: To maintain the steady influx of vegetables in our diet, I made capellini with “spring” veggies. Start by sauteeing mushrooms with olive oil in a saucepan, add peas and a broccoli/cauliflower/carrot mix (straight from the microwave). A little extra olive oil in the end makes it all blend nicely with the delicate pasta, plus a little shaved parmesan adds flavor.
Part deux: Tonight, David heated chicken apple sausage in a pan, which he added to the leftover pasta for a little protein boost. Man + meat + fire = dinner.
I won’t lie – we finished off our “healthy” dinner with Girl Scout Cookies. It’s all about balance, right?! 😉
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