Monday, April 8, 2013

I think I cheated...

As you know, we have been packing, moving and unpacking for the last week. Unfortunately, I have had a horrible wave of allergies since Thursday last week.  I went home from work on Thursday, stayed home for most of Friday and am in no way better today.  I can't take any medications because I'm still nursing, so I just have to tough through it.  Needless to say, I didn't get as much unpacking done as I would have liked :( Oh well, life goes on...

So since I have declared April a no eating out month for me, I think I might have cheated! Sleepless nights and having everything in packed boxes that weren't labeled (oops!) means, I couldn't find my coffee grinder and maker.  So what did I do?  I went to Starbucks, which is dangerously located within a 7 minute walking distance!  Does coffee count?  Since HoneyB and I have been on this savings kick, I stopped significantly decreased by Starbucks intake and brew at home instead.  But I didn't really have a choice...or did I?  I'll let you be the judge.

To battle the temptation to eat out, I have to have prepared snacks and meals on-hand whenever HoneyB and I are hungry.  One staple of mine are kale chips, I posted about here.  I think they are the perfect alternative to potato chips or other salty snacks!

Another dish I keep on hand is whole-wheat pasta salad.  It's quick to mix up a big bowl, eat it throughout the week and take some for lunch.  Haven't gone to the grocery store, but need to whip up a quick bite?  Pasta salad!  I've literally thrown a salad together with whatever I have in my pantry and fridge.  That's a beauty of it all!
This one in particular is very easy.  I just used what we had in the pantry, which wasn't much because of the move.
1 bag of whole-wheat penne (you can use any pasta you like, I typically go with penne or rotini)
1 head of broccoli
1 can black olives
1/4 - 1/2 cup feta or goat cheese
1/4 cup sundried tomatoes, chopped
1/2 cup low-fat ceasar dressing
olive oil & basalmic vinegar
Black pepper
Chopped salami, optional
Cook pasta according to package directions.
After pasta is cooked and drained, drizzle with 1/4 cup ceasar dressing.  This will help the pasta soak up the flavor and not stick together.  Place in fridge to cool.
Chop broccoli into bite-size pieces.
After pasta has cooled, add broccoli, olives, sundried tomatoes and cheese.  Toss to combine.
Drizzle remaining ceasar dressing.  Toss to combine.
I like to add a little bit of a tang, so I add basalmic vinegar and olive oil to taste.
Add black pepper to taste.
I don't always want meat in my salad, so I just keep the chopped salami in the fridge to add to the plates as we go. 
What are easy recipes that you use?  Do you think I cheated by going to Starbucks?

2 comments:

  1. Maybe a little, but everyone's gotta have a cheat day once in a while right? :) I think the cutting back is what counts!

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  2. I love finding good simple pasta salads that I can make ahead of time & not have to worry about cooking at the end of the day! The flavors in this pasta sounds great!!
    Thanks so much for sharing this at Wonderful Food Wednesday Rikki!

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