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i like it cheap.healthy.&delicious

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fancy doesn’t have to come from a restaurant! and it doesn’t have to be expensive and time consuming either! or unhealthy. From the book, “Better Than Takeout” Linguine Pesto with Shrimp and Asparagus 8 ww+ for (1 1/3 cup) serves 4 6 oz. whole wheat linguine 1 (1 pound) bunch asparagus, trimmed and cut into 2-inch pieces 2 teaspoons olive oil 3/4 pound peeled, deveined medium shrimp 3 garlic cloves, minced 1/4 teaspoon red pepper flakes 1 (14 oz) can Italian peeled tomatoes 1/4 teaspoon salt 2 tablespoons prepared pesto Grated zest of 1 lemon 6 pitted black lives (not cured in oil) chopped 1. Cook linguine according to package directions, omitting salt, and adding asparagus during last 1 minute of cooking. Drain and keep warm. 2. Meanwhile, heat 1 teaspoon oil in large nonstick skillet over medium-high heat. Add shrimp, garlic, and pepper flakes; cook, stirring frequently, just until shrimp turn pink, about 2 minutes. Transfer to plate. 3. Heat remaining 1 teaspoon oil in same skillet over medium-high heat. Add tomatoes and salt and cook, stirring occasionally and breaking up tomatoes with side of spoon, just until sauce begins to thicken, about 5 minutes. Return shrimp to the skillet. Add linguine, asparagus, pesto, and lemon zest; cook, tossing, until heated through. Remove from heat; sprinkle with olives.

fancy doesn’t have to come from a restaurant! and it doesn’t have to be expensive and time consuming either! or unhealthy.

From the book, “Better Than Takeout”
Linguine Pesto with Shrimp and Asparagus
8 ww+ for (1 1/3 cup) serves 4

6 oz. whole wheat linguine
1 (1 pound) bunch asparagus, trimmed and cut into 2-inch pieces
2 teaspoons olive oil
3/4 pound peeled, deveined medium shrimp
3 garlic cloves, minced
1/4 teaspoon red pepper flakes
1 (14 oz) can Italian peeled tomatoes
1/4 teaspoon salt
2 tablespoons prepared pesto
Grated zest of 1 lemon
6 pitted black lives (not cured in oil) chopped

1. Cook linguine according to package directions, omitting salt, and adding asparagus during last 1 minute of cooking. Drain and keep warm.
2. Meanwhile, heat 1 teaspoon oil in large nonstick skillet over medium-high heat. Add shrimp, garlic, and pepper flakes; cook, stirring frequently, just until shrimp turn pink, about 2 minutes. Transfer to plate.
3. Heat remaining 1 teaspoon oil in same skillet over medium-high heat. Add tomatoes and salt and cook, stirring occasionally and breaking up tomatoes with side of spoon, just until sauce begins to thicken, about 5 minutes. Return shrimp to the skillet. Add linguine, asparagus, pesto, and lemon zest; cook, tossing, until heated through. Remove from heat; sprinkle with olives.

Filed under 8 points plus 8ww+ blogger dinner easy easy dinner fancy fast flavor food fresh healthy italian italian linguine pesto with shrimp and asparagus list weight watchers wish yummy shrimp seafood asparagus noodles lemon zest pesto

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holy effing yum.

chick-fil-a is super anti-gay marriage. they spend a lot of money preventing PEOPLE from marrying someone they love. this is stupid and close minded.

LUCKILY, this girl made a video for homemade chick-fil-a. or as she puts it, chick-fil-gay.

it was so dang good.

<iframe width=”560” height=”315” src=”http://www.youtube.com/embed/eNq8r4S5jSk” frameborder=”0” allowfullscreen></iframe>

Filed under chick-fil-a homemade gay marraige better chick-fil-gay

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Tired of plain ol&#8217; chicken? this honey mustard recipe is an easy glaze that will tantalize your taste buds! It uses curry but is not spicy or too strong in flavor! i turned mine into a chicken burger! you need: 4 tablespoons honey 3 tablespoons coarse-grain mustard (I used Dijon mustard) 1 tablespoon canola oil 1&#160;1/2 teaspoons curry powder 1/2 teaspoon salt 1/4 teaspoon ground black pepper 8 chicken drumsticks, skin removed (i use about 2 pounds of chicken breast and cut it thin long ways.) Directions: Heat the oven to 400 degrees F. Line a baking sheet with foil. Coat the foil with cooking spray. In a small bowl, whisk together the honey, mustard, oil, curry powder, salt and pepper. Coat the chicken completely with the honey-mustard glaze. Arrange the chicken on prepared sheet. Bake, basting occasionally, until the chicken is golden the outside and an instant read thermometer registers 165 degrees F when inserted at the center. With drumsticks about 30-35 minutes. The thinner you slice the chicken breast the less time it will take.

Tired of plain ol’ chicken? this honey mustard recipe is an easy glaze that will tantalize your taste buds! It uses curry but is not spicy or too strong in flavor! i turned mine into a chicken burger!

you need:
4 tablespoons honey
3 tablespoons coarse-grain mustard (I used Dijon mustard)
1 tablespoon canola oil
1 1/2 teaspoons curry powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper
8 chicken drumsticks, skin removed (i use about 2 pounds of chicken breast and cut it thin long ways.)

Directions:
Heat the oven to 400 degrees F. Line a baking sheet with foil. Coat the foil with cooking spray.
In a small bowl, whisk together the honey, mustard, oil, curry powder, salt and pepper.
Coat the chicken completely with the honey-mustard glaze. Arrange the chicken on prepared sheet.
Bake, basting occasionally, until the chicken is golden the outside and an instant read thermometer registers 165 degrees F when inserted at the center. With drumsticks about 30-35 minutes. The thinner you slice the chicken breast the less time it will take.

Filed under chicken baked weight watchers chicken burger easy sauce curry honey tasty food blogger

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HEY FOLLOWERS HELP ME OUT!

I’ve been contemplating starting a facebook page for “omgimfoodblogging” would you like my page if i made one? I sure hope so! I really do enjoy sharing the foods i’ve made but I feel as though tumblr disconnects me from readers. It’s very hard to communicate with it being so glitchy.

so…be on the look out for a post about my new fb page!

peace/love/&&/gravity

Filed under facebook followers new contemplation

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isn&#8217;t that sandwich so pretty!?!?! my parents came into town for a couple of days and i was very excited to make something for them. i didn&#8217;t know what to make so my dad had a suggestion. &#8220;Lounge 54 Sandwiches&#8221; at least, i think that&#8217;s what they&#8217;re called. My dad used to make them back in the day when he owned a bar. i&#8217;m very glad to have learned this! it&#8217;s pretty simple and very filling! hoagie bun, meat, cheese, veggies, zesty italian dressing heat your oven to 350F, cut hoagie in half put meat on one side, cheese on the other. toast til cheese has melted a bit, 6-10 min. put your veggies on and top veggies off with zesty Italian dressing. (i used fat free) this does not need any other condiment!!

isn’t that sandwich so pretty!?!?!

my parents came into town for a couple of days and i was very excited to make something for them. i didn’t know what to make so my dad had a suggestion. “Lounge 54 Sandwiches” at least, i think that’s what they’re called. My dad used to make them back in the day when he owned a bar. i’m very glad to have learned this!

it’s pretty simple and very filling!

hoagie bun, meat, cheese, veggies, zesty italian dressing

heat your oven to 350F, cut hoagie in half put meat on one side, cheese on the other.

toast til cheese has melted a bit, 6-10 min.

put your veggies on and top veggies off with zesty Italian dressing. (i used fat free)

this does not need any other condiment!!

Filed under sandwich strawberries bar food veggies cheese filling food

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NOM NOM LASAGNAAAA!!! i haven’t had lasagna in quite some time and the picture in my recipe book was just calling my name. Therefore i made some very tasty food.

it’s called Turkey, Mushroom and Spinach Lasagna from the book “Best Darn Food Ever”. If there had not been a picture for this recipe i might not of tried it out. i’m not a huge mushroom fan but i can stand them in my food every once in a while.

it’s 9 ww+ points and totally worth it.

  • 1 pound ground skinless turkey breast
  • 2 tsp. olive oil
  • 1 small onion, chopped
  • 1 10-oz. package cremini mushrooms, sliced {I used 8 oz. regular white mushrooms}
  • 2 large garlic cloves, minced
  • 1 10-oz. bag spinach, trimmed {or baby spinach. i only used 5 oz.}
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper
  • 4 cups no-salt-added marinara sauce {basically buy 2 jars of sauce)
  • 1 8-oz. box no-boil lasagna noodles {12 noodles}
  • 1 15-oz. container fat-free ricotta cheese
  • 1 1/2 cups shredded part-skim mozzarella cheese
  • 8 fresh basil leaves, chopped if desired

1. Preheat oven to 375 degrees F. Spray a 9x13-in. baking dish with nonstick spray.
2. Spray large nonstick skillet with nonstick spray and set over medium-high heat. Add turkey and cook, stirring frequently, until no longer pink, about 5 minutes. Transfer to large bowl. Wipe skillet clean.
3. Add oil to skillet and reduce heat to medium. Add onion and cook, stirring, until softened, about 5 minutes. Add mushrooms and garlic; cook, stirring, until mushrooms are softened, about 5 minutes. Add spinach, salt, and pepper; cook, stirring, until spinach is wilted, about 3 minutes longer. Add mushroom mixture to turkey, stirring to combine.
4. To assemble, spread 1 cup of marinara sauce over bottom of prepared baking dish. Cover with 4 lasagna noodles, overlapping them, if needed. Cover with half of turkey mixture, dot with half of ricotta, and top with 1 cup of marinara sauce. Add another layer of 4 noodles, cover with remaining turkey mixture, remaining ricotta, 1 cup of marinara sauce, and remaining 4 noodles. Spread remaining 1 cup of marinara sauce on and sprinkle with mozzarella.
5. Spray sheet of foil with nonstick spray; cover dish with foil, sprayed side down, and bake 30 minutes. Remove foil and bake until mozzarella is slightly browned and noodles are very tender, about 20 minutes longer. Let cool 15 minutes before cutting into 8 equal portions. Serve sprinkled with basil.

serving is 1/8 of the lasagna

Filed under weight watchers pasta healthy italian food foodblogger cheese spinach turkey lasanga 9 points plus