0 Recipe!

This recipe is from the blendtec recipe book and my changes are in parenthesis.
Recipe:

1/3 cup orange juice (I used kern's strawberry banana juice this time)
1 cup low-fat vanilla yogurt (I used greek yogurt for more protein, less sugar)
2-3 tbs agave nectar
3 cups frozen strawberries

Blend it all up and serve!  Use it all the time to satisfy my never ending frozen yogurt craving.

0 Our weekend

Friday:

Leslie got married!

Saturday:

 Yup, he'll make one good looking daddy in the future.

Mike and Tiffany's little girl Kendyll Hannah Braithwaite. 17.5 inches and 7.5 oz.  Cutest baby.

I am in love with her hair! She is so adorable.  

Sunday: 

Lindsey turned 15. I thought she was turning 16. Whoops.

                           

Tuesday: counts as the weekend because we both had the day off work.

City Creek!

School starts in two weeks.  How did that happen?  Also, I'm taking the GRE next Tuesday.  I keep having nightmares I fail. 

0 Pasta and meatballs

For these recipes I combined and tweaked recipes I found on this website and this blog (one of my favorites).

Pasta: 

Ingredients

• 12 ounces whole wheat penne
• 1 tablespoon olive oil
• 4 cloves garlic, minced
• 1 pinch crushed red pepper flakes (optional)
• 8 ounces button mushrooms, sliced
• 2 medium tomatoes (about 1/2 lb.) chopped
• Salt and pepper, to taste
• 4 cups fresh spinach
• 1/2 cup marinara sauce
• 1/3 cup 0% plain Greek yogurt
• 1/4 cup grated parmesan cheese

Instructions 

1. Cook penne according to package directions, omitting salt and fat. Drain and set aside.
2. In a large skillet with a lid, heat olive oil over medium-low heat. Add in garlic and red pepper flakes, cook for 2 minutes or until garlic begins to soften.
3. Add in mushrooms, tomatoes, salt and pepper. Cook for 5 minutes, or until mushrooms begin to release their water.
4. Turn heat up to medium-high and add in shrimp. Cook for 1-2 minutes, or until shrimp are pink and opaque. Remove from heat, add in spinach and cover skillet. Let spinach wilt for 2 minutes.
5. Remove lid and place skillet back over low heat. Add the penne, Greek yogurt and pasta sauce. Stir until sauce is mixed well and all pasta and veggies are coated. Heat until just warmed through. Divide into pasta bowls and serve topped with parmesan cheese. 

Meatballs

• 1 pound lean ground beef
• 1 tsp. thyme
• 1 tsp. rosemary
• 1 tsp. oregano
• 1 tsp. basil
• 1 tsp. salt
• 1 c. fresh whole wheat breadcrumbs

To make the bread crumbs I just pulsated the bread I had on hand in my mini food processor.  

To make the meatballs, put your meat in a bowl and add in all the spices and bread crumbs.  Mix it all up with your {clean} hands and then roll into little balls.  Put into the oven at 400 F and cook for about 15 minutes.  These are super easy and yummy!

0 Coeur D' Alene: Day 3

This is the day grandma jumped in!  She usually just watches. It was quite the event.

 My nasty spider bite.

We love the lake!