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Double D’s!

October 7, 2009

And it’s not dirty… Double D’s today were for:

Día Dos de comida limpio.

Distraction from my classes… because of this Defected pinky…

This is not my pinky!!

Directions… and Disorientation on the way to and from Peanut Butter. L Garmin=stupid

Have I mentioned there are 80 days until Christmas? (Note: no time for a green monster, so I added 1/3 cup spinach puree to my oats. Heather, you’re right! So good!)

Lunch: Full Circle Organic Minestrone (ehh, good but not fantastic. Cheap and organic though!

Apple slices, Baby carrots… snack was baggies of AMAZING firm grapes… I LOVE me my firm grapes!

When I got home I made Double Dinners.

But first I snacked on some hummus… atop Mastriani Whole wheat bread! (The best!)

Dinner #1: Olive Salsissa Picante

  • 6 Belinski’s sundried tomato chicken sausage, cut on the biased
  • 3 cubanelle peppers, thinly sliced
  • ½ cup green olives (I grabbed then from the olive bar @ Price Chopper), minced
  • 2 tbsp olive oil
  • 4 cloves garlic, minced
  • Salt and pepper
  • Hot chopped pepper spread (1 tbsp)
  • 3 tbsp balsamic vinegar
  • 24 oz can petite diced tomatoes
  • 2 tbsp tomato paste
  • Fresh basil and parsley

In a large oiled cast iron skillet, brown the sausage and peppers over medium high heat. Salt and pepper. Add minced garlic and olives, reducing the heat and stirring. Add about 1 tbsp hot chopped pepper spread; depending on how hot you like it. Crank the heat back up to high and add the vinegar then the tomatoes. Stir in the paste and let reduce over high heat until all the peppers are soft, the sausage looks plump and the sauce is very thick. Stir in fresh herbs. Serve over whole wheat spaghetti.

This is for my grandma tomorrow night. She needs cataract surgery, so I’m going to drop it off for her and her sisters to enjoy.

Dinner 2: Balsamique Poulet avec Fromage

  • 3 large chicken breast, sliced thinly and pounded
  • Salt, pepper, and paprika
  • 3 tbsp high heat oil
  • ¼ cup balsamic vinegar
  • Dried parsley (about 1 tbsp)
  • 5 cloves minced garlic
  • 1 tbsp honey
  • 1/3 lb fresh mozzarella
  • ¼ cup parmesan, grated
  • Basil

Pound the chicken and season with salt, pepper and paprika. Heat the oil over high heat and brown the chicken on both sides (this should take just 2-3 minutes per side) Drain off oil if there is excess (this happens when the breast isn’t trimmed). Add the vinegar, parsley, honey (drizzle this on), and garlic. Top with thinly sliced fresh mozzarella and parmesan, place in hot oven under the broiler for about 5 minutes until the cheese is bubbly and browned. Let rest for several minutes out of the oven, then serve chicken and the balsamic reduction over linguini fini. Plate with basil and parsley and a sprinkle of paprika, pair with a fruity pinot noir. The end!

Notes: My dad loved this, next time he suggested using a sharper cheese.

And finally my dinner. A rye wrap with hummus, mustard, hot sauce and veggies. Munch munch!

I’m right now enjoying chocolate toffee tea with a big mug of boiling water, a tsp of cocoa, and 2 toffee tea bags. Sweeten with ½ dropper of cocoa extract NuNaturals Stevia and you have a heavenly beverage.

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