// Off to kickboxing//

Then making myself a protein smoothie for dinner. I have no idea what kind, all I know is that I have vanilla whey protein, bananas, strawberries, almond milk or skim milk, blueberries, peanut butter….any ideas? Inbox them :)

// Penne with Shrimp, Greek Olives & White Wine //

8 oz penne rigate
3 Tbsp extra-virgin olive oil
2 large cloves garlic, minced
3 large plum tomatoes, chopped into 1/2-inch pieces
2 large yellow tomatoes, chopped into 1/2-inch pieces
1/2 cup dry white wine such as sauvignon blanc
1/2 cup finely chopped curly parsley, divided
1/3 cup slivered basil leaves
1 Tbsp grated lemon zest
1 tsp kosher salt
12 oz (about 21 large) peeled shrimp, cut into thirds
16 pitted kalamata olives

1. Cook penne rigate according to package directions.

2. Heat oil in a wok or large skillet. Add garlic and cook for 30 seconds (do not brown). Add tomatoes, wine, half the parsley, basil, lemon zest, and salt. Cook 3 minutes over high heat. Add shrimp and olives and cook until shrimp are pink, about 3 minutes.

3. Add pasta to the skillet and heat. Divide among 4 bowls. Garnish with remaining parsley.

Makes 4 servings. Per serving: 486 cal, 17 g fat (2 g sat), 50 g carbs, 803 mg sodium, 3 g fiber, 26 g protein

Taken from: Women’s Health Magazine

// Whole-Wheat Spaghetti with Sweet Peppers and Chicken Sausage //

2 Tbsp extra-virgin olive oil, divided
2 links (6 oz) sweet or hot Italian-style chicken sausage, such as Applegate Farms, Aidells, or Trader Joe’s, cut into 1/4-inch rounds
3 cloves garlic, minced
5 medium assorted bell peppers (about 2 lbs), thinly sliced
Hot pepper flakes, to taste
Salt and freshly ground pepper, to taste
1/4 cup chopped fresh basil leaves, plus whole leaves for garnish
12 oz whole-wheat or farro pasta, such as fettuccini, linguine, or spaghetti

1. Heat 1 tablespoon oil in a skillet over medium-high heat. Add sausage and brown lightly on both sides, about 6 minutes. Transfer cooked sausage to a plate and cover loosely with foil. Wipe out the pan.

2. Add remaining oil to the skillet. Saute garlic over medium-high heat until fragrant, about 30 seconds. Add peppers and saute until shiny, about 1 minute. Add hot pepper flakes, and cook until bell peppers start to soften, about 4 minutes. Cover the pan and reduce heat to medium-low. Cook until peppers are soft but not mushy, about 10 to 15 minutes. Season with salt and pepper. Add sausage and basil to pan, and mix gently.

3. Cook pasta until al dente, according to package directions. Drain in a colander, leaving a little water in the pot. Pour the pasta back into the pot and toss to prevent sticking, then add it to the pan with the sauce and combine. Divide among 4 plates, garnish with fresh basil, and serve.

Makes 4 servings. Per serving: 452 cal, 12 g fat (2 g sat), 72 g carbs, 529 mg sodium, 13 g fiber, 21 g protein

Taken from: Women’s Health Magazine

// Grilled Chile-Lime Chicken//

I posted this recipe yesterday PLEASE try this recipe!! I swear to you it is sooooooo delish - very juicy and moist - give it a try, I don’t think you’ll be disappointed!

If you do try it let me know what you think! =]

Just scroll down and you’ll find the recipe/picture

<3 J

// Grilled Chile-Lime Chicken//

*giving this one a try for tomorrows dinner :)

2 teaspoons grated lime peel

1/4 cup lime juice

2 tablespoons olive or canola oil

2 tablespoons chopped fresh cilantro

1/2 teaspoon sugar

1/2 teaspoon salt

1 small jalapeño chile, seeded, finely chopped

1 clove garlic, finely chopped

4 boneless skinless chicken breasts (1 1/4 lb)

• Step 1  To make marinade, in shallow glass or plastic dish, or resealable food-storage plastic bag, mix all ingredients except chicken.
• Step 2  Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick. Add chicken to marinade; turn to coat. Cover dish or seal bag; refrigerate at least 30 minutes but no longer than 24 hours.
• Step 3  Heat coals or gas grill for direct heat. Remove chicken from marinade; discard marinade. Cover and grill chicken over medium heat 8 to 10 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (170°F).

Nutrition facts: Serving 1 chicken breast; Calories 240

// Fresh Tomato Salad//

Trying this one too!

2 medium red or yellow tomatoes, chopped

1 small yellow bell pepper, chopped

1/2 cup chopped fresh cilantro

1/4 cup finely chopped onion

1/4 teaspoon salt

• Step 1  Mix all ingredients in medium bowl. Refrigerate until serving.

Serves 5; 15 calories per serving