This has been a great week and Wednesday has not even hit me yet. I think it has to do with the amazing workouts in the morning and guess what? I found another great Jillian Michael’s DVD at the library that has 6 circuit training sessions that are not impossible.
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I felt so energized! I was back at looking at my list of goals since in the past week I have been bombarded with temptations like having too many carbs! I finally had to sneak in whole wheat pasta today just for me not to feel guilty about having pasta. Ryan overlooked it. 🙂
After my workout this morning, I juiced 7 carrots, a piece of ginger and then blended some mustard greens for a nice GREEN power drink. WOWzers! I packed a punch and was terribly delicious, even for a made-up combination. My lunch decisions were even better and so I girded my mind and thanked God for the strength for a new day with healthy decisions. I mean, y’all have had that issue too, right?
Yesterday, I started meal planning for the rest of the week, for the first time in a while. Ryan and I had to sit down and go through our calendar because we have so upcoming rehearsals, concerts and events. A woman has got to keep her mind sane! My mom reminded me to leave my sanity in God’s hand too! I agreed.
Since I found out I won the Foodbuzz / Pace Picante Sauce contest, I learned I needed to host a Super Bowl and feature some great appetizers. Off to the grocery store I went yesterday and a list of delicious appetizers were created and jotted down. I next needed to plan a meal for a couple in our church who recently had their baby. Check. That was planned. What about dinner for the two of us for our busiest 2 days? Check! Last night, I prepped the pasta shells and the filling and all I had to do today was make a delicious Italian Tomato Sauce and a green salad. So simple! All I have to say is that I have to do this all the time!
This was my first time using large pasta shells and my first time creating a vegan filling too, but I had been inspired ever since I found the whole wheat pasta shells at a co-op in town. Afte I served the meal, Ryan claimed that the recipe was a success. Since I know that Ryan’s favorite cuisine is Italian, I tried to create a good comfort food dish that did not make anyone feel guilty of consuming such a delicious dish. Try it tomorrow night!
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| From An Opera Singer in the Kitchen |
serves 4 to 6
Stuffed Shells
30 to 36 large pasta shells (These were not Jumbo)
12 oz firm tofu
1 cup frozen spinach, thawed
1/2 onion, diced
1 tsp Italian seasonings
1 tsp garlic powder
3 cloves garlic, minced
2 Tbsp vegan parmesan
1 1/2 tsp salt
1 tsp ground black pepper
Boil salted water in a medium pot. Add shells to water and cook for 9 minutes. The pasta shells will not be fully cooked. Drain and set aside.
In a medium bowl, crumble tofu until in fine pieces. Drain thawed spinach of excess water and add to tofu. Add the rest of the ingredients and mix well. Fill each shell with 1 Tablespoon of filling. Shells can be refrigerated until ready to be used the next day.
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| From An Opera Singer in the Kitchen |
1 -28 ounce can petite diced tomatoes
1 -28 ounce can tomatoe puree
1 Tbsp olive oil
3 garlic cloves, minced
2 tsp Italian seasonings
1 tsp garlic powder
1/2 tsp crushed red pepper
1 Tbsp agave nectar
1 1/2 tsp salt
1 tsp ground black pepper
Heat olive oil in medium saucepan. Add diced tomatoes and puree and garlic and bring to a simmer over medium heat. Add the rest of the ingredients and simmer for 10-15 minutes.
Preheat oven to 400 degrees Farenheit.
In a casserole dish, layer bottom with half the sauce. Add the shells to the sauce and top with remaining sauce. Sprinkle with 2 Tbsp of vegan parmesan and crunchy onions or breadcrumbs!
Bake for 15 to 20 minutes and remove from oven. Cool for 5 minutes and serve.
