WIAW and Pasta Dinner

I am at a lack of words for today.

I am going to keep it quick and simple.

Breakfast was quick and simple.  Homemade maple granola with one peach and blueberries.  Served with milk.

Lunch burrito with spiced grilled pork and leftover Swiss chard along with grilled onion, tomatoes and cheese.  It was a pretty quick and simple too. Mainly because Mr. J did the grilling.

Dinner was a pasta kind of night.

Quick and simple continued.

Cheap too.  Cooking Light August issue's Feed 4 for $10.   

Pasta, cheese, tomatoes, fresh basil.

Grilled bread.

Comfort food kind of night.

I wanted the whole bowl.

Instead I added salad.

I have been told you never regret a salad.  Lie.

I still wanted the whole bowl.
 

July's theme of fitness is ending up being a tough one.  Being outside right now is miserable.  Moving is not an option.  After meetings from 7am-5pm I hit up the gym for a 4 miles walk.  Fitness? Maybe not, but at least I moved.

How have you been exercising in the heat?

Orecchiette with Tomato-Cream Sauce

by Emily Morris, Adapted from Cooking Light

Cook Time: 25 minutes

6028836

Ingredients (serves 4)

• 2 Tablespoons Olive Oil
• 4 cloves Garlic, Minced
• 1 can (28 Ounce) Whole Peeled Tomatoes
• Salt And Pepper, to taste
• 1/3 cup cream cheese
• Grated Parmesan Or Romano Cheese, To Taste
• Fresh Basil, Chopped
• 1 teaspoon crushed red peppers
• 8 oz Orecchiette, cooked

Instructions

Cook pasta according to package directions. Drain, reserving 1 cup of pasta water.

Heat oil over medium heat. Add garlic and saute for a minute or so. Pour in tomatoes and crush with potato masher.

Add salt, pepper, and crushed red pepper to taste. Stir and bring to a boil. Add cream cheese and stir till combined. Simmer over low heat for 15 minutes, stirring occasionally.

Add cheese to taste, then check seasonings. Stir in pasta and chopped basil and serve immediately. (Thin with pasta water before adding basil if needed.)

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