Category Archives: reduced-calorie

Creamy Parmesan Spinach Dip

Happy Wednesday!

It’s snowing just about everywhere in the US it seems! When I walked out of work yesterday (in ballet flats!) a good 4″ of snow had fallen. Needless to say, the 20 steps to my car lead to near frost bite. Brrrrr!!! But despite this weather, the show must go on. I have lab rounds at a clinic that’s 50 miles north of home and then I will double back to go teach tonight. It’s probably fair to say I’ll be commuting most of the day. Fabulous.

Though, sitting in the car sounds okay right about now. I decided to shovel for my workout last night. I went out with intentions of just just do the sidewalks, but that only took about 10 minutes. So I decided to shovel the DRIVEWAY! Yep, you read that correctly. And the best part: we have a brand new snow blower! I’m walking like a hunch-back today, and sore is the understatement of the century, but it was a KILLER workout! I wonder what the neighbors are saying… 😉

On to a lightened up classic! This recipe contains light mayonnaise, which I must admit, I love. I know a lot of people don’t like mayonnaise, but I love the stuff (Hellmann’s mayonnaise, please! And no Miracle Whip! Ew!). It’s not like I use it often, but I love it in recipes where it belongs: chicken salad, tuna salad, dips, etc. I recall several years ago brainstorming summer job options with my sister-in-law — one of her requirements for a job was that it didn’t involve mayonnaise!! We had a good laugh over that one. I have a terrible memory, but I’ll never forget it! 😉

Creamy Parmesan Spinach Dip from Gina’s Weight Watcher Recipes

10 oz frozen chopped spinach, thawed and excess liquid squeezed out
1/2 cup light sour cream
1/4 cup + 1 Tbsp light mayonnaise
1/3 cup Parmigiano Reggiano
1/4 cup scallion, chopped
fresh pepper to taste

Directions:

Combine all the ingredients in a medium bowl. Can be made one day in advance and stored in the refrigerator. Remove from refrigerator 30 minutes before serving. Yield: 2 cups (8 servings, 1/4 cup each).

Nutrition Information (per 1/4 cup): 84 calories; 6.1 g. fat; 16 mg. cholesterol; 172 mg. sodium; 2.4 g. carbohydrate; 0.3 g. fiber; 4.4 g. protein

Result: DELICIOUS! I ate this cold with crackers and veggies, Mr. P heated it up and ate it on chips. It is versatile and scrumptious! It’s perfect to take in lunches to doll-up raw veggies, or as an appetizer at a dinner party. And the portion size is generous for the nutrition stats! Enjoy! 😀

Off for a crazy day! Why do I have a feeling dinner is going to be a Larabar and clementines? Going prepared!

Question: Is it snowing where you are? Do you like mayonnaise?

Drive safe! Stay warm!


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Filed under condiments, fruits and vegetables, Gina's WW Recipes, hors d'oeuvres, low-carb, physical activity, recipe, reduced-calorie, teaching, travel, Uncategorized, vegetarian, work

Spaghetti Squash Shrimp Alfredo

Happy Saturday! I am still in my PJ’s, just as I had wished! I don’t know that I’ll make it until 6pm or later – I want to get in some lesson planning and a good workout before the day is done 😉

This meal started out in a humorous way.

Mr P: What’s for dinner?
Me: Spaghetti squash alfredo.
Mr. P: What is spaghetti squash?
Me: Spaghetti squash is spaghetti squash.
Mr. P: Well what is it then, spaghetti or squash?
Me: Both! Squash that looks like spaghetti.
Mr. P: Okay, whatever.

Clearly even those who are married to dietitians are not always well-versed on the varieties of fruits and vegetables out there. And it’s not like I haven’t made spaghetti squash before…Mr. P just probably took a pass at the dinner table! His loss!

Spaghetti Squash Shrimp Alfredo adapted from Healthy Food for Living

1 small large spaghetti squash
1/2 2 Tbsp 50/50 Smart Balance Butter Blend
1 4 small shallots, minced
1 4 large cloves garlic, minced
1/2 2 Tbsp flour
1/2 2 cups milk (I used organic 1%)
1 4 oz (2 Tbsp 1/2 cup) neufchatel 1/3-less-fat cream cheese
2 Tbsp 1/2 cup freshly grated Parmesan cheese
1 lb shrimp, peeled and deveined
Kosher salt and freshly ground black pepper, to taste

Directions:

Preheat oven to 400° F. Slice squash in half length-wise. Scrape out seeds and place cut-side down in a 9×13 pan lined with tin foil that has been sprayed with non-stick cooking spray. Cook 1 hour.  Once cooked, use a fork to pull the stringy, spaghetti-like squash from the skin. Place into a large bowl and cover with foil to keep warm.

In a small saucepan, melt the butter over medium heat. Add the shallots and saute until soft, about 2 minutes. Add in the garlic and saute for 30 seconds, until fragrant. Add in the flour and whisk it into the butter for 30 seconds, or until the mixture is well-combined and foamy.

Pour in the milk, whisking constantly until the mixture thickens, about 1-2 minutes. Add shrimp and cook until pink and cooked through. Remove pan from the heat and whisk in the neufchatel and Parmesan cheeses until the sauce is thick and smooth. Season to taste with salt and pepper. Top spaghetti squash with alfredo sauce. Yield: 4 servings (approx. 1 1/2 cups spaghetti squash with 4 ounces shrimp and 3/4 cup sauce).

Nutrition Information (per serving): 409 calories; 20.3 g. fat; 213 mg. cholesterol; 720 mg. sodium; 30 g. carbohydrate; 3.3 g. fiber; 32.3 g. protein

Result: I really liked this! Even if you’re not into spaghetti squash, the sauce is well worth making for a traditional pasta. Mr. Prevention said it was very light, and liked the sauce and shrimp — he’s not spaghetti squash’s #1 fan. Be sure to add a bit of salt and pepper to the sauce — it really does need it. Enjoy a lighter shrimp alfredo!

Question: Have you ever had spaghetti squash? Do you like it?

Happy weekend, folks! Off to the coffee shop to lesson plan!

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Filed under butter, carb-controlled, coffee, dinner, fiber, fruits and vegetables, garlic, guilt-free, healthy cooking, recipe, reduced-calorie, salad, teaching, Uncategorized

Dinner Bucket List

Happy Hump Day!

Thank you so much for your votes of confidence in my new teaching adventure. I’m pumped for class #2 tonight. Yesterday as I was sitting at a local university’s cafe preparing my lesson plan, iPod blasting tunes, skim latte in reach — I had flash backs to being a student myself. Can I just say that I miss it? A lot. Those were the days…

My new schedule has me utilizing every free second of the day. I worked out yesterday morning (40 minutes on the elliptical) so that I could lesson plan after work. And because Lily is spoiled ROTTEN demanding, I went straight to the cafe rather than even TRYING to be productive at home. Rattling off a blog post is enough “neglect” to send the dog into a complete meltdown…I shudder to think what a lesson plan would lead to.

After my lesson planning and latte, I made a quick dinner before running off to Weight Watchers. I will write a full, in-depth review of the new POINTS Plus program after I become acquainted with it. I was less than impressed with the leader, but the members were very fun to talk with and get to know. But more on this next week — Monday or Tuesday, promise!

On to dinner.

Last night’s dinner was on my Bucket List of meals to make. Am I the only one with a Bucket List that revolves 100% around cooking? Don’t answer that, actually. I’ve seen lasagna roll-ups on lots of blogs, in cookbooks, on the internet…everywhere! They are just one of those meals that you can’t wait to dig into. Picture perfect, even. And just…ingenious. Says the girl who loves “cute” food. Without further adieu, lasagna roll-ups!

Lasagna Roll-Ups adapted from Homemade by Holman

8 whole wheat lasagna noodles
1/2 pound lean ground turkey (93/7 or leaner)
1 Tbsp olive oil
1 2 cloves garlic
1/2 onion
15 oz can crushed tomatoes
1 egg
1/2 cup low-fat ricotta cheese
1/4 cup grated Parmesan cheese
1 1/2 3 Tbsp fresh basil, chopped
1 1/2 3 Tbsp fresh oregano, chopped
1/4 cup shredded 2% mozzarella cheese
1/2 tsp crushed red pepper flakes

Directions:

Preheat oven to 350° F.  Heat a large pot of water to boiling over high heat.  When it reaches a boil,  add a pinch of salt, and drop in the noodles.  Stir occasionally and cook to just al dente.  Drain noodles and set aside.

Meanwhile in a large skillet, heat olive oil over medium heat.  Add garlic and onion and saute for 2-3 minutes.  Add turkey and brown.  When almost cooked through, add tomatoes and reduce heat to medium low.  Simmer for about 15 minutes.  Add 1/2 the basil, oregano, and crushed red pepper flakes and stir to combine.

In a small bowl, lightly beat egg.  Add ricotta, Parmesan and remaining basil and oregano and stir together.  Spray pan lightly with cooking spray.  Add enough sauce to lightly cover the bottom of the pan.  To assemble, on a drained noodle, add a spoonful of ricotta mixture.  Top with a spoonful of meat sauce and roll up.  Place seam side down in pan.  Continue until you’ve used all the noodles.  Top each with a little more meat sauce and sprinkle with mozzarella and remaining crushed red pepper flakes.  Bake approximately 20 minutes until cheese is melted and bubbly.  Serves 4 (2 roll-ups per serving).

Nutrition Information (per serving): 387 calories; 14.5 g. fat; 119 mg. cholesterol; 579 mg. sodium; 38.3 g. carbohydrate; 8 g. fiber; 7.5 g. sugar; 30.3 g. protein

Result: Mr. Prevention loved this dish, and so did I. He says, “It was really good…I ate like all of it.” Which, he did eat 2 servings worth, but that’s pretty much on par for Mr. P and his appetite. The roll-ups were less labor-intensive than I would’ve imagined. The dinner came together in about 35 minutes and then baked for 20 minutes, which I find very reasonable. The roll-ups, conveniently, can be made ahead of time and heated later. I love that the calorie content is low and there’s lots of fiber and protein — very filling, and it pairs perfectly with a light tossed salad. Enjoy! 😀

A quick lesson in ricotta. There is low-fat and part-skim ricotta. Low-fat is 60 calories/serving while part-skim is 80 calories/serving. I am ashamed to admit that I have never paid close enough attention to the fact that both of these lower-fat options exist. Alas,  paying attention saved me some calories and saturated fat this time and in the future!

Question: What’s on your “dinner bucket list”?

Don’t forget to enter my LARABAR Giveaway! TEN winners!!!

Be well, Eat well.

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Filed under coffee, dinner, exercise, fiber, garlic, Giveaway, grocery store, healthy cooking, herbs, recipe, reduced-calorie, saturated fat, teaching, Weight Watchers

Teacher, teacher!

I am officially a college instructor! I taught my first nutrition course last night and it went really, really, really well! My class only has one open spot and all of the students seem eager to learn and cooperative. Oh, and VERY talkative. I feel like they asked wonderful questions and I can tell they are all fully engaged. Or at least most of them 😉 It should be a busy, fun quarter! I think I will learn just as much about myself and teaching as my students will about nutrition…or at least that’s my hope! Thank you for all of your kind comments and emails of encouragement – muah! I never imagined being so nervous about teaching a subject I am so educated and passionate about, but my anxiety just melted away as the lecture went on and I felt completely comfortable leading the class; with one class behind me, I am feeling much more at ease. And I will feel even more at easy when I have the next 2 chapters read and ready to lecture on for Wednesday’s class 😉

Anyhoodles, I hope you all had a wonderful weekend ringing in 2011. I enjoyed some Prosecco – delicious! It is going to take a long time for me to quit signing the date as 2010, how about you? I think I finally got over signing ’09 by ohhh…September 😉

Mr. Prevention and I had a very relaxing weekend. I stayed in my PJ’s until 5pm on Saturday and 2pm on Sunday. Now THAT is what I call a weekend! While in my PJ’s, I was rather productive, however. The Christmas decorations are down and packed away, I meal planned for the busy week ahead, I made breakfast for the week, I made bread for a new co-worker of Mr. P’s, I developed my course syllabus and class schedule, etc…productive! 😀 And on a less productive note, The Fighter was fabulous — love, love, loved it!

The breakfast I made for the week was probably the highlight of my PJ time. It was so impressive that I made the same recipe for Mr. P to give to his new co-worker who just moved to town. Yep, impressive recipe it was!

Oatmeal Banana Nut Bread adapted from Joy the Baker, as seen on The Healthy Apron

1 1/4 cup all-purpose flour whole wheat pastry flour
1/2 cup packed brown sugar
1/2 tsp salt
1/2 tsp baking soda
1/4 tsp baking powder
1/2 tsp cinnamon
1 Tbsp canola oil
1 large egg, beaten
2 medium egg whites, beaten
4 medium over-ripe bananas
1 cup uncooked old fashioned oats
1/3 cup chopped walnuts

Directions:

Preheat the oven 350° F and spray 1 loaf pan with cooking spray. Combine all dry ingredients including the oats and cinnamon. Mash bananas in a separate bowl, adding the oil and eggs. Mix thoroughly. Add the wet ingredients into the dry flour mixture; mix until combined (do not over-mix). Fold in chopped walnuts last. Pour into prepared loaf pan and bake 45-50 mins. Allow to cool 5 minutes and then flip out onto a wire rack. Yield: 10 slices.

Nutrition Information (1/10th of loaf): 208 calories; 4.9 g. fat; 22 mg. cholesterol; 179 mg. sodium; 37.6 g. carbohydrate; 3.8 g. fiber; 15.5 g. sugar; 3.3 g. protein

Result: This was deeeelicious! I love the addition of oats for added fiber and the use of LOTS of bananas makes the wet ingredients lighter than lots of oil, butter, milk, eggs, etc. Erin described this bread as one of her favorite recipes in 2009 and that sealed the deal and I had to make it. Very glad I did — you will love this bread, too. I also simplified the directions…by not reading them — oops! The original recipe called for a hand mixer and beating the egg whites to peaks and folding them in to the mixture. I simply mixed the wet ingredients: eggs, bananas, and oil together and combined with the dry ingredients. The bread was not overly dense and so I saw no reason for the added steps and kitchen mess 😉 Sometimes not following directions ends up in disaster, sometimes it’s a time saver! Enjoy!

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And because my readers love Lily and she was so darn cute this weekend…

What dog spends so much time flat on her back creating endless funny photo ops? LILY!

Question: What’s something you want to accomplish in 2011? Health-related or otherwise!

P.S. Don’t forget to enter the LARABAR giveaway I’m hosting! It ends Thursday! There will be TEN lucky winners!!!

Lots of love,

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Filed under breakfast, dog, fiber, healthy cooking, movie, pets, recipe, reduced-calorie, teaching, vegetarian

treat yourself…to breakfast! + new year’s resolution results

Registered Dietitians and moms most certainly agree on one thing: breakfast is the most important meal of the day!

Lately, I’ve been climbing into my car in the morning, with half of my belongings in tow, and I am realizing something very important…I have been forgetting breakfast. Whether it be eating breakfast at home in the morning, or grabbing something on the go, breakfast has simply vanished from my routine. (And because I am notoriously running late, I don’t go back inside to grab something and rough it through the morning hours.)

As a breakfast lover and someone who wakes up with a grumbling tummy, I had to ponder how and why this was happening. Day after day after day. My co-workers and patients appreciate my soul-searching, too. Hungry me = mean me!

I came to the conclusion that my breakfast options were boring and so breakfast no longer interested me. I took a few moments to peruse my plethora of “to try” recipes and found this one. Glad I did!

Pancake Truffles slightly adapted from Healthy Tipping Point

1/2 cup raw oatmeal
1/3 cup whole wheat pancake mix (I used an omega-3 mix)
1 egg white
1/4 Tbsp cinnamon
1/4 cup almond milk (I used skim)
4 1/2 inches of banana (cut into three 1.5 inch pieces)
1/4 cup whole pecans, crushed
3 Tbsp sugar-free maple syrup

Directions:

Preheat oven to 350° F. Line a cookie sheet with parchment or tin foil. Place crushed pecans in a small bowl.

Combine first five ingredients in small bowl. Separate mix into three piles. Take one segment of banana and coat in the pancake mix. Form ball around the banana segment, and then roll in the crushed pecans. Place on the cookie sheet. Repeat with other banana segments. Bake for 15 minutes. Drizzle with maple syrup and sever immediately. Serves 1.

Nutrition Information (per serving): 599 calories; 24 g. fat; 1 mg. cholesterol; 492 mg. sodium; 86 g. carbohydrate; 15 g. fiber; 17 g. sugar; 19 g. protein

Result: These were excellent! And they sound more difficult than they are — I was able to whip these together in 5-6 minutes after a morning workout and I baked them while I showered. I gobbled them down while my hair dried and it was perfect! You could also make these the evening before or even whip up a few batches for the busy work week and simply store them in the fridge until ready to bake. They are higher in carbohydrate than I usually go for, especially for the morning, but following a workout, I think they are perfectly appropriate. The high fiber (15 grams!) content also makes the glycemic load less on the body, which is all the better. If you want to reduce the calories some, reduce the amount of pecans as they account for nearly 1/3rd of the calories. While I think they add a lot of taste, texture, and nutrition to the truffles, you could get by with less. Enjoy!

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And in honor of it being the last day of 2010 (crazy!), I should take a moment to review how my 2010 resolutions turned out.

2010 New Year’s Resolution Results

  • fit in exercise AT LEAST 4 days a week, every week — Almost a check. There were TWO weeks in 2010 I only worked out 3 days. So close! I still consider this a great accomplishment and I want to continue to work towards this always and forever! I really do love exercise and for that I am VERY grateful!
  • continue trying new, healthy recipes (one recipe a week!) — Check, check, check!
  • run a half marathon — Barely, but check. I finished. It wasn’t pretty, but it got done. Very humbling.
  • obtain a weight that I feel energized at — Errr no. I am the exact same weight as the start of 2010. I guess that’s not a BAD thing, but this is my focus in 2011.
  • continue blogging about nutrition — Hi! I’m here! Check!
  • earn 500 hours towards the CDE credential — Check. This is no longer surging ahead at the speed I was going in my last job, but I am still completing diabetic education and I still love it just as much as I did in 2009! 😀

    In 2011 my new year’s resolution is simply to obtain a weight I feel energized at. I would love to lose my “PCOS weight” and get back down to my “happy weight”. Here goes nothing! 😉

    Question: What’s been your favorite breakfast lately? Is it heaviest in carbohydrate, protein, or fat? And, what are YOUR new year’s resolutions?

    Happy 2011 to all of my lovely readers! Thank you for your loyal readership, it means so much to me! It’s hard to believe I started this blog in June of 2009!!! Time flies when you’re having fun! Keep your eyes peeled for a giveaway coming up here shortly!! 😉

    Have a safe and WONDERFUL New Year’s celebration!! I hope I am the only one stuck at work today! 😦

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    Filed under blog, breakfast, carbohydrates, diabetes, dietitians, exercise, fiber, fish oil/omega-3's, holiday, PCOS, physical activity, recipe, reduced-calorie, vegetarian, weight loss, work

    Slow Cooker Cream Cheese Chicken

    When the weather started to cool off, before snow began to fall, I committed to using my crock pot more. Crock pot meals are fabulous…who would’ve love walking in from a long work day to find a delicious, piping hot meal? Mmm…sign me up! 😀

    When I got home really late on Tuesday night (10pm is really late, people!), Mr. Prevention and I quickly popped this meal into the crock pot. It took all of 5 minutes, and 4 minutes of that was hand-washing and trimming up the chicken breasts. That simple, yep. We popped the prepared crock pot in the fridge and Mr. P turned the crock pot on at 2pm yesterday. At 7pm, we were eating a delicious, healthy (albeit higher in sodium), no-fuss meal. Crock pot liners are your friend. Invest.

    Slow Cooker Cream Cheese Chicken very slightly adapted from Group Recipes and That’s Damn Good!

    1 1/2 pounds boneless, skinless chicken breasts (can be frozen)
    15-ounce can black beans, drained and rinsed
    15-ounce can corn, drained
    16-ounce salsa
    8 ounces light cream cheese

    Directions:

    Add chicken to slow cooker and cover with black beans, corn and salsa. Cook on high for 4-6 hours until chicken is cooked. Place cream cheese on top and cook an additional 30 minutes. Chicken will naturally shred, and cream cheese will blend nicely after being stirred. Yield: 5 entree portions.

    Nutrition Information (per serving): 421 calories; 12.4 g. fat; 90 mg. cholesteorl; 890 mg. sodium; 50 g. carbohydrate; 5 g. fiber; 4.8 g. sugar; 44.8 g. protein

    Result: Mr. P said, “It’s not pretty, but it’s good…especially considering how easy and cheap it was.” That pretty much sums it up. It is on the higher side in regards to sodium, due to the canned goods (the salsa added the most sodium), but the fiber, protein, fat, and carbohydrates are all very balanced. I plan to make this again, and will probably try making homemade salsa/pico de gallo to cut out a LOT of the sodium. The portion is generous and can be made into a salad, tacos, or just eaten on its own. Enjoy!

    And because it was a night of Illini football and basketball to finish up 2 LONG days at work, I popped open some Trader Joe’s Vintage Ale. It was very dark and I didn’t finish it all. Good thing…9% ABV!

    Mmmm!

    Question: Do you own a crock pot? If so, do you use it?

    I am going to a Weight Watchers meeting tonight — I look forward to learning about the program and providing feedback to you all!

    Off I go,

    Slow Cooker Cream Cheese Chicken
    Serves 4-6

    1 1/2 pounds boneless, skinless chicken breasts(can be frozen)
    15-ounce can black beans, drained and rinsed
    15-ounce can corn, drained
    16-ounce salsa
    8-ounce cream cheese

    Add chicken to slow cooker and cover with black beans, corn and salsa.  Cook on high for 4-6 hours until chicken is cooked.  Place cream cheese on top and cook an additional 30 minutes.  Serve.

    19 Comments

    Filed under beer, crock pot, dinner, fiber, protein, recipe, reduced-calorie, sodium, Weight Watchers

    Beer Cheese Soup (Lightened Up)

    Thanks for the accountability, folks. I pounded out a quick 5K before pouring a glass of Pinot Grigio last night. It was just one of those weeks, and the only thing getting me through Thursday and Friday was the thought of a happy hour drink come Friday. It’s the little things in life.

    Mr. Prevention and I did a whole lot of NOTHING last night other than catching up with the DVR, and it was glorious. We were planning to go out to eat, but Mr. P has had some really early hours this week (hello, 4:30am…ew), and staying it just seemed like the right things to do 🙂 Of course, Mr. Prevention insisted on leftover pizza for dinner and I would have nothing of it. I had my mind set on bigger, better, and cheesier things. 😉

    I had never heard of Beer Cheese Soup until a week ago. And since then, it’s all I’ve wanted. Beer? Please. Always. Cheese? Please. Always. I know I’m not alone here. Well, I wanted the soup, not the calories and fat. So, I remedied that and the result was glooorious.

    I don’t know about you, but when my love for nutrition and great-tasting food can come together, it’s a beautiful, beautiful thing. Of course this soup isn’t the most nutritious thing ever, but it sure as heck is way lower in calories and fat than the original version or a dinner out, so there! I justify my guiltless indulgence in this most decadent soup!

    Beer Cheese Soup adapted from Cook’s Illustrated

    4 Tbsp butter Smart Balance Light
    1 medium onion, chopped fine
    2 carrots, peeled & chopped fine
    2 medium garlic cloves, minced or pressed
    1/3 cup unbleached all-purpose flour
    1 3/4 cups low-sodium chicken broth
    1 12-ounce bottle beer (I used Great Lakes Pale Ale)
    2 cups 2% milk
    12 oz 75% reduced-fat Cabot cheddar cheese, shredded
    4 oz American Gruyere cheese, shredded
    2 tsp cornstarch
    Table salt & ground black pepper

    Directions:

    Melt butter in large saucepan over medium heat. Cook onion and carrots until lightly browned, about 10 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in flour and cook until golden, about 1 minute. Slowly whisk in broth, beer, and milk. Bring mixture to simmer, then reduce heat to low and simmer gently (do not boil) until carrots are very soft, 20 to 25 minutes.

    Toss shredded cheeses and cornstarch in large bowl until well combined. Puree soup in blender in 2 batches until completely smooth, return to saucepan, and simmer over medium-low heat. Whisk in cheese mixture, 1 cup at a time, until smooth. Season with salt and pepper. Serves 6.

    Nutrition Information: 344 calories; 16 g. fat; 43 mg. cholesteorl; 652 mg. sodium; 19.3 g. carbohydrate; 1.2 g. fiber; 6.2 g. sugar; 28.2 g. protein

    Result: Oh la la, this is AMAZING! 75% reduced fat, what? Doesn’t matter. Delicious, and way less guilt involved. Enjoy!

    Question: What’s one word you always spell wrong?

    I have trouble with “occasion” (don’t know why..) and “Hanukkah” — I always spell that wrong.

    Happy weekend! Gift wrapping, hair cut, workout, Illinois basketball, and date night are on my calendar! 😀

    Be well,

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    Filed under beer, dining out, dinner, exercise, garlic, pizza, recipe, reduced-calorie, saturated fat, vegetarian, wine, work