This needs to be a quickie because Adam and I got waaaay too sucked in to Bones reruns and now it’s late.  I swear to Gouda I will be actually posting on Thursday, and there is even a revelation to come.

Espresso Chip Gnu Bar for breakfast.

White pizza with black olives for lunch.

After volunteering I did some errands/busywork, including spending quality time with my dough starter and running to the store for more flour.  Adam totally convinced me to get Wegman salad bar (he didn’t have to twist my arm!).

I knew this was snack and not a meal, so I didn’t do (heavy) veggies but took one bite only of things that looked good.  Adam and I split a hibiscus tea lemonade.

We also did the ‘fill your own bag’ candy aisle.

My mini bag cost 63cents!

Dinner was actually made yesterday.

This was a recipe from the July/August edition of Fitness Magazine.  It was a cinch to make, it came together so quickly (yesterday!)  I’m posting the recipe below, along with my modifications.

Mediterranea Chicken and Pasta, 4servings

• 1 6oz jar marinated artichoke hearts, chopped, liquid reserved
• 1T evoo
• 12oz skinless, boneless chicken breast, cut into bite sized pieces (we used a few ounces less because there was some yuckiness (skin?) that had to be cut out)
• 3cloves garlic, thinly sliced (I used 1.5T chopped jarred garlic)
• 1/4C chicken broth
• 1/4C dry white wine
• 1t dried oregano
• 1 7oz jar roasted red peppers, drained and cut into strips (I used an extra oz or so)
• 1/4C pitted kalamata olives (I used Manzanilla with pimentos because they were a bazillion times cheaper)
• 3C hot cooked penne pasta (whole wheat, of course)
• 1/4C crumbled feta cheese (optional, we skipped this)

1. Drain artichoke hearts, reserving marinade, and chop them.  In a large skillet, heat oil over medium-high heat; and chicken and garlic.  Cook and stir until chicken is brown.  Add the reserved artichoke marinade, broth, wine, and dried oregano.
2. Bring to a boil; reduce heat.  Simmer, covered, 10minutes.  Stir in chopped artichokes, roasted peppers, and olives.
3. To serve, spoon chicken mixture over pasta.

Nutritional facts per serving for original recipe – 347calories, 26g protein, 38g carbohydrats, 9g fat (1g saturated), 3 g fiber.

I had a small serving.

After dinner, still during Bones, I ate a mini ice-cream sandwich from So Delicious.

Good night!