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pasta salad

My Sad Oatmeal

by Jenn (j3nn.net) on February 12, 2010

It appears that my oatmeal has 2 broken hearts. :( I used 2 small heart-shaped cookie cutters as a mold for my oatmeal toppings today, but the toppings tumbled and broke my little oatmeal’s heart–TWICE! :cry: lol

Sad looking as it may be, it tasted out of this world YUMMY! :)

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In the pot:

  • 1/2 cup (40g) Quaker 100% rolled oats (150 cal)
  • 1 small banana (100 cal)
  • 1 cup + 2 TBSP water (to make it extra creamy)
  • 2 packets Truvia

Toppings:

  • 15g Trader Joe’s mixed honey roasted nuts (95 cal)
  • 7g coconut (35 cal)
  • 7g Nestle mini chocolate chips (35 cal)
  • 10g dried cranberries (30 cal)
  • 1 TBSP/16g MaraNatha dark chocolate almond butter (90 cal)

1 serving, 535 calories

It was deeeeeeeeeeeeelicious!! Fruity, sweet, tart, crunchy, creamy and chewy all in one bowl of awesomeness. :mrgreen: I think Kath would be proud!

That was eaten about an hour before my workout, so by the time I was done, showered and dressed, I was thinking about what to make for lunch. Leftovers? Meh. Looking at the bright blue sky from our bedroom, I was in the mood for something fresh and spring-like. So I decided on pasta salad with tuna and leftover string beans. If you like volume, this dish is for you!

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  • 2oz whole wheat elbow pasta (210 cal)
  • 4oz Trader Joe’s no salt added Tongol tuna (120 cal)
  • A heaping cup of string beans (40 cal)
  • 5 Lindsay low sodium black olives (25 cal)
  • 1.5 teaspoons grated pecorino romano cheese or parmesan (30 cal)
  • 2 TBSP Bragg healthy vinaigrette (90 cal)
  • 1 TBSP red wine vinegar (5 cal)

1. Boil pasta; drain
2. In a large bowl mix in pasta, tuna, string beans, olives, dressing + vinegar, and 1 tsp of grated cheese
3. Top with remaining .5 tsp cheese

1 large serving, 520 calories -or- 2 servings, 260 calories each

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This Bragg healthy vinaigrette is excellent. Love the flavor, made with entirely wholesome ingredients and only 60mg sodium per serving.

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This was SO good! And filling! I wanted 3 large meals yesterday, so all of my meals were around 500-600 calories. Dustin was eating leftover chili (he LOVES it) and I found myself stealing the Tabasco away from him to shake on my pasta salad. LOL :oops:

I was running out of creative juices by the time dinner came around, so I decided to just eat leftover chili, Mexican style to make it more interesting. I don’t know what you would call these… burritos? Tacos? Enchiladas? *shrugs* I call them: Chili rolls! :lol:

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I reheated a heaping 1/2 cup of last night’s chili, then put some inside 2 small Food for Life Ezekiel 4:9 sprouted grain tortillas (160 cal, 80 cal each) with a few drops of Tabasco; rolled them up, topped them with 1oz shredded 2% Cracker Barrel cheddar cheese (90 cal), then popped them in the microwave for a few seconds. When they came out, I added on 2oz Chobani plain Greek yogurt (35 cal), 1oz Wholly Guacamole (50 cal) and another splash of Tabasco. :mrgreen: YUMMMMMMMMM! These were sooo goooood. I estimate the calories to be around 550.

We’re running late today, we have hair appointments, then we have shopping to do. This is an extremely busy upcoming week. Just when I thought the holidays were over, we have another string of events. Aaaaaaaaaah! Fun though. :D Be back later, we’re going out to lunch and I am starving. I don’t even know where we’re going to eat. I’ll have plenty of time to think about it during our long car rides. *sigh* YAY for satellite radio! :)

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Tagged as: Bragg vinaigrette, chili, dried cranberries, guacamole, MaraNatha dark chocolate almond butter, oatmeal, pasta salad, Tabasco, tuna

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