Did I mention that Emma started soccer, and Aiden started baseball? Ouch! ;)
They are lucky they are so cute or else I am not sure that I could juggle everything right now!
I did squeeze in a run/walk today which was a rare treat. I couldn't turn down the beautiful weather and my neighbor's offer to go with me. We ended up going about 3.4 miles which included a poop stop for Utley (yes...the dog) and a bathroom break for me. I just can't run like I used to! lol...
After the run I had to get the kids from school and decided to make dinner super early. I was STARVING and needed something quick and easy to satisfy me as well as the kids when they decided to eat. Enter this little gem that I got super cheap with a coupon:
I was a little hesitant. I always made alfredo type sauce from scratch and wasn't sure how this would turn out. Let's just say I was pleasently surprised! Here is what I came up with:
I found an awesome new veggie stand near my house. Everything is super cheap but really fresh so I stocked up yesterday on a ton of veggies. The only thing I would have done differently in this dish is add mushrooms. I didn't have any and didn't necessarily miss them, but I love mushrooms in a primavera. The recipe is approximate as I just chopped and tossed as I went...
8 oz dry penne
3 cups broccoli florets
1 cup cauliflower florets
1 cup frozen peas
1/2 of a red onion (chopped large)
2/3 cup baby carrots (make nice size chunks)
2 tomatoes (seeded and chopped large)
2 tsp minced garlic
1 green pepper chopped
2 tbsp butter (I use Light Life by Bob Greene - saves a few calories)
1 tbsp flour
1 cup skim milk
1 tub Philadelphia Cooking Creme - Italian and Herb
Cook pasta according to package directions. Add broccoli and cauliflower during last 3 minutes of cooking. Drain and set aside.
In a saute pan, melt butter and add rest of veggies and garlic. Cover and cook about 10-15 minutes until carrots are soft enough - stirring occasionally. Add flour and make sure it is dispersed evenly among veggies. Add milk and stir to create a thin sauce. Add cooking creme and stir until all combined. Add in drained pasta/veggie mixture and stir until sauce evenly coats everything. Top with parm cheese and black pepper (salt if you need it too).
That is it - super easy and I thought it was really good. It is heavy on the veggies, so if you need more pasta than veggies give or take some of the ingredients.
I am not one to buy processed foods at full price but if you can find the $1.50 off Philadelphia Cooking Creme coupon I would definitely give this a try!