I’m pretty sure I just won the award for Worst Post Title EVER! I really couldn’t think of anything clever. I’m sorry. I hope this title makes you laugh (and not roll your eyes).
I did not want to get out of bed this morning. Well, I feel like this most mornings, but it’s usually not as painful to get out of bed. Even once I was awake for awhile and walking around the house, I still had that terrible sick-tired feeling. You know the one where you can picture yourself comfy and cozy in bed because you want to climb back in so badly? How come I never get this feeling on the weekends when I can go back to bed?
Last Night’s Dinner
Barilla is challenging Foodbuzz Featured Publishers to create a meal with their tortellini for a chance to win a trip to Italy. I love tortellini, so I figured I had nothing to lose throwing my recipe into the mix. Plus, I would love to win a trip to Italy!
Springtime in Italy Tortellini
Serves 2
Ingredients:
- 2 cups cooked Barilla Tortellini
- 4 cups cooked spaghetti squash
- 2 tsp extra virgin olive oil
- 2 tsp balsamic vinegar
- 2 handfuls of fresh arugula
- Red pepper flakes
- Grated Parmesan
- Salt & pepper to taste
Directions:
- Preheat oven to 350*F and cook spaghetti squash according to these directions.
- Cook tortellini according to directions on package. Cool in refrigerator.
- Combine olive oil, balsamic vinegar, and arugula with spaghetti squash. Season with salt and pepper. Mix well. Cool mixture in refrigerator.
- Serve spaghetti squash mixture and top with tortellini, red pepper flakes (to taste), and grated Parmesan (to taste).
- Eat and enjoy!
Tortellini is sometimes thought of as a heavy, high-calorie food, but this recipe shows that it can also be a lighter and healthier dish. The spaghetti squash and arugula add volume and nutrients without a lot of calories and the tortellini adds a good amount of bulk and substance to the meal. This cold salad is perfect for warm weather, but it won’t leave you hungry.
After dinner, I satisfied my sweet tooth with a Sandwich Thin topped with sunflower butter and chocolate-covered sunflower seeds from the Easter Bunny.
Breakfast
Another reason that I forced myself out of bed this morning: PANCAKES!!!
Last night, I whipped up the batter for my Really Good Pancake Recipe and stored in the refrigerator overnight, so all I had to do was cook it up this morning. (I used whole wheat flour instead of all-purpose.)
I toped my pancakes with strawberries, plain yogurt, and a drizzle of maple syrup. Holy delicious!
Speaking of “really good” recipes, I finally updated my Recipe page, so all of my favorite recipes are organized and all in one place. Be sure to check it out!
HAPPY BIRTHDAY to CAITLIN! I hope you have a wienerful day!
Question of the Day
When is your birthday?
I love finding birthday twins! Mine is June 19th, Murphy‘s is June 14th, and Mal’s is May 23rd.
P.S. Melissa is giving away a signed copy of my book on her blog today!!!
