Monday, January 28, 2013

Days 16 and 17--Yankee Doodle Roast and Pasta with Kielbasa and Spinach

Day 16

Breakfast--Starbucks Hot Chocolate (cures what ails you and I had a major sinus headache!)
Mid-morning snack--nothing 
Lunch--Newman's Own Supreme Pizza. I really wanted pizza for lunch, but didn't want to spend a lot. I was at Kroger's picking up a few things and checked out the frozen pizza selection. Let's just say it left a lot to be desired in the all-natural realm! Then I happened across Newman's Own Brand and the ingredient list was pronounceable and recognizable. The pizza itself wasn't that great, but satisfied the pizza craving for the time being.
Afternoon snack--chocolate chip cookie dough
Dinner--Yankee Doodle roast, potatoes and carrots, courtesy of my MIL...this is one of my all-time favorite meals and it's all natural!
Bedtime snack--Some more cookie dough...I have no willpower when it comes to cookie dough :P

Day 17

Mid-morning snack--nothing 
Lunch--turkey pastrami and cheese
Afternoon snack--cashews
Dinner--Pasta with Kielbasa and Swiss Chard, salad with Catalina dressing
Bedtime snack--Nature Valley Granola Thin
Workout--took another rest sinuses are kicking my butt!

Yankee Doodle Roast
Coat 4 lbs chuck roast with flour, salt and pepper and brown meat in 2 Tablespoons butter in dutch oven.
Cover meat with one sliced onion.
Combine 1 container creamy horseradish with 1 cup water and pour over meat.
Cook covered for 2 hours at 325 degrees F.
Add baby carrots and diced potatoes.
Cook 2 more hours (add water as needed to prevent burning).
You can add flour or cornstarch to the juices to make a gravy. 

Pasta with Kielbasa and Swiss Chard
3/4 lb swiss chard (preferably red, from 1 bunch) (I used spinach)
1/2 lb kielbasa, quartered lengthwise, then cut crosswise into 1/2-inch-thick pieces
2 tablespoons olive oil
1/2 teaspoon salt
2 garlic cloves, finely chopped
1/2 cup water
1/4 teaspoon dried hot red pepper flakes
3/4 lb penne
1/2 cup finely grated parmigiano-reggiano cheese, plus additional for serving

  1. Cut out center ribs and stems from chard, then thoroughly wash, along with leaves, in several changes of cold water. Cut ribs and stems crosswise into 1/4-inch-thick pieces and coarsely chop leaves.
  2. Cook kielbasa in oil in a 5-quart heavy pot over moderately high heat, stirring occasionally, until golden, 2 to 3 minutes. Transfer with a slotted spoon to a bowl. Cook chard ribs and stems with salt in fat remaining in pot over moderate heat, stirring occasionally, 3 minutes. Add garlic and cook, stirring, 1 minute. Add chard leaves, water, and red-pepper flakes and simmer, partially covered, until chard stems are tender, about 5 minutes. Remove lid and stir in kielbasa.
  3. Cook pasta in a large pot of boiling salted water until al dente, then reserve 1/2 cup pasta-cooking water and drain pasta in a colander. Add pasta to chard mixture with cheese and salt to taste and toss until combined well. Thin with some of reserved pasta water if necessary.

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