Breakfast--Starbucks Hot Chocolate (cures what ails you and I had a major sinus headache!)
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!
Lunch--turkey pastrami and cheese
Dinner--Pasta with Kielbasa and Swiss Chard, salad with Catalina dressing
Workout--took another rest day...my 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
- 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.
- 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.
- 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.