I started running because I love to eat! Below are recipe for foods that keep me running. As often as possible I hope that they're healthful and filling. Please don't hesitate to leave suggestions or additions to anything!

Shrimp with Spicy Tomato Sauce
Weight watchers spin on Italian Fra Diavolo

1 Tbsp Olive Oil, extra-virgin, divided
1 Pound uncooked shrimp, large-size, peeled and deveined (21 to 25 per lb)
4 tsp minced garlic, divided
3/4 tsp table salt; divided
1/2 tsp crushed red pepper flakes, or to taste
28 oz canned tomatoes, whole, in juice, coarsely crushed
1/2 cup basil, fresh chopped

Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add shrimp, 1 teaspoon garlic and 1/4 teaspoon salt; sauté until shrimp are just cooked through, about 2-3 minutes. Remove to a plate

Heat 1 more teaspoon oil in same skillet over low heat. Add remaining tablespoon garlic and crushed red pepper; cook, stirring a few times, until fragrant, about 3- seconds

Add tomatoes and remaining 1/2 teaspoon salt to skillet; bring to a simmer over medium-low heat, scraping any browned bits of food from the bottom of skillet. Simmer until slightly thickened, stirring occasionally, about 10 minutes.

Return shrimp and any juices to skillet; heat through. Stir in basil until wilted. Remove from heat; stir in remaining 1 teaspoon oil and season with additional crushed red pepper, if desired. yields a generous 3/4 cup per serving.

Almond Clouds

1 cup granulated sugar
2 large egg whites
1/2 cup almonds - ground finely
1/4 teaspoon ground cinnamon
1/4 teaspoon salt

  1. Preheat oven to 250 degrees
  2. Beat egg whites, salt and cinnamon until soft peaks form
  3. Continue to beat while gradually adding sugar
  4. Beat until stiff peaks form
  5. Fold in Almonds (and food coloring, if desired)
  6. Drop by the Tablespoon (or pipe out, using a ziploc bag) onto baking sheet
  7. Bake about 1 1/2 hours (may take longer!


Fudgy Mint Brownies
Taste 100% like chocolate & 0% like beans
1-15 or 16oz can of black beans
1 box dark chocolate brownie mix (I used Duncan Hines)
1/3c semi-sweet chocolate chips
1/3c chopped up peppermint paddies
  1. Drain and rinse the black beans - it's important to get all of the gritty gooey stuff out of the can!
  2. Pour the beans back into the can and fill the can all the way up with water
  3. Pour the can - beans and all - into a blender/food processor and puree. Puree until the beans until they are absolutely completely liquid. You can't "over" liquify here
  4. Mix the beans and the brownie mix in a big bowl
  5. Add in the chocolate chips - don't over mix or they'll all fall to the bottom
  6. Pour 1/2 of the brownie mixture into a baking pan. I prefer 8x8 because I like small dense squares
  7. Sprinkle the chopepd up peppermint patties evenly over the batter
  8. Pour on the other 1/2 of the brownie mixture
  9. Bake according to the directions - mine took a bit longer than the box suggested. I would be sure to watch it
  10. Cool, slice, and enjoy!

Rigatoni & Pea Casserole

1/2c fine dry breadcrumbs (I used Italian) divided
2 tablespoons extra-virgin olive oil, divided
1 1/2 tablespoons all-purpose flour
2c low-fat milk, heated
1/4 teaspoon ground nutmeg
Salt & Freshly ground pepper, to taste
1 medium onion, thinly sliced
1 10oz package frozen peas, thawed
1 pound whole-wheat rigatoni, or ziti
1 cup shredded fontina cheese
2 tablespoons freshly grated parmesan cheese

  1. Preheat oven to 350 degrees. Coat a 3-quart baking dish w/ cooking spray. Coat dish with 1/4cup breadcrumbs, tapping out the excess. Put a pot of water on to boil for cooking pasta
  2. Heat 1 tablespoon oil in heavy medium saucepan over medium heat. Add flour and cook, whisking constantly, for 1-2 minutes. Add hot milk and bring to a simmer, whisking until smooth and slightly thickened, 3 to 4 minutes. Add nutmeg. season with salt and pepper. Transfer to a bowl; set aside to cool
  3. Heat remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add onion and saute until softened, about 5 minutes. Add peas and cook for 4 minutes longer. Season with salt and pepper. Add to the milk mixture
  4. Meanwhile, cook rigatoni (or ziti) in boiling salted water until al dente, 8 to 10 minutes. Draine and rinse well. Toss with reserved sauce and vegetables. Stir in fontina
  5. Spoon the pasta mixture into the prepared baking dish. Mix remaining 1/4 cup breadcrumbs and parmesan in a small bowl. Sprinkle evenly over the pasta. 
  6. Bake pasta until golden and bubbly, 30 to 45 minutes. Let stand for 10 minutes before serving
Per serving: 393 calories; 11 g fat ( 4 g sat , 4 g mono ); 21 mg cholesterol; 56 g carbohydrates; 18 gprotein; 7 g fiber; 286 mg sodium; 108 mg potassium.

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