Finally

Its been awhile since I last posted. I’ve been extremely busy with work, school, and personal things as well. Currently I am sitting at my desk, chugging Dunkin’ coffee (medium, cream, eight sugars) Yumm. A couple of days ago I finished the book ‘She’s Gone Country’ by Jane Porter. It was a good read and I enjoyed it until the end however…It was too sudden, the relationship between Shey and Dane took too sharp of a turn in their relationship. Or maybe it was just the book, I feel like more pages needed to be added to show the growth of their time together as a couple. Not just BOOM! Prego! Married! But in any case I’m glad that I read it and despite my feelings about the end, would still recommend this book to others. Currently I am reading ‘Going Too Far’ by Jennifer Echols. So far I like it, its set in a small town (a little like the one I grew up in), and it’s about two people crossing paths who in other circumstances wouldn’t. I’m right in the middle of the book, in the balance between what you think will happen and what actually will; I’ll let ya know how it goes. Also, my next purchase will be ‘The Chosen One’ by Carol Lynn Williams. The book is about a 13-year-old trapped in a polygamist cult – very excited to read.

Tasty Tuesday

Veggie Fettuccine Alfredo

 

 

 

 

 

 

 

 

 

 

 

 

Recipe Nutrition

Per serving: 385 calories; 11 g fat (6 g saturated fat, 2 g mono unsaturated fat); 33 mg cholesterol; 53 g carbohydrates; 21 g protein; 9 g fiber; 628 mg sodium; 379 mg potassium Nutrition Bonus: Calcium (40% daily value), Vitamin C (25% dv), Vitamin A & Zinc (20% dv), Magnesium (18% dv).

Recipes to Help You Get Healthy in a Hurry.

Ingredients

• 3/4 cup vegetable broth or reduced-sodium chicken broth (see Tips for Two)
• 4 large cloves garlic, peeled
• 4 ounces whole-wheat fettuccine
• 1 small zucchini, cut into matchsticks
• 2 teaspoons cornstarch, mixed with 1 tablespoon water
• 2 tablespoons reduced-fat sour cream
• Pinch of freshly grated nutmeg
• 1/8 teaspoon freshly ground pepper, or to taste
• 3/4 cup freshly grated Parmesan cheese, divided
• 1 tablespoon chopped fresh parsley

Directions

1. Bring a large saucepan of water to a boil. Combine broth and garlic cloves in a small saucepan; bring to a boil over high heat. Cover, reduce heat to a simmer and cook until the garlic cloves are soft, about 15 minutes.
2. After the garlic has simmered about 10 minutes, cook fettuccine in the boiling water, stirring often, for 8 minutes. Drop in zucchini and cook until the fettuccine is just tender, about 1 minute more.
3. Meanwhile, transfer the garlic and broth to a blender. Process until the mixture is smooth, about 1 minute. (Use caution when blending hot liquids; see Tip.) Return the mixture to the pot and bring to a simmer over medium-high heat. Add cornstarch mixture; whisk it until slightly thickened, about 15 seconds. Remove from the heat and whisk in sour cream, nutmeg and pepper. Return the pot to very low heat to keep the sauce warm. (Do not boil.)
4. Drain the pasta and place in a large bowl. Add the sauce and 1/2 cup Parmesan; toss to coat well. Sprinkle with parsley and serve immediately, passing the remaining 1/4 cup Parmesan separately.
5. Tips for Two: Leftover canned broth keeps up to 5 days in the refrigerator or up to 3 months in your freezer. Leftover broth in aseptic packages keep for up to 1 week in the refrigerator. Add to soups, sauces, stews; use for cooking rice and grains; add a little when reheating leftovers to prevent them from drying out. Pureeing hot liquids: Hot liquids can splatter out of a blender when it’s turned on. To avoid this, remove the center piece of the lid. Loosely cover the hole with a folded kitchen towel and turn the blender on. Better airflow will keep the contents from spewing all over the kitchen—and yourself.

Currently Listening To:

I'll Be Your Lover Too by Robert Pattinson

Picture Of The Day:

Quote Of The Day:
"A book should teach us to enjoy life, or to endure it." ~Samuel Johnson