Guess what? Today is my 300th post on Heather’s Dish! I feel so blessed to be able to have a blog to write on, and so thankful for those of you that read my day-to-day words. Thank you for being awesome!!!
Yesterday’s breakfast featured something I’ve been wanting to try but had never been able to find in my area: Pineapple Chobani!
I don’t know why this was so impossible to find, but the other night while I was wandering around Target I just happened by the cheese/yogurt section of the store and this caught my eye. After something like 9 months of searching I finally found it! I decided to pair it with this new cereal that I received through the amazing Foodbuzz Tastemaker Program:
You can find all of the nutritional stats by clicking here. As I’ve mentioned before, I’m not much of a cereal person. I don’t struggle with portion control, and I certainly DON’T want to eat it for breakfast, lunch, OR dinner often, if ever. However, every now and then I’ll get a hankering for it and God help the man, woman, child, or dog who stands in my way!
Anyway…back to the cereal at hand. I topped my pineapple Chobani with the serving size of the cereal (3/4 cup), sat back, and enjoyed. This particular cereal (I was also sent the Yogurt Berry Crunch) tasted like Cheerios met Cinnamon Toast Crunch, fell in love, got married, and had a baby. I didn’t use milk, so I don’t know if it would have stayed crunchy, but it was perfect with the yogurt!
Lunch was some soup that I made on Sunday night in an effort to use up some veggies that would have gone bad. I present to you my Turkey Sausage Minestrone!
- 1 yellow onion, grated
- 2 zucchini, grated
- 2-3 cloves garlic, minced
- 2 cups shredded carrots
- 1 small head of green cabbage (or 1/2 of a large head), shredded
- 2 Tbsp olive oil
- 1 lb sweet Italian turkey sausage, casings removed
- 1 28-oz can crushed tomatoes (San Marzano if you have them)
- 3-4 cups chicken stock
- 1 tsp each of salt, pepper, crushed red pepper, basil, oregano, and rosemary
In a heavy stock pot, brown and crumble the turkey sausage. Once it’s cooked through add the grated onion, grated zucchini, and shredded carrots. (Side note: it’s OK if some of the vegetable juices get in the pan as it makes the soup that much more flavorful). Cook, stirring constantly, for 5 minutes. Add the crushed tomatoes, broth, and spices. Add the shredded green cabbage. Stir to combine, bring to a boil, and then reduce the heat and simmer on low for 45 minutes to 1 hour.
I usually like my soup a little spicier, but it was really good! I also have rediscovered my love of cabbage (if Nate‘s reading that he might have just thrown up a little), and still have 1/2 of a head to do something fun with 🙂 I didn’t get to run on my lunch break – thank goodness I did WillPower and Grace that morning! – because it was raining so hard that it looked like I had shower with my clothes on. Outside. Great for my yard, not so great for my hair style!
Dinner was inspired by this recipe for Cheesy Zucchini Pizza. I had to make a small change though: I microwaved frozen broccoli instead since I used up all of my zucchini on the soup, and I didn’t have dough so I made 2 pita pizzas instead. I preheated my oven to 400, and pulled the pitas out of the freezer. They were still frozen when I was using them, but it worked just fine!
As suggested in the original recipe, I sprinkled with a tiny bit of sea salt and crushed red pepper flakes. I baked them at 400 for 10 minutes, then placed the pitas directly on the rack and broiled for about 3-4 minutes until the cheese was brown and bubbly and the pita started to crisp up. This is the finished product:
I’m off to do a little workout, but tell me: If you had to pick, what is your favorite vegetable? Assuming everything is always in season all the time that is 😉 I’m going to shock you all and say broccoli (ok, I guess that’s not really a shocker). I love it roasted and I like it steamed, but I actually hate it raw! I also love winter squash, but that’s a story for another time 😉
Happy Tuesday y’all!