Saturday, January 16, 2010
Ten in 2010: The Second Week
Went to our first group training meeting for the Mini Marathon.
I blogged every day.
Um .... uhh ...I'm drawing a blank. The second week didn't go nearly as well as the first. Had a migraine that lasted a couple of days and even for a few days after that, I really didn't want to move my head more than I had to. So no exercise this week.
As far as eating ... well, we ended up eating out (actually ordering in ) more than we have in months. (Again with the migraine excuse.::sigh::)
I did find a really great recipe for Italian Sausage Soup over at Menu Planning 101 though. It was quick and easy to make, used things I had in the fridge and in the pantry and I bet if you used turkey sausage, it would be even better for you! ;-) Did I mention it was delicious?
Italian Sausage Soup
Recipe courtesy of Meal Planning 101
1 lb Italian sausage, casings removed
1 garlic clove, minced
2 cups beef broth
1 14 1/2 oz can Italian-style stewed tomatoes
1 cup carrot, shredded
1 14 1/2 oz can white kidney beans, drained and rinsed
2 small zucchini, shredded
2 cups baby spinach, packed and rinsed
Salt and pepper
In a large pot over medium high heat add your Italian sausage. Brown the sausage with the garlic for about 6-8 minutes breaking it up while it's cooking. Add the beef broth, tomatoes, carrots, white kidney beans and zucchini. Allow to simmer for about 15 minutes. Taste the broth and see if it needs any salt and pepper. Turn off the heat and stir in the spinach. The residual heat of the soup will wilt the spinach. Serve.