Light menu – 8/3/17

Tonight we had dinner at a family-oriented Italian chain restaurant. Utah is not known for its great culinary scene and sometimes it is better to just go with something familiar.

We start with a lightly dressed salad and I have half a breadstick.


For my main course I choose something from the “light” menu, under 600 calories. The shrimp scampi with vegetables and angel hair pasta looks like a lot for 600 calories. My solution to this is to eat the shrimp and vegetables and just eat a little of the pasta. And it is really no problem since the pasta is overcooked.

Shrimps scampi with asparagus, tomatoes, and angel hair pasta

By not eating much of the pasta I have avoided most of the sauce as well. As a reward I eat the other half of the breadstick. I am full but not stuffed, perfect!

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Good choice! Sea bass – 8/2/17

We have decided to move our departure day to Thursday instead of Friday so we eat at the club. No dirty dishes this way! For dinner I choose grilled sea bass with horseradish mashed potatoes and asparagus.  I ask for the sauce to be on the side. Nothing is overly greasy and the potatoes are not too creamy. This was a good choice. Yay, me!

Grilled sea bass with horseradish, pmashed potato and asparagus.


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What to eat on vacation – 7/31/17

I know, hard to believe I am on vacation again. For the next three weeks I will try to highlight what might be a good choice and what is going on behind a bad decision. Plus, when what you thought was a good choice ends up sabatoging you.

First up, lunch at the Whoa Nellie Deli in Lee Vining, CA. then dinner at the Tonopah Brewing Co., Tonopah, NV.

Whoa Nellie Deli

There are some good choices here. Ahi sashimi and some salads. The fish tacos are a trap because they are fried. I just don’t think I want to eat sashimi in the middle of the mountains and salads do not fill me up. So I go with vegetarian chili. To their credit, they ask if I want shredded cheese in case I am a vegan. But I get cornbread and that is made with eggs I am sure. Anyhow, it is a bit gloppy and thick. Uh oh, it tastes best when I crumble the corn bread into it. Grade? I tried

Vegetarian chili with cornbread

Tonopah Brewing Co.

I ordered a Pulled BBQ chicken sandwich. Basically it was some pieces of chicken breast on a roll. I took out the chicken and dipped it in some vinegar based BBQ sauce. I took a bite of the roll but it wasn’t worth eating. I ate the coleslaw and the chicken. Grade? Wish it tasted better

Pulled chicken sandwich and coleslaw




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Leftover fresh tomato sauce – 7/29/17

The fresh tomato sauce from a couple of night’s ago is sitting in the refrigerator and we have been out all day and I do not feel like making the planned dinner. So I decide to boil up some pasta, add another tomato to the sauce, and microwave some frozen meatballs. I add the meatballs to the sauce and in the time that it takes to heat up the water and cook the pasta, dinner is ready.

Pasta with fresh tomato sauce and beef meatballs

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Firing up the grill – 7/27/17

It is grilling night! John selects one of the rib eye cap steaks that I bought at Costco last week. He grills it on low until it reads 115F and then finishes it on high. In the meantime I make an Italian salad and warm potato salad. I included a carrot, 1/2 onion, and a clove of garlic as I steamed the potatoes for a little more color and nutritional value. The potato salad is dressed with some olive oil and a capful of cider vinegar, celery seed, salt and pepper.

Grilled steak with a green salad and warm potato salad

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Salad, peppers and onions, polenta, sausage – 7/27/17

Leftovers night! The sausages and polenta are from the night we had friends over for dinner, the peppers and onions are newly made but originally for the friends dinner, and the salad is the same as the golden beet, tomato, arugula, and watermelon from the salad on the 24th. So there is hardly anything new here except that I prepared fresh components because I bought too much in the first place. Not sure that these are technically leftovers but we are leaving for the “Great Road Trip, 2017” on Monday and I need to get this stuff eaten up!!

Sausage, onions and peppers, polenta, and summer salad

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Fresh tomato/basil sauce – 7/26/17

Spaghetti with fresh tomato/basil sauce

I made this sauce with three pounds of our large supply of tomatoes. I blanched and peeled the tomatoes but did not de-seed them. Here is my process –

Blanch, peel, and chop tomatoes

Saute 1/2 onion, 1/2 tsp. pepper flakes, and 2 cloves garlic in some olive oil

Add tomatoes and two large basil leaves

Use potato masher to crush tomatoes while simmering for half an hour

salt and pepper to taste

cook pasta

Remove spent basil leaves and garnish dish with fresh basil


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