Song of the day: Boys Like Girls - Love Drunk
I. Am. Exhausted. I think that working out 8 of the last 9 days had taken it's toll on me. I got in my strength training, and once I got on the treadmill and started running I realized that I had some major shin splints on (in?) my right leg. The shin area to be exact. I could only run for 8 minutes before it just hurt too much. I'm not training for anything in particular, so I have no problem with not "pushing it" or not "working through the pain" or not getting hurt. I made sure that I kept my heart elevated for 30 minutes so I could still consider it a good workout, but I was watching those minutes tick by.
Last nights dinner was amazing! I've written the recipe at the end of the blog. I hope I remembered everything! We are heading up to Green Bay and fingers crossed Elliot stays asleep the whole time! I'm bringing a banana and some pistachio nuts for breakfast - along with coffee of course! We aren't going to get home until super late, so I'm probably going to skip my workout. I'm actually very okay with that since Thursday's are normally my day off. Also, my leg is still really hurting. :(
It's too early in the morning for me to think. Lol. Car sleep here I come!
Bekah's Quick and Easy Italian Sausage Dinner Yuummm:
8 oz mostaccioli noodles (or any other noodle you like)
Package (5 ct) Jennie-O Hot Italian Turkey Sausages
1/4 cup water
4 Tbsp I can't Believe It's Not Butter - divided
1/8 tsp sea salt
1/8 tsp fresh ground black pepper
4-6 cloves chopped garlic (or minced if preferred)
1 small yellow onion
8 oz sliced fresh mushrooms
14 oz can of artichoke hearts (medium or small)
4.5 oz of spinach (I used half a bag which equals about that)
2 Tbsp chopped fresh flat leafed parsley
pint of cherry tomatoes, cut them in half lengthwise
Make the noodles as directed.
In a deep skillet fry the Jennie-O Hot Italian Turkey Sausages on medium-high heat. Right before they are done pour in the water to loosen up any brown pieces from the bottom of the pan. When cooked remove from skillet and set aside. Melt 2 Tbsp I Can't Believe It's Not Butter. When melted add garlic and onion. When the garlic has browned a little add half of the "juice" from the container of artichoke hearts and the artichokes. While the artichokes are in the pan cut them down so they bite sized. Add salt, pepper and remaining 2 Tbsp I Can't Believe It's Not Butter. Let simmer about 3 minutes. Add mushrooms. Let simmer 3-5 minutes or until mushrooms are soft. Turn down stove to a medium-low heat and add the spinach (it wilts down A LOT so add A LOT), parsley, and cherry tomatoes. Stir often. After the spinach has wilted add the noodles. Stir to coat. Add the sausages and let simmer on low for 2 minutes. Serve 1 sausage (cut it up into pieces and it's better) and 1 cup of noodle mixture.
Prep time: 10 minutes
Cook time: 15 minutes
Serves 4-6 (depending on if you cut up the sausage or eat it whole)