Lunch: Veggie Olio

Ingredients:
1 c. Spaghetti (whole wheat)
1 tbsp Olive oil
2 tsp Garlic (chopped)
5 leaves Basil (fresh)
5 Cherry Tomatoes
2 tbsp Green onion
1/2 Green Bell Pepper


Directions:
Cook spaghetti according to package.

Chop Vegetables to desired size & sautee Olive oil, Garlic, Basil, Cherry Tomatoes, Green onion, Green Bell Pepper over medium heat for 5 minutes. Drain pasta and add to vegetables. Toss to mix. Then plate and serve.



Nutrition Facts

Veggie Olio

Serving Size: 1 serving

Amount Per Serving
Calories 413.3
Total Fat 21.2 g
Saturated Fat 2.9 g
Polyunsaturated Fat 2.1 g
Monounsaturated Fat 15.0 g
Cholesterol 0.0 mg
Sodium 7.7 mg
Potassium 530.3 mg
Total Carbohydrate 51.0 g
Dietary Fiber 9.1 g
Sugars 5.5 g
Protein 10.0 g

Mexican Corn Cake

The first time I tried to make this, I didn't get it quite right. So, I revamped the recipe a little, and O.M.G. this is good!

Ingredients:

1 box of Jiffy corn bread mix
1 egg
1 can of cream corn
1 can of Mexican corn
1/2 cup of brown sugar (packed)
1/2 cup of milk

Directions:
Combine all ingredients in a bowl and mix. Spray and 8x8 baking pan with non-stick spray and pour in mixture. Cook in a preheated oven at 400F for 20 minutes.