After an amazing little vacation, it is so wonderful to have our family all together again under one roof! Momma’s truly need to take the time to reconnect with themselves. My spirit and energies are restored, and just in time for six solid days of youth group activities that began on Sunday night in our home!
I absolutely love opening my door to host teenagers. They truly bring so much life and healthy appetites happiness into our space. This week our youth group is taking part in a week of service. Having everyone over was a great kick-off for the big week that is planned. I am chaperoning every day as visits are made to local nursing homes, homeless shelters, and children homes as well as working in a community garden, food pantry, washing cars and babysitting for free.
|Just part of our group who worked at a community garden on Monday.
Suppertime around our house will be simple and light fare as we will be eating on the run, and most meals will only be enjoyed by Audley and I as the kids will be eating with the youth group. After a week of dining out (and not always healthy choices), I am focused on getting back to the business of health and fitness this week. Swimming and walking the beach is quite good for you, but I discovered that I really missed the gym!
One of my favorite on the go meals is a hearty pasta salad. I know the idea of a pasta salad doesn’t sound so healthy, but this one is just delish! Made with fresh spinach & mushrooms it could stand alone as a meal, but grill chicken breast to serve as an accompaniment, and you have a complete meal-on-the-go!
The best part is that you can serve it up warm (Audley’s preference) or you can enjoy it later, cold (the kids love it this way).
Spinach Pasta Salad
6 ounces dried wagon-wheel pasta
1 tablespoon olive oil
1 medium sweet red onion, chopped
1 cup sliced fresh mushrooms
2 Tablespoons garlic, minced
3-4 cups fresh spinach
1 Tablespoon fresh basil, chopped
1/4 teaspoon black pepper
1/8 cup red wine vinegar
Cook pasta according to your taste. Drain well and place in a large serving bowl.
While the pasta is cooking, in another skillet, heat oil over medium heat. Add the red onion, mushrooms, and garlic, sautéing until fragrant.
Stir in the basil and pepper. Add the spinach an cook until it is just wilted.
Gently combine the mixture with the cooked pasta.
Drizzle with red wine vinegar or juice from 1/2 a lemon to taste.
**You can add just a teaspoon of freshly grated Parmesan cheese to each individual serving for added flavor.
This recipe should serve four.
With a rested mind, I have so many things running through my little brain to share this week! Topping the list? A little hole in the wall restaurant in Weeki Wachee, Florida that would make anyone forget their diet for a day!
I can’t wait to tell you about it!!Linking up with Foodie Friday (a bit early), but I have a busy week!
One thought on “On the Go!”
I read recently that pasta cooked to just to the tooth will not change to sugar so fast…did I read that here? Anyway, when I cooked pasta earlier this week, I was very careful with the timing. Your salad looks yummy. Now that hole in the wall restaurant you visited…sounds dangerous! One episode like that can throw me off my diet for good. Glad that you're back on track.
Those kids look like the salt of the earth!