Where did the week go?

I am beginning to wonder if I have bitten off more than I can chew.  My schedule seems to leave very little time for making dinner.  Thankfully the days are growing longer, and while there are still only 24 hours in a day, there are more daylight hours available, and sleep can be pushed off for a half hour or so.

Monday:  Wake up, walk the dog, work, walk the dog, church, walk the dog, sleep
Tuesday:  Wake up, walk the dog, work, walk the dog, finance class, walk the dog, sleep

Wednesday:  Wake up, walk the dog, work, walk the dog, church, walk the dog, sleep

Thursday:  Wake up, walk the dog, work, walk the dog, make ice cream, walk the dog, sleep

Friday:  Wake up, walk the dog, work, walk the dog, cook for the first time all week, walk the dog, sleep.

Thank goodness the weekend is here. . . . wait . . . it's Sunday night . . . . the weekend is gone.  AUGH! 

Saturday was busy walking the dog, cleaning the house, walking the dog, coloring a friend's hair, having my hair colored, walking the dog, and cleaning the house. . . . . and walking the dog.  Today I am finally slowing down to breathe.  The day's timeline still involves several 'walk the dog' entries, but I did take the time to make dinner.  I have done really well in avoiding pasta, but I've been craving it all week.  So I decided to have another go at the whole wheat stuff.  I feared that it would be a waste of a lot of ingredients; but was pleasantly surprised by a fabulous, delicious result. 

 Spaghetti with Artichoke Hearts and Tomatoes

Adapted from The Pioneer Woman
(if you've never read her blog, you are missing out)

Ingredients

· 2 Tbsp olive oil

· 2 Tbsp butter

· 3 cloves garlic, minced
· 1 whole medium onion, finely diced
· 1 can artichoke hearts (14.5 oz. quartered or whole) drained
· 1 can diced tomatoes with juice (14.5 Oz.)
· 1 cup heavy cream
· 1 cups chicken broth (more as needed)
· salt and pepper, to taste
· 1 pound whole wheat thin spaghetti

· 1 cup Parmesan cheese, freshly grated

Preparation Instructions

· Cook spaghetti till al dente. Drain and set aside.

· Melt olive oil and butter in a large skillet over medium heat.

· Add onions and garlic and saute for 2 to 3 minutes.

· Add artichoke hearts and tomatoes.

· Stir and cook for 8 to 10 minutes.

· Reduce heat to low. Stir in cream and chicken broth.

· Add salt and pepper to taste

· Cook over low heat until heated through, then turn off heat.

· Place drained pasta in a large bowl.

· Sprinkle with 1 cup Parmesan.

· Pour sauce over the top. Add chives.

· Toss lightly to combine and coat; add a tiny bit of reserved pasta water if sauce seems too thick.

 

Not only was it delicious, but now I have enough leftovers to get me through Wednesday.  That means that I won't have to settle for snacking on whole wheat Goldfish for lunch:)

Make sure you take time to eat.
Avoid Sugar.

JamiK