Hey all! Welcome to all my new readers! So happy to have you here! Here are my favorite things this week! Remember, when I get to 50 followers on the blog, (just enter your email on the right hand side of the page) I will be giving away a gift card!
My first favorite this week is my "lock&lock"! There containers are simply amazing! They NEVER EVER spill or leak! There are many different places to purchase them and I order mine at QVC
Next up! My Stella&Dot piece of the week! Juniper! A statement piece that is perfect ALL summer long! Stella&Dot is having a great June promotion! For every $50 spent in June you will earn $25 dot dollars to use in July! Stella&Dot
Sparkly Soul headband are my next favorite! The headbands DO NOT MOVE! Perfect for working out and training! Of course it does not hurt that they have some SERIOUS sparkle!
My absolute kitchen must have! SILPAT! No more sprays, foils, or papers! Silpat is all you need and it is all I use! You can get them at BBB, Macy's, Amazon, etc
Lastly, Weight Watchers 10 minutes time crunch training! It is five different ten minute workouts with a resistance band!
This week's revipie of the week is again from Gina at Skinnytaste! Seriously amazing, easy, healthy, filling and delicious!
Pasta Fagioli (Pasta and Beans)
Skinnytaste.com
Servings: 5 • Serving Size: about 2 cups • Old Points: 5 pts • Points+: 6 pts
Calories: 254.5 • Fat: 3.4 g • Protein: 10.3 g • Carb: 47.5 g • Fiber: 6.8 g
Ingredients:
Ingredients:
- 1 tbsp olive oil
- 1/2 onion
- 3 cloves garlic, chopped
- 1 celery stalk, chopped
- 1 carrot, finely chopped
- 1 15 oz can cannellini beans
- 15 oz can tomato sauce or crushed tomatoes
- 1 large bay leaf
- 1 tbsp basil
- 1 tbsp parsley
- 1 tsp oregano
- 2 (14 oz each) cans fat free chicken broth (or vegetable broth for vegetarians)
- 2 cups water
- salt and pepper to taste
- 6 oz dry Ditalini pasta or other small pasta
- grated parmesan cheese for topping (optional)
Directions:
In a deep pot, saute onion and garlic in olive oil over medium heat.
Blend the can of beans with one can water in electric blender until almost smooth.
Add blended beans to pan then add the can of tomato sauce, celery, carrots, chicken broth, basil, bay leaf, parsley, oregano, salt and pepper. Add 1 cup water and bring to slow boil. Let simmer for 20 minutes stirring occasionally. Add pasta and cook uncovered until pasta is al dente, according to pasta directions.
Ladle soup into bowls and top with grated cheese (extra)
See ya next week!
Xxoo-Christina
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