I have a new favorite dinner--skillet veggies.
Roni has done it again. I love grilled zucchini and squash, but I can't grill (leave that up to the hubs). So when I found this recipe I was utterly excited. Which is weird, isn't it? It doesn't take much to get me excited nowadays.
I've made this dish twice and have modified it some because, as I told Roni in the comments, I have a cutting & chopping threshold. I omitted onions, used jarred minced garlic, and a half a can of petite-cut diced tomatoes (with the juice). The second time I made it, I used 1/2 can of tomatoes and only zuch & squash (2 of each), because they are quick to slice and they are my favorite. I also increased the garlic & spices by about half because 4 squash are a lot of veggies in the skillet.
Last night I put a big serving in a 1 point tortilla and sprinkled the warm veggies with 1/8 cup of fancy shredded mozzarella. I wrapped it all up and ate it with a fork, because those high fiber tortillas fall apart when you get something warm and wet in them. Tonight I had them in a WW 1 point pita (b/c I was out of the tortillas--stupid grocery store was all sold out of them yesterday), again with a bit of cheese.
An absolutely delicious, low calorie (& low points--2), and healthy meal.
Got a great workout in tonight. 25 minute walk on the treadmill, at 4.0 mph at a 6 incline. Not as tough as a run but I wasn't wearing a running bra so I couldn't run. I like to wear my racer back Tee when I take my weights class (which was after my walk) and the only bras that I've found that look OK under them are the Champion racer back bras, which have zero support for the Girls. But I get to watch my muscles flex when I'm pumping iron, so it's totally worth it.