Day 237

I'm going to apologize for the gap in days, both yesterday and the days to come.  I had fixed my phone and it has killed itself again.  So we're back to the whole predicament of me not having the pictures I need.  So we're moving on.

I made a recipe from a new cookbook I checked out from the library called Cooking Light Mix & Match Low-Calorie Cookbook.  You pick a breakfast, lunch, dinner, and two snacks and, no matter what, it'll be less than 1500 calories!  We're trying to get ready for the summer...

So I made the Peppery Monterey Jack Pasta Salad.  It was quick, simple and delicious.  So here it is.

6 oz. small pasta

2 1/4 c diced plum tomato

1/3 c capers, rinsed and drained

1/4 c finely chopped red onion

1/4 c sliced pickled banana peppers

1/4 c chopped fresh parsley (I used dried because that's what I have, but obviously not that much)

2 Tbs cider vinegar

1 Tbs EVOO

1/2 tsp dried oregano

1/8 tsp salt

2 oz. Monterey Jack cheese, cut into small cubes

1-16 oz, can navy beans, rinsed and drained (I couldn't find a can so I bought a bag and made them according to the bag's directions)

1 oz. salami, chopped

1 garlic clove, minced

Cook the pasta according to the directions, omitting the salt and fat.  Drain.  Combine everything in a bowl, tossing to combine.

This makes 4 servings, with one serving being about 1 1/2 cups and is only 371 calories.

I also made some bread sticks to go with it.  Using a can of refrigerated bread stick dough, I made them according to the directions but sprinkled them with a little Parmesan cheese, sesame seeds, and pepper, adding less than 100 calories per bread stick.

SN: this recipe keeps really well for up to a week, although it really shouldn't last that long.  I hope you make this and enjoy it!