Peachy Keen

This morning began per the usual—with breakfast.  Oh peanut butter, welcome back home!  I’ve missed my peanut butter sammies and had a craving for one this morning.  I smeared a tablespoon or so of natural peanut butter on one slice of whole wheat and sliced banana on a second.  And what do you get?  Sing it; “Peanut, peanut butter and jelly, and jelly.

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For lunch I enjoyed a delicious salad.

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My salad included spring mix, grape tomatoes, strawberries, sesame honey almonds (these are so good and add something special), and gorgonzola cheese all mixed up with fat free raspberry vinaigrette.

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On the side I had some Triscuit Thin Crisps.  I also brought a greek vanilla yogurt, but did not eat it until after work before heading to the gym.  I also had two tootsie rolls in addition to the yogurt.

Today’s work out included 15 minutes on the elliptical, about thirty minutes of strength training, and 10 minutes on the stationary bike.  The session ended with 5 minutes of stretching.

All day I was pondering what to do with my ground turkey for dinner.  I thought meatloaf, tacos, and numerous other dishes.  Finally I came up with sweet and sour turkey meatballs with veggies served over whole wheat penne pasta.

Sweet and Sour Turkey Meatballs

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2 slices of whole wheat bread (ends removed and processed into bread crumbs)

1 lb. lean ground turkey breast

1 tbsp. minced garlic

1 tbsp. onion powder

1 egg

1 ripe peach, puréed

Salt and Pepper


Canola Oil

1 carrot, thinly sliced

1 yellow squash, thinly sliced

1 small onion, thinly sliced

1/2 lb. whole wheat penne, cooked


1/4 c chili sauce

1/4 c water

2 tbsp. ketchup

1 tbsp. rice wine vinegar

1 tbsp. low sodium soy sauce

1 tsp. honey


Mix bread crumbs through salt and pepper thoroughly in bowl.  Form  8-10 meatballs from mixture and dredge in flour that has been seasoned with salt and pepper.  Heat oil in skillet and brown meatballs.  Remove meatballs to plate covered with paper towel to drain oil.  In separate pan, saute onion, carrots, and squash and season with salt and pepper.  Meanwhile, mix sauce ingredients together  in small bowl and stir until combined.  Once onions are tender, put meatballs in the pan with the vegetables.  Top with sauce and mix carefully to coat.  Simmer on low for 25 minutes.  Serve over penne pasta.

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Making the meatballs was slightly difficult as the mixture was a bit too wet so there was some breakage.  I honestly do not think the peach is necessary.  It did add moisture, but the flavor was not prominent.  My hub said, “I would eat these again! Are you going to put it on your blog because it is good and you should.”  All in all, dinner was just peachy keen! 😉


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