WEEKEND CHALLENGE- Think Before you Eat!

It's time for the WEEKEND CHALLENGE! Every week we post a challenge for the weekend!

Our challenge for this weekend is to think before you eat! This sounds simple, but this will be tough since it's a holiday weekend!

So this weekend when you are out partying with your family and friends, think about what you are eating before you eat it. This will stop you from eating too many unhealthy things!

Most people say, "Oh it's the weekend, I don't need to eat healthy." or "It's a holiday, it doesn't matter on the holidays!"

Well, it does matter! You need to live, and you need to enjoy the weekends and the holidays, but eat smaller portions and think about things before you eat them. Some things are just not worth the calories!

Have a great holiday weekend!!

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Recipe Wednesday: Raspberry Vinaigrette Salmon and Pasta!

It's Recipe Wednesday! Every Wednesday we post a new healthy recipe! This one is so good! We made it last night! Yum!

Disclaimer:  I tested this recipe with two kids. Our 2 1/2 year old tried it, but wasn't a huge fan. We gave it to our 18 month old niece, and she LOVED it! She even ate the zucchini! The most important thing to do with kids is to continually introduce healthy foods to them. It's hard, especially when they're picky, but keep offering them healthy choices. It will pay off!

Raspberry Vinaigrette Salmon (from Better Homes & Gardens Low Calorie Magazine) and Barilla Whole Grain Penne with Zucchini and Cherry Tomatoes (from the back of the Barilla pasta box)

Raspberry Vinaigrette Salmon

Ingredients

8-10 oz fresh or frozen skinless, boneless salmon fillet or other fish fillet

2 Teaspoons of Raspberry Vinaigrette (see recipe below)

Raspberry vinegar

Olive Oil

Honey mustard

Sugar

Garlic

Black pepper

Directions

1- Thaw fish if frozen. Rinse and pat dry with paper towels. Measure thickness of fish. Brush with 2 teaspoons of raspberry vinaigrette until ready to use. 

2- Preheat broiler. Place fish on the greased unheated rack of broiler pan; tuck under thin edges. Broil 4 inches from heat 4 to 6 min. per 1/2 inch thickness of fish or until fish flakes easily when tested with a fork, turning once if 1 inch thick.

Rapberry Vinaigrette:

In a small bowl, whisk together 1/4 raspberry vinegar, 2 tablespoons olive oil, 1 tablespoon honey mustard, 2 teaspoons of sugar, 1 minced clove garlic, and 1/4 teaspoon black pepper. Cover and chill until ready to serve.

Barilla Whole Grain Penne with Zucchini & Cherry Tomatoes

Ingredients

1 box Barilla whole grain penne

4 tablespoons extra virgin olive oil

1 clove garlic, chopped

4 small zucchini, cut into half moons

1 pint cherry tomatoes, halved

4 basil leaves, cut into strips

1/2 cup Parmigiano Reggiano cheese grated

1. Bring a large pot of water to boil.

2. In a large skillet, heat olive oil and saute garlic for 1-2 minutes until slightly yellow in color. 

3. Add zucchini and saute for 4-5 minutes until lightly brown in color. Then add tomatoes and saute for an additional 2 minutes.

4. Cook pasta according to package directions, drain and toss with sauce.

5. Stir in basil and cheese then serve.

Visit www.BarillaUS.com for more Barilla recipes.