Give Me Veges!

After cookies and creamy soup this weekend, my body was screaming for a run and a healthier dinner choice. Annie and I went on a running tour of 5 Points, and then I pulled out some of my fitness magazines for tonight's selection. Surprisingly, this was the best dinner I've had in my recent past!

Grilled Cheese with Pear

(Fitness Magazine, 2/10)

2 slices of thinly sliced bread

olive oil

grape jelly

Havarti cheese, thinly sliced

pear, thinly sliced

cooking spray

Brush one side of each slice of bread lightly with olive oil. Turn over slices and spread with jam. Top each with cheese and sliced pear.

Lightly coat a griddle or large skillet with nonstick cooking spray. Preheat over medium heat. Add sandwiches and cook 5 to 6 minutes or until cheese is melted, turning once to brown both sides.

(296 calories)

**Financial Cheese Note: Havarti is expensive (~$1/slice), so only get enough for your sandwich if you are trying to keep a small food budget**

Roasted Beets and Sauteed Swiss Chard

(Endurance Magazine 1/10), 4 servings

1 bunch fresh beets

1 bunch Swiss chard

2 medium sized carrots, peeled and diced

1 large onion, diced

2 cloves garlic, minced

1 Tbsp. olive oil

salt and pepper to taste

1 Tbsp. apple cider vinegar

1 pinch of red pepper flakes (optional)

Thoroughly wash beets and separate them from their leaves. Sprinkle beets with olive oil and salt and put them into a 375 degree oven. Cook for 30 to 45 minutes, or until a knife easily pierces them.

Remove beets from the oven and let them cool for 15 minutes. Once they are cool enough to handle, then peel the skins off with a knife and slice them.

Meanwhile, saute the onion and carrots in a large skillet for 5 minutes at medium to high heat. Add the minced garlic and saute for another minute; Add Swiss chard.
Keep tossing in the pan for about 2 minutes; add the apple cider vinegar. Continue to stir the vegetables in the pan and add the sliced beets, while lowering the heat to medium-low.

Toss the vegetable mixture until the beets are reheated, about 1 minute. Season with salt and pepper and red pepper flakes, if desired.

(180 calories / 512% Vitamin A / 117% Vitamin C / 28% Calcium / 38% Iron)