Wednesday - Hump Day

Breakfast: Nature Valley Peanut Bar and Peach Active yogurt
Lunch: Veggie burger with Swiss cheese on white whole grain Sara Lee hamburger bun with Sun Chips 100 calorie pack and a Dole mandarin fruit cup.
Snack: Sliced apple with Active cheese stick
Dinner: see recipe....

Butternut-Squash Couscous:

1 1/2 cups water
1 1/2 cups couscous 2 tablespoons olive oil
2 onions, chopped
2 cloves garlic, minced
1/4 teaspoon cayenne pepper
1/8 teaspoon grated nutmeg
1/8 teaspoon cinnamon
1 cup canned diced tomatoes with their juice (from one 15-ounce can)
1 butternut squash (about 2 pounds), peeled, halved lengthwise, seeded, and cut into 3/4-inch dice
1/4 cup raisins
3 cups canned low-sodium chicken broth or homemade stock
1 1/4 teaspoons salt
2 cups drained and rinsed canned chickpeas (one 19-ounce can)
3/4 cup chopped fresh parsley
1/4 cup sliced almonds


FOR ALMONDS: In a small frying pan toast the almonds over moderately low heat, stirring frequently, until golden brown, about 5 minutes. Or, toast them in a 350 F oven for 5 to 10 minutes.
FOR SQUASH: In a Dutch oven, heat the oil over moderately low heat. Add the onions and cook, stirring occasionally, until translucent, about 5 minutes. Add the garlic, cayenne, nutmeg, and cinnamon and cook, stirring, until fragrant, 1 minute longer. Stir in the tomatoes, squash, raisins, broth, and 1 teaspoon of the salt and bring to a simmer. Stir in the chickpeas and cook, covered, for 10 minutes. Uncover and simmer until the squash is tender, about 10 minutes more. Stir in the parsley.
FOR COUSCOUS: Meanwhile, in a medium saucepan, bring the water and the remaining 1/4 teaspoon salt to a boil. Stir in the couscous. Cover, remove from the heat, and let stand for 5 minutes. Fluff with a fork. Serve the stew over the couscous and top with the toasted almonds.

I loved it! For DH and the 3 kiddies, I made some rice instead of the couscous - they almost ate it. I guess they're not used to the sweetness of the squash with the cinnamon.

Exercise:
Elliptical - 10 minutes, cross ramp 10, resistance 10 - 120 calories
Weight training - 15 minutes on various machines (abs, shoulders, back)
Treadmill - 7 minutes while waiting for DH, incline 5.5, 2.8 mph - 50 calories