Whats for supper

   I just go back from the gym.  Good workout today.  I did the treadmill routine listed in an earlier post and it really works you.  Then I did my usual weight lifting and weight machines.  This is one of my favorite exercises.  It really works your bottom and I can tell it works by how sore I was the first few times I used it.  I can really see it and feel after this many months.    I have one firm bottom.  Rick got sick at the end so we cut it short, but I was finished anyway so that was fine.  I am seeing more and more heavy set people at the gym.  That is so good because for years I was too self-conscious to go to a gym.  I am glad most people don't let that stop them.  When I am working out next to someone who looks like this, it can be intimidating.     

      It is cool today so I am not sure if we will ride the bike, but I am going to get the hand mower out and start on my lawn.  I can't stand the way it looks.  I also want to get the rest of my bedding plants at the store and put them in.      

     I had slim fast for breakfast today and a turkey sandwich for lunch.  Supper is going to be the recipe below.  This is a good recipe that we really like and I will make some wild rice to go with it.  That and a large salad will complete the meal.  I have already had around 36 ounces of water.

 

  

  Spinach-Stuffed Salmon Fillets

Provided by: The South Beach Diet Online

"Fresh salmon stuffed with a hearty filling of spinach, sun-dried tomatoes, and pesto. Delicious!"

Original recipe yield: 2 servings.

Servings:

2 (change)

INGREDIENTS:

• 2 (5 ounce) salmon fillets
• Pinch salt
• Pinch freshly ground black pepper
• 1/2 (10 ounce) package baby spinach, coarsely chopped
• 1 tablespoon prepared pesto
• 1 1/2 teaspoons chopped dry-packed sun-dried tomatoes
• 1 1/2 teaspoons pine nuts

DIRECTIONS:

1. Heat the oven to 400 degrees F. Make a slit two-thirds of the way through the center of each salmon fillet making sure not to cut all the way through. Season each fillet with the salt and pepper. In a bowl, combine the spinach, pesto, tomatoes, and pine nuts. Spoon 1/3 cup of the mixture into each slit.
2. Arrange the fillets on a broiler pan coated with cooking spray. Roast for 8 to 10 minutes or until the spinach mixture is heated through.