Whenever I’m planning dinner, I always think, “Okay, I need a starch, a protein and a vegetable.” I don’t know why that’s been engrained in me, but it has – and that’s the way I form my meals.
I definitely don’t follow the “eat like a king for breakfast, a prince for lunch and a pauper for dinner” mantra. If I eat a small dinner, I tend to munch at night.
Everyone’s different, but if you’re like me, today I have a “veggie and starch” combo that takes care of 75% of the dinner meal plan.
There are always new articles popping up – whether from celebrities or acclaimed sources – that offer different point of views on what to eat for dinner.
The celebrities all say, “Oh, I don’t eat after 7pm.” I remember reading a quote by Eva Longoria that said, “I don’t eat carbohydrates after 3pm.”
I would die.
I try to work out 4-5 times per week (sometimes more) and I really push myself at the gym (see my sweaty post-workout selfies @Getinspiralized) – I need fuel! Sometimes, I just need to crush an almond butter-banana sandwich before the gym, and sometimes I don’t make it to the gym until 7pm!
Anyway, this pesto dish is perfect for a quick dinner – just pair it with your protein of choice and you have a flavorful meal, complete with a starch, vegetable, and protein! Actually, peas are a great source of protein.
I love potato noodles because you end up eating less of the actual potato and getting more “bang for your buck” in general. If you were to cube a medium Yukon gold potato, you’d get half a cup of cubes. When you spiralize that same potato, you get over 2 spiral cups!
Plus, who doesn’t love pesto?
May I also point out that this dish is perfect for those who poo-poo on spiralized veggies? I mean, they can’t say no to potatoes and pesto, right?
How do you plan your meals for the week?
Nutritional Information & Recipe
Weight Watchers SmartPoints*: 6 points
- 1 tablespoon extra virgin olive oil
- 1.5 pounds yukon gold potatoes, peeled, Blade D, noodles trimmed
- salt and pepper, to taste
- 1 cup frozen garden peas
- For the pesto:
- 2 tablespoons pine nuts
- 2 packed cups of basil
- 2 tablespoons parmesan cheese
- 3 tablespoons extra virgin olive oil
- 1 large garlic clove
- salt and pepper, to taste
- Place a large skillet over medium-high heat and add in the olive oil. Once oil heats, add in the potato noodles and season with salt and pepper. Toss and then cover and cook, uncovering occasionally to toss, for 7-10 minutes or until potato noodles are cooked through. Place in a large mixing bowl.
- While the potatoes cook, in a food processor, place all of the ingredients for the pesto and pulse until creamy. Taste and adjust to your preferences, if necessary. Set aside. Also, cook your peas according to package directions.
- Once potato noodles, peas and pesto are done, combine in a bowl and toss thoroughly to combine. Serve immediately or place in refrigerator and serve later, chilled.