First off, this past week was by far the toughest yet. There were two 4 mile runs, a 10K, and then a 12 mile run. Plus, there was Pilates as well as off-day work outs where I focused more on upper body strength and lower impact cardio. I am super proud of myself and I ran 26 miles total this week! The next few weeks are about tapering off a bit before the big race. This week there are two 4 mile runs, a 5 mile run and finally, a 9 mile run. I can't believe there are only 3 weeks until race day, but I'm really excited! That 12 mile run made me believe that I can totally do 13.1 and I can't wait!
The appetizers that I am sharing today are a Broiled Pesto Stuffed Tomato and Sautéed Large Shrimp. I saw some ideas for stuffed tomatoes online and Chris had homemade Spinach Pesto with Pine Nuts that she had canned earlier in the year. Plus, we wanted to make a yummy vegetarian option and Bri love tomatoes! The shrimp we chose because they are tasty and super simple. Plus, both of these appetizers take no time at all! So, throw them together 5 minutes before you are ready to serve them and you will have some fantastic appetizers!
Broiled Pesto Stuffed Tomatoes
6 medium tomatoes, cut in half and gutted
2 cups Spinach Pesto (use your favorite or I have a recipe here)
1 cup bread crumbs
1/2 cup shredded parmesan cheese
1. Place the tomato halves on a cookie sheet that is covered with foil.
2. Fill each tomato about halfway with pesto. Sprinkle breadcrumbs over each tomato to coat them and then sprinkle parmesan over each tomato as well.
3. Broil on High for about 2-5 minutes, tomatoes will begin to soften and brown slightly.
Sauteed Large Shrimp
|The tomato, shrimp, and eggplant rollitini|
12 large shrimp
4 tbsp spinach pesto
1. Saute the shrimp for a few minutes, until they turn pink, in a saucepan with enough olive oil to coat the bottom. Throw in the pesto and coat the shrimp.