Tuesday, August 14, 2012

Busy, Busy in My Kitchen

I am loving my kitchen.  It isn't totally finished, there are still little things to do, but it works!  My lunch hour was spent at the grocery store yesterday.

Hello fully stocked produce basket in my functional kitchen.  I have missed you and I am glad you are back!  You will not be fully stocked for long!

My evening was spent cooking!  I love to cook (don't know if you knew that).  I made a pot of my Beans and Greens soup...you can find the recipe in this post: Sunday Preparation and the husband had the honor of taking a serving for lunch today.  I brought a small serving and a gigantic salad for my lunch.  The only thing I did differently to my recipe this time was add 1/4 cup of orzo pasta to it.  Yummy.

Beans and Greens Soup

The rest of my recipes for the evening were adapted from Skinny Taste recipes.  I have been pinning a lot of her recipes while my kitchen was torn apart so I have a lot to try.  First, I made Skinny Taste's Overnight Oats.  We had them for breakfast this morning.  I left the sweetener out of the husband's batch...he doesn't have a huge sweet tooth.  In mine I used a sweetener packet of truvia; not the liquid kind like the recipe calls for.  I loved it.  I will make another batch tonight for breakfast tomorrow.  The only thing I will do differently tonight is add a little more cinnamon.  I could barely taste it this morning.

Then for dinner I made Skinny Taste's Chilled Lobster Salad with Sweet Summer Corn and Tomatoes.  I was worried about the husband liking this salad, but he totally loved it.  I did modify the recipe a little since I didn't have any steamed lobster on hand and I added reduced fat feta cheese.  Here is what I did for two servings:

  • 2 servings of imitation lobster
  • 1 1/2 cups frozen corn, thawed
  • 1 tomato, chopped
  • 1 green onion, chopped
  • 4 teaspoons olive oil
  • juice of one lemon
  • salt and pepper
  • 2 tablespoons reduced fat feta
  • 3 cups mixed baby greens

Combine  first four ingredients in a bowl and set aside.  For the dressing combine the olive oil, lemon juice, salt, pepper and 1 tablespoon of the feta cheese and whisk together.  Toss the ingredients set aside in the bowl with the dressing.  Split the mixed baby greens between two plates and top with the lobster mixture.  Sprinkle with the remaining feta cheese.

It was so good!  It was sweet and savory...I will definitely make this again.  It is a great summer meal.

In other news, today is my sister and brother-in-law's 19th anniversary.  Wow...that is a long time.  They got married the summer after I graduated high school (oh, ouch...lol).

Awe, sweet!

Happy anniversary Audrey and John...love you guys!

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