Thirty-two years ago today, the world was graced with the birth of my dear husband. Lord love’em.
I love that he complains to the ends of the earth about my lack of desire and efforts to clean. Yet he doesn’t care enough to really help out, only enough to participate in “damage control” (i.e. not making epic disasters for no reason). So we finally hired a cleaning lady and it may be what saves our marriage (I’m only half kidding).
And let’s not talk about the most absurd reasons for never unloading the dishwasher. My personal favorite is, “I don’t use that many dishes.” I cook (and clean-up) and you eat. Who gets the short end of this stick again?
Lord love’em he’s the HARDEST person to buy for. I had actually tried to plan a surprise trip to Mexico going through the trouble of even emailing his assistant to find out his meeting and travel schedule, only to have him tell me “he’s really sick of traveling.” There went that idea.
I have probably a dozen email exchanges between my family and his, “Got any birthday gift ideas for Mark?”
Not a clue. He’s a simple, simple man I tell ya.
I harassed him all weekend, “What do you want me to make for your birthday? Faux fried chicken? Buffalo Chicken Lasagna? Fried pickles? Cupcakes? Cookies? Cake?
He waits until yesterday to email me at work, “Let’s either go out or have x, y, or z (listed above).”
My DEAR, I asked you this over the weekend for a reason. You gave me about 15 hours of notice, 6 of which were at work, 2 of which were spent driving to/from work and hockey, 1 was playing hockey, and 7 were sleeping. Oh wait, that’s 16 hours. You get my drift.
At least the birthday boy got to eat what *I* wanted last night — these salads. Of all the favorite cafe selections at the hospital, everyone looks forward to Caesar Salad with a Twist most. It is quite the hot commodity and there’s no surprise as to why. So, I just had to share it sooner rather than later. Enjoy!
Chicken Caesar with a Twist!
1/3 cup light mayonnaise
2 Tbsp red wine vinegar
2 tsp dijon mustard
1 tsp white wine vinegar, optional
1 tsp Worcestershire sauce
1 tsp anchovy paste
1 clove garlic, minced
1/8 tsp ground red pepper
12 oz boneless skinless chicken breasts
4 oz dry whole wheat rotini
2 tsp olive oil
pinch of salt
1 tsp Italian seasoning
1/4 cup grated Parmesan
2 heads Romaine lettuce, washed and torn into pieces
2 oz Parmesan, shredded
Preheat grill to medium-high heat.
Meanwhile, start a small pot of boiling water. Add pasta and cook 9-12 minutes, until al dente.
Add chicken to preheated grill and grill 4-5 minutes per side. Remove to a cutting board and cut the breasts width-wise into thin pieces.
While chicken cooks, combine all of the dressing ingredients and set aside.
When the pasta is cooked; drain and return to the pot. Toss with olive oil, salt, Italian seasoning, and grated Parmesan.
Toss the lettuce with the dressing and shredded Parmesan. Divide salad among 4 plates and top with 1/4 of the pasta and 1/4 of the chicken. Serve immediately.
Yield: 4 salads with ~1/2 cup pasta and 3 ounces chicken.
Nutrition Information (per serving): 395 calories; 16.8 g. fat; 68 mg. cholesterol; 612 mg. sodium; 28.8 g. carbohydrate; 7.0 g. fiber; 35.3 g. protein
Result: Mmmm! There’s a reason this is a favorite among so many — it’s comfort and healthy in one! Plus, it’s ready in no time and is a perfect way to use up leftover pasta or chicken. You could easily make this with shrimp, too! Loved everything about this meal and with all the fiber and protein, it’s a very filling meal for under 400 calories!
After work I’ll either be grocery shopping for the birthday boy’s dinner, or heading out to his destination of choice. Happy Birthday, Mr. P. Love ya…even if you drive me mad
See you Thursday for a Q&A!