It was FUN coming back from a 5 day “vacation” to find my garden BOOMING!
May 26th and a good 6-8 inches between my kale and romaine:
June 13th and NO room between the kale and romaine:
It was NOT fun coming down with a cold after our little trip to Columbus 🙁 I came home yesterday afternoon with the sniffles and just feeling achy and blaaah. I hate being sick! Bring on the Tylenol Cold and Air Borne! I’m now very glad I managed 3 1/2 to 4 mile runs on Friday, Saturday, and Sunday — yesterday was a much needed rest day.
But what’s a girl to do with all those home-grown veggies on hand? MAKE A SALAD!
Side note: Kale is a good source of Vitamin C! Helpful for my sickies!
3 cups of POM Wonderful
1 Tbsp maple syrup
1/4 cup extra-virgin olive oil
Simmer POM Wonderful and maple syrup over medium-low heat until approximate volume is 1/2 cup. Allow to cool. Drizzle oil into POM with a whisk, mixing vigorously and adding the oil in a slow stream. Makes 6 servings, 2 Tbsp each.
Nutrition Information (per 2 Tbsp): 169 calories; 9 g. fat; 6 mg. sodium; 22 g. carbohydrate; 1.7 g. fiber; 0 g. protein
And Mr. Prevention never tires of Buffalo Chicken Lasagna. It dawned on me, as I made this dish for the first time in a while…I don’t know where I got the recipe. If this is your recipe by chance, let me know so I can give you credit where credit is due! Hubby raves about this lasagna and requests it at least weekly. This week, I obliged.
As I was whipping up this lasagna I couldn’t help but recall how much more difficult this meal was to make the first time. It was probably one of the first recipes I made that required following directions. Crazy, right? Let’s just say that at that moment, I felt like my culinary skills (if we can even call them that) had developed leaps and bounds since starting this blog just over a year ago. Made me happy! 😀
Buffalo Chicken Lasagna from an Unknown source 🙁
12 whole wheat lasagna noodles, uncooked
1 lb. boneless, skinless chicken breast, cubed or shredded
3 cups Hunt’s Four Cheese Spaghetti Sauce
1 cup mild buffalo wing sauce (low-fat! We use medium)
1 1/2 cups water
15 oz. non-fat ricotta cheese
1/2 cup egg substitute
9 slices 2% Pepperjack cheese
Preheat the oven to 350 degrees. Spray skillet with nonstick cooking spray. Cook chicken over medium high heat for 4 minutes or until almost done. Stir in sauces and water. In a small bowl, combine ricotta cheese and egg substitute. Spray a 9X13 pan with nonstick cooking spray. Spread 1 cup of sauce in the bottom of pan. Arrange 4 noodles over the sauce. Spread more sauce, then a layer of ricotta mixture. Add another layer of sauce, and repeat the whole process until you end with a layer of sauce. Cover and bake 70 minutes. Uncover and place cheese slices on top, then bake for another 15 minutes uncovered. Let stand 10-15 minutes before serving. Yield: 9 servings.
Nutrition Information (per serving): 285 calories; 4 g. fat; 29 g. protein; 31 g. carbohydrate; 5 g. fiber; 41 mg. cholesterol
And we picked up miss Lily from her weekend away from mom and dad. She celebrated with a nap…
Question: Do you consider yourself a “good cook”? Is being a “good cook” important to you? Do you think that basic cooking skills are helpful in leading a healthy lifestyle?
Chef “extraordinaire” (don’t laugh!),