The house is clean, the laundry and linens washed (and then rewashed when the boy got in our bed this moring and sneezed all over my side of the bed - what can I say? he's a productive sneezer!). Went to church last night and spent a little time scrapping today.
Weekends like this are my favorite. Nothing exciting happens. No one to see.
Not a single thing we have to do.
Just a big old weekend of boring nothingness.
Isn't that the the best?
Time to think.
One of the things I've been thinking more and more about lately (and doing more of) is cooking.
From scratch. Lots of produce. Lots of simple stuff. Lots of good stuff. Lots of new recipes
Like tonight's dinner - Tom grilled some burgers (with whole wheat buns), I cooked some corn and tried a new recipe for zucchini.
And it was sooo good.
I've been making lots of good new recipes lately. Most of them from some sort of Weight Watcher's website, magazine or cookbook.
(Not that I'm all that good at following recipes. I'm a tweaker. I add things (usually more garlic). I leave out some spices, or cut them in half.)
And I was thinking that maybe I'd start sharing some of our meals with y'all. Maybe a few recipes. Not every night's dinner, but one's we're fond of around here. Cause if you're anything like me, you're always wondering what's for dinner. Always looking for simple suppers. Trying to eat a little more healthy. Heck, I'll even try to throw in the points for my Weight Watchers buddies :)
Tonight's was pretty simple - you can even use the frozen burgers or veggie burgers. I make mine with low fat ground beef, a little worstershire sauce, some garlic, a shake of celery salt, and a dash of salt and pepper. A quarter cup of a good barbecue sauce can also add wonders, or a little Widlund's Gourmet Pepper Sauce if you have any. These were about a quarter pound each. I don't put cheese on my burger, but Tom and the kids do. I figure with all of the lettuce, tomatoes, ketchup, mustard and dill pickle - I don't even taste the cheese, so what's the point?
Corn. Well, you just boil it a few minutes (but be careful not to overboil it - overcooked veggies are a very sad thing). We've grilled our corn in the past, but I'm not real fond of the char taste on it. I recently found a Land o' Lakes low fat butter mixed with Canola oil that I'm really liking, and it's only 1 point per tablespoon. I like just a teeny, tiny bit and a little salt.
The zucchini was pretty easy too:
Baked Zucchini Slices - serves 4
3 c. sliced zucchini
2 T. fat free Italian dressing
1/4 c. Italian seasoned bread crumbs
1/2 t. salt
1 T. parmesean cheese (optional - I left it out and didn't notice it)
Preheat oven to 450.
Toss sliced zucchini in Italian dressing.
Add salt to bread crumbs, mix.
Dredge zucchini slices in bread crumbs, lay flat on large baking sheet.
Bake for about 15 minutes and serve immediately. You definitely want to eat these when they're nice and hot.
That's it! You could dip in a little ranch dressing, but I liked them just plain. Nice and soft, but not mushy like zucchini can go. I was actually surprised by how much I liked it. It will definitely show up on our menu again soon.
Not quite as good as the fried stuff, but one serving is just one point.
In fact, tonight's entire dinner was 9 points.
So let me know if you like this idea of mine, or if you ever try any of these recipes. Or, if you have any recipes to share, I'd love that too.