Despite a beautiful hot summer’s day, I felt a bit tired of barbecuing chunks of chicken or seafood, which I had done rather excessively this summer, and instead opted for a summery veggie penne dish. Mind, I still ended up throwing on the barbie for roasting the peppers, but otherwise this doesn’t really feel like barbecue dinner to me which was the point 😀

You can easily make this fully vegetarian by skipping the pancetta and using vegetable stock instead of chicken stock. For a vegan dish, also skip the parmesan.

Sanni

Ingredients (per 1 dish):

• 1/2 green pepper, membrane and seeds removed
• 1/2 red pepper, membrane and seeds removed
• 1/2 yellow peppers, membrane and seeds removed

• 50 grams of green beans, tips removed and cut in half

• 2 to 3 tablespoons of olive oil

• 1/2 red onion, finely sliced
• 2 to 3 tablespoons of diced pancetta or lardons

Today’s Menu: Crock Pot Pork Back Ribs w/ Mashed Potatoes, Green Beans, and Texas Toast (Light)

 

 

 

For Breakfast this morning I Scrambled a couple of Eggs, toasted a couple of slices of Aunt Millie’s Light Whole Grain Bread, and a cup of Bigelow Decaf Green Tea. 92 degrees, partly cloudy, and more humid outside today. I took Mom’s car over to the shop and had the tires rotated, new wiper blades, and the oil changed. Back home did a load of laundry and that was it for the day. Tonight its Crock Pot Pork Back Ribs w/ Mashed Potatoes, Cut Green Beans, and Texas Toast (Light).

 

 

 

 

 

 

Mom loves Ribs so I always try to have them from time to time for her. I purchased the Ribs from Meijer yesterday and couldn’t wait to have them! Last night before I went to…

I recently completed a sprint triathlon, even though I hate running (and exercise in general). One of the only things that gets me through the training is the ability to eat whatever I want because I know I’ll burn the calories off later. This lasagna, which I made for carb loading the night before the race, is the cherry on top.

The details:

Jump to recipe

Thought process:

I love lasagna, and I think it’s one of those special dishes where eliminating meat does not leave you feeling unsatisfied in the least. I based this recipe off a great baked penne recipe from Giada De Laurentis combined with another random lasagna recipe that I had in my arsenal. My general feeling about lasagna is that you can never have too much filling, as long as the pieces of vegetable (or whatever) are not cut too large. However, when adding vegetables…

Today’s Menu: Chicken Burger w/ Baked Fries

To start this day off I prepared a Poached Egg that I served on a Thomas Light English Muffin. Also had a cup of Bigelow Decaf Green Tea. Heavy Rains and Thunderstorms hit the early morning hours. We nned the rain though the grass was starting to turn brown. Cleaned the house and then put Mom’s new Hoover Vacuum together, not a lot to it. This one has a cord which she will use and we still have Hoover Cordless which I use. The Cordless are nice, especially for me being in a wheelchair. But they don’t have the power of a Vacuum with a cord. Not much else going on. For Dinner tonight I prepared a Chicken Burger w/ Baked Fries.

I had been seeing a lot of Chicken Burgers at a lot of blogs out there, and they all look incredible!…

Need something that looks impressive but is the easiest thing you might have done all week? It’s this salmon. It’s a stir, pour, broil. You can’t beat it. I prefer my salmon medium— but you can cook yours longer as you see fit.

Pour it on

Ingredients

• Salmon
• Honey
• Dijon mustard
• Thyme (fresh or dry)
• Lemon
• Cooking spray

How to:

• Turn your broiler on.
• Spray your pan
• Depending on how much salmon your making do 2:1 ratio of Dijon mustard to honey. Add a squeeze of lemon and zest (I used a half of lemon for my salmon)
• You can cut your cut the salmon into filets to speed up the cooking process— I did not do that in the photo above (it’s Sunday, I’m just trying to relax a bit!)
• Salt and pepper your fish
• Pour your lemon, mustard & honey mix on top
• Sprinkle some thyme on top

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Ingredients:

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4 chicken fillets & 5 chicken thighs skinned

5 tablespoons of brown sugar

120 mls of soy sauce

2 tablespoons of white wine vinegar

1 teaspoon of ground ginger

1 tablespoon of olive oil

1 teaspoon of pink rock salt

1 teaspoon of grinded peppercorns

4 cloves of garlic finely chopped

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Method:

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In a large bowl mix together the brown sugar, soy sauce, white wine vinegar, garlic, ginger, salt, pepper, & olive oil.

Then add chicken to the sauce and leave to marinate for about 1 hour.

Then pour the chicken and sauce into the slow cooker.

Cook on high for 2-3 hours or low for 5-6 hours.

To thicken the sauce at the end mix a little water with 1 tablespoon of corn flour take out the chicken then pour in the corn flour mix stir add chicken back into the sauce and let cook for a further…