Date Night--Wednesday August 21, 2013

It seems I'm going Asian with dinner tonight.  Well, except for dessert.  I guess there's got to be an exception to everything, right?

Cocktails
I'll make Josh a gimlet.  I'll be drinking cranberry juice, sparkling water and a squeeze of lime.

Appetizer
Lean Cuisine calls them "spring rolls."  I call them cigars.  Josh calls them yummy. You can call them whatever you'd like.

Dinner

Sweet and Sour Stir Fry Chicken Recipe – 4 Point Total

Sweet and Sour Chicken Recipe

Ingredients:
– 8 ounces boneless skinless chicken breasts
- 1 1/2 oz thinly sliced carrots
- 3 stalks green onions, chopped
- 2 bell peppers, chopped
- 1 teaspoon minced garlic
- 1 tsp red pepper flakes
- 3 oz sugar snap peas, cut in half width-wise
- 1 tsp cornstarch
- 1/2 cup canned pineapple in it’s own juice
- 2 tablespoons reduced sodium soy sauce
- 1 1/2 teaspoons cider vinegar
- 1/2 tsp black pepper
- 1/2 teaspoon ground ginger
- 2 packets Splenda sugar substitute
Directions:
Cut chicken into bite sized pieces. Spray a non-stick skillet with non-fat cooking spray and saute the garlic for about 2 minutes. Add the chicken and brown over medium heat. Add the carrots, bell peppers, and peas, and stir fry for about 5-7 minutes (until the carrots soften a little bit). In a small bowl, combine the soy sauce and cornstarch; mix. Pour into the skillet, along with the vinegar, pineapple, pepper, Splenda and ginger. Stir well and bring to a boil. Reduce the heat and simmer for about 1-2 minutes (until the sauce thickens). Serve over some 0 point cabbage for added crunch and aesthetic appeal.
Entire recipe makes 2 servings
Each serving = 4 Point Total

Read more: http://www.laaloosh.com/2010/01/22/sweet-and-sour-stir-fry-chicken-recipe/#ixzz2cccBl2vo

I fear this may be more work than it's worth, but I've got to give it a try.

This is mostly a one pot meal, though I think I'll also make some rice. I have some brown basmati rice that I think I'll cook in chicken stock and add garlic, ginger, and green onion to the mix.

Dessert

Lemon Bars.  Pucker up!  The way I make these, they are deliciously tart.

Lemon Bars – 3 Point Value

Weight Watchers Lemon Bars Recipe

Ingredients:
- 1 1/3 cups all-purpose flour
- 5 tbsp packed light brown sugar
- 8 tbsp unsalted butter, cold, cut into 1/2-inch pieces
- 4 large eggs
- 1/2 tsp vanilla extract
- 1 1/2 cups powdered sugar, divided
- 3/4 cup fresh lemon juice
- 2 tsp lemon zest
Directions:
Preheat oven to 350°F.
To make crust, mix flour and light brown sugar using a food processor until fully incorporated. Toss butter into flour mixture and pulse to combine using short bursts of power until butter is cut into tiny pea-sized pieces and dough appears lumpy. Sprinkle crust mixture onto an ungreased 13 X 9 X 2-inch baking pan as evenly as possible; press down with a spatula to create a packed surface. Place crust in middle of oven and bake until golden, about 20 minutes.
Meanwhile, to make lemon topping, beat eggs in a medium bowl with an electric mixer until well blended. Add vanilla extract and 3/4 cup of powdered sugar; mix well. Add lemon juice and remaining powdered sugar; mix until powdered sugar is completely dissolved and then add zest.
As soon as crust is finished, remove from oven and reduce oven temperature to 300°F. Immediately pour lemon mixture over hot crust. Bake completely, about 30 minutes; cool, and cut into 24 bars. Yields 1 bar per serving.
NOTES: The crust must be HOT when you pour on the lemon mixture.
You’ll need approximately three lemons to yield the amount of juice and zest in this recipe.
You can increase the lemon flavor of these bars by adding more zest or eliminate the zest altogether for a less tart taste. You can also change the flavor completely by subbing fresh lime juice and zest for the lemon.
Serving size is 1 Lemon Bar
Each serving = 3 Weight Watchers Points

Read more: http://www.laaloosh.com/2009/01/20/weight-watchers-lemon-bars-recipe/#ixzz2ccd2Cx1g

The only change I make is that I use .25 to .5 cups of lemon zest.  2 tsps is nothing!  This is the third or fourth time I've made them and they are really, really good.  Very decadent tasting.  I thought about making a blueberry sauce to serve with them, but really, why?  I've got fresh berries to go alongside.

So this is what I'm making for dinner.  How 'bout you?

Happy Cooking!

Date Night--August 14, 2013

The last few weeks have been pretty rough.  Don't get me wrong, we had our Date Nights, but there wasn't anything blog worthy about them.

Tonight, however, is another story.  I've been planning this one since Sunday, and I'm kind of excited about it.  It's a very classic, very comfort food kind of a menu.

Wanna know what it is?  Okay, I'll tell you.

Appetizers
Shrimp Cocktail--I bought these stemless cocktail glasses a few months ago.  I think I'll put the shrimp and a wedge of lemon on the rim and the cocktail sauce in the middle.  Pretty, right?

Cocktail
Manhattans--Whenever I say "classic" you can bet we're having Manhattans

Main Course
Salisbury Setak--I made this once before but didn't make the patties thin enough.  Josh thought the sauce/gravy was spot on.  I figured it's time to try again. 


 

Salisbury Steaks

Ingredients

• 1lb extra lean ground beef (96% lean)
• 8 oz mushrooms, sliced
• 1 small onion, minced
• 1/3 cup whole wheat breadcrumbs
• 1 packet dry onion soup mix
• 2 cups fat free beef broth
• 1/4 cup liquid egg substitute
• 2 tbsp ketchup
• 2 tbsp Worcestershire sauce
• 2 tbsp whole wheat flour
• 1/2 tsp mustard powder
• 1/2 tsp black pepper

Instructions

1. In a medium sized bowl, combine ground beef, ½ of the onions, breadcrumbs, egg substitute, 1 tbsp Worcestershire sauce, onion soup mix and pepper.
2. Shape into 8 oval patties. Spray a large nonstick skillet with an olive oil mister or non-fat cooking spray and set over medium high heat. Brown both sides of patties, about 3-4 minutes each side.
3. Remove patties from pan, and then return pan to heat. Add in remaining onions and mushrooms, and 1 tbsp of the beef broth, and cook for about 2-3 minutes. Return the Salisbury steak patties to the pan.
4. In a small bowl, whisk together remaining beef broth, remaining Worcestershire sauce, ketchup, flour, and mustard powder.
5. Pour into skillet over the meat, turn heat down to medium-low, cover and cook for about 20 minutes.

Preparation time: 20 minute(s)
Cooking time: 30 minute(s)

Diet tags: Low calorie, Reduced fat, Reduced carbohydrate, High protein

Number of servings (yield): 8

Culinary tradition: USA (Traditional)

Entire recipe makes 8 servings
Serving size is 1 Salisbury Steak patty with sauce
Each serving = 3 Points +
PER SERVING: 126 calories; 3g fat; 12g carbohydrates; 15g protein; 1.5g fiber

Read more: http://www.laaloosh.com/2013/04/23/salisbury-steaks-recipe/#ixzz2bx9VQpiT

Side Dishes

Mashed Potatoes--What else could I serve?

Mashed Potatoes with Garlic

Ingredients   2 lbs potatoes 3 clove(s) (medium) garlic clove(s), peeled    .5 cup(s) light sour cream    2 T butter, melted 3/4 tsp Kosher salt, or to taste    1/4 tsp black pepper, or to taste    Instructions Place potatoes and garlic in a large saucepan; fill with enough water to cover them. Set pan over high heat; bring to a boil. Boil until potatoes are fork-tender, about 8 minutes; drain and return potatoes and garlic to pan. Add sour cream to pan; stir and then mash mixture until almost smooth (or desired consistency). Stir in butter.Season to taste with salt and pepper. Yields about 3/4 cup per serving.

Roasted Broccoli.  

Toss your broccoli flroettes with olive oil and sprinkle with salt and pepper.  Bake for 20- 25 minutes at 425 degrees. Make yoru florettes small. The high temperature causes the broccoli to carmalize.  YUM!

Dessert

Chocolate Cherry Baked Oatmeal Singles--I actually gave Josh 5 dessert recipes to choose from and this was his selection.  I feel like maybe I've made these before, but I can't remember.  Can you?

Chocolate Cherry Baked Oatmeal Singles

Source: Emily Bites Original

Ingredients:

2 cups old-fashioned oats

3 tablespoons unsweetened cocoa powder

1/3 cup packed brown sugar

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1 egg whites

1 large egg

3/4 cup skim milk

1 (5.3 oz) container nonfat Cherry flavored Greek Yogurt, stirred (I highly recommend Yoplait Greek 100 Black Cherry)

½ teaspoon vanilla extract

¼ cup mini chocolate chips

2/3 cup pitted & chopped sweet cherries, fresh or defrosted from frozen

Directions:

1. Preheat the oven to 350. Lightly mist 12 cups in a muffin tin with cooking spray.

2. Combine the oats, cocoa powder, brown sugar, baking powder and salt in a large bowl and stir until thoroughly mixed. 

3. In a separate bowl, whisk together the egg whites, egg, milk, yogurt and vanilla. Add the wet ingredients to the dry ingredients and stir until blended together. Stir in the chocolate chips and cherry pieces.

4. Spoon the oatmeal mixture evenly into the prepared muffin cups. Bake uncovered for 18-22 minutes or until oatmeal is cooked through and a toothpick inserted into the middle comes out clean.

Yields 12 oatmeal singles. WW P+:  3 per single (P+ calculated using the recipe builder on weightwatchers.com)

Nutrition Information per bread bowl from myfitnesspal.com: 127 calories, 22 g carbs, 3 g fat, 5 g protein, 2 g fiber

 

So that's my dinner plan for this evening.  What are you making?

happy cooking

 

 

Monday dinner with the In-Laws--July 1, 2013

I can't believe it's July already...the year seems to be speeding past me at break-neck speed.

And I do know that I "owe" you a Date Night post.  It was a tapas kind of a thing...so probably you'll get to see the recipes as appetizers in future posts.  As for dessert, well, I'm making it again tonight.  So there.

Tonight's meal I made for the first time last week and it was sooooooo good.  Josh said PF Chang's good.

Without further ado, here is the recipe:

Light Sesame Chicken

Ingredients

• 2lbs boneless skinless chicken breasts, cut into bite sized pieces
• 1/4 cup whole wheat flour
• 1 tsp black pepper
• 1 tbsp sesame oil
• 1/3 cup reduced sodium soy sauce
• 1 tbsp brown sugar
• 4 garlic cloves, minced
• 1/4 cup rice vinegar
• 1/2 cup fat free chicken broth
• 1 tbsp toasted sesame seeds

Instructions

1. Preheat oven to 400 degrees.
2. In a small bowl, combine flour and pepper. Toss chicken pieces in mixture until they are all evenly coated with flour.
3. Preheat a medium sized non-stick, oven-safe skillet and spray with non-fat cooking spray. Place chicken in pan, and cook until seared on each side, about 2-3 minutes per side.
4. In a small bowl whisk together the soy sauce, vinegar, chicken broth, sesame oil, brown sugar, and garlic.
5. Pour mixture into the seared chicken, and toss around a bit to mix. Place entire skillet into oven, and cook for about 20 minutes. Let cool about 5 minutes. Toss with sesame seeds and serve.

Preparation time: 15 minute(s)
Cooking time: 30 minute(s)

Diet tags: Low calorie, Reduced fat, Reduced carbohydrate, High protein

Number of servings (yield): 6

Culinary tradition: Chinese

Entire recipe makes 6 servings
Serving size is about 3/4 cup
Each serving = 5 Points +
PER SERVING: 224 calories; 5g fat; 7.5g carbohydrates; 34.5g protein; 1g fiber

Read more: http://www.laaloosh.com/2013/06/26/light-sesame-chicken-recipe/#ixzz2XpIairiP

I serve this with brown rice and broccoli...there is enough sauce for everything.  It is so, sooooo good, but I think I might have mentioned that already.

I also have a Bumbleberry (or just Bumble) Crumble in the oven.  I love berries, Josh love oatmeal crumb topping on any dessert.  So there ya go.

Bumbleberry Crumble

Source: partially inspired by Cookie & Kate

 

 

 

 

 

Ingredients:

1 ½ cups quartered & hulled fresh strawberries

1 ½ cups fresh raspberries

1 cup fresh blackberries

1 cup chopped rhubarb

1 tablespoon sugar

1/4 cup honey

2 tablespoons cornstarch

½ cup old fashioned oats

½ cup white whole wheat flour

3 tablespoons packed brown sugar

2 tablespoons butter, melted (I used Smart Balance Blended Butter Sticks with Omega-3)

2 tablespoons plain fat free Greek yogurt

Directions:

1. Preheat the oven to 350. 

2. In a large mixing bowl, combine the strawberries, raspberries, blackberries, rhubarb, sugar, honey and cornstarch and mix thoroughly. Transfer the berry mixture to a 9x9 or 7x11 baking dish and spread evenly.

3. In another bowl, combine the oats, flour and brown sugar. Add the melted butter and yogurt and stir until well combined. Using your hands, crumble the oat mixture into crumbs over the top of the berries in the baking dish. Bake in the oven for 45-50 minutes.

Yields 8 servings. WW P+:  4 per serving (P+ calculated using the recipe builder on weightwatchers.com)

Nutrition Information per serving from myfitnesspal.com: 168 calories, 33 g carbs, 4 g fat, 3 g protein, 5 g fiber

 

I had a lot of strawberries.  And I had some dead bananas.  And Granma loves anything sweet.  

All signs pointed to this recipe:

 

 

Roasted Strawberry Banana Bread
Skinnytaste.com
Servings: 16 • Size: 1 slice • Old Points: 2 pts • Weight Watcher Points+: 2 pt
Calories: 88 • Fat: 2 g • Carb: 19 g • Fiber: 2 g • Protein: 2 g • Sugar: 10 g
Sodium: 111 mg • Cholest: 4 mg

Ingredients:

• 1-1/4 cups strawberries, diced
• 3 ripe medium bananas, mashed
• 2 tbsp unsweetened apple sauce
• 1 1/4 cups white whole wheat flour
• 3/4 tsp baking soda
• 1/4 tsp salt
• 2 tbsp butter, softened
• 1/2 cup light brown sugar (not packed)
• 2 large egg whites
• 1 tsp vanilla extract
• baking spray

Directions:

Preheat oven to 350°F. Lightly spray a loaf pan with baking spray. Place the strawberries on a baking sheet and roast for 25 minutes, remove and set aside.
 

 In a medium bowl, combine flour, baking soda and salt with a wire whisk. Set aside.
In a large bowl cream butter and sugar with an electric mixer. Add egg whites, bananas, apple sauce and vanilla, and beat at medium speed until thick. Scrape down sides of the bowl.
Add flour mixture and blend at low speed until combined, do not over mix. Fold in strawberries and pour batter into the prepared loaf pans; bake in the center rack for about 50 minutes, or until a toothpick inserted in the center comes out clean.
Let the pan cool at least 20 minutes, bread should be room temperature before slicing. 

 

I'm going to tell you right now...my loaf did not look anything like the picture.  In fact, I made 2 small loaves and one (not the one for Granma) completely fell apart.  Oh well.  The Bumble Crumble looks really good as it's bub-bub-bubbling away.

Date Night--Wednesday, June 19, 2013

Where to begin, where...to...begin? 

I guess the beginning is as good a place as any, but the middle, the main course, really deserves that prime spot as it is driving the rest of the meal.  So buckle up...this is gonna be a twisty-turny ride through dinner at the Saxes.

Main Course



Really, do I need to say anything else?

I don't think I do, but I'll share the recipe anyway.

Garlic Lover's Roast Beef Gina's Weight Watcher Recipes Servings: will vary • Size: 3 oz cooked • Old Points: 4 • WW Points+: 4 pts Calories: 175 • Fat: 8 g • Protein: 24 g • Carb: 0 g • Fiber: 0 g • Sugar: 0 g  Sodium: 32 mg (without salt) • Cholest: 50 mg

Ingredients:

• 2-3 lb roast or eye round, all fat trimmed off
• 3-4 cloves garlic, cut into thin slivers
• olive oil spray (I used my misto)
• kosher salt, to taste
• fresh cracked pepper, to taste
• 2 tsp dried chopped rosemary
• meat thermometer

Directions:
Remove the roast from refrigerator 1 hour before cooking to reach room temperature. Trim all the fat off the meat. Using a sharp knife, pierce meat about 1/2-inch deep and insert slivers of garlic in each hole, pushing all the way in. Lightly spray the meat with olive oil and season generously with salt, pepper and rosemary. Place the thermometer all the way into the center of the meat.

 Preheat oven to 350°. When the oven reaches 350°, place the roast in a roasting pan and put in the oven.
Roast until the thermometer reads 130° for rare, 140° for medium rare, 150° for medium, and 155-160° for well done. Remove the roast from the oven and let it rest 10-20 minutes before you cut it so that the juices distributed evenly. I personally remove my roast beef from the oven when it is 135° for medium rare. The temperature will rise an additional 5 degrees as it sits.

Now this lump of beefy-garlicky heaven will be accompanied by smashed potatoes and roasted asparagus.

So, to back up to the beginning.  A classic meal such as this one must begin with an equally classic appetizer.  How does Shrimp Cocktail sound?  Sounds pretty good to us.  And cocktails?  I'll be enjoying either a Pimms Cup or Whiskey and Soday.  And Josh?  Well, he'll either have a Manhattan or a Gibson. (I know he'll +1 this post, maybe he'll actually read it this time and call his cocktail.)

Dessert?  Well, dessert will be baked nectarines (thanks for the idea CJ!).  I didn't have any peaches, so I'll be using their less fuzzy cousins.

 

Brown Sugar Baked Peaches Source:  Adapted from In Him We Live and Move and Have Our Being

Ingredients
Per serving:
1 fresh peach
1 tsp. unsalted butter, divided
2 to 4 tsp. brown sugar, divided
Sprinkling of ground cinnamon, to taste


Directions
1.  Halve peaches and remove pit.  Place in baking dish, skin side down.

2.  Place 1/2 teaspoon butter in the hollow of each peach, top each peach half with 1 or 2 teaspoons brown sugar, and sprinkle with cinnamon.

3.  Bake at 375 degrees until peaches are tender, about 30 minutes.  Serve warm.



Sounds and looks yummy, doesn't it? 


This concludes this week's installment of Date Night.  Next week, due to the travel plans of the blog's author, Date Night will not be on Wednesday.  Check on Friday, but she's not making any promises.



happy cooking

Monday night dinner with the in-laws

So it's that time of the week again.  What to cook, what to cook?

How about Chicken Francese?

Chicken Francese 

 

Ingredients

• 1 ½ lbs boneless, skinless chicken breasts, sliced into 8 thin fillets
• 3/4 cup white wine
• 1/2 cup fat free chicken broth
• 2 tbsp light butter
• 2 tbsp capers
• 1/4 cup fresh parsley, chopped
• Juice from 2 lemons
• Salt and pepper to taste

Instructions

1. Preheat oven to 350 degrees. Lay chicken breasts side by side on a large cutting board, and cover with plastic wrap. Use a mallet to flatten and thin chicken until they are about ¼” thick.
2. Season chicken breasts with salt and pepper and place into a baking dish that has been sprayed with non-fat cooking spray or an olive oil mister.
3. Spread butter evenly over all the chicken cutlets.
4. Pour wine, broth, and lemon juice all over the chicken, and then top with the capers.
5. Cover with foil and bake for about 20 minutes. Remove foil and bake for another 10 minutes to brown the chicken.
6. Garnish with parsley and serve immediately.

Preparation time: 15 minute(s)
Cooking time: 30 minute(s)

Diet tags: Low calorie, Reduced fat, Reduced carbohydrate, High protein

Number of servings (yield): 4

Culinary tradition: Italian

Entire recipe makes 4 servings
Serving size is 2 chicken cutlets
Each serving = 5 Points +
PER SERVING: 236 calories; 5g fat; 3g carbohydrates; 35g protein; 0g fiber

Read more: http://www.laaloosh.com/2013/05/13/chicken-francese-recipe/#ixzz2VqY4aWaR

With a side of lemon oregano roasted potatoes?

Roasted Baby Potatoes with Oregano and Lemon

Ingredients   1 1/2 pound(s) uncooked new potato(es), halved or quartered if large    4 tsp olive oil, extra-virgin, divided    1 1/2 Tbsp fresh lemon juice    2 tsp dried oregano    3/4 tsp sea salt, or kosher salt (or to taste)    1 tsp minced garlic    1/4 tsp black pepper, freshly ground    1 tsp lemon zest, or to taste      1 medium (medium) lemon(s), cut into 6 wedges    1 Tbsp mint leaves, for garnish    Instructions Preheat oven to 375°F. In a 13- X 9-inch baking pan, toss potatoes with 1 tablespoon oil until coated. Sprinkle with lemon juice, oregano, salt, garlic and pepper; toss to coat. Roast 30 minutes; remove from oven and stir. Roast until light golden in spots and tender, about 15 minutes more. Transfer potatoes to a serving bowl and toss with lemon zest and remaining 1 teaspoon oil; serve with lemon wedges and garnished with mint, if desired. Yields about 3/4 cup per serving.

Because I'm a stickler for green vegetables with dinner, I'll also be bringing broccoli.  Probably steamed with some lemon in the water.

And for dessert?  How about the lemon squares from date night?  

 Really, did you think I'd mess with such a good theme?

That's whats cooking in my kitchen.  How about yours?

happy cooking

Date Nigth--June 7, 2013

It certainly does seem like this week's Date Night has been a loooong time coming.  But here it is, and slowly but surely I'm getting it ready.

Cocktail Hour--
I will be having a whiskey and soda (4 pts).  I will be making something gin-ny for Josh.  Probably a Gibson. 

We will be enjoying "Everything Pretzel Crisps" from the snack factory (I think) with a smear of Rondele light cheese spread. (3-5 pts, dependent on how many I eat)

Main Course--
The best flank steak ever.  A full serving is 6 pts--I'll probably only eat a half portion. (3 pts)

Smashed potatoes (3 pts)

Broccoli prepared in an aluminum foil package on the grill while the steak is cooking. (0 pts)

Dessert--
Ahh dessert.  I made Lemon Bars.  With about 3 T of zest.  Ooh the lemony.  I have some blueberries with which I think I may top them.

Lemon Bars Recipe – 3 Point Value

Ingredients:
- 1 1/3 cups all-purpose flour
- 5 tbsp packed light brown sugar
- 8 tbsp unsalted butter, cold, cut into 1/2-inch pieces
- 4 large eggs
- 1/2 tsp vanilla extract
- 1 1/2 cups powdered sugar, divided
- 3/4 cup fresh lemon juice
- 2 tsp lemon zest

Directions:
Preheat oven to 350°F.
To make crust, mix flour and light brown sugar using a food processor until fully incorporated. Toss butter into flour mixture and pulse to combine using short bursts of power until butter is cut into tiny pea-sized pieces and dough appears lumpy. Sprinkle crust mixture onto an ungreased 13 X 9 X 2-inch baking pan as evenly as possible; press down with a spatula to create a packed surface. Place crust in middle of oven and bake until golden, about 20 minutes.
Meanwhile, to make lemon topping, beat eggs in a medium bowl with an electric mixer until well blended. Add vanilla extract and 3/4 cup of powdered sugar; mix well. Add lemon juice and remaining powdered sugar; mix until powdered sugar is completely dissolved and then add zest.
As soon as crust is finished, remove from oven and reduce oven temperature to 300°F. Immediately pour lemon mixture over hot crust. Bake completely, about 30 minutes; cool, and cut into 24 bars. Yields 1 bar per serving.
NOTES: The crust must be HOT when you pour on the lemon mixture.
You’ll need approximately three lemons to yield the amount of juice and zest in this recipe.
You can increase the lemon flavor of these bars by adding more zest or eliminate the zest altogether for a less tart taste. You can also change the flavor completely by subbing fresh lime juice and zest for the lemon.

Now if you've been calculating my points, you know I'm at 16 or so.  I have 20 pts left for the day.  So those 4 points will be imbibed.  Maybe in a coffee drink, maybe in an after dinner drink, maybe in a glass of wine.

Dinner with the In-Laws

Many of you know that my MIL had a stroke last year.  She is recovering, but it's slow going.  Cooking dinner is not one of the things she can do on her own yet.  I've heard tell, though, that she's a pretty good sous chef. :-)

Most  weeks, I try to bring a meal over to give everyone a little bit of a break.  Tonight Josh and I are not just bringing dinner to them, but enjoying it with them.

This is not as whole a menu as a date night menu would be (no apps or cocktails).  Really it's just dinner and dessert.

Main Course:

Chicken Milanese with Arugula Salad

Ingredients 1 1/2 Tbsp fresh lemon juice    1 Tbsp olive oil    1/4 tsp table salt    1/4 tsp black pepper      2 bunch(es) arugula      1/2 medium uncooked fennel bulb(s), very thinly sliced (about 1 cup)      1 cup(s) (sliced) uncooked red onion(s), thinly sliced      1 cup(s) grape tomatoes, quartered      1 pound(s) uncooked boneless skinless chicken breast(s), four 4 oz pieces    1 tsp table salt    1/2 tsp black pepper    2 Tbsp all purpose flour      1 large egg(s)      3 large egg white(s)    1/4 cup(s) fresh parsley, fresh, minced    1/2 oz romano cheese, grated (about 1/4 cup)    1/3 cup(s) dried plain breadcrumbs    4 spray(s) cooking spray, divided    1 Tbsp regular butter, divided    2 Tbsp fresh lemon juice, or to taste    Instructions In a small bowl, whisk together first four ingredients; set aside. In a large salad bowl, combine arugula, fennel, onion and tomatoes; set aside. Place chicken between two sheets of wax paper; pound until 1/3-inch-thick (to watch a video of this technique, click here). Rub salt and pepper into both sides of chicken. Place flour in a shallow bowl. Place bread crumbs in another shallow bowl. In a third shallow bowl, whisk together egg, egg whites, parsley and cheese. Dip a piece of chicken into flour; turn to coat and shake off any excess. Next, dip chicken into egg mixture; turn to coat. Lastly, dip chicken into bread crumbs, shaking off any excess ingredients. (You want to coat the chicken very lightly, not cover it with a heavy crust.) Set aside and repeat with remaining chicken. Coat a large skillet with cooking spray; place over medium-high heat. Melt half of butter in skillet (do not allow it to burn); add two pieces of chicken. Cook chicken until coating is golden, flipping once, about 7 minutes; remove to a paper towel and cover loosely to keep warm. Off heat, recoat skillet with cooking spray; place over medium-high heat. Melt remaining butter in skillet; cook remaining pieces of chicken. Toss salad with dressing. Sprinkle chicken with lemon juice and serve topped with salad. Yields 1 piece of chicken and 2 cups of loosely packed salad per serving.

My mom made this wonderfully yummy tomato mango salad while I was in SC with my family a few weeks ago.  The ingredients are tomatoes, mangoes, shallots and basil.  It gets tossed with a very light vinaigrette.

I may bring broccoli, too.  I don't think one can have enough veggies in a day.

Dessert is my clafouti.  I didn't love it, but everyone else did.  And I have the cherries.  I will be bringing the batter in food storage container along with the cherries.  I'll bake it there.  It takes an hour.  I'll bring ice cream too.

That's what's cooking in my kitchen.  How 'bout yours?

happy cooking