This Week in My Kitchen

I’ve been cooking more than normal in an effort to not let any garden produce go to waste.  (I have always hated throwing out food – really got peeved when SOMEONE piled his plate too high the other day and ended up throwing away a good amount of labor intensive squash casserole and quiche…  consider yourself reprimanded, SOMEONE!)

This recipe has been a huge hit:

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It’s Blueberry Zucchini bread – and was requested by my chocolate-loving kid!  You can find the recipe here:  The only things I changed were that I made 2 regular-sized loaves and I substituted applesauce for half the oil. (Saves close to 100 calories per serving!) It was perfect.

I’m on the lookout for eggplant recipes…   It’s hard to make eggplant parmesan out of these because they’re tiny – some are only 1-2” and the others are 6” long but very skinny…  I love the taste of both of them, but I’m having a hard time deciding what to do with them.  I’ve put them in rice pilaf a couple times and we’ve grilled them.


About to be swimming in bell peppers again…


I’ve been cruising along with my lap band diet again for two weeks now and when I’m really, really hungry, I make salad!  (I had my first check-up yesterday and I’m really impressed with this new-to-me office.  They encouraged me to set goals and we put them down on paper,  they did some blood work to make sure about nutritional deficiencies and I lost 13 lbs the first two weeks.  My next check-up is in one month.)  I’m feeling really good!IMG_20140802_145522

The garden is making it really easy to get enough yummy veggies right now! And I’m having so much fun, picking food in the backyard.  I’m already trying to figure out where I can put another bed next year for broccoli and black eyed peas and a small herb garden.  (I’d love a clothesline too…)  I’m quickly running out of yard, though.


A couple times this week, Will has gotten a craving for some special food and asked if he could cook it.   The first time it was spaghetti and the second time he just wanted some cornbread.  Nothing else, just hot cornbread with butter.  Well yum.


And then, every once in a while, I make 5 lbs of mashed potatoes with heavy cream and real butter.  I think it’s one of my family’s favorite foods.


I love tacos and taco salad.  It’s such an easy meal to make and usually pretty health.  I use almost any kind of meat.  These were made with shredded roast.


My go-to breakfast these days:


Dreaming of a Caprese salad or caprese salad fixings on top of a chicken breast or chopped beef steak…

We’re about to have so many tomatoes that I’m going to have to do something!!!


I could get used to having a cooking buddy!



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