I was talking to The Niece earlier tonight and telling her what her dad and I used to eat when we were kids. Some of our regularly occurring meals included grilled cheese sandwiches, made with a thick slice of tomato, and tomato soup, TV dinners when my parents went out, dried out chicken and yellow rice casseroles, and dried out roasts with no seasoning (I know there wasn't seasoning because it was my job to throw it in the oven) and a side of canned peas. Because my mom worked as a nurse I was responsible for cooking dinner as a teen but I didn't know what I was doing. My mom would call and give me directions over the phone, but not being a verbal learner that wasn't the best approach to teaching me to cook. ;) I did have one good meal, though; I made a decent meatloaf with Kraft Mac & Cheese for the side dish. My worst meal was probably that roast; shudder.
The Niece asked me what my favorite meal used to be- that's easy, anything my grandmother cooked. ;)
What do you remember eating as a kid? What were your first cooking experiences? What was your favorite thing to eat? Inquiring minds want to know! :)
Showing posts with label cooking. Show all posts
Showing posts with label cooking. Show all posts
Friday, June 19, 2009
Thursday, February 5, 2009
Change in Plans...Menu Plans, That Is
I was looking forward to trying the new recipe from the Taste of Home booklet for dinner today but there was a change of plans. My family members (namely DH and The Eldest) decided to go and get colds and were whining all over the place and demanding chicken soup, then my MIL said I should make chicken soup for them, then my MOM said I should make chicken soup too. (Traitor.) Talk about pressure! Harumph. I wanted chicken orzo skillet, but I made chicken soup. ;)
It came out pretty good today, too, if I do say so myself, and DH said he's feeling better already.
They are awfully miserable, poor things, and going through tissues like they own stock in Kleenex. DH worked from home and didn't go in at all today; I'm thankful he has a job that allows him that option. Heck, I'm thankful he has a job period!
It came out pretty good today, too, if I do say so myself, and DH said he's feeling better already.
They are awfully miserable, poor things, and going through tissues like they own stock in Kleenex. DH worked from home and didn't go in at all today; I'm thankful he has a job that allows him that option. Heck, I'm thankful he has a job period!
Wednesday, February 4, 2009
Roasting Pans
I went looking on the internet for a picture of the roasting pan I use to make my chicken, which I found (only this shows the larger size), but it seems I've been using the wrong pan! I found a review of roasting pans here and it was most illuminating in light of our Thanksgiving turkey disaster. I've made a few turkeys now and I make roast chicken all the time so I figure I've got it down, right? Well, not so much this past Thanksgiving. I got overly ambitious and picked out a 17 pound bird, the biggest I've ever tried. I seasoned it all up like I have in the past, popped it in the large roaster, (I have 3 sizes), placed it in the oven, and went on with the rest of the preparations. Baste the turkey, baby the turkey, tent the turkey, love the turkey, feel oneness with the turkey, watch it turn a delicious golden brown, then take it out to eat. DH starts carving and gets part way in and announces "it's not done, not even close". ARGHHHH! We throw it back in the oven and it takes TWO HOURS more to finish cooking all the way through! How did I miscalculate? Where did I go wrong? I'm not a newbie to the turkey thing; how could I make such an error? I couldn't figure it out until I read the review- it's because of the LID. The bird was too big for the pan and the lid wouldn't fit on, thus the need for extra time; mystery solved.
As to the roaster, I haven't had the same experience with my enamel lidded roaster as the reviewer (when I can actually get the lid on), but I don't use the flip-the-bird method of cooking. (I'd drop it and send the turkey flying across the kitchen, so while it sounds good in theory I'll skip the flip, thanks.) (It's supposed to make it more moist by letting the juices flow to the top of the bird while it's upside down, then you turn it over to finish the cooking and brown the skin. I first heard about it on a cooking segment on NPR.)
And as for Thanksgiving, DH managed to carve enough from the outer portions of the bird for us to go ahead and eat so it really wasn't a total disaster. Gives me a good cooking story to tell, though! ;)
As to the roaster, I haven't had the same experience with my enamel lidded roaster as the reviewer (when I can actually get the lid on), but I don't use the flip-the-bird method of cooking. (I'd drop it and send the turkey flying across the kitchen, so while it sounds good in theory I'll skip the flip, thanks.) (It's supposed to make it more moist by letting the juices flow to the top of the bird while it's upside down, then you turn it over to finish the cooking and brown the skin. I first heard about it on a cooking segment on NPR.)
And as for Thanksgiving, DH managed to carve enough from the outer portions of the bird for us to go ahead and eat so it really wasn't a total disaster. Gives me a good cooking story to tell, though! ;)
Sunday, February 1, 2009
Menu Plan Monday!
Hot off the presses, here's my weekly menu plan:
Monday Lunch: Breakfast sandwiches (eggs and cheese on either a bagel or an english muffin)
Monday Dinner: Roast Chicken with Pasta and Broccoli (will post recipes for chicken and broccoli following, probably tomorrow)
Tuesday Lunch: Healthy Burgers, Waldorf Salad, Oven Fries
Tuesday Dinner: Chicken Philly Sandwiches
Wednesday Lunch: Shrimp Scampi from "There's a Chef in My World"
Wednesday Dinner: Beef-a-roni
Thursday Lunch: Spaghetti with garlic bread and bruschetta
Thursday Dinner: Chicken Orzo Skillet from "Taste of Home Healthy Cooking Recipe Cards", current issue, page 3
Friday Lunch: Eat Out
Friday Dinner: Tender and Crisp Chicken Legs with Sweet Tomatoes from Jamie Oliver's web site*
Saturday Lunch: Grillades and Grits
Saturday Dinner: Brown Sugar Glazed Pork Tenderloins with rice and a salad
Sunday Lunch: Jambalaya*
Sunday Dinner: Mom and Dad eat out; order pizza for the kids and the sitter
*Notes: When I make the Jamie Oliver chicken I add the cannellini beans that are mentioned as optional ("if you fancy") in the recipe, and I add at LEAST 2 cans of them. They are absolutely DELISH! We make our JAMBALAYA from the Zatarain's mix and throw it in the rice cooker with cubed pork tenderloin (I buy a 2 pound pork tenderloin and use half for this recipe, half for the Brown Sugar Glazed Pork), a chopped onion, a chopped pepper, and a drizzle of olive oil. The rice cooker does the rest; it's one of the easiest meals we make.
Make sure to check out the other Menu Plan Monday links on Organizing Junkie's web site!
Monday Lunch: Breakfast sandwiches (eggs and cheese on either a bagel or an english muffin)
Monday Dinner: Roast Chicken with Pasta and Broccoli (will post recipes for chicken and broccoli following, probably tomorrow)
Tuesday Lunch: Healthy Burgers, Waldorf Salad, Oven Fries
Tuesday Dinner: Chicken Philly Sandwiches
Wednesday Lunch: Shrimp Scampi from "There's a Chef in My World"
Wednesday Dinner: Beef-a-roni
Thursday Lunch: Spaghetti with garlic bread and bruschetta
Thursday Dinner: Chicken Orzo Skillet from "Taste of Home Healthy Cooking Recipe Cards", current issue, page 3
Friday Lunch: Eat Out
Friday Dinner: Tender and Crisp Chicken Legs with Sweet Tomatoes from Jamie Oliver's web site*
Saturday Lunch: Grillades and Grits
Saturday Dinner: Brown Sugar Glazed Pork Tenderloins with rice and a salad
Sunday Lunch: Jambalaya*
Sunday Dinner: Mom and Dad eat out; order pizza for the kids and the sitter
*Notes: When I make the Jamie Oliver chicken I add the cannellini beans that are mentioned as optional ("if you fancy") in the recipe, and I add at LEAST 2 cans of them. They are absolutely DELISH! We make our JAMBALAYA from the Zatarain's mix and throw it in the rice cooker with cubed pork tenderloin (I buy a 2 pound pork tenderloin and use half for this recipe, half for the Brown Sugar Glazed Pork), a chopped onion, a chopped pepper, and a drizzle of olive oil. The rice cooker does the rest; it's one of the easiest meals we make.
Make sure to check out the other Menu Plan Monday links on Organizing Junkie's web site!
Friday, January 30, 2009
Creamy Chicken and Pasta Soup
This recipe is on page 80 of the Pillsbury Fast and Healthy Cookbook. I'll type in the recipe as is then tell you what I changed at the end.
Creamy Chicken and Pasta Soup
Prep Time: 20 Minutes
2 (14.5 ounce) cans ready to serve fat free chicken broth with 1/3 less sodium
5.25 ounces (2 cups) uncooked medium shell pasta
3 boneless, skinless chicken breast halves, cut into 1/2 inch cubes
4 cups skim (fat free) milk
1/2 cup all purpose flour
1 cup frozen sweet peas
1 (2 ounce) jar chopped pimentos, drained
1/2 to 3/4 teaspoon dried basil leaves
dash white pepper
1. In nonstick Dutch oven, bring broth to a boil. Add pasta and chicken. Reduce heat; cover and simmer 9 to 11 minutes or until pasta is of desired doneness.
2. In small bowl or jar with tight fitting lid, combine 1 cup of the milk and flour. Beat with a wire whisk or shake until well blended.
3. Add flour mixture, remaining 3 cups milk, peas, pimentos, basil and pepper to broth mixture; cook and stir over medium heat until soup is bubbly and thickened and chicken is no longer pink. If desired, add salt to taste.
Yield: 6 (1.5 cup) servings.
Calories: 280
Calories from fat: 20
Dietary Exchanges: 2.5 starch, 2 very lean meat OR 2.5 carbohydrate, 2 very lean meat
My changes: I put the 2 cans of chicken broth in the pot and decided that wasn't enough liquid, and besides I think the broth straight out of the can is too rich, so I added about 3 cups of water and a large chicken bouillon cube. (Then there was too much broth; next time I'll only put in one can of broth, the water, and the bouillon cube.) I also made the pasta in a separate pot. I've found that cooking pasta in with the soup lets it get way too mushy, especially if there are leftovers. If you make the pasta separately then add it to each individual bowl of soup you can avoid the congealed pasta syndrome later! It definitely needed some cubed potatoes, which I'll add next time. (We love our carbs around here.) I spiced up the seasonings a little bit too; I added dill because my family LOVES dill, used regular pepper out of a grinder instead of the white pepper, went heavy on the basil, and added a good hit of salt. I left off the pimentos; I didn't think the kids would go for red bits floating around in their soup. It was a moot point since they wouldn't even try it anyway, for Pete's sake. Well, The Eldest loved it; The Middle Child tried it and declared it "too spicy" (which it wasn't at all); The Youngest wouldn't have anything to do with it.
A note about changing recipes: I don't know when the realization hit that I was allowed to CHANGE recipes, and really, nothing bad would happen, except maybe the food wouldn't turn out to be something we like, but it might not turn out anyway so I might as well go for it. The Food Police haven't been by the house to check on my cooking or anything, go figure! Maybe it was all the Food Network shows I watched for a while. ??? Whatever the reason, I finally got it. I finally learned that if I didn't like every single ingredient in a recipe, but the recipe looked good generally, I could leave out the offending ingredient!!! Now I tweak my recipes all the time and rarely follow one to the letter. I probably wouldn't try changing recipes for baking, but for regular cooking- why not! The only problem is when I make changes and make something that turns out great, but I don't write down what I did and can't replicate it later. Unfortunately that happens all too often, much to DH's chagrin! ;)
Creamy Chicken and Pasta Soup
Prep Time: 20 Minutes
2 (14.5 ounce) cans ready to serve fat free chicken broth with 1/3 less sodium
5.25 ounces (2 cups) uncooked medium shell pasta
3 boneless, skinless chicken breast halves, cut into 1/2 inch cubes
4 cups skim (fat free) milk
1/2 cup all purpose flour
1 cup frozen sweet peas
1 (2 ounce) jar chopped pimentos, drained
1/2 to 3/4 teaspoon dried basil leaves
dash white pepper
1. In nonstick Dutch oven, bring broth to a boil. Add pasta and chicken. Reduce heat; cover and simmer 9 to 11 minutes or until pasta is of desired doneness.
2. In small bowl or jar with tight fitting lid, combine 1 cup of the milk and flour. Beat with a wire whisk or shake until well blended.
3. Add flour mixture, remaining 3 cups milk, peas, pimentos, basil and pepper to broth mixture; cook and stir over medium heat until soup is bubbly and thickened and chicken is no longer pink. If desired, add salt to taste.
Yield: 6 (1.5 cup) servings.
Calories: 280
Calories from fat: 20
Dietary Exchanges: 2.5 starch, 2 very lean meat OR 2.5 carbohydrate, 2 very lean meat
My changes: I put the 2 cans of chicken broth in the pot and decided that wasn't enough liquid, and besides I think the broth straight out of the can is too rich, so I added about 3 cups of water and a large chicken bouillon cube. (Then there was too much broth; next time I'll only put in one can of broth, the water, and the bouillon cube.) I also made the pasta in a separate pot. I've found that cooking pasta in with the soup lets it get way too mushy, especially if there are leftovers. If you make the pasta separately then add it to each individual bowl of soup you can avoid the congealed pasta syndrome later! It definitely needed some cubed potatoes, which I'll add next time. (We love our carbs around here.) I spiced up the seasonings a little bit too; I added dill because my family LOVES dill, used regular pepper out of a grinder instead of the white pepper, went heavy on the basil, and added a good hit of salt. I left off the pimentos; I didn't think the kids would go for red bits floating around in their soup. It was a moot point since they wouldn't even try it anyway, for Pete's sake. Well, The Eldest loved it; The Middle Child tried it and declared it "too spicy" (which it wasn't at all); The Youngest wouldn't have anything to do with it.
A note about changing recipes: I don't know when the realization hit that I was allowed to CHANGE recipes, and really, nothing bad would happen, except maybe the food wouldn't turn out to be something we like, but it might not turn out anyway so I might as well go for it. The Food Police haven't been by the house to check on my cooking or anything, go figure! Maybe it was all the Food Network shows I watched for a while. ??? Whatever the reason, I finally got it. I finally learned that if I didn't like every single ingredient in a recipe, but the recipe looked good generally, I could leave out the offending ingredient!!! Now I tweak my recipes all the time and rarely follow one to the letter. I probably wouldn't try changing recipes for baking, but for regular cooking- why not! The only problem is when I make changes and make something that turns out great, but I don't write down what I did and can't replicate it later. Unfortunately that happens all too often, much to DH's chagrin! ;)
Sunday, January 25, 2009
Recipe: One Pan Potatoes & Chicken Dijon
4 medium potatoes sliced 1/4 inch thick and microwaved 8 to 10 minutes or until tender
1 pound boned and skinned chicken breast, sliced 1/2 inch thick
2 tablespoons vegetable oil
1/4 cup prepared honey-Dijon BBQ sauce (I'm subbing regular BBQ; I don't like Dijon)
1 teaspoon tarragon
While potatoes cook, in large skillet toss and brown chicken in oil over high heat 5 minutes. Add potatoes; saute and toss until potatoes are lightly browned. Add BBQ sauce and tarragon; toss until heated through.
Time: 20 minutes
Servings: 4
Per Serving: 270 calories, 9 g fat, 45 mg cholesterol, 180 mg sodium, 27 g carbohydrates, 20 g protein
This recipe is from an add for potatoes in Weight Watchers Magazine from January of 1995. The recipe is from The Potato Board, which didn't have a web presence in 1995! They do now, though, but this recipe isn't on there.
1 pound boned and skinned chicken breast, sliced 1/2 inch thick
2 tablespoons vegetable oil
1/4 cup prepared honey-Dijon BBQ sauce (I'm subbing regular BBQ; I don't like Dijon)
1 teaspoon tarragon
While potatoes cook, in large skillet toss and brown chicken in oil over high heat 5 minutes. Add potatoes; saute and toss until potatoes are lightly browned. Add BBQ sauce and tarragon; toss until heated through.
Time: 20 minutes
Servings: 4
Per Serving: 270 calories, 9 g fat, 45 mg cholesterol, 180 mg sodium, 27 g carbohydrates, 20 g protein
This recipe is from an add for potatoes in Weight Watchers Magazine from January of 1995. The recipe is from The Potato Board, which didn't have a web presence in 1995! They do now, though, but this recipe isn't on there.
It's Menu Plan Monday Again!
This week's menu plan came together easily. (Sometimes I really struggle with it, depending on our schedule. The busier our calendar is the harder it is for me to plan what I'll feel like cooking on a given day.) I'll post a few of the recipes in the next post and you can click on the underlined items for more info.
Monday Lunch: Healthy Sloppy Joes
Monday Dinner: Spiced Chicken with Black Eyed Peas and Rice, page 98 Cooking Light Weeknight Cookbook
Tuesday Lunch: Take Out (I have a dental apt. so I'll pick it up on the way home)
Tuesday Dinner: Slow Cooker Turkey (as in, throw in a turkey breast, season it a little, plug the thing in and walk away), baked potatoes, cranberry sauce from a can, Stove Top, and green beans *This is our most "processed" dinner with the Stove Top, canned cranberry sauce, and frozen green beans, but this is a busy, busy day for me so it's either that or take out again!
Wednesday Lunch: One Pan Potatoes and Chicken Dijon, only sub regular BBQ for the Dijon BBQ (I don't care for dijon) *I'll type up the recipe in the following post since it's from an advertisement for potatoes from 1995. I've kept it all that time and this is the first time I'm making it! I really need to clean out my recipe box...
Wednesday Dinner: Tuscan Bean Soup with Turkey, page 85 Pillsbury Fast and Healthy Cookbook
Thursday Lunch: Spaghetti (as usual) with garlic bread and bruschetta
Thursday Dinner: Meaty Calzones, page 66 Cooking Light Super Fast Suppers Cookbook
Friday Lunch: Eat Out after we run a family errand
Friday Dinner: Creamy Chicken and Pasta Soup, page 80 Pillsbury Fast and Healthy Cookbook
Saturday Lunch: Black Bean Cakes from Apocalypse Chow, Rice, Carrot Salad, Applesauce
Saturday Dinner: Pineapple Chicken over rice (DH's recipe with onions and fresh pineapple that he cubes and sautes in Mojo Criollo, then he cooks chicken tenderloins in more Mojo Criollo, then he throws it all together and it's done, or something like that)
Sunday Lunch: Brown Sugar Glazed Pork Tenderloins with rice
Sunday Dinner: Date night! Pizza delivery for the kids and sitter while Mom and Dad go out to eat
Cookbooks for the week: Pillsbury Fast and Healthy Cookbook and my old favorites, Cooking Light Super Fast Suppers, Cooking Light Weeknight, and Apocalypse Chow (which are all on my Shelfari Book Shelf widget)
Please make sure to go over to Organizing Junkie's site to check out all of the other Menu Plan Monday posts!
Monday Lunch: Healthy Sloppy Joes
Monday Dinner: Spiced Chicken with Black Eyed Peas and Rice, page 98 Cooking Light Weeknight Cookbook
Tuesday Lunch: Take Out (I have a dental apt. so I'll pick it up on the way home)
Tuesday Dinner: Slow Cooker Turkey (as in, throw in a turkey breast, season it a little, plug the thing in and walk away), baked potatoes, cranberry sauce from a can, Stove Top, and green beans *This is our most "processed" dinner with the Stove Top, canned cranberry sauce, and frozen green beans, but this is a busy, busy day for me so it's either that or take out again!
Wednesday Lunch: One Pan Potatoes and Chicken Dijon, only sub regular BBQ for the Dijon BBQ (I don't care for dijon) *I'll type up the recipe in the following post since it's from an advertisement for potatoes from 1995. I've kept it all that time and this is the first time I'm making it! I really need to clean out my recipe box...
Wednesday Dinner: Tuscan Bean Soup with Turkey, page 85 Pillsbury Fast and Healthy Cookbook
Thursday Lunch: Spaghetti (as usual) with garlic bread and bruschetta
Thursday Dinner: Meaty Calzones, page 66 Cooking Light Super Fast Suppers Cookbook
Friday Lunch: Eat Out after we run a family errand
Friday Dinner: Creamy Chicken and Pasta Soup, page 80 Pillsbury Fast and Healthy Cookbook
Saturday Lunch: Black Bean Cakes from Apocalypse Chow, Rice, Carrot Salad, Applesauce
Saturday Dinner: Pineapple Chicken over rice (DH's recipe with onions and fresh pineapple that he cubes and sautes in Mojo Criollo, then he cooks chicken tenderloins in more Mojo Criollo, then he throws it all together and it's done, or something like that)
Sunday Lunch: Brown Sugar Glazed Pork Tenderloins with rice
Sunday Dinner: Date night! Pizza delivery for the kids and sitter while Mom and Dad go out to eat
Cookbooks for the week: Pillsbury Fast and Healthy Cookbook and my old favorites, Cooking Light Super Fast Suppers, Cooking Light Weeknight, and Apocalypse Chow (which are all on my Shelfari Book Shelf widget)
Please make sure to go over to Organizing Junkie's site to check out all of the other Menu Plan Monday posts!
Wednesday, January 7, 2009
Introduction; First Menu Plan Mondays Post
Hi:
I was inspired to set this blog up when I read some others with "Menu Mondays" posts. I like to see what other people are cooking and how they eat in their families, and since I plan my menus (almost) every week too, I decided to jump on the bandwagon. Here's what we're eating this week, and you get 2 meals per day since we cook both lunch and dinner at home:
Monday Lunch: Jambalaya (using pork tenderloin, an onion and a bell pepper added to the Zatarain's mix and thrown in the rice cooker- easy, easy, easy.)
Monday Dinner: Bacon and Egg Pie (Modification of a recipe I found on recipeczar.com, where you plug in the ingredients you have and they find you a recipe. I did a freezer inventory earlier in the day and found I had 2 frozen pie crusts left over from the holidays and a bunch of turkey bacon that I wanted to use up.)
Tuesday Lunch: Brown Sugar Glazed Pork Tenderloin (This is a recipe from the Publix Supermarket's Aprons recipe series. It uses the other half of the pork tenderloin we threw in the Jambalaya yesterday.)
Tuesday Dinner: Deli sandwiches (Made to order at the deli counter at Publix.)
Wednesday Lunch: Philly Steak Sandwiches
Wednesday Dinner: Spiced Chicken with Black Eye Peas and Rice (from "Cooking Light Weeknights" cookbook)
Thursday Lunch: Spaghetti (hubby's recipe)
Thursday Dinner: Beef-A-Roni (my recipe)
Friday Lunch: Shrimp Scampi (from Emeril's "There's a Chef in my World" cookbook)
Friday Dinner: Saucy Italian Style Chicken Thighs (from one of my Cooking Light cookbooks- Superfast Suppers, I think)
Saturday Lunch: Black Bean Cakes (from "Apocolypse Chow" cookbook), rice, carrot salad, and applesauce
Sunday: Soy Marinated London Broil (from ???; I printed it out from the internet, but I can't remember the site)
Sunday: Grillades and Grits (from the internet, I think from Southern Living Magazine)
Sunday Lunch: order pizza for the kids and the babysitter; mom and dad dine out!
One thing about me- I lost over 45 pounds eating this way. Portion control and daily walks rule!!
I was inspired to set this blog up when I read some others with "Menu Mondays" posts. I like to see what other people are cooking and how they eat in their families, and since I plan my menus (almost) every week too, I decided to jump on the bandwagon. Here's what we're eating this week, and you get 2 meals per day since we cook both lunch and dinner at home:
Monday Lunch: Jambalaya (using pork tenderloin, an onion and a bell pepper added to the Zatarain's mix and thrown in the rice cooker- easy, easy, easy.)
Monday Dinner: Bacon and Egg Pie (Modification of a recipe I found on recipeczar.com, where you plug in the ingredients you have and they find you a recipe. I did a freezer inventory earlier in the day and found I had 2 frozen pie crusts left over from the holidays and a bunch of turkey bacon that I wanted to use up.)
Tuesday Lunch: Brown Sugar Glazed Pork Tenderloin (This is a recipe from the Publix Supermarket's Aprons recipe series. It uses the other half of the pork tenderloin we threw in the Jambalaya yesterday.)
Tuesday Dinner: Deli sandwiches (Made to order at the deli counter at Publix.)
Wednesday Lunch: Philly Steak Sandwiches
Wednesday Dinner: Spiced Chicken with Black Eye Peas and Rice (from "Cooking Light Weeknights" cookbook)
Thursday Lunch: Spaghetti (hubby's recipe)
Thursday Dinner: Beef-A-Roni (my recipe)
Friday Lunch: Shrimp Scampi (from Emeril's "There's a Chef in my World" cookbook)
Friday Dinner: Saucy Italian Style Chicken Thighs (from one of my Cooking Light cookbooks- Superfast Suppers, I think)
Saturday Lunch: Black Bean Cakes (from "Apocolypse Chow" cookbook), rice, carrot salad, and applesauce
Sunday: Soy Marinated London Broil (from ???; I printed it out from the internet, but I can't remember the site)
Sunday: Grillades and Grits (from the internet, I think from Southern Living Magazine)
Sunday Lunch: order pizza for the kids and the babysitter; mom and dad dine out!
One thing about me- I lost over 45 pounds eating this way. Portion control and daily walks rule!!
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