Now last week I said that I wanted to try and eat healthier this week – so that is the plan! We’ll see how long I can do it!
Here are a couple of random pictures from my kitchen:
This is my rooster I found at a 2nd hand store and just love him!
Trying to make apples more appetizing for the kids!
Monday: Chicken dipped in Egg Beaters and then in breadcrumbs and Paula Deen’s Lemon Pepper Seasoning, baked in the oven along with roasted vegetables. (Red potatoes, parsnips, baby carrots, garlic, asparagus) I used a recipe similar to THIS
Here’s what they looked like before they went into the oven:
Wednesday: We are going to my parents’ house for dinner – so no cooking again!
Thursday: I am going to base tonight’s dinner on a Rachael Ray recipe, Tilapia baked in couscous – except I am going to be making bulgur pilaf* instead! I will be posting this recipe with pictures on Saturday if you are interested!
Friday: I’m making whole wheat spaghetti with shrimp, diced tomatoes, asparagus, garlic – similar to this recipe here from Spark People
Saturday: Going to Mom’s house again! Lucky me!
No cooking three times this week!
Have a blessed time around the dinner table with your families!
*Bulgur Pilaf: My good friend made this a few times when the girls would get together for dinner. We kept forgetting the name of it (either cracked wheat pilaf or bulgur pilaf) so we started calling it “THE STUFF”. Here is how it’s made:
1 cup bulgur
1 can low sodium chicken broth/water/veggie broth/etc
1/4 cup vermicelli threads (or you can break up some noodles)
1 TBS EVOO or butter or (I use) I Can’t Believe It’s Not Butter
Use a sauce pan and melt butter/evoo and put in vermicelli threads. Cook until golden. Add 1 cup bulgur and 2 cups (or 1 can) broth/water. Bring to boil then turn down to a low simmer. Cover and let cook for about 10 minutes. Fluff with fork.
If you have never tried bulgur – give it a try! It has a better texture and nuttier flavor than couscous!
And while searching – I found another great recipe for bulgur pilaf!