Lazy Debby

I suppose this weekend was just what I needed. A constant rain pretty much kept us inside thanks to tropical storm Debby..

It was a perfectly lazy rainy weekend. There was a lot of this going on:





Saturday we did manage to get out to the grocery store. That was the big event of the day. That and making rice krispy treats:


That’s one way to get the marshmallows in the pot.
Eats of the day:

Fruit and cereal over Greek yogurt for breakfast.

Salad for lunch.
And a Pinterest find for dinner. Portabello cheese steak sandwiches

Delicious! Oh and some rice krispy treats of course.
Sunday started out with another rice krispy treat for breakfast.

Then more lazing around. Veggies and dip for lunch:

We ventured out this evening to get some yummy pizza at Cappy’s.  Such a fun place with Trivia Pursuit cards on the table:

Salad:

Love their pizza:

It’s Sunday night, still raining, and I’m sure there are going to be a few more rice krispy treats consumed before the night is over. Ahhhh…perfection!

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Farmers Market Dinner

Is it Monday already?  This weekend, I made the best meal I think I have ever cooked.  I was inspired by Saturday morning’s trip to the Ybor City Farmers Market.  I loaded up on fresh veggies, fresh-baked bread, and the most amazing pasta.

I want one of these pineapple peeler/corers.

I also picked up some local honey.  They had spring, summer, fall, and winter blends, which also is supposed to help seasonal allergies.  I got the fall kind because I always get fall allergies.  I’ll let you know if it works.

I also got a wonderful blueberry lemon coffee cake from Joey Biscotti:

For dinner, I made a chicken veggie pasta.  I doesn’t sound like anything special, but I think it was the fresh pasta that made it amazing: The brand is Rossi Pasta. You can order it online, and I will be ordering some as soon as I’m done writing this post.  It was that good.

I ate 2 times that pasta serving and was secretly wishing we hadn’t invited our neighbors over so I could have eaten the leftovers.  There were no leftovers.

Here’s what I did.

-4 boneless chicken breasts.

chimichurri sauce

-4 cloves garlic diced.

-1 zucchini chopped

-1 yellow squash chopped

-4 oz sliced mushrooms

-2 cups of  fresh spinach

-2 tomatoes chopped.

-8 oz grated parmesan cheese.

Marinate chicken in chimichurri sauce and grill.  Sautee garlic in about 1/4 cup olive oil on low heat to infuse oil with garlic flavor.  Increase to medium heat and add squash, zucchini, mushrooms, cook for about 5 minutes, add spinach and tomatoes, cook for about 3 more minutes. Add more oil to pan to make sauce.  Cook pasta.  In a large bowl, combine veggies, diced, grilled chicken, pasta, and parmesan cheese.  Enjoy!

And my blueberry lemon cake for dessert:

I want this meal again tonight!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!