I was a little ambitious in the kitchen this weekend. I didn’t try anything too crazy, but I did a good bit of cooking. Luckily some friends invited Kevin and I out to dinner Friday night. It’s so nice to be waited on for a change!
Sadly, those chose On the Border, which is the most pitiful excuse for Mexican food I’ve ever seen. My chicken fajitas were tasty, but the chicken wasn’t… well… chicken. It was a wonderfully marinated yet totally fabricated and processed piece of tasty rubber. You know how on lots of grocery store packaged chicken it says, “contains 10% solution.” (not exactly sure of the number) On the Border’s chicken is more like, “solution containing 10% chemically separated chicken mixture.” I digress…
I whipped up some eggplant Parmesan rollatini for dinner Saturday, and it was fantastic. I’ve made it once before, and this recipe‘s is obviously a keeper. My recommendations are to let your sliced eggplants sweat a bit prior to roasting, don’t put hardly any oil on the eggplant while roasting, and use fat-free ricotta but full-fat mozzarella and parm.
Sunday was food-prep day. As you can see, I was a bit overambitious… Pair all this with baking chicken in the oven that I’ll use to top my lunch salads all well.
Thank goodness the afternoon allowed for a bit of R&R. It rained all day, and I figured that called for some light reading, kitty snuggles, and a big ol’ chocolate muffin from the health food store. (Note: That does not make it a healthy muffin… womp womp.)
- How was your weekend?
- Did you try any new recipes? If so, link up in the comments!