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.
In the slow cooker was this vegetable and garbanzo curry recipe for Kevin’s lunch, along with rice on the stove. In the food processor were my variation of these spiced red lentil chickpea cakes.
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!
Stay tuned this week, I’m starting a new workout and have a new lunch bowl recipe.
