We just finished eating something wonderful. I mean this was really top-notch if I do say so myself (and I do!) While I was eating I was wishing there was more and then considering starting another batch for tomorrow. No joke. The thought of making this again immediately did cross my mind. But tomorrow is softball night so we won't really be home for dinner and I don't have any chicken that is not frozen.
So, the memories of this dinner will have to do for now... and luckily I can relive it for you right now.

Since I last posted, I made a repeat (herbed chicken parmesan), a really bad attempt at a light alfredo sauce (this was all documented but the household vote was that it should not only be omitted from the blog but I should also "throw that recipe away"), some yummy salads, a coffee cake, and an apple-strawberry yogurt smoothie.

Also, I should note that I have been freezing single serve portions of the leftovers and using them as grab & go lunch items. It's nice because I'm not eating the same thing two or three meals in a row. Instead, I stop by the freezer on my way out the door, pick one of the several options, and by lunch time it is usually thawed or close to it.

Greek-style Chicken Kabobs

Marinade coming together

[adapted from allrecipes.com/cooking light message boards]


3/4 cup fat-free plain yogurt
1/3 cup fat-free crumbled feta cheese 

• lemon zest 
• juice of half a large lemon
• sprinkle of dried oregano, rosemary, and basil
• dash of salt & pepper
• skinless, boneless chicken tenders
• half a red onion, cut into chunks
• cherry tomatoes, halved
• yellow & red bell pepper, cut into inch-ish pieces

combine everything but the veggies & chicken in a shallow dish

send the chickies for a swim in the marinade (I left them overnight)

soak your wooden skewers

thread your veggies & chicken (cut into cubes if you prefer) onto the skewers

grill, baby, grill

serve with on a fluffy bed of couscous

enjoy!

that corn hiding in the background jumped on the grill (it didn't go with the meal, but we couldn't leave it hanging

Thing 1 & Thing 2 do not know what Memorial Day is. Not only did they forget to thank Adam for his service to our country, they also forgot that it was a day to sleep in. So, as fate would have it, I was up at 4:50am on Monday. I took them outside, I watched Saved by the Bell, and finally I made this (full-fat, full-calorie) coffee cake.

 
Jiffy Coffee Cake
FROM JIFFYMIX.COM


Serves 2-9, depending on how honest you are with yourself

Stuff you need:


BATTER:
Jiffy Baking Mix, 2 cups
Sugar, 2 Tbsp
Milk, 3/4 cup
Egg, 1 slightly beaten
Butter, 2 Tbsp melted


[Mix above together, 
spread in a greased 8x8]


TOPPING:
Jiffy Baking Mix, 1 Tbsp
Sugar, 1/4 cup


Cinnamon, 2 tsp
Butter, 2 Tbsp softened
Chopped nuts, 1/2 cup


[Combine above, sprinkle over batter]


Bake 25-30 minutes in a preheated 350 degree oven. 
Serve warm. 
With Coffee of course.

 

Noteworthy Items:

• It looks like we really are going to get this condo and I'm crossing my fingers to be cooking in my new kitchen by the end of August.
• NEIU says I have to take an art class or they won't give me that blasted piece of paper. So, I am using that opportunity (hopefully) to take photography so you will have something better to look at than my amateur attempts at food pics. 
• I've lost 5 pounds so far. WOOT!
• Adam is responsible for virtually all of the clean up when it comes to my culinary adventures. He deserves great praise for washing dishes, trying everything, and still loving me.