This week has flown by! I can’t believe it is already the weekend. I spent a lot of my time this week in my classroom, getting it ready for my kids to come next week. It’s almost done! Other activities this week included a work happy hour with Brady and a girl’s night – HERE! Everything was fun!
A new recipe I tried this week included the vegetable stock that Foodbuzz sent me last week and an old Cooking Light recipe that I found in my recipe book. (More on the recipe book later )
I followed the recipe for the most part – adding veggie stock instead of chicken broth. I also omitted the onions and the olive oil.
This mushy side was served with a zucchini boat filled with tomatoes, lentils and brown rice.
a close up
Brady’s boat contained a little lean ground beef too!
Thanks again Emeril and Foodbuzz!
Overall: I would make the zucchini boats again and I would make the polenta again. I think the polenta would be better in the winter as it is warm and mushy. Brady thought they went great together!!
Plus… we had BBQ chicken pizza that was going to be an appetizer, but never made it.
And a salad with pepitas, apples and feta.
Also, some acorn squash baked with a little maple syrup.
We had pork tenderloin too, but no pic. Sorry. I actually did not try it, but the marinate we used (lemon pepper) smelled really strong!
The Healthy Hostess 