148.6...Fast and Fabulous Entrees
It was back to reality on Sunday morning after our fabulous trip to Naples. It was a bit more than reality….I was throwing my son a birthday party! Talk about jumping back in!
Breakfast was a toasted English muffin with peanut butter.
We headed off to the party. It was a great success. Party pizza was my lunch.
Our family came back to our house for the second part of the party. I put out a bunch of dips, chips, cheeses and crackers. The main event was dinner from Brett’s BBQ. I had a half rack of baby back ribs, cole slaw and sweet potato fries.
I will tell you, I was exhausted by the end of the day!
Monday morning came quickly. Breakfast was scrambled egg beaters with a bit of shredded cheddar cheese and half a grapefruit.
After I dropped the kids off at school, I went to the gym and spent some time on this R.A.D.:
Revolving Apparatus of Death.
Lunch was tuna salad and veggies.
I had leftover spinach and artichoke dip from the party so I decided to incorporate it in last night’s dinner. I put it on some chicken breasts and then topped it with fresh breadcrumbs. 450 degrees in the oven for 15 minutes and dinner was done. I served the chicken with roasted red potatoes and a salad.
Breakfast this morning was Fage yogurt and berries.
After I took the kids to school, I went to a meeting and an appointment, then off to Great News for a cooking class taught by Phillis Carey. Today’s class was called “Fast and Fabulous Entrees.”
The first recipe was Pea, Feta, Pistachio, and Mint Spinach Salad topped with Grilled Honey Mustard Shrimp:
I loved this salad! So many fabulous flavors all at once! This would be a great salad for a luncheon!
The second recipe was Scallops with Asparagus, Browned Butter and Crispy Prosciutto:
I’m not the biggest scallop fan but they have definitely been growing on me recently. I enjoyed this dish. Maybe it had something to do with the browned butter sauce. ;)
The next recipe was Pork Tenderloin with Walnut. Lemon and Caper Salsa Verde:
The sauce was outstanding. It would be great on chicken too! I will have to make this one soon!
Last was Oven-Fried Dijon Chicken Breasts with Primavera Bow Tie Pasta and Bacon, Spring Peas and Asparagus:
This chicken was insane. I cannot wait to make this!! Loved the pasta too. Overall, another winning class at Great News!
Are you a fan of scallops?