It was a little cooler on Sunday. We actually could spend some time on the patio without feeling like our skin was going to melt off. I am pretty much done with summer. It's been a rough one. Remind me I said this when I'm saying I'm sooooo coooold in January ;) and using my hand warmers.
Breakfast: Pineapple Cottage Cheese (I love Fresh & Easy brand) with toasted almonds fueled my house cleaning and laundry.
Lunch: Since it was slightly cooler we took some tidbits out on the patio: Salami, Pepperoni, a to die for yummy Rosemary Asiago Cheese I found at Trader Joe's, Parmesan Crisps, Cucumber slices, Olive Yogurt Dip, and Italian Flag Salad out on the patio and soaked up some Vitamin D.
Shelly's Red, White & Green Italian Flag Salad
1 (15 oz.) can Artichoke Hearts, non marinated, drained, chopped
1 cup of Cherry Tomatoes
1/2 cup Fresh Mozzarella Balls, small ones, halved
1/2 teaspoon Oregano
1 Tablespoon Fresh Basil, chopped
Salt to taste
a few twists of Black Pepper
a drizzle of Storebought Balsamic Vinaigrette and/or Pesto Sauce
Mix everything together. Chill till you serve. This is even better the next day so make plenty.
Shelly's Olive Yogurt Dip
3 oz. Greek Yogurt (I used plain, 2%)
1/4 cup Chopped Olives (any I used Anchovy-stuffed Spanish Olives, thanks again Michelle H.)
dash Greek Seasoning (spice aisle)
Salt to taste
a few twists of Black Pepper
Whiz the olives in a mini food processor till minced well. Mix with remaining ingredients. Great dip for veggies, fish, meats. I dipped sliced cucumbers in it. Yum!
Dinner: Salmon Foil Packets. This is hands down the easiest and even better practically no clean-up meal I make. Cut a large square of aluminum foil. Add a handful of sliced veggies. I used zucchini and chopped green onion. Place a frozen or fresh piece of salmon filet in the center. Add whatever herbs you like fresh or dried. I used dried dill, salt & a few twists of black pepper. Add a little moisture... this time I used a Tablespoon of pesto sauce (you could also use olive oil or soy if you wanted to go with more Asian flavors or white wine, whatever you like). Fold the foil over and seal each packet. BBQ 15 minutes in covered grill (if fish is frozen 25 minutes). Don't lift the lid or open the packet till time is up then open packets carefully (steam burns are not fun.) Protein packed perfection. I love these packet dinners. Main dish and side dish done in one shot, no heating up the kitchen and the best part... no dishes!
Tip: When I make these salmon packets I always toss a couple of extra on the grill so the next days lunch is super easy. Mmmm cold salmon on a salad.
Snacks: Too much coffee and a yummy Shelly's Lemon Protein Shake (one of my Girl Scout Cookie Combat Shakes) I used SF Lemon Torani Syrup instead of SF Vanilla Torani Syrup so it was a little more lemony. I drank it when I finally crashed on the couch to watch some mindless TV: Great Food Truck Race and The Real Housewives of New Jersey.
