Breakfast: Saturday is my Farmer's Market morning. I got a great haul. There will be lots of cooking this week: Onions, Apples, Cabbage, Cucumbers, Asparagus, Baby Bok Choy (I'm in the mood for Chinese New Year Soup), an Avocado, Zucchini, Peppers and Mushrooms. I came home sauteed one of the onions and made an Onion Frittata. I just sauteed the onions in a touch of olive oil, added 3 beaten eggs, salt and pepper. When the eggs were almost set I placed it under the broiler with a sprinkle of Parmesan cheese till golden. 3 eggs and 1 onion in a 10 inch saute pan made 4 wedges like this so 3-4 servings.
Lunch: I felt like experimenting a bit. My aim was to create a baked chicken nugget of sorts. They turned out really yummy. I think they'd be fun as a hors d'oeuvre, appetizer on a buffet at the holidays. Oodles of protein.
Shelly's Italian Chicken Parmesan Nuggets
1 Onion, diced
1 lb. Ground Chicken
1 Egg, beaten
1/4 cup Milk
1/4 cup Oatmeal, dry
1 Tablespoon Oregano
1 Tablespoon fresh Basil, chopped
1/2 teaspoon Garlic Powder
2 Tablespoons Sun Dried Tomatoes, diced (I used dried but if you use oil-packed just drain them well)
1/4 cup Parmesan Cheese, grated
1/2 teaspoon Salt
a few twists of Black Pepper
Serve with another sprinkle of Parmesan on top and warm Tomato Sauce for dipping.
Soak oatmeal in milk for 10 minutes. Saute onion till golden. Set aside to cool. Mix all ingredients together including soaked oats and cooled onions until well blended. Spoon (I use a mini ice cream scoop) into a 24 cup non-stick mini muffin tin that has been sprayed with cooking spray. Bake in a 350 oven for 30 minutes. Place under the broiler for 2-3 minutes till lightly golden.
I ate them alone but they'd be a great lunch or dinner with a little green salad or veggie side.
Dinner: I had done enough cooking for the day so I just made up a cheese platter (Cucumbers, Olives, Nuts, Apricots, Smoked Gouda, Aged Goat Cheese, and one of my favorite cheeses Rosemary Asiago) and steamed some of the asparagus I bought at the Farmer's Market. I have this little microwave steamer I love. You add a little water in the base, trim the asparagus (It's great for edamame too) and nuke for 2-3 minutes. I made a Greek Yogurt Pesto Dip to go with (4 oz. plain Greek Yogurt, a Tablespoon of Pesto Sauce, Salt & Pepper to taste)
We took everything out to the patio and ate outside. The weather has been awesome this week. It's helping me get out of my funk since Charlie died. In fact today I'm headed to the park for a walk, bento box lunch, and soak up a little Vitamin D. Hope everyone is having a nice weekend.
Snacks: A Sugar Free Cinnamon Dolce Soy Latte, no whip, no foam. The first Starbuck's red cup of the season and a couple of samples while walking around the market: a few apple slices and had to try chrysanthemum leaves at the Asian veggie stand I bought the Bok Choy when offered. Another reason to support your Farmer's Market, learning about and trying new things. Find a Farmer's Market in your area.
More Days in my pouch.
