Post-Gardening Garden Salad

Whipped this salad up for lunch when John and I decided to take a break from gardening. Nothing too fancy, but it hit the spot.

Green Curry Fried Rice

I first tried this combo on Hawaii. So good! A little coconut milk here would be an interesting idea here (ditto some chunks of pineapple), but we didn’t have either on hand.

Rockfish with Bacon and Spinach

Does it get better than coworkers who bring you fresh rockfish, caught by their husbands? Particularly on Fish Night? My original plan was to do a Cooking Light scallops recipe, and briefly thought of changing plans. Then I figured I could just treat the rockfish like scallops, and it would still taste pretty good. And it did!

WW Slowcooker Lamb Stew

This kicked ass for being a simple slow cooker recipe. It’s also low on points and meat (mostly because this was all the lamb I had on hand), and high on flavor. Here’s the original recipe, which uses stew meat rather than ground meat, and considerably more of it.

Roasted Chicken and Potatoes

This is what I did with my remaining chicken pieces from when I cut up a chicken for Easter. It also provided the bonus debut of Mural of Flavor, a spice blend I got for free from Penzey’s and hadn’t tried until tonight. I like its savory taste.

Grassfed Mini-Burgers

Made these for Jen V. (and Tucker’s!) visit last night. They were semi-healthy until I ate two of them.

My first attempt at dal

Dal is one of my favorite things to get at Indian restaurants, but it seemed a daunting thing to make at home. But when I saw a recipe for “Everyday Dal” in Cooking Light, I figured it might be a good gateway, even if the recipe isn’t the most authentic thing to ever be produced in our kitchen.

It’s still quite a process to make, but the results were a fragrant, satisfying meatless meal. That almost got ruined when our power went out, but that’s another story.

Unrelated, I promise I’ll eventually post some photos again, but I keep leaving my camera at work, dammit.

Recipe Adaptation: Spicy Grilled Bison

I’ve always loved this marinade – super versatile. Found out tonight it works great on the bison london broil I picked up at the market (as well as the asparagus I made as a side).

Side note: bison is a lot more WW-friendly when it isn’t ground and molded into huge burgers.

Oregano Lime Chicken w/ Tequila Lime Gravy

So this ended up being Easter dinner for us. We don’t really do much of anything for Easter but I wanted to make something a bit more festive than typical Sunday Stir Fry. I thought this recipe, which was already in my meal plan for the week, had a certain elegance to it, and it was delicious.

Plus there was added excitement – I ended up hacking up a whole chicken rather than just buying breasts. Yeah, still could use a cleaver, but it was fun!

WW Chef-y Cobb Salad (or Cobby-Chef Salad)

I feel this salad kind of has an identity crisis. WW calls it a Cobb. I thought it was more chef salad-y. Whatever. I also made some changes (I added avocado but used less bacon, pretty much making it a wash, points-wise).

The recipe calls for reduced fat blue cheese dressing. I did a homemade version (recipe included). I think I got that recipe from Eating Well.