Hi…. me again. 😉
I’ve been a slacker blogger for the past month, and I blame it completely on the fact that I’ve been away for most of it. Between travelling for work, vacation and a wedding, I’ve maybe cooked one or two meals in my kitchen since July. Oops. Not really sorry though, as quite a few of my meals have looked like this:
Lobster rolls, for the win!
I’ve not only been slacking on the cooking, but also in the workout department. Again, not really sorry, since I was spending workout time doing this:
That said, fall is just around the corner, school buses are once again delaying my drive to work, and it’s time to get back in the swing of things. I’m hoping to be back with a new recipe or kitchen adventure soon… maybe even an update on my garden, once I weed my way through the jungle that it’s become.
In the meantime, I made one of my favorite recipes earlier in the week and decided to make a few tweaks. The result is an even BETTER recipe. 🙂
(sorry for the bad quality, late-evening phone pic)
I added a cup of greek yogurt to my Quinoa Casserole with Broccoli and Cheese, and now it really mimics my mom’s original version which called for cream of chicken soup. The original recipe post has been updated, so click on over there if you’re looking for an easy but healthy weeknight meal! I’ve been enjoying the leftovers for lunch.
Also on the menu this week, watermelon and arugula salad with feta from this post! Trying to make the most of the summer fruits and veggies before they’re gone!