Back from a wonderful wedding weekend and congratulations to Jen and Mark. Fun, good food (not be confused with good for me food), and some awesome strawberry margaritas, recipe posted tomorrow. I am lucky that when my son-in-law joined our family, we also joined his immediate and extended family and they have welcomed us in with open arms. Even though eating choices were not the best, I did get 3-5 miles in on both Saturday morning and Sunday afternoon. The island is full of free roaming deer and alligators, yikes to the latter. As I was walking/running Saturday morning, a group of twelve deer started walking toward me then veered off to a nice patch of grass. I guess their attention span is about like mine, short term. Later on in the day I did manage to pet one of the island deer.
Also during the weekend a Novel Writing Challenge was developed between my son, daughter, and several of their friends. I will choose the storyline and draw names to see who writes the next chapter. They will be sent the previous chapter and will have 30 days to write their chapter. No one will know until each participant has written two chapters and the book is complete who wrote which chapter. This may not be a “best seller” but I guarantee it will be an interesting read. More to come after the initial gathering to set the guidelines; watch out Fifty Shades of Grey, this could be The Many Shades of Red.
When we returned home yesterday evening a healthy dinner was a must. Fortunately I had some yellow squash in the refrigerator and some cooked chicken in the freezer.
Orzo with Squash & Cheese
Adapted from The Classic Zucchini Cookbook. As with any recipe, make it work for you. I didn’t have zucchini so I used all yellow squash, and I had a bit of a yellow bell pepper and a half of a green bell pepper already cut in the refrigerator, so I used both of those instead of a red one. I cannot stand to waste food.
2 medium zucchini, diced
2 medium yellow squash, diced
3 Tab olive oil
1 red bell pepper (or whatever color you have)
2 minced cloves of garlic
1 large tomato or 2 roma tomatoes, diced
¼ cup fresh parsley, chopped
11/2 cup whole wheat orzo
4 ounces goat cheese or feta cheese
Cooked rotisserie chicken (optional)
Heat olive oil in a large skillet over medium high heat. When hot, add squash, bell pepper, and garlic. Sauté until vegetables are tender but not mushy, around 5 -7 minutes. Reduce heat to low, add tomatoes and parsley, salt, and pepper, stir and heat until tomatoes are warm. Remove from heat.
- While veggies are cooking, cook orzo according to package directions. Drain.
- Add cooked orzo to skillet with veggies if large enough, if not put all in a large bowl. Add cheese and meat, if using, and stir well so that the cheese melts into the pasta.
- Taste for seasoning.
174 days and 23.02 lbs till Disney Food and Wine