Summertime!

I'm finally getting into a summertime routine! I love being at home and am truly enjoying a clean organized house. I've made a few summer "resolutions" and have been sticking to them! I have never been one to make the bed but I've done it everyday this summer. I'm cooking every night and our laundry is completely caught up. I even washed the duvet and shams in my sisters room and ironed them! I've enjoyed working out and spending time with friends. I haven't made it to the pool yet but that's my goal for tomorrow. Jay's been coming home for lunch and I've enjoyed cooking for him and eating with him. Our carpets and couches got a good steam cleaning yesterday. The people at Charlotte Carpet Cleaning did a fabulous job and were in and out in no time. I like using local businesses and highly recommend them. I've been teaching vacation bible school and am getting used to my new age group the rising kindergarteners. All my sweet kindergarteners from last year are now grown up first graders and boy what a difference kindergarten makes!!! My dogs have been going for some long neighborhood walks and we're working on Sophie's social behavior... Overall I've really been trying to relax and enjoy summer. It always goes by too quickly!

Summer Goal: clean and organize linen closet. Check!

We enjoyed our first and possibly last lake day of the summer this past Saturday. After picking up our boat from the shop (for regular yearly maintance) we headed out to Lake Wylie and enjoyed the day floating at the Sandbar and working on our wakeboarding skills. During out wakeboarding session we noticed smoke coming from the engine. Turns out something cracked (not due to wakeboarding) and needs to be fixed. Not only is the problem costly to fix, most marinas have a huge wait for boat work during this time. We're hoping to drop the boat of Thursday and who knows when we'll get it back :(


This past Sunday instead of heading out on the boat Mary Clare, Kathryn, and I randomly headed to the NC Music Factory for frozen drinks at Wet Willie's. We had a great time sampling all 18 flavors. I went for a mudslide and found it delicious! This is probably not a spot I'd head to at night but was perfect for catching up with friends and cooling off during the day.

all 18 of our samples

Jay and I and our favorite lesbian couple Mary Clare and Kathryn (JUST kidding! Inside joke!) have been enjoying great music, yummy wine, and delicious picnic dinners at Pops in the Park on Sunday nights. If you haven't been I suggest you go this Sunday for the last concert of the season. They play patriotic music and have an awesome fireworks display. Be sure to go at 4 to drop your blanket and chairs off. The grass fills up fast!

first pops of the season

my well planned picnic. see below for potato salad recipe!

Kathryn

Me & MC

Can't remember why we're excited?

Please excuse the sweaty hairdo! It was toasty out there!

What's Cooking Lately:

Mary Clare requested my potato salad recipe which is not really mine, I need to give credit to Lauren for that one! Thanks Lauren. I've made it several times and it's actually only 2 weight watchers points per serving. Here you go:

Ingredients
1 large russet potato, peeled and quartered
1 large sweet potato, peeled and quartered
1 cup corn
1 teaspoon prepared Dijon-style mustard
2 tablespoons fresh lime juice
3 tablespoons chopped fresh cilantro
1 clove garlic, minced
3 tablespoons canola oil
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 cucumber, halved lengthwise and chopped
1/2 red onion, thinly sliced
1/4 cup finely chopped peanuts


Directions
Place the Russet potato pieces into a large saucepan, and cover with salted water.

Bring to a boil, turn the heat down, and simmer for 10 minutes. 

Add the sweet potato, and cook about 15 minutes more. 

Remove a piece of each potato, and cut it in half to see if it is cooked enough. 

Once the potatoes are tender, add corn kernels; cook another 30 seconds. 

Drain through a colander. 

Fill the saucepan with cold water, and drop vegetables into water.

Cool for 5 minutes, and drain.

In a large bowl, whisk together mustard, lime juice, cilantro, and garlic. 

Slowly whisk in oil. 

Mix in salt and black pepper.

Cut cooled potatoes into 1 inch cubes, and add to dressing along with cucumber, and red onion.

Toss well. 

Serve at room temperature or chilled. 

Toss the peanuts in just before serving.

I've been trying to incorporate all kinds of veggies into our everyday meals. I went to the Matthews farmers market last Wednesday and was disappointed in the selection until I realized that all food is grown within 100 miles of Charlotte so um duh there aren't going to be any bananas there! Ha!

I bought some gobbetti pasta at Earthfare the other day and needed to find a recipe to use it in. I though this recipe was delicious and light for a nutritious summer meal. I added diced up chicken breast tenderloins for a little protein. I just tossed them in about three minutes before the pasta was done cooking.


Ingredients:

8 oz. dry gobbetti pasta (2 cups) [or pasta of your choice]
4 small zucchini, julienned (4 cups)
2 cloves garlic, minced
1/4 cup low-fat ricotta
1/2 cup torn fresh basil

3 chicken breast tenderloins cut into small pieces (I love Trader Joe's Frozen Tenderlions. They thaw quickly!)

1. Cook pasta in large pot of boiling salted water according to package directions; add chicken to pasta 3 minutes before end of cooking time; add zucchini to pasta water 1 minute before end of cooking time.

2. Meanwhile, whisk together garlic and ricotta in large bowl. Drain zucchini and pasta, and add to ricotta mixture. Stir in basil, and season with salt and pepper, if desired.

4 zucchinis julienned 

3 chicken breast tenderloins cut into small pieces

ricotta cheese, garlic, salt and pepper

fresh basil

mix it up with the noodles

and serve!

I was craving a sandwich from Bedder Bedder & More today and rather than spending $7 on a sandwich I bought the ingredients to make it myself. It was so good and filling I could only eat half. I had way too many vegetables to all fit on the bread so I ate some on the side and plan to use some tonight for kabobs. The whole sandwich was 9 points (5 for bread, 2 for turkey, 1 for cheese, and 1 for sauce) but splitting it in half cut it down to 4. You could also lower points by using pita or a low-carb wrap. 

Ingredients I used:

4 medium slices of squash

4 medium slices of zucchini

1/2 red pepper

1/2 yellow pepper

1/4 thickly sliced yellow onion

Handful baby spinach

2  medium thick slices deli turkey

1 whole wheat harris teeter brand flatbread

1/4 cup shredded cheese

For the sauce:

Cooking spray

1 tbsp balsamic vinegar 

1/4 tsp turbinado cane sugar (you can use regular sugar I just prefer turbinado)

1 & 1/2 tbsp olive oil

Salt and Pepper to taste

Recipe:

Heat pan over medium high heat with cooking spray (I used olive oil spray) until it shimmers.

Add veggies and cook for 2 minutes

Add vinegar, sugar, olive oil, salt, and pepper

Continue cooking for 5 minutes

Meanwhile put turkey on bread and heat in microwave for 30 seconds

Add veggies and sprinkle with cheese. YUM!

I can't get these pictures in the correct order but you get the idea!