Salsa Two Ways

 Leaving the pared down recipes here for HATCH GREEN CHILI SALSA and TOMATO SALSA. Makes about 3-1/2 pints each.

HATCH GREEN CHILI

3-3/4 lbs Hatch green chilies or anaheim, roasted and peeled and diced

1 lb tomatillos, roasted, chopped

1/2 of a large onion, diced

1/2 Tbs minced garlic

1/4 c. chopped cilantro

3/4 tsp oregano

3/4 tsp cumin 

3/4 tsp sea salt

shy cup of chicken stock

1/4 c. vinegar

Fresh ground pepper

Put all ingredients in a stainless steel pot and cook until desired consistency. Use immersion blender to chop to desired consistency. Seal in sterilized jars in a water bath for 20 minutes.

TOMATO SALSA

4 lbs tomatoes, peeled and chopped

5 jalapenos, chopped fine

2 serrano peppers, chopped fine

 1 large onion, diced

 1/2 bunch cilantro, chopped

1 c. vinegar

3 cloves of garlic, minced

3 Tbs. lemon or lime juice

1/4 tsp salt

1/2 green pepper, diced fine

Fresh ground pepper

Cook all together for 30 minutes or until desired consistency. Use immersion blender to chop. Seal in sterilized jars in water bath for 15 minutes.

Parmesan Hashbrowns

 From Gourmet magazine:

PARMESAN HASHBROWNS

7 Tbs olive oil

1/2 c finely chopped onion

1/2 tsp salt

1/4 tsp pepper

2lb Yukon gold potatoes

1oz finely grated Parmesan cheese

Heat 1/4 c oil in 10" nonstick skillet over moderate heat until hot but not smoking. Cook onion with salt and pepper until soft, 3-4 minutes, stirring occasionally; remove from heat.

Peal potatoes and coarsely grate. Squeeze in a cheesecloth or tea towel and put in large bowl. Add onion mixture to potatoes, stirring to coat potatoes and then stir in cheese. (Don't clean pan)

Hear 2 Tbs oil in skillet over moderate heat until hot. Add potatoes and press firmly into a cake, rounding edges. Cover and cook 10-12 minutes. Slide out onto a plate, cover with skillet and flip back into skillet. Drizzle final 1 Tbs oil around edges of cake, cover and cook another 10 minutes. Cut into wedges and serve.

Salsa verde

So, we've learned to love salsa verde and so that I don't have to wade through an entire YouTube video to put this all together, I'm going to put the recipe right here.

Salsa Verde

10-15 tomatillos, husked and stemmed

5 jalapenos, stemmed

A bit of water

2 garlic cloves

1 tsp salt

a bit of cilantro

lime juice

finely diced white onion

Put tomatillos, jalapenos and a little bit of water into a saucepan and bring to boil over medium heat. Cook until tomatillos are bursting and jalapenos are soft. Put into a blender with some of the liquid, add garlic and salt and cilantro. Blend until smooth. In saucepan, heat 2 Tbs. oil and add blended mixture back to pan, and stir in the oil until well blended. Add lime juice to taste. After it has cooled, add finely diced white onions for a bit of crunch. It will be spicy!! Freezes well.

What is this?! A BLOG POST!!

I realize it has been awhile again! The great thing is, I've had some time lately and in that time I've spent some of it with my dear sister who wanted some recipes! I promised her the recipes so here they are! When she was with me the other day I served salmon cakes (based on a crab cakes recipe) and a simple salad dressed with a lemon vinaigrette.  These salmon cakes are so good as cold leftovers that I plan to have them frequently to eat with salads when I'm working - starting later this month! Yes! That's right! After 2 years of "just sitting around eating bon-bons" (and studying!) I have the degree and the state credentials to practice as a registered nurse! I also am grateful that I will start my residency on the medical oncology floor where we'll care for cancer patients, palliative care and hospice patients, as well as medical overflow from the rest of the hospital. It should give me a broad expanse of experience as well as point me in the direction of hospice care which is what I'm really feeling drawn to this last while!

It's also busy around our house with a bathroom remodel. Such a fun mess.... The project has required that I do some clearing/sorting/purging so I guess that's not all bad! I've also had some time to do some paper-crafting -- something else that took a back seat over the course of the last 4 years!

Good to see you again - enjoy these recipes!

Crab Cakes

(or Salmon Cakes!)

2/3 cup panko (Japanese breadcrumbs), divided

1 tablespoon minced fresh flat-leaf parsley

2 tablespoons finely chopped green onions

I like to also add 1-2 Tbs finely chopped red pepper

1-2 Tbs finely chopped celery if I have it

2 tablespoons canola mayonnaise

1 teaspoon lemon juice

1 teaspoon Dijon mustard

1/2 teaspoon Old Bay seasoning

1/2 teaspoon Worcestershire sauce

1/8 teaspoon kosher salt

1/8 teaspoon ground red pepper

1 large egg, lightly beaten

8 ounces lump crabmeat, shell pieces removed

1 tablespoon olive oil

1 lemon, quartered

1. Combine 1/3 cup panko and next 10 ingredients (through egg) in a large bowl, stirring well. Add crab; stir gently just until combined. Place remaining 1/3 cup panko in a shallow dish. Using wet hands, shape crab mixture into 4 equal balls. Coat balls in panko. Gently flatten balls to form 4 (4-inch) patties. If serving with as a main-dish salad, I like to make 8 smaller patties so the salad takes the limelight!

2. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add patties; cook 3 minutes on each side or until golden. Serve with lemon wedges.

Variation: Salmon Cakes Prepare Classic Crab Cakes recipe, substituting 8 ounces cooked, flaked salmon for the crab. 

I follow these directions to prepare the fresh salmon. I will freeze pre-portioned packages of 8 oz. of salmon to use later. 

Preheat the oven to 350 degrees F.

Place the salmon on a sheet pan, skin side down. Brush with olive oil and sprinkle with salt and pepper. Roast for 15 to 20 minutes, until just cooked. Remove from the oven and cover tightly with aluminum foil. Allow to rest for 10 minutes and refrigerate until cold.

Lemon Vinaigrette

1/2 cup olive oil

3 tablespoons fresh lemon juice

1 tablespoon minced shallot

1 1/2 teaspoons Dijon mustard

1/2 teaspoon grated lemon peel

1/2 teaspoon sugar

Whisk all ingredients in bowl to blend. Season with salt and pepper. (Can be made 1 day ahead. Chill. Bring to room temperature before using.)

Spring Rolls - A NYE tradition

This seems to be the almost-tradition that Kent and I have for New Year's Eve - Spring/egg rolls! This is the recipe we first used for our Chinese Christmas back in probably 2001. It was on the back of the wrapper package and I thought I'd lost it today, so I decided I best put it up here so I'd always know where it is!  I'll include the meat options, but we usually make these vegetarian.

Spring Roll Recipe
4 oz. shrimp, shredded chicken or pork
3 oz. bean sprouts
3 oz. shredded carrots
4 oz bamboo shoots
4 oz. shredded cabbage
2 oz. shredded onions
1 tsp. sugar
1/2 tsp. salt
1/4 tsp. white pepper
1/2 tsp. soy sauce
1/2 tsp. peanut butter
1 tsp. sesame oil

Mix together all ingredients and stir fry for approximately 15 minutes.

Mix 1 Tbs. flour with one egg white. Roll up filling with completely defrosted spring roll wrapper; seal end with paste.

Deep fry at 325° for 3-4 minutes.

Per Request Part II

Well, since I just updated and I tried more recipes, I'll update again!  I hope that begins to satisfy the blog post craving! Haha!

A few days ago I made a pork recipe in my slow-cooker that we really liked!  When I had the meat shredded, I blended the sauce and drizzled a little on the meat that I had placed on a baking sheet to put under the broiler to crisp it up just a little (like carnitas) and then served the sauce as a "salsa" on the side.  Next time I would consider adding a fresh jalapeño to spice it up a bit! Oh, and I halved the recipe for just the two of us and it was plenty!

Slow-Cooker Green Chili Pork

1 1/2 pounds poblano or Anaheim chiles (about 4 large)

4 pounds boneless pork shoulder

Salt and pepper

1 28-oz. can green enchilada sauce

4 tomatillos, husked and quartered

Flour or corn tortillas for serving, optional

Preparation

1. Place a rack 4 inches from heat source and preheat broiler to high. Place chiles in a single layer on a baking sheet. Broil until skin is blackened, 6 to 7 minutes, turning occasionally. Place in a large bowl; seal with plastic wrap. Let stand until skin has softened, about 7 minutes. Peel, seed and roughly chop chiles. Use immediately or refrigerate overnight in a ziplock bag.

2. Season pork with salt and pepper. Place in a slow cooker. Add chiles, enchilada sauce and tomatillos; turn to coat.

3. Cover and cook on low until meat is fork-tender, 6 to 7 hours. Remove pork to a baking dish and shred with two forks. Tilt slow cooker and spoon off some fat. Place pork back in slow cooker, cover and rewarm on high heat. Season with salt and pepper; serve with tortillas, if desired.

Last night we had company and so I made a summer pasta salad and grilled veggies along with some homemade bread.  The bread I made with 1 c. white flour and the rest whole wheat.  I vary that recipe all the time!  For the veggies I simply sliced a large zucchini lengthwise into 4 thick slices.  I brushed them with olive oil and then used fresh ground garlic salt and pepper to season it.  I also cut red peppers into quarters and did the same thing.  We then grilled them directly on the grate and they came out SOOO tasty!  I also tried a green bean recipe that could have been grilled but my grill basket is too hole-y so I just sauteed them. That recipe is also delicious!  

Grilled Green Beans

The marinade works with broccoli and asparagus, too.

8 oz. green beans

1 Tbs. lemon juice

1 Tbs. extra virgin olive oil

1 tsp. garlic powder

1/2 tsp Kosher salt (optional)

Fresh ground pepper to taste

grated Parmesan cheese

Mix all ingredients except cheese in a ziploc bag and allow to marinade for 10 minutes.  Grill or sauté over medium heat until crisp-tender.  Turn frequently.  Sprinkle with Parmesan just before serving.

And finally the pasta salad.  I only barely follow this recipe!  

Greek Tortellini Salad

1 (20 ounce) package refrigerated cheese tortellini 

1 1/2 cups grape tomatoes, cut in half

1 large cucumber, chopped

1 cup kalamata olives, pit removed and chopped

1/2 red onion, chopped

3/4 cup crumbled feta cheese

For the Dressing:

1/4 cup extra virgin olive oil

3 tablespoons red wine vinegar

1 clove garlic, minced

1/2 teaspoon dried oregano

Salt and pepper, to taste

directions:

1. Bring a large pot of salted water to a boil. Cook the tortellini according to the package directions. Drain the tortellini and rinse with cold water.

2. Place the tortellini in a large bowl. Add the tomatoes, cucumber, olives, red onion, and feta cheese.

3. In a small bowl, whisk together the olive oil, vinegar, garlic, oregano, salt, and pepper. Pour the dressing over the salad and stir until salad is well coated. Serve immediately or place in the refrigerator.

Note-this salad will keep in the fridge for up to 3 days.

So my recipe looks something like this:

12 oz. dried tortellini - cook according to package directions and cool 

1 small red onion, diced

handful of Kalamata olives (pitted), coarsely chopped

1/2 red pepper, or so, diced

cucumber, diced - until it looks right

about maybe 15-20 grape tomatoes, chopped

fresh mozzarella balls (about 1" diameter) cut into quarters -- again, until it looks right

4 oz. of Genoa salami slices cut up

large handful of baby spinach, cut into thin strips (maybe a leaf or two of fresh basil, too!)

marinaded artichokes, cut up -- until it looks right

The dressing from the recipe above with a bit of the marinade from the artichokes for more flavor.  

The beauty of pasta salad is you can do what you want and what suits your taste!  

Potato Jalapeno Gratin

Got this recipe from AllRecipes.com and LOVED it!!  Do NOT seed the jalapeno peppers.  It wasn't spicy at all and I left all of the seeds in.  I also would suggest maybe some Cheddar for a different flavor profile.  I also used 1 c. cream and 1 c. half-and-half, as if to lighten the recipe a bit!!

2 pounds russet potatoes, peeled and sliced 1/8 inch thick 2 cups shredded Gruyere cheese 3 jalapeno peppers, seeded and minced (wear gloves)

1 pinch salt and ground black pepper to taste 2 cups heavy whipping cream 1 tablespoon paprika

DIRECTIONS:

1.	Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2.	Spread 1/4 of the sliced potatoes into the bottom of the casserole dish, followed by 1/3 of Gruyere cheese, and about 2 tablespoons of minced jalapeno peppers. Sprinkle with salt and pepper. Repeat the layers 2 more times; top casserole with last 1/4 of the sliced potatoes. Pour the cream evenly over the casserole. Sprinkle top with paprika.
3.	Bake in the preheated oven until the casserole has browned and the potatoes are tender, about 1 1/2 hours.

This is a recipe I ran across one day and have loved forever since then!!  It was in the New York Times and it's fabulous!
Crispy Onions
Start with at least a medium onion per person; slice it. Put a splash of oil – doesn’t have to be olive – in a pan. Turn heat medium-high so the onions sizzle when they get in there; salt. Cook, stirring occasionally, until they begin to brown. Lower the heat a bit, but not much. Cook, stirring more frequently, until they are really quite shriveled and dry. Then cook a little more — until black spots begin to appear. Then stop. Total time, around 15 minutes, maybe 20.
Salt them a little more if you like and serve on top of anything

Happy Birthday, Kent!

From this...

...to this!

Yup!  It's the big 40!  The only real change I see is that he had so much hair before! ☺
So, what did the man request for his birthday dinner?  BBQ baby back ribs (ala this recipe), corn casserole and vinegret.  I'm thinking of a good surprise for dessert, though, so I'm not going to give that away just yet!  I'm going to leave you with the vinegret recipe.  I beg of you to try it!  I'm sure your first reaction won't be favorable, BUT if you give it a chance, you might find you REALLY like it!

Vinegret 
1 large beet, with its skin, but stemmed, washed, and dried, or 1 can (16 oz.) beets, drained and cut into ½" dice.
3 medium boiling potatoes, peeled
2 medium carrots, peeled
¾ c. chopped onion
3 medium dill pickles, cut into ½" dice
1 can (8½ oz.) peas, drained
¼ c. chopped scallions
¼ c. finely chopped fresh dill
salt and freshly ground pepper, to taste
Dressing
1 tsp. dry mustard
½ tsp. sugar
3 Tbs. red wine vinegar
1/3 c. oil
salt and freshly ground pepper, to taste

If you use a fresh beet, preheat oven to 375º.  Wrap the beet in foil and bake until tender, about 1¼ hours.  When the beet is cool enough to handle, peel it, and cut into ½" dice.
Meanwhile, cook the potatoes in lightly salted boiling water for 10 minutes.  Add the carrots and cook until the vegetables are tender, but not mushy, about 10 minutes more.  Let cool until manageable, then cut the vegetables into ½" dice.
In a large salad bowl, combine the potatoes, carrots, onion, pickles, peas, beet, scallions, and dill.  Season with salt and pepper and toss gently, taking care not to crush the vegetables.
In a small bowl, whisk together the dry mustard, sugar, and vinegar.  Whisk in the oil and season with salt and pepper.  Toss the salad with the dressing; taste and correct the seasoning.  Cover and refrigerate for at least 30 minutes before serving.

Yummy Green Bean prep!!

I can take no credit for this recipe, but I can tell you that Tiana wouldn't stop eating them, and I had a really hard time, too!  I went to Trader Joe's today and they have little packages of French Green Beans in their fresh produce section.  You can actually cook the beans right in the bag.  Anyway, on the back was this recipe!

Haricots Verts with Shallot Dressing

2 pkgs. French green beans (these are 8oz. packages)

3 Tbs. extra virgin olive oil

2 tsp. dijon mustard

2 tsp. white wine vinegar

1 shallot, minced 

Steam French beans until just tender, 3-8 minutes.

While beans are steaming, whisk together remaining ingredients and salt and pepper to taste. 

Toss steamed beans with dressing and season further with salt and pepper. 

I would think this would be a DELICIOUS salad dressing, too!  Ooh!!  On Spinach salad!!

We are, as a family, starting to go to the gym.  That means we also really must make sure that we have the right food going in so that the whole thing really works well!  So, tonight with the beans we also had broccoli, cauliflower and carrots, and the Fried Chicken that we like, but forget to make!  Of course, what happens when we get home?  The neighbor "kid" dropped off his leftover Halloween candy for us to eat!  He didn't bring much that I like, though, so I suppose that's good!  Gotta get the chocolate out of here is all I can think!

Oh Yum!!

before:

Last week our dear friends Gordon and Ivona shared with us from the bounty of their garden. Ivona sent Gordon and the kids on a mission to bring me a HUGE bag full of cherry tomatoes. They are some of the sweetest tomatoes I have ever eaten. What I didn't have the heart to tell them is that there is no way I can eat my way through that whole bag since I'm the only one in the house who really eats tomatoes! So, what's a girl to do? OVEN ROAST THEM!!! I have found my new favorite candy! So, I lightly coated the tomatoes in a little bit of olive oil, tossed in some whole garlic cloves, sprinkled the whole mess with Kosher salt, fresh ground pepper, a shake or two of dried basil (or was it oregano? Now I don't know!) and laid sprigs of fresh parsley on top (also from Gordon and Ivona). I then roasted them in the oven at 220º F for 4 hours, plus whatever cooling time at the end of that (I had the oven turn off after I went to work.). When I got home the house still smelled so good! I had hoped they would be just a bit more shriveled, so as I was pre-heating my oven for some dinner rolls tonight (up to 325º) I left the two pans of tomatoes in there. Just as I put the bread in, I pulled the tomatoes out. They are so yummy to eat just straight, but I did add them to the fresh green beans and red onions that we did in the BBQ wok tonight to go with the steak I got for Kent and the oh, so delicious and fresh (caught just yesterday) salmon that my co-worker MaryJo gave to me! What a TREAT!! I have put the rest in small ziploc bags in the freezer so that I have some "sun-dried" tomatoes to use through the winter -- or just a super snack to enjoy!!

after: If you do this without DeMarle pans you will need to put foil on your baking pans and then spray that so they don't stick! It will also make for easier clean up!

Sunday Dinner

Today I decided it was time I was a good wife and mother! I fixed a nice Sunday dinner, complete with the good china and a tablecloth! It felt pretty good! And tasted even better! It was made all the more satisfying because the weather has definitely turned fall-ish. We watched the rain stream down during Meeting and I was very glad to know that soon we would sit down to a home-cooked meal around the table and wouldn't have to venture out into the weather until later this afternoon. Gospel Meetings start today and coffee surely beckons, as does a quick visit to a friend's! Her daughter just had a baby a week or so ago, so I'll stop by and visit them all, sharing the Summer Fruit Upside Down Cornmeal Cake that I made last night! For lunch today we had ham, the potatoes that are the leading picture to this post, fresh broccoli and fresh green salad. I got the recipe for the potatoes from a DeMarle At Home catalog. They make the most fantastic glass-infused silicone bakeware imaginable! It's super floppy, but nothing sticks! This recipe calls for the cheese to go on the bottom as you layer (thus the great golden-brown crispy cheese that you see!) the potatoes and yet, this is as bad as the pan gets!! With really no effort at all, it cleans up just like this with only a few small water droplets that need to dry!! I LOVE this stuff! But, the recipe for the potatoes is still worth sharing, you'll just have to be sure to grease your pan sufficiently so they'll not stick!

AuGratin Potatoes

6 small to medium potatoes, thinly sliced
3 Tbs. butter, divided
2 c. shredded cheese (I used reduced fat and it works ok!)
1 Tbs. rosemary, crushed (this can be VERY overpowering, use at your discretion)
Salt
Pepper
Garlic powder
green onions, sliced, if you like
¾ c. milk, boiling

Put 1/3 of cheese on bottom of pan, top with 1/3 of the potatoes, sprinkle with spices and green onions, if using. Dot with 1 Tbs. butter. Layer with next 1/3 of cheese, 1/3 potatoes, more spices and green onions, another 1 Tbs. of butter, ending with potatoes and butter. Pour boiling milk over top. Bake at 425º for 45 minutes. Let stand 15 minutes and dump out onto serving plate. Enjoy!!

Ahh

Just sitting here, sipping a late afternoon coffee, enjoying the view of BRIGHT sunshine (even thought it is still very cool), thinking of what needs to be done in my craft corner, looking forward to dinner. Today I'm just very thankful for health, thanks to an almost 12 hour night, my family, and looking very forward to feeding them a very healthy meal tonight. I was on the hunt for a roast chicken dinner and I found it here. I'll post pictures and reviews after dinner! I also have potatoes baking -- sweet for me, russet for them, and I'll roast fresh asparagus and make a fresh green salad! Today I mailed my Christmas package to my host-family in Germany, delivered Tiana's food drive cans to the school, did a bit of grocery shopping, created a card and that's about all. I really ought to clean up the dining table from my gift packing and empty the dishwasher and get to work on my holiday cards! I hope your day is going well!

I wish I could say this was as good as the reviews said it would be. The skin was super crisp and the chicken moist, but, well, it tasted like chicken!
This is my favorite way (the ONLY way!) to eat asparagus! I just drizzle with a bit of olive oil, kosher salt, fresh ground pepper and a bit of garlic or granulated garlic, roast at 400º for 8-10 minutes and YUM!!

Now the family is asking for dessert. Should I make brownies? Maybe. I might not have enough cocoa powder, though. We'll see.

Camp Cooking

Hobo Meatball Dinner (or Barbecued Meatballs)

3 lb. ground beef
1 c. oatmeal
2 eggs
1/2 tsp. garlic powder
1/2 tsp. pepper
1 (12 oz. ) can evaporated milk
1 c. cracker crumbs
1/2 c. chopped onion
2 tsp. salt
2 tsp. chili powder

Combine all ingredients (mixture will be soft) and shape into walnut sized meatballs. Place meatballs in a single layer on a waxed-paper lined cookie sheet; freeze until solid. Store frozen meatballs in freezer bags until ready to cook.

For barbecue sauce:
2 c. catsup
1/2 tsp. liquid smoke
1/4 c. chopped onion
1 c. brown sugar
1/2 tsp. garlic powder

To make sauce, combine all ingredients and stir until sugar is dissolved. Place frozen meatballs in a 9x13x2 pan. Bake at 350º for 1/2 hour. Bring out of oven and drain off any grease in pan. Pour on sauce and continue to bake for another 1/2 hour. Makes 80 meatballs.

For Hobo Dinner:

Place on foil square:
1 potato, diced
1/4 c. coarsely chopped onion
6-8 baby carrots
6 meatballs
salt and pepper to taste
other seasonings -- let your imagination soar!
1 can cream of celery soup
1 packet dry onion soup mix

For 6 Hobo packets mix 1 can cream of celery soup with 1 packet of dry onion soup mix and place dollop of soup mixture on top of each packet. Seal packets well (maybe even double the foil) and place in the hot coals of the campfire, carefully turning frequently. Cook for 15 minutes or so until potatoes, carrots and meatballs are done! YUMMY! Just experiment -- it's camp cooking!

Tortellini with Zucchini/Pepper/Onion Sauté

Boil water in fire-proof cast-iron Dutch oven. Add packaged tortellini (Trader Joe's is really good!). Meanwhile, sauté zucchini, red peppers, onion, garlic and fresh basil in a bit of oil in another cast-iron skillet, stirring frequently to avoid burning the vegetables! Double yum!

I have to say, you have to work out the details of how to drain your pasta, which jar of sauce you will add, etc., but this was what yumminess we played with!

Dinner for a YUCKY night!

Well, on this thoroughly disgusting wet night I thought I would share a yummy dish with you! We had this for dinner, and I for one really liked it! Kent wishes he'd pounded the chicken a bit flatter and Tiana was wishing her tummy was a little more settled for something so rich.

Chicken Provolone

4 boneless skinless chicken breast halves (4 oz. each)
1/4 tsp. pepper
Butter-flavored cooking spray
8 fresh basil leaves
4 thin slices prosciutto or deli ham
4 slices provolone cheese

Sprinkle chicken with pepper. In a large nonstick skillet coated with butter-flavored cooking spray, cook chicken over medium heat for 4-5 minutes per side or until juices run clear.
Transfer to an ungreased baking sheet; top with basil, prosciutto and cheese. Broil 6-8 inches from heat for 1-2 minutes or until cheese is melted.

236 calories, 11 g fat (6 g saturated fat), 89 mg cholesterol, 435 mg sodium, 1 g carbohydrate, 33 g protein

Mediterranean Summer Squash

1/4 c. chopped onion
1 Tbs. olive oil
1 small yellow summer squash, thinly sliced
1 small zucchini, thinly sliced
1 garlic clove, minced
1 plum tomato, seeded and chopped
1/2 tsp. dried oregano
1/4 c. crumbled feta cheese (I used fat-free)
1/4 tsp. salt
1/4 tsp. pepper
(I had some leftover asparagus spears and I cut them into 1-1/2" pieces and added, too!)

In a large skillet, saute onion in oil until tender. Add the squash, zucchini and garlic (and the asparagus!); saute 6-8 minutes or until tender. Stir in the remaining ingredients; heat through.

2/3 c. serving: 69 calories, 5 g fat (1 g saturated), 4 mg cholesterol, 220 mg sodium, 5 g carbohydrate, 2 g fiber, 3 g protein

This is the sort of night that practically begs me to bake cookies, but I really don't need any and I'm the only one who would eat them, so I'm being strong and saying NO!

I hope you are warm and dry where you are!