Sun. June 24th

Vidalia Onion, Mushroom, Garlic Omelet with Tomato Mozz Salad for Dinner!

YAY!  2 Things to cheer about today:  I finally figured out how to create top tabs to list and provide links to my recipes!  Yes, I'm not very tech savvy, but I'm learning!  Look above - the tabs provide links to my recipes: Breakfasts, Salads, Sides, Main Dishes & Desserts!  Enjoy :)

And, after being away from home for 8 days I was a little worried about getting on the scale this morning.  Huge surprise to see that I didn't gain a single pound on vacation (I once gained 8 pounds during a two week vacation!)  Though I had more treats than usual, I probably got more exercise, as I was either walking on the beach or swimming in the water nearly every single day.  I'm happy.  But it is still time for me to get back on track - today I'm going for lots of veggies to make up for yesterday!

Daily Tidbit:  Alton Brown, of the Food Network, is  pretty meticulous when it comes to making eggs.  He has an exact recipe for every type of egg preparation that exists.  I do it all wrong according to his method, but it still comes out yummy.  He uses butter, I use EVOO.  He whisks the eggs in a bowl, I crack mine directly into the pan.  He folds, I flip.  The list of where we differ on Omelets goes on and on.  But I'm sure his Omelets are delicious, just a little different from mine.  Check out my Vidalia, Mushroom & Garlic Omelet Recipe below.  It looks pretty messy in the pic above, but it was delicious!  And here is the link to see how the Pro's, like Alton, do it!

www.foodnetwork.com/recipes-and-cooking/how-to-make-an-omelet-like-alton-brown/pictures/index.html

Oatmeal with Walnuts & Blueberries for Breakfast!

Breakfast:  Oatmeal!

1/2 cup (pre-cooked measurement) plain Oatmeal

microwaved in Fat Free Milk

2 tbsp Walnuts

2 shakes of Plain Cinnamon

1/2 cup fresh blueberries

5 oz. OJ

Regular Coffee, black

Red Thai Curry Veggie Blast for Lunch!

Lunch:  Red Thai Curry Veggie Blast!

Mixed frozen veggies:  Brussels Sprouts, Carrots, Snow Peas, Sweet Petite Peas, Water Chestnuts, Red Peppers, & Broccoli

Steamed in pan with Chicken Broth (covered)

Browned with 1 tbsp EVOO (uncovered)

More Chicken Broth, enough to deglaze the pan

Tossed with 1/4 cup Red Thai Curry Sauce (Trader Joe's) 

Black Beans & Red Kidney Beans

topped with toasted Pine nuts
Iced Regular Coffee, Black

Snack: 1/4 cup dry roasted no salt Almonds, Water with Lemon

Dinner:  Omelet & Salad
Vidalia Onion, Mushroom & Garlic Omelet with Parmesan Cheese
Tomato Basil & Fresh Mozzarella Salad
White Wine


Omelet Recipe:  (Makes 2 servings)  I heated up my cast iron pan, added 1 tbsp of EVOO until hot and then tossed in 1/2 Vidalia Onion, chopped and sauteed until soft.  Then I added 1 container of pre-sliced mushrooms and cooked until browned.  2 cloves of fresh chopped garlic went into the pan for two minutes to quickly brown.  Then I cracked 5 large eggs into the pan, sprinkled kosher coarse salt on top and then broke the yolks and cooked the eggs until done.  After plating I topped with a couple shakes of Parmesan cheese.

Tomato Mozzarella Basil Salad Recipe:  (Makes 2 servings)  In a bowl I added 1 large fresh Tomato, chopped, 2 tbsp of EVOO and a handful of little fresh Mozzarella balls, sliced in half.  3 large Basil leaves, chiffonade went into the bowl and a couple shakes of Kosher Coarse Salt.

Dessert:  Nothing.  Still making up for those pastries last night!  Water.