Is what I did for Thanksgiving!  This year it was just the hubby and I for dinner.  Our niece has a big family Thanksgiving meal at her house on the Saturday after Turkey Day so I knew we would be having turkey.  It gave me a chance to change things up a bit.


Between my work schedule and the husbands travel schedule, I haven’t been spending as much time in the kitchen as I like.  I find it very therapeutic, so I took the opportunity to spend the entire day in the kitchen on Thanksgiving.   We started with bacon and homemade buttermilk waffles.

Because honestly, a day that starts with bacon is ALWAYS a good day in my book!  For lunch, I made a pot of pasta fagioli soup and paired it with a good old grilled ham and cheese sandwich.


Late afternoon, I put out a plate of cheese and crostini, I found a really awesomely sharp cheddar and a creamy brie.  It was a perfect little bit to get us through the second football game of the day.

Finally, it was time for dinner.  Our first course was homemade pumpkin ravioli.  I made the filling in the morning and just before dinner, I made the dough.  I picked up a ravioli maker from Williams Sonoma and it made my life so much easier.  That and the pasta rolling attachment for my kitchen aid meant I went from a ball of dough to actual ravioli in under twenty minutes!

I made a very simple cream sauce, butter, cream and Parmesan cheese for the ravioli, they were amazing.  I can’t wait to make them again!

For dinner, we grilled beef tenderloin steaks and asparagus, and I made twice baked potatoes. I even made homemade bread using my sour dough starter, I am telling you, I was in the kitchen ALL DAY LONG, and I loved it!

It is always good to end the day on a sweet note, neither the hubby or I are big fans of pie, so I made a caramel apple cheesecake instead.  It was AWESOME!


It was a very relaxing, enjoyable day, which I think we both needed and for which I was truly grateful.

Eggs and Toast

I woke up this morning feeling refreshed and ready to take on the world!  I needed a bit of protein to start my day and what is better than eggs with a bit of toast?


I figured I could indulge with three eggs since the only other thing on my plate was toast.  It hit the spot and I know it will keep me full and fueled all morning long.  I have a ton of errands to do today, this is what happens when you work the entire weekend!  I am off to hit the grocery store, the dry cleaners, and wash my laundry.  Hopefully you are having a productive Monday!

Speaking of bacon

Bacon…..lovely, lovely bacon.  It makes waking up on a Sunday morning something to savor.


I woke up starving and I needed to eat right away.  I put the bread in the toaster, started the bacon, and last, but not least, cracked two eggs into a skillet.   Once the bread was toasted, I slathered it with a generous amount of butter.  Within minutes I had a hot, tasty breakfast on the table.  The best part, I had the entire day off so I was able to enjoy not one, but two cups of tea, while sitting outside eating my breakfast.  It was an awesome way to end the long work week.  I know technically Sunday is the start of the week, but for me, Sundays are end of the week.  A day meant for relaxing, catching up on chores at home and savoring a really good meal.  Happy Sunday!

This summer is flying by…

Usually I get a break in the summer, at least work wise!  This is the second summer in a row that I don’t have help in the office and it is really starting to take it’s toll.  I have a mountain of filing that needs to be done.  Today we contacted the top candidate for my open position and she is supposed to give us an answer by tomorrow.  Keep your fingers crossed for me!

Anyway, I decided to treat myself to a big breakfast on Sunday morning.  I scrambled up two eggs, added some egg whites, salt, pepper, and garlic powder with a ton of fresh spinach.

eggs scrambled with spinach

It was delicious and exactly what I needed to start my day.  I had two cups of tea and then hit the road for a boatload of errands.   I didn’t even miss the toast…..I missed the fried potatoes, but sometimes you gotta sacrifice the carbs in the name of health.  Thankfully, I had enough protein in the eggs that I was full for a good long while.   Here’s hoping I get good news tomorrow!


On Sunday afternoons while prepping and/or cooking dinner, I have been making myself a frittata to take with me to work during the week.  I eat it as either breakfast or I add a small side salad and have it for lunch.

This week I decided to go vegetarian and make a mushroom, broccoli, and cheese frittata.   I started by sauteing the mushrooms in a bit of coconut oil.  Once they were nicely brown, I added them to the bottom of my pie plate.  I topped the mushrooms with some shredded mozzarella cheese, then a whole head of steamed broccoli.   Once all of that was in the pan, I poured in the egg and milk mixture.


I bake it for about 40 minutes at 350 degrees.   Once it comes out of the oven, I let it cool, then slice it and place it in containers to take with me to work.   It is an easy, quick, and satisfying lunch (or breakfast if I am in the mood for eggs!) and it helps keep me on my diet.   I would KILL for some potatoes or a nice side of toast if I were eating this at home, but since I don’t have a way to cook those at work, I am generally satisfied, thank goodenss!


Crustless Quiche

I am not a huge fan of pie crust so instead, I made a crustless quiche.  I started by browning up three slices, diced,  of thick cut, pepper crusted bacon.  Once the fat was rendered and the pieces were nice and crisp, I drained them on a paper towel.  Using the bacon fat in the pan, I sauteed an 8 oz container of baby portobello mushrooms, then added one small onion, diced.  Once the onions and mushrooms were cooked, I removed them from the pan, added a bit more oil, and sauteed up some fresh spinach.

I layered the meat and veggies in the pan, topped it with a little bit of shredded cheese and poured in eight eggs that I had whisked with a little heavy cream and seasoned with salt and pepper.

It took about 35 minutes to cook at 350 degrees.   I had a slice for breakfast, the rest I took with me to work each day, along with a tossed green salad, for a quick, inexpensive, and healthy lunch option.  While I am not a big fan of eggs first thing in the morning, I love eating quiche for lunch alongside a green salad that is tossed in a vinegary dressing.

Zucchini Bread

I had so much zucchini from the garden last year that I ended up shredding a ton and freezing it.   This past school year has just been so insanely crazy, that I haven’t gotten around to using the frozen zucchini like I thought I would.  In an effort to clear out the freezer before the summer garden season gets under way, I pulled out a bag and made a batch of zucchini bread.

zucchini bread

I used my Mom’s recipe, which is hands down my favorite.  It is the favorite of the girls who live next door as well.  I gave them one of the loaves to take home, the other one they devoured at my house.  I only had one slice left of our loaf!  That is totally fine with me, I am trying to stay away from sugar, so I saved the last piece for the hubby to have with his morning coffee.  I only have a few more bags of zucchini to get through and the freezer will be all cleaned out and ready for this year’s crop!