Bruschetta Chicken Bake and Avocado Salad

Tonight for dinner I made Bruschetta Chicken Bake and Avocado Salad.

The dishes received 3 stars. Only because the daughter does not like anything with tomatoes. However, before I finished my first helping both the Husband and the Boy finished off the rest of the salad. So I would say it was a HUGE success.

I know, I know...the chicken dish used a stuffing mix. However I had one in my cupboard that I needed to use up since I paid for it. So if I make it in the future I will make a few changes, like making my own stuffing mix, and I will use fresh tomatoes instead of canned. Also, I used a low fat Shredded Mozzarella Cheese which I don't think changed the taste at all.

For the Avocado salad I doubled the recipe and was able to use the local feta cheese I got from the Farmer's Market on Saturday. I did use smoked Feta which may have altered the taste a bit, but I think for the better. I also used fresh little onions that I got from the Farmer's Market.

Now about the onions, I would usually just leave them out. I personally HATE onions, but they looked so cute and wholesome....like a magazine picture...so I bought them. I wasn't really sure what I would use them in and I just figured my husband and kids would snack on them. They were about the size of large marbles. They were bigger than ramps or scallions but not as big as a regular onion. I felt so chef like as I prepared and chopped them..and I didn't even cry. Except when I picked them out of my serving of salad.

Then I cried a little because it is sooooo irritating to pick onions out of anything.

Parmesan Crusted Venison Roast

I found this recipe and made it for our family. It is a HUGE hit getting 4 stars. (One star for each member of the family).

Well I decided to see if it would also work as well on a roast. I know it's seems a little odd, but my family says they are up for the challenge. I'm hoping that by coating it with the mustard and Parmesan that it will stay moist. My biggest challenge with venison roast is that it dries out so much you have to have gravy to choke it down.

So I make the marinade and put it and the Parm on the roast around 3:00. I check it at 6:00 and it's not quite at 160. Everyone is starving and I need to figure something out fast. So I bump the heat to 400 and put it back in for another half hour and bribe the children with rice left over the previous night.

When I check it again it is at temp and is nice and crusty. I let it rest for 10 mins and then go in to cut it. It was very tender. I cut myself and the kids (DH was not home) some of the roast. I also had some white potatoes from a can heated, but that's only because my children had opened it earlier in the day while they were playing school. Don't ask it's a long story.

Anyhow we all enjoyed our first helping and the three of us shared a second helping. This tasted awesome and I will absolutely make this again!

A wild update appears......

Is it bizarre that I post so randomly on here? Yes, it probably is, but since this blog is mostly for my own venting purposes it will be fine.

As I type this my children drive their toys over my sorted laundry in the hall and my husband yells to me from the back of the house "Honey, have you seen my bow? You know, my old one that I don't really use anymore." Right, like I was the one to use his deer hunting bow last. Give me a little credit, I would have used the newer one.

Anyhow, over a month ago my husband and I started on a weight loss/get healthy journey. We are loosely using the "17 day diet by Mike Moreno. We stuck with it hardcore for the first 17 day cycle, but have modified it to fit our lifestyle. Doing so has allowed DH to lose over 30 lbs and I've lost over 15 lbs.

Woo hooo!!! This is HUGE for me. I'm on track to feeling healthier and more involved in life and I'm doing it WITHOUT MEDICATION!

Ok, that being said I wanted a place I could rate recipes that I make and until I find a better site to do so, this is it. So be prepared form some recipe sharing going on......

Tummy Tuesday

Fish version

I made a delicious fish this week and my family has requested that I make it part of our regular menu.

It was so simple and made up that I agreed. It didn't take much time and my daughter, the pickiest eater, had 2nds and 3rds, asked for it for breakfast (was denied) then ate 2 helpings at lunch. Good thing I made alot!

Ingredients:

1 bag frozen tilapia filets.
Lemon Juice
Paprika
Season Salt
3/4 Stick of butter
Pam
9x13 Pan


I purchased the whitefish Tilapia at Aldis. It's in the frozen section. I can't remember the price, but I will edit this post to reflect it next time I go.

I let the filets thaw, then "pammed" a 9 x 13 pan. I lay 4 filets in the bottom of the pan. I didn't want it to be too crowded. Since I made the whole bag I used 2 pans. I think I may have had 3 in one and 4 in another.

I sloshed drizzled lemon juice over all the filets. Then I took about 3/4 stick of butter and cut into "pats". I put a few pats on each filet.

Then I sprinkled season salt and paprika over top. I baked at 350 for about 40 mins total. Depending on how many you are cooking you want to start with 20 mins and go from there. You want them to be flaky but not dried out.

I served them with white rice and JJ's fried zucchini.

Let me know if you make them and what you think!