Pumpkin Chili

I’m still pushing for fall.  Check out my breakfast:

That is some Cheerios, non fat Greek yogurt, pumpkin butter, half a banana, and flax seed, drizzled with honey.  It was a nice change  from my usual oatmeal.  And I got a good dose of protein in the yogurt.

I did bring a salad to work, but I was so busy, and I forgot to take a picture.  Opps!  I can’t wait to start showing you some wedding set up pictures.  The first wedding of the fall season is this Saturday, it’s black, red, and white.

Then to the gym and home to start dinner.  I made Mory’s Pork and Pumpkin Chili from the October issue of Food Network magazine:

I changed up a couple of things. First, I halved the recipe.  I used very lean pork chops, Octoberfest beer, Greek yogurt instead of sour cream, a can of tomatoes instead of fresh, and kale instead of mustard greens.

Sprinkled with shredded gouda and a side of sourdough bread.  It was delicious.  I’m already looking forward to leftovers tomorrow.   Now I’m off to sip some cab and relax.

Farmers Market Dinner

Is it Monday already?  This weekend, I made the best meal I think I have ever cooked.  I was inspired by Saturday morning’s trip to the Ybor City Farmers Market.  I loaded up on fresh veggies, fresh-baked bread, and the most amazing pasta.

I want one of these pineapple peeler/corers.

I also picked up some local honey.  They had spring, summer, fall, and winter blends, which also is supposed to help seasonal allergies.  I got the fall kind because I always get fall allergies.  I’ll let you know if it works.

I also got a wonderful blueberry lemon coffee cake from Joey Biscotti:

For dinner, I made a chicken veggie pasta.  I doesn’t sound like anything special, but I think it was the fresh pasta that made it amazing: The brand is Rossi Pasta. You can order it online, and I will be ordering some as soon as I’m done writing this post.  It was that good.

I ate 2 times that pasta serving and was secretly wishing we hadn’t invited our neighbors over so I could have eaten the leftovers.  There were no leftovers.

Here’s what I did.

-4 boneless chicken breasts.

chimichurri sauce

-4 cloves garlic diced.

-1 zucchini chopped

-1 yellow squash chopped

-4 oz sliced mushrooms

-2 cups of  fresh spinach

-2 tomatoes chopped.

-8 oz grated parmesan cheese.

Marinate chicken in chimichurri sauce and grill.  Sautee garlic in about 1/4 cup olive oil on low heat to infuse oil with garlic flavor.  Increase to medium heat and add squash, zucchini, mushrooms, cook for about 5 minutes, add spinach and tomatoes, cook for about 3 more minutes. Add more oil to pan to make sauce.  Cook pasta.  In a large bowl, combine veggies, diced, grilled chicken, pasta, and parmesan cheese.  Enjoy!

And my blueberry lemon cake for dessert:

I want this meal again tonight!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!