I love food. I love cooking food. I love cooking healthy food.
Starting off with dinner, my mother in law grilled some delicious cheeseburgers and I made a pasta salad to go with. Simple and easy. From my previous post today you know I was in a “thinking Spring” mode today and this salad sounded perfect. It sure did not disappoint!
- 1 package tri-color pasta
- 1 red pepper
- black olives
- cheese (we used cheese curds from a local farm in VT!)
- Newman’s Own Roasted Garlic Parmesan salad dressing
Really, how simple is that? I normally would make this with tomatoes also, but with the tomato shortage they are $$ right now. Really I didn’t miss them. Also, I tend to use Good Seasons Italian salad dressing when making this salad, but the Newman’s dressing was an awesome choice. As for the cheese, again I would cut up a brick of cheddar cheese but we found these cheese curds at The Fresh Market today and decided to try them instead.
Here are some of the curds cut up in a small bowl. There were all sizes in the container so I diced up some of the larger. I cheese.
Then after dinner I proceeded to make my dinner for tomorrow. I work until 5:30pm and then head straight to Zumba at 6pm and don’t get home until after 7pm. I had been wanting to make a stir fry and these ingredients have been sitting in my fridge for a few days now. I knew if I didn’t make them now they’d go to waste and I’m trying to be better with not wasting healthy food!
- 1 red pepper
- 1 head bok choy
- sugar snap peas
- light extra firm tofu
I cooked the tofu according to Emily’s instructions here at The Daily Garnish. It’s really the perfect way to make it! Then I sautéed the veggies and added the tofu back to the pan and c’est fini! I may add some Tamari when I heat it for dinner tomorrow.
And I leave you tonight with this…
I picked up a new drink to try today, Mango Lemonade, by Hubert’s Lemonade. It rocked! Consuming this product sure did cause joy