My big highlight from this past week was not directly food related, but certainly indirectly so! I attended the Georgia Academy of Nutrition and Dietetics (formerly the Georgia Dietetic Association) Annual Conference in Athens. Liz Weiss, one of the Meal Makeover Moms, was speaking about social media. I have met Liz on a number of occasions, and of course, if you pay any attention to my blog, you know how much I love the Meal Makeover Moms. Between their blog and their 2 cookbooks, hardly a week goes by that I am not using one of their recipes. Both Janice and Liz are wonderful and incredibly down to earth. Well, I had the pleasure of driving Liz to the airport after her talk. It was so much fun to get to spend time with her. We got to pick each other’s brains with all kinds of ideas. It was so refreshing and energizing! Stay tuned!
Now, on to the food recap. The cake baking continued this week but not for any real occasion other than I had 12 egg yolks to use up leftover from my angel food cake the week before. I couldn’t bear to throw them out so I did some searching online and came up with this Daffodil Cake, which is essentially a chiffon. I certainly prefer the angel food cake but this was a cinch to make. With some sliced fresh strawberries, it was quite tasty.
I did end up adapting the Bowtie Pasta with Salmon and Peas (a Meal Makeover Mom recipe!) to suit my tastes and use ingredients I had on hand. I made a garlic white wine sauce and added in artichoke hearts. It was delicious. I’m going to play with it some more and post the recipe but I loved finding another way to use canned salmon, which is both convenient and rich in omega-3s.
Here is what is on our menu this week:
Monday: Skinny Coconut Shrimp with Baked Okra and Squash
Tuesday: Mother-in-law’s birthday dinner (TBD)
Wednesday: Slow Cooker Stout and Chicken Stew
Thursday: Balsamic-Glazed Pork Chops with Grits and Sauteed Spinach
Friday: Cornmeal-Crusted Chicken Nuggets with Blackberry Mustard and Steamed Broccoli
Saturday: Evening Out
Sunday: Black Bean Sweet Potato Enchiladas with Swiss Chard (bumped from last week)