Friday, August 30, 2013

Worth every penny...

Thursday Recap:

8:00am:  Coffee with creamer

9:30am:  Breakfast- Peanut Butter Toast
So I had breakfast as I was flying around the house trying to get Katie & I ready for the beach, only to get the whole car packed and everyone out the door when my MIL called and said it was a lousy & windy day at the beach.  DRATS!  

Thankfully, my friend suggested taking the kids to Bounce U for the afternoon to burn off some energy....

And they did that FOR SURE!J

So lunch turned into a random mix of a handful of almonds I had shoved in my purse & sharin Katie's Goldfish snack from Bounce UJ  When I got home, a 2% cheese stick & a couple handfuls of half naked popcorn rounded out the randomnessJ  
Nutritional value at its finest, right there!

And since breakfast & lunch had nary a vegetable involved, thankfully I got a bunch snuck in there from THIS dinner...

6:00pm:  Dinner- Veggie Pancakes with Basil sour cream
Got a whole bunch of summer veggies layin around?  Here's a great use for them!  Thanks to my food processor, I was able to quickly shred:
  • 2 zucchini
  • 2 peeled carrots
  • 1/2 an onion
If you don't have a food processor, you can just use a box grater to grate these all up.  A little more effort, but the same result.

Once everything is shredded, toss the veggies with some salt & pour into a paper towel-lined colander.... 
Let this drain about 10 minutes and give another squeeze with the paper towel to drain out the excess moisture.

Next, I added in 1 egg, 2 tablespoons of flour and a little more salt & pepper for flavor and mixed everything together.

Drop by 1/4 cup onto a skillet and flatter.  Cook on both sides about 3 minutes, or until crisp. 
You can totally make these sans oil, but I ended up adding a little spray of olive oil to the pan just to let these get a crisp coating.  If you're doing ALL VEG as dinner, you can totally get away with that!  (plus "GOOD fat" is suppose to help vitamins & minerals absorb better into your body...True fact!)

To top off the 'cakes, I made a quick topping of 1/4 cup diced fresh basil and 1/2 cup of sour cream and dolloped them on top.
These were soo good.  Full of flavor, light, crisp & airy...and the fresh flavors of the basil sour cream really brought everything together.  Scott had requested a 'light dinner' after a heavy workout yesterday afternoon, and HE GOT IT with this dinnerJ  He requested next time I make these with MORE zucchini to make MORE 'cakesJ

Thankfully, we had some corn to finish filling us up....
Which was also a good thing because Katie, who LOVES SQUASH & ZUCCHINI and I thought would ADORE those cakes, barely ate one bite.  Little punk.  (I'm tellin's always the things you think they're going to like-they hate...and the things you think they're going to hate-they love!)  But she did managed to power down her 1/2 ear of corn.  Scott said it's almost time to graduate to her own full earJ  

Well, we're going to try 'beach attempt: round 2' this morning.  Which I will be heading to AFTER dropping off "Revenge wears Prada" at the library this morning...which I managed to finish JUST in time to avoid my 10 cent over-due feeJ  Wohoooooo!  The title wasn't very accurate as "the devil" was barely even in the book, but I liked seeing the next chapter of these characters lives.  Now onto find another good one...and maybe something a little "Fall appropriate"J

Hope you guys have a great holiday weekend!J

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