Adventures in Cooking...

So, this may become a frequent entry. While I was at Raspberry Days I purchased a new cookbook. Since I've been living with Callie I have taken up cooking responsibilities due to Callie's busy work schedule in the evenings. I am actually enjoying it, although I haven't quite gotten a hang of multitasking, I can't do 2 things at once. This new cookbook has meals planned out every day for 30 weeks. Considering there's only 2 of us I have decided to cook one of these meals every other night and then the meals (and $$$$$) can be stretched out to 2 dinners and possibly 1 lunch for both of us. Last week I made my mom go grocery shopping with me (thanks Mom!) and I got food for the first three meals. Since I've gone back to work I have been completely exhausted in the evenings and usually come home and sleep until 6:30, so I've been putting off cooking. Today was almost a nightmare at work and I was so so so tired when I got home after 4:00, so I allowed myself to study the backs of my eyelids (they are black in case you were wondering) and then I got up to make dinner (thanks for the phone call Mom, I might still be asleep without it!). Tonights meal was: Malibu Chicken, Stir-Fried Green Beans, Cheesy Potato Casserole, and Fruit Salad. If anyone wants any of these recipes let me know. I did not burn one thing, everything turned out almost perfectly. The only casualty was the chunk of skin from my knuckle that was donated to the shredded cheese used to top the mashed potatoes. Sssshhhh, don't tell Callie, I'm sure it counts as protein. Callie and I decided that the highlight of the meal was the fruit salad (go figure it was the easiest part...) so here's the recipe:

Strawberry Fruit Salad
2 Apples
1 cup sliced strawberries
1 cup green grapes (I substituted bananas for this because I didn't want to pay for more fruit)
1/4 cup raisins (I left this out...)
1/2 cup strawberry yogurt
1/2 cup sliced almonds

Core and chop unpeeled apples and place in a bowl. Add strawberries, grapes, and raisins. Fold in yogurt. Cover and refrigerate at least 30 minutes. When ready to serve stir in almonds.


SO GOOD!!