School Started!

I did, I used an exclamation point in the title. Go figure, I wasn't sure how I was going to feel because I have had such a fun time baking in the bakery that it's hard to get back into the swing of things. But, it's almost one week down and we have had some interesting meals this week.

On Monday, Rob cooked Salmon on the grill. It was quite good, he used a lemon-pepper
mix on the fish and a ton of garlic. I thought it would be too garlicky, but it wasn't. He cooked it on my new grill. I leave for a few days and I get a new grill! Yeah!!!!!!!! Anyway, we had that with a salad made from lettuce from the garden and a mixed rice and green bean (from the garden) pilaf. It was very healthy.

On Tuesday we had leftovers. Wednesday, Doug Day! Out to dinner!

Last night, I was sick of fish so I made stuffed zuccini. This is a great way to use those really big zuccini that you have.

Stuffed Zuccini

1 really large zuccini (you know, the ones your friends give you), cut in half. Scoop out the seeds and discard, and then scoop out the rest of the flesh and chop fine leaving a hollow zuccini shell.

1 medium onion chopped finely
3 cloves of garlic, minced
1 pint of grape or cherry tomatoes cut in half
2 chicken breasts, sauteed and then chopped finely
2 tbs. of fresh thyme, or 1 tsp of dried.
1.5 cups of cooked wild rice mix, or wild rice, or any kind of rice you like.
1/2 c. chicken broth
3/4 c. parmesan cheese

Saute the onion, garlic, tomatoes and thyme until onion is translucent. Add the already cooked chicken breast and the wild rice and heat.

In a casserole pan, oil the bottom and put the zuccini halves down. Fill the zuccini halves with the chicken mixture. Pour the broth into the pan around the zuccini and then cover the halves with the parmesan cheese. Cook for 25 minutes at 375 degrees until the zuccini is cooked and the parmesan is melted.

I think we are having dinner at home tonight for Shabbat. That will be nice.