How was your weekend? If Facebook is any indication, it seems like everyone spent theirs at the pool. We were no exception. While Super Uncle (that’s Eleanora’s great uncle who prefers not to be called “great” uncle) was taking in the sights in Paris, texting us photos like this…
… Hubba Bubba, Eleanora, and I decided to go for a swim at his house here in Los Angeles.
Eleanora reminds me of Zoot the sax player from the Muppets here:
Not to rub it in for those of you who are melting in the rest of the country (okay, maybe just a little bit), but temps have been hovering around 80 degrees here in LA, and Super Uncle’s pool water is actually warmer than the air. EBD loves it and so does her mama.
The rest of our weekend was equally chill. Determined to put some vegetables into my body (What? Sweet potato fries don’t count?!), I made up a very easy “recipe” where you saute some vegetables…
… add some chicken…
… and scoop it all into a whole wheat pita pocket with some Feta cheese and a drizzle of balsamic vinegar. Really good.
While I was getting that together, Eleanora chewed on a spoon and did her Ramona imitation, for you Real Housewives fans:
Then I got some open-mouth and slobbery but verrrry sweet “kisses.”
And Hubba Bubba & I wrapped up the weekend with a Sunday night movie date to see Harry Potter. Minor SPOILER ALERT: I was disappointed that the movie didn’t tell you that Neville Longbottom became the Herbology teacher at Hogwarts.
Anyway, I hope you had an awesome weekend and that your Monday is going well so far!
CHICKEN VEGGIE PITAS (pdf)
1 T canola oil
1/2 onion, cut into chunks
1/2 red bell pepper, cut into chunks
1 zucchini, cut into chunks
1 summer squash, cut into chunks
5-6 mushrooms, sliced
1 handful shredded carrots
1 clove garlic, minced
2 C cooked chicken, cut or shredded into bite-size pieces
1 tsp Italian dressing and/or other flavoring as desired – 1/4 C cooking wine, fresh or dried herbs, hot sauce – whatever you like
Salt & pepper to taste
1/4 C Feta cheese crumbles
Whole wheat pita pockets
Balsamic vinegar
Over medium high heat in a heavy skillet, saute onion, bell pepper, zucchini, and squash in the canola oil. Cook for a few minutes, stirring occasionally, then add mushrooms, carrots, and garlic. Stir in chicken. Add dressing and/or other desired flavoring (I used a little bit of Marsala wine as well as the dressing), and season with salt & pepper. Remove from heat and stir in cheese. Scoop into pita pockets and drizzle with balsamic vinegar.
This made a batch large enough for several pitas… perfect for lunches or snacks during the week. Keep the veggie mixture in the fridge and scoop into pitas when you are ready to eat. Heat it up or eat it cold. And if you are carb-averse, you could use iceberg lettuce leaves as a wrap, or just eat it with a fork. 🙂
Have a great week!
