Pizza and an Introduction

I am sure you have been wondering how the pasta was last night. Well, I know it is a yummy dish since I make it all the time but, it was not on the table last night. After running errands and picking up two starving little girls, I made the executive decision and ordered pizza.

Cheese pizza, salad, and fruit. Not great but, not that bad.

Instead of sharing what happened in my kitchen, how about another glance into another kitchen? I would like to introduce my friend, Sarah. Sarah is also a working mom to a three year old girl. By contrast, her daughter happily eats at mealtime. Another difference between me & Sarah is that I love to cook. Having extra time in the kitchen is relaxing to me. I recognize not everyone is like that. Words like braising, julienne, are meaningless and, a bit irritating.
I turn the blog over to Sarah...

I have suddenly been forced into cooking for my family since my beloved super suppers closed after almost 5 years in business. Yet another victim of the recession. To be honest, I am cooking-challenged. Fortunately, Diana has taken pity on my family and her 3-year old loves my 3-year old so she is helping to feed my family. Too bad we can’t eat there every night.

I am also looking for healthy and organic fare for my family. My challenge – arriving home at 6:00, with a hungry 3-year old and husband, and getting everyone fed, without any tantrums or fights. Last night was the first night of actually cooking a meal from scratch and it was a SUCCESS! I made “fried” chicken and served with fresh strawberries, rolls, and cheese sticks.

The recipe was from weight watchers, Southern “Fried” Chicken. It met my requirements – simple recipe, easy ingredients, and healthy. I was able to prepare and cook dinner in 45 minutes. All three of us ended dinner with happy plates, meaning cleaned plates. We even had leftovers, which we will be eating tonight.

A few suggestions on the oven fried chicken.
Instead of corn flakes, you can substitute dried stuffing. I like to pound down Pepperidge Farm's cornbread dressing. I mix that with some whole grain bread crumbs and toss in a little Tony Chachere's seasoning. It is also good on pork chops. If you use the Tony Chachere's do not add salt as well.