Archive for April, 2010

Today we packed up the cars. Everything fits well and we have plenty of space. The house is prepped to sit vacant until next fall.  The refrigerator/freezer is empty and clean. We each have our car snacks, books on tape and walkie talkies to chat along the way. Wish us a safe trip.

One last meal of left over lasagna with bread and butter…. restaurant meals here we come.

Last Super in Lake Placid 2010


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Today I packed up all my stuff except for what I’m traveling with. Tomorrow we’re loading up the cars and headed out on Saturday. We’ll caravan across the country. Steve is pulling his boat, I’ll follow him since he will be going slower. We have a tentative route but there are so many nice ways to drive across the country we’re not sure which one we’ll end up taking. We’re in no hurry and can’t really drive the long distances in one day we used to be able to do. It’s the age factor…

I bought a Stouffer’s frozen lasagna for dinner, and finished off the squash from the other night. No more cooking for a while, which is ok by me… I’ll be posting our meals along the way back to Meeker.

Stouffer's Lasagna Italiano

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Make’n the Dough

We spent the day packing up and putting up the house for the summer. Colorado still has winter like weather but Steve really needs to get back to Meeker. We hope to leave by the weekend. Not much left to cook so I ordered some take out from a local pizza place called “Make’n the Dough”. Steve had a Sausage & Pepper Sub and I had a Stromboli. They were both pretty good.

Sausage & Pepper Sub

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Even though I should not be buying anymore groceries I really don’t want to eat canned crushed tomatoes, Wheat Thins and green olives for dinner. A trip to Publix to get some ant and roach poison to put around the house for the summer also landed tonight’s dinner in the grocery cart. I got a deli lemon pepper roasted chicken and some summer squash. The chicken (already cooked) was an easy dish to serve…. sautéed the squash with sliced onions and microwaved a potato. Took all of 20 minutes from stove to plate.

Lemon Pepper Roasted Chicken

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I made good use of the left over roasted chili lime shrimp and rice from last night. They made great burritos. I stuffed a flour tortilla with the rice and shrimp, added shredded cabbage and cilantro and made a chili garlic white sauce for it.

White Sauce for Shrimp Burritos

Mix together….

  • ½ cup sour cream
  • ¼ cup half and half
  • 1 tsp. garlic powder
  • 1 tsp. chili powder
  • 1 tsp. hot sauce
  • fresh cilantro chopped
  • salt and pepper to taste

Again, like most of my cooking these measurements are just a guess.

Roasted Shrimp Burrito

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There are still a few great ingredients in the kitchen to work with. I had a bag of frozen shrimp and still have some rice and canned beans and salad makins’. I decided to try something new with the shrimp, something not so high calorie. I took a combination of several recipes and came up with this….

  • 1 bag medium frozen shrimp
  • ⅓ c. Italian bread crumbs
  • ¼ c. olive oil
  • ¼ c. fresh chopped cilantro
  • 1 tbls.  garlic powder
  • 1 tbls. chili powder
  • lime zest from one lime
  • lime juice from one lime
  • salt to taste
  • pepper to taste

Peel, rinse and dry shrimp and place in bowl. Add all other ingredients to coat shrimp. I guessed on measurements.

Spread shrimp on Pam sprayed baking sheet (one layer). Drizzle more olive oil over shrimp.

Bake at 400° for 10 minutes or so. Do not over cook or shrimp will become rubbery.

Squeeze more lime over cooked shrimp.

Pre-cooked Roasted Chili Lime Shrimp

I also severed white rice with red beans, a salad with sliced onions, cucumbers and cranberry’s and garlic bread.

Roasted Chili Lime Shrimp

Leaf Salad

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The Count Down

Cajun Sausage and Breaded Cheese Ravioli

We have about another week before we head back to Colorado for the summer. We’re trying to use up the mishmash of food in the freezer and refrigerator. There will be some interesting combinations of dinners this week. I’ll still have to buy a few things but I hope I’ve planned well enough that all the food will be used up by the time we leave. What is left over we give to our neighbors that live here year round. Tonight Steve had Cajun sausage on hot dog buns and breaded cheese ravioli with marinara sauce.

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