dozier's birthday

We were able to get together with everyone last week for Dozier's 33rd birthday at Rae's Coastal Cafe. 

Man, we're getting old!

chateau elan

Last weekend, I went to Chateau Elan with my best girls - Natalie and Martha.  We have been friends for more years than not!

At dinner at Versailles.  Martha and I loved our roast chicken with mac and cheese and bacon-wrapped asparagus.  Natalie wasn't as big a fan of her trout.

Entrance

Pool where we soaked up some sun (hot) on Saturday.

A little Irish pub there that had live music.

On Saturday night, we went to a painting class.  Here is what we were supposed to paint...

Mine about halfway through...

Our finished products - I think everyone's looked really good!!

The muscadine vineyard.

The winery.

Fun, relaxing weekend!

megan's bachelorette

Two weekends ago, we went to Charleston for Megan's bachelorette!

Sullivan's Island on Saturday

Casey, me, Emily, Lauren, Megan

We rented this cute, little condo right off King Street downtown - perfect!

Megan and her party boa!

This random mime starting dancing with Megan after we left dinner.

Her purse spilled all over the sidewalk and he helped her pick everything up.  :)

We hit the rooftop bar at Market Street Pavillion Hotel after dinner.  Great views!

We had dinner on Saturday at Social Wine Bar.  It was fantastic!

megan's shower

 On July 9th, we hosted a kitchen shower for Megan.  It was great to see everyone and celebrate!

The hostesses with Megan.

The black and tan crew - popular clothing color for the day.  ;) 

Megan's loot

Megan's aunt and cousin came from PA for the shower. 

Megan opening her cake servers!

Girls with Megan

The spread

4th

We enjoyed our annual trip to the lake for the 4th!  Megan and Adi even got to visit on Saturday!

The back half of the boat enjoying the scenery and sun!

Brad decided to pie Allen with whipped cream one night.  And, Allen sought revenge on the whole crew.  :)

black bean & corn cakes with cilantro sour cream

This was my first attempt at Weight Watchers food.  It's funny - I find myself drawn to the Mexican and pasta dishes most.  :)

Black Bean-Corn Cakes with Cilantro Sour Cream

Weight Watchers Recipe

Course: light meals

PointsPlus™ Value: 8

Servings: 2

Preparation Time: 16 min

Cooking Time: 10 min

Level of Difficulty: Easy

Yellow cornmeal gives a crisp, golden coating to these slightly spicy bean patties. Cilantro sour cream is their refreshing foil.

10 oz canned black beans, drained, rinsed and coarsely mashed

1/4 cup low-fat shredded cheddar cheese

1/4 cup frozen corn kernels, thawed

3 Tbsp yellow cornmeal

2 Tbsp cilantro, fresh, chopped

1 large egg white

1 can chipotle peppers in adobo sauce, minced

1 medium scallion, chopped

1 clove medium garlic clove, minced

1 1/2 tsp ground cumin

1/4 tsp table salt

1 Tbsp Corn Oil

1/4 cup fat-free sour cream

1 tsp lime zest, grated

1 tsp fresh lime juice

Combine the beans, cheese, corn, 1 tablespoon of the cornmeal, 1 tablespoon of the cilantro, the egg white, chipotle pepper, scallion, garlic, cumin and salt in a medium bowl until well mixed. Divide the mixture into 4 balls.

Place the remaining 2 tablespoons cornmeal on a plate. Roll the bean balls in the cornmeal to coat. Press each ball into a 1/2-inch thick patty.

Heat the oil in a large nonstick skillet over medium heat. Add the cakes and cook until crisp and golden outside and heated through - 4–5 minutes on each side. Transfer to a platter; cover with foil to keep warm.

To make the cilantro sour cream, combine the sour cream, lime zest, lime juice and remaining 1 tablespoon cilantro in a small bowl. Serve the bean cakes with the cilantro sour cream. Yields 2 bean cakes and 2 tablespoons cilantro cream per serving.

Notes

You can substitute plain fat-free yogurt for the sour cream if you like.

These cakes are easy to mix and shape ahead, ready for cooking at the last minute. Simply prepare the recipe through step 2, then wrap and refrigerate for up to three days. Remove the cakes from refrigerator and let stand 5 minutes before proceeding with step 3.

* I didn't have fresh cilantro, scallions, chipotle peppers or corn oil.  I used the squeeze cilantro (I know, horror, but I don't go through fresh herbs fast enough to use them all and I hate throwing them away.  For a quick weeknight dinner, this worked fine!)  I used onion flake, chipotle pepper and vegetable oil in place of the others.  They were still fantastic!!!  Eating healthy is expensive so you have to learn to substitute when necessary! *

shrimp & grits ravioli with pesto cream sauce

Ok, I admit it.  I didn't really make the ravioli...

I bought the pasta from New York Butcher Shoppe and you should too!

The last time we ate it, I used a red sauce and that was not my favorite.  So, I googled shrimp and grits ravioli and found most restaurants serve it with this pesto cream sauce.  And now I know why - it is fantastic!

I stole this recipe for the cream but used canned pesto.  Maybe next time, I will make this entire dish!

I sauteed two cloves of garlic in one tbs of butter.  I (well, my helper Brad) then whisked in one tbs of AP flour followed by 1 c of fat-free milk and 1 c of parm-regg cheese.  Let the sauce simmer slightly and then turn it down.  Stir constantly to avoid burning while it thickens.  Add desired amount of pesto.  I think I used about 4 tbs of the Classico but you can customize this to your tastes.  Once you have drained the ravioli, add it to the sauce, coat well and serve. 

country chicken cobbler

This dinner was yummy and oh-so-easy.  Highly recommended.

Country Chicken Cobbler

Heat 16 oz of frozen veggies, 3/4 cup of milk and one can of cream of potato soup in a saucepan with salt and pepper.  Once the vegetables have started thawing, add in about 2 cups of shredded rotisserie chicken.

Spread this mixture in a casserole dish and top with quartered, refrigerated biscuits.  Cook at 350 until the biscuits are browned and it is all bubbly. 

* I used frozen peas and carrots, fat-free milk and Publix rotisserie chicken.  The recipe called for 10 oz of bicuit dough.  I think mine was 6.5 oz and that was plenty!  I would not cover the top entirely so if you have too many, cook them up whole and serve them for breakfast the next day.  Also, if your biscuits get done before it bubbles, cover with foil so they don't burn or dry out. *

I really love this recipe because it is so easy and contains all food groups - veggies, starches and meat!!  And, it was very tasty!



exercise tv

I have been doing my best to get in shape lately.  This involves Weight Watchers and working out.  I know, can you believe it??

If you have Comcast, you need to check out Exercise TV immediately.  Go to your On Demand menu and choose sports & fitness, then exercise tv.  Especially with this weather, working out inside is a must and this programming makes it SO easy.

They have hundreds of options - cardio, walking, yoga, pilates, bellydancing, hip-hop, etc. 

I love the variety because you can do something different every time.  Check it out today!

wear sunscreen!!

I need to get this off my chest...

Wear sunscreen!  And, go see a dermatologist for a skin cancer scan!

This is important stuff, people.

Ok, now I will get down off my soapbox.

downtime

This weekend, I am looking forward to some relaxation!  I have not had a free weekend in almost two months. 

I promise to update the blog from the couch this weekend.  :)

I have pictures from the following to post:

4th at the lake

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Megan's shower

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Megan's bachelorette in Charleston

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Girls weekend at Chateau Elan

Plus others I am sure....

Until then, have a great week!!