Wow- that a busy, enjoyable, productive and exhausting weekend! 🙂 I was able to spend Saturday with family, celebrating Mom’s birthday, and other family March birthdays as well. I love where Nannie lives…let’s just say it’s in the country, GA. Every house is a ‘farm’, land stretches on forever and everyone has magnificent gardens where they grow and eat their own food… <3
Oh, and the dogs live the good life- running wild and free! Like Sid… Sid is a cool dog.
On Sunday, David and I decided to dip our toe into the baby world, but ended up diving in head first and spent SIX HOURS at Buy Buy Baby. I’m married to a ‘Dixon’ and that means everything decision is thoroughly researched and evaluated from all sides before a decision can be made. 😉 It was a long day, but we felt so productive and now have a better idea of what we need for Baby D.
Sunday night, I was ready for a nice meal and a movie, and that’s what we did. I made green beans using a recipe from my Real Food Cookbook.
- 3 lbs of green beans (I might not have had that many)
- 2 cloves of garlic, minced
- olive or coconut oil
- 1/4 c lemon juice
- 2 tsp lemon zest
- salt and pepper to taste
Olive oil and garlic into the pan until sizzling. Add your green beans and sauté for a few minutes, until crisp.
Then add in your lemon juice, zest and S&P. Reduce heat, cover and let steam for a few additional minutes.
I served the green beans up with some delicious chicken. I’ve seen different versions of this simple recipe throw around, but used what I had- chicken tenders, crumbled goat cheese, pistachios, honey and dijon.
I made my own honey mustard and coated each tender with a layer. Then added on my goat cheese and pistachios and baked covered for 18 minutes at 350 degrees, and for an additional 7 minutes uncovered.
The result was a light, delicious, summery meal!
Hubbs enthusiastically approved, so I’ll be making this again- but next time I’ll use full chicken breasts (pounded) and spreadable goat cheese (instead of crumbled).
Best thing about your week?