Some weeks my menu plan comes to me so easily, and then some weeks, like this one, I am having a hard time coming up with dinner menus!  What are you planning this week??

I had so much fun at my Mom’s house, hanging out with my brother and his family, then yesterday my sister and her kids came over – I know my mom loves how busy her house becomes when we all ascend upon her home, but I am sure she is enjoying the quiet today! 😀

It’s been cold here – today’s high only 8 degrees!  But I loved how the sun looked yesterday morning.

Even though my brother went to Giordano’s for dinner the night before, they didn’t mind having pizza again!  I ended up making a sausage deep dish and a thin crust cheese.  Although I didn’t realize how much smaller my Mom’s cast iron skillet was, so it turned out a bit doughy, but still good!  Charlie caught me in action! 😀

I had leftover dough and decided to make my brother my breakfast pizza – although I think my Mom’s stove doesn’t get as hot as mine, because the pizza got done before the eggs set!  But I had to take a picture for Sophia and Brandi – both who love runny eggs!

So while it was nice hanging out, I always love coming home to Tony and my kitchen.  I remembered that I still needed to make a recipe for BSI – Balsamic Vinegar – I was happy Melissa extended it a week!  I had a thawed turkey breast I needed to cook up, so I decided to use the vinegar in my side dish:

Biz’s Rosemary Balsamic Potatoes and Zucchini

  • 1 pound Idaho potato, scrubbed, skin left on and quartered
  • 1 sliced medium zucchini
  • 1 teaspoon olive oil
  • 3 garlic cloves, minced
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/8 teaspoon nutmeg
  • 2 tablespoons balsamic vinegar
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper

Heat oil over medium heat.  Add garlic and potatoes and over medium heat, put a lid on the pan and let cook until potatoes are tender – about 5 minutes.  Stir it occasionally so one side doesn’t get too dark – since I only used a small amount of oil, I sprayed with Pam every once in a while so they wouldn’t stick.  Remove lid and add the remaining ingredients and cook for an additional 10 minutes, or until the zucchini is done.  I will admit that next time I may add the zucchini separately, because my potatoes didn’t stay as crunchy after I added the zucchini.

I liked the nutmeg in this dish! Very subtle but good.

I have to say the last two days I’ve been temporarily insane.  I have paid absolutely no attention to what I have put in my mouth, other than to figure out how much insulin to take!   Nachos, McDonald’s – its been crazy!!  It’s like I somehow in my mind decided I wasn’t going to get back on track until Monday!   But I am picking myself up, dusting myself off and plan on hitting the gym later today, and get my healthy meal plan for the week.   I can do this – just give me a pep talk, okay?! 😀