I think Monday has to be my least favorite day of the week. Why can’t every weekend be a three day weekend? 😀
I started out my morning with a steak and spinach egg beater omelet with 1/2 ounce of habanero cheese, 1 light English muffin and a bowl of delicious watermelon! 😀
There was a reason for the watermelon – Tony loves watermelon sorbet so I thought I would give it a try in my ice cream maker. I searched a bunch of recipes, and a lot of them had upwards of two cups of sugar! I finally settled on Alton Brown’s Recipe:
Watermelon Sorbet Recipe (printer friendly version here)
Makes 10 servings (each ½ cup serving: 127 calories, .1 fat, 31 carbs, .3 fiber and .4 protein)
Ingredients
1 | Pound 5 ounces watermelon |
3 | tablespoons fresh lemon juice |
2 | tablespoons vodka |
9 | ounces sugar |
Directions
- Place all ingredients in food processor and process until smooth and sugar starts to dissolve.
- Refrigerate mixture at least two hours. Remove and add to ice cream machine. Process for 20 minutes – it will still be soft.
- Put in freezer container for 3 to 4 hours to firm up.
The final product! 😀
I was actually a bit nervous since watermelon is so watery, that the final product would be watered down too – imagine my surprise when taking that first bite – its like biting into a perfectly ripe watermelon!
While cleaning out the refrigerator I forgot I still had some honey whole wheat dough leftover from my jalapeno pretzels and decided to make that the base of my pizza: 2.5 ounces dough, 1/4 cup pizza sauce, 1 ounce Italian sausage, 1 cup baby spinach and 1.5 ounces of mozzarella cheese – splashed with Chipotle Tabasco sauce!
We decided to grill a pork roast that I defrosted from the deep freeze. I used 1 tablespoon olive oil, 1 teaspoon dried rosemary and 2 teaspoons minced garlic over the top. We cooked this on our gas grill over a cast iron skillet – that way any juices fall into the pan. Only the two outside burners were on and it had a steady temperature of 375.
We hung out on the deck for a while – such a pretty night!
I baked some big potatoes and while I thought I would make them twice baked, I decided to make a broccoli cheese sauce to go over top. We get a package called “cheese ends” from our grocery store deli. Not sure what kind of cheese I threw in, but it was 4 ounces!
Broccoli Cheddar Sauce Recipe (printer friendly version here)
Makes 6 servings (1/4 cup serving: 156 calories, 11 fat, 5.4 carbs, .6 fiber and 6.9 protein)
Ingredients
1 | cup milk |
4 | ounces cheddar cheese |
4 | ounces broccoli |
2 | tablespoons butter |
2 | tablespoons flour |
1 | pinch salt |
1 | pinch pepper |
Directions
- Melt butter. Add flour and cook for two minutes, stirring constantly. Slowly pour in milk until thick. Remove from heat and add cheese and stir until melted.
- Stir in cooked chopped broccoli and serve over baked potato.
![OLYMPUS DIGITAL CAMERA](http://biz319.files.wordpress.com/2010/05/herb-069.jpg)
My plate:
Are you wondering what sauce is on my pork?? Hannah got it for me for Mother’s Day!
![OLYMPUS DIGITAL CAMERA](http://biz319.files.wordpress.com/2010/05/herb-090.jpg)
Holy yum, is this delicious! Such a flavorful heat, and the heat takes a while to say hello – the first taste I was like “this isn’t even hot!” Then a waited a minute and bam!
Goals for the Week
- track all my calories. While I have an idea in my head, I really need to do this for everything I eat
- drink water.
- 60 minutes of exercise per day
My exercise routine has gone to hell in a hand basket – I walked only a few times last week, which obviously isn’t enough!
We have a new hostess for BSI! To see last week’s round up, go here. One note to future hosts: please do not use random.org to pick a winner. It totally defeats the purpose of coming up with a recipe if the winner is only picked by luck. Thanks!
Check out this weeks hostess: Helen of Fuss Free Flavors chose . . . Capers! I’ve actually never cooked anything with capers so this will be a challenge!
Off to do my AM yoga and then get my breakfast and lunch together. Come back tomorrow for my recipe for spaghetti squash mac n cheese – its amazingly delicious!
mmm I want that pizza with the sauce 🙂
Watermelon sorbet sounds amazing! Depending on how sweet your watermelon is, you can probably reduce the sugar a bit further too.
I absolutely LOVE the new blog layout. The header photo is absolutely gorgeous!
Biz, your new blog theme and layout is great!! 😀
Your breakfast looks so good!! I’ve been dying to try homemade sorbet for awhile now. I need to get on that. Watermelon sounds so refreshing.
Jenn
Biz, will you come make me cheesy broccoli potatoes? They look so good!
And liking the new layout 🙂
Love the new look of your site! I’m going to make the sorbet this weekend for company….I’ll make a double batch and not tell anyone so I can sneak it while I cook! Or maybe not, don’t want to spoil the dinner party by being tipsy before everyone else!
Hey Biz!
I am finally back on the blogging train. I love the new design.
I must make watermelon sorbet. It will be so refreshing this summer.
I knew you were busy with the kids – thought you may jump on in after the girls got done with school. Glad you are back!
wow, I love your pizzas so much!
I was going to make watermelon slushies tomorrow! Your sorbet looks like a better idea…darn, wish I saw it sooner! 🙁