My fly fishing club knows how to do an outing.
While I was getting my waders on I could smell charcoal heating up. I wandered over to see what was going on and two of the guys that had come along were making two Dutch Pan desserts for everyone to enjoy.
The first dessert was a peach dump cake. It had fresh peaches and a bit of lemon and brown sugar on the bottom and then he mixed a cake mix and poured it on top. He then put the lid on and piled charcoal over the lid and under the pan.
The second dessert was an apple cobbler of sorts with fresh apples, raisins on the bottom and topped with a gooey crumb topping.
So as I went out on the lake I didn’t much think about it again I was focused on fishing and learning how to maneuver a pontoon boat.
About three hours later I came in to get a sandwich and Bill (the gentleman manning the desserts) asked me to come to take a taste. I was cold so gladly agreed to taste something warm.
He scooped a healthy portion on a paper plate for me and then poured a little half and half over the top.
What a Treat!! Warm gooey goodness and it sort of reminded me of camping since the coals were burning and releasing the smell of camping.
On Wednesday evening I was blessed – my daughter wanted to come over and cook us dinner and share some wine. She is on Weight Watchers so this recipe came from weight watchers online. It is extremely flavorful and low in calories and fat.
1 med uncooked eggplant sliced into 1/3 to 1/2 inch thick rounds
1 med sweet red peppers cut into strips
1 spray of olive oil cooking spray
3/4 tsp salt, divided
1 med clove of garlic minced
2 large fresh tomatoes coarsely chopped
1/4 tsp red pepper flakes
1/8 tsp black pepper
2 TBS fresh basil minced
2 TBS fresh chives minced
1/2 cup fat-free chicken broth
8 oz uncooked angel hair pasta cooked to package directions
4 oz reduced fat feta cheese, crumbled
Place eggplant slices and pepper strips on vegetable sheet with foil with holes poked in to alow smoke through. Off heat, coat vegetables with cooking spray and season with 1/2 tsp of salt. Place on grill or in oven and cook lightly until browned and tender about 2-3 minutes per side. Remove from heat and cool to room temperature. Cut vegetables into bite size pieces and set aside.
Coat large pan with cooking spray heat to low-medium heat, add garlic and cook stirring for one minute. Add tomatoes and cook until slightly pulpy, about one minute or more. Stir in vegetables and remaining 1/4 tsp salt, red pepper flakes, basil, chives and broth; increase heat to medium high. Cook until broth is slightly reduced and mixture has sauce consistency about 2-3 minutes. Add pasta and toss to coat, stir in feta cheese just before serving.
1 1/2 cups has 277.4 calories
10.5 g total fat
34 mg cholesterol
33.8 total carbs
6 grams dietary fiber
Honestly this recipe was delicious and I was thankful since it was just the two of us there was enough for me to heat up for my dinner the next night. There are lots of things you could do to tweak the recipe a bit, but the flavor was really good as is.
So Thankful for my beautiful daughter who has grown up to be an amazing cook and great taste for delicious food. This was one thing I tried to do when they were younger was exposing them to many different flavors and always comfortable around the kitchen~and now I get to see that my efforts have paid off and now I get to enjoy.