I’m trying out a new routine for three reasons.
One: yesterday was our first 100 degree day of the summer, and we have many summer days to go,
Two: I hate spending the evening cleaning up after making a big meal,
Three: hubby and I are lucky enough to both work at home every day.
The new routine? I am making lunch our big meal of the day (dinner, as my grandparents called it). I can use the oven or stove top as needed before the temps outside rise to the unbearable heat of the afternoon, and the cleanup after the big meal is done early in the day. We’ll have our lighter meal in the evening (what my grandparents called supper), consisting of big leafy salads filled with chopped veggies, hummus with pita bread and veggies, sandwiches, and anything else easy, fresh, and not requiring any heat preparation.
Corn casserole, Lemon Pepper Chicken, Tomatoes with Olive Oil
Today’s big noon-time meal was baked lemon pepper chicken (pre-seasoned and put in the oven straight from the freezer), fresh cherub tomatoes cut in half, seasoned with a tad of salt and drizzled with a good quality extra-virgin olive oil, and freshly baked corn casserole. I don’t know why I’ve never made corn casserole before. It was so creamy, gooey, and pure sweet deliciousness. I am giddy to have leftovers for tomorrow’s lunch, and that’s saying something since I haven’t been able to stomach leftover anything since being pregnant. All-in-all, today’s meal was a complete winner. Dessert was a nice helping of fresh cantaloupe and strawberries to finish the meal.
- Preheat oven to 350 degrees
- In a large mixing bowl, mix together the following:
- One 15 1/4-ounce can whole kernel sweet corn, drained
- One 14 3/4-can cream corn
- 1/2 cup full fat sour cream
- 1/2 cup nonfat plain Greek yogurt
- 1/4 cup unsalted butter, melted
- 1/4 cup margarine, melted (I used Smart Balance Light with Flax Oil)
- 1 8-ounce package Jiffy brand corn muffin mix
- Mixture should be a creamy consistency
- Pour evenly into a greased 9×13 baking dish
- Place in oven and bake 45 minutes or until edges turn a golden brown
- Remove from oven and sprinkle top with 3/4 to 1 cup shredded cheddar cheese, just enough to lightly cover the top
- Return to oven and bake an additional 5 minutes, until cheese is melted
- Remove from oven and let sit 5 minutes before cutting to serve
I tried to lighten the recipe just a tad while maintaining the flavor, which is why I used nonfat Greek yogurt for half of the sour cream in the original recipe, as well as using half the butter, subbing in Smart Balance butter for the rest. I also didn’t put a ton of cheese on top – just enough to lightly cover the casserole. Trust me, there was no sacrifice in the flavor! It was so bright and fresh, gooey and delicious. The cheese didn’t overpower the rest of the dish in any way (because I hate it when cheese smothers the rest of the flavors). It was a perfect balance of flavors in an easy side dish to go along with the rest of the meal.
And, in other news…we found out we’re having a boy! I’m so excited! With two stepdaughters, having a boy makes this experience a first for hubby, which is awesome. His name is Liam Edgar. I can’t wait to see his little face and hands and feet in about 18 weeks.
~Ingredients to nourish the body put together in ways to nourish the soul to share with family and friends to nourish the heart~