Southern Anchors

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Snack: Spinach and Artichoke Dip
http://www.closetcooking.com/2008/11/hot-spinach-and-artichoke-dip.html
NOTE: i didn’t dry my spinach or artichoke hearts enough so it made it a bit more watery than in the blogs picture! my friend recommended to thaw the spinach over night and then pat dry with a paper towel

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Dinner: chicken and fettucini pasta with marinara sauce mixed with a touch of cream cheese… made it sooo creamy and tasty :)

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Lunch: chicken noodle soup and a caprese panini before studio

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more of my fresh ingredients!
pasta with chopped up tomatoes, garlic, and mozarella. i seasoned the pasta with olive oil and my favorite “salt, pepper, herb combo” Krazy Salt. i highly recommend it! Then a side of chopped up avocado (only half) with salt and lime juice… simple and fast!

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Dinner for the boyfriend: Homemade Pesto on Buitoni’s three cheese ravioli and grilled chicken (plus some wine)
Pesto: (not an exact recipe just an estimate)
-plastic grocery bag full of basil leaves
-1 cup of olive oil
-3 cloves of garlic
-1/2 cup of grated parmesan
-1/4 cup lemon juice
-salt and pepper to taste!
Chicken:
marinated in a teriyaki sauce for 20 minutes and then threw them on the grill until cooked thoroughly and with nice grill marks. YUM!

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Bought some fresh avocado, tomatoes, and mozarella… so obviously i made this!
all i added to the tomato and mozarella combo: some olive oil, balsamic vinaigrette, salt and pepper
to the avocados: Lime juice, salt and pepper to taste
yummy lunch!

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