I actually cooked!

Well...I helped cook. Last night I went to my friend's house to have dinner and help her pack. I'm horribly sad that Joey is moving...oh, I'm sad Jess is leaving too! ;-) I'll really miss his smiles.

That said, we cooked. I didn't take any photos because we were hungry and had a one year old attempting to walk around us...but it turned out really good! AND to top it all off...I ate fish. This is a BIG deal considering it's my least favorite thing, but I will eat salmon and I really liked it. Plus, it was a Weight Watchers recipe!

Honey Mustard Roasted Salmon from Weight Watchers

• (4) 6oz pieces of pink salmon fillet
• salt & pepper, to taste
• 1/4 cup Dijon Mustard
• 2 T honey
• 1 T water
• 1 T white wine vinegar
• 1/4 t dry mustard
• 1/4 t garlic powder
• 2 t fresh dill, chopped

Preheat the oven to 400. Spray a shallow baking dish with cooking spray. Season both sides of the salmon with salt and pepper, place in the baking dish. In a small bowl, whisk together all remaining ingredients except the dill. Brush 2 T of the mustard sauce onto the salmon, set the rest aside. Roast until salmon is fork-tender, about 15 minutes. Mix the dill into the remaining sauce and serve over the salmon.

WW Points - 5 per serving, 4 servings total

We also made corn on the cob, fresh green beans and zucchini sticks. I found the zucchini stick recipe on another blog...but I didn't right down who! So...if it is you, let me know and I'll link it.

Zucchini Sticks

• 3-4 zucchini, cut into 1/4" sticks
• 1 cup Panko breadcrumbs
• 1/2 cup Italian style breadcrumbs
• salt & pepper
• 1/2 t garlic powder
• 1/2 t Italian Seasoning
• 1 egg white

Toss the zucchini in the egg white, and then into the dry ingredients. Place a cooling rack on top of a cooking sheet, spray with cooking spray. Lay the zucchini out onto the cooling rack and spray again with cooking spray. Bake at 400 degrees for about 25 minutes.

WW Points: 4 per serving, 4 servings

My adventure has begun...

I'm mostly on a cooking break for the next two weeks. Which also means I'll be on a blogging break. We've got quite a bit going on...and I'm already tired! I've got to bake 300 mini cheesecakes, my birthday is Wednesday, I'm finally getting my hair cut and highlighted, I have a work related awards banquet, a wedding, two birthday's and father's day...then the next weekend my mom gets married. So...hopefully after her wedding my life will slow down a bit, I can start cooking again and work on my diet.

For now...I'll update on the cheesecakes. I'm using a recipe from Williams-Sonoma that I tried a few months ago. We went back and forth on if I should bake them without the paper liners. After trying one pan without...I realized that they flatten out too much and they tend to stick to the pan no matter what kind of non-stick stuff you use. So, Jason is enjoying a whole batch of mini cheesecakes! We also tried them with a little crust that the recipe does not call for. It stretches the recipe and I think they taste better!

I have made 100 of the regular ones that I'm going to top with a strawberry sauce. Tonight I'm going to tackle the chocolate one. I plan to melt some milk chocolate chips with about 1/3 of the batter and layer them. The last set will be white chocolate chips and I'm swapping the vanilla extract for almond extract. I have a feeling those will be my favorite ones.