Stuffed ~Three Herb Roasted Chicken

Ingredients:

7 ½ pound chicken

Stuffing:

Healthy handful of fresh basil - chopped

Healthy handful of fresh marjoram - chopped

Healthy handful of fresh sage - chopped

7 cloves of garlic – chopped

Dashes of sea salt

Dashes of fresh ground black pepper

Olive oil

Outer Rub for the Chicken:

Juice of 1 lime

Dashes of ground curry

Dashes of ground cumin

Dashes of fresh ground black pepper

Dashes of sea salt

¼ cup Olive oil

Preheat Oven 350 degrees:

Clean chicken inside and out and pat dry.

In a small bowl combine the chopped basil, marjoram, sage and garlic. Add the dashes of salt and pepper to taste and drizzle olive oil over the herbs and garlic.

Place the chicken in a baking pan and gently separate the skin from the meat. Push the garlic and herbs under the skin around the chicken breast and thighs.

For the Outer Rub:

In a small bowl combine the lime juice, curry, cumin, black pepper, sea salt and add olive oil. Rub this all over the chicken.

Place in oven for about 20 minutes per pound, until the juices run clear and the skin is a beautiful crisp golden color.

This chicken is delicious.

With Love,

Catherine

xo

~

Pilgrim’s, one of the largest chicken producers in the country, would like to invite you to submit an original chicken recipe to our 22nd annual Winning Taste Recipe Contest. We have some fantastic prizes, including an all-inclusive 4-day spa package to Lake Austin Spa, which includes a cooking school “The Culinary Experience,” a KitchenAid Mixer, a Wusthof Knife Set, and a KitchenAid Blender. You can find the details of the contest and enter it here:http://winningtaste.pilgrims.com/. Please Like us on Facebook and share the page with your friends and ask them to enter the contest too. https://www.facebook.com/pilgrimschicken.

Bread, Zucchini & Chickpea Lasagna!!!

Ingredients:

For the Sauce:

1 – 29 oz. can - crushed tomatoes

1 – 29 oz. can – garbanzo beans (chickpeas) – drained

1 large onion – sliced

7 cloves of garlic – chopped

1 healthy handful of fresh basil

Dashes of sea salt

Dashes of fresh ground black pepper

Dashes of fresh oregano

Olive oil

Filling:

4 large zucchini – sliced lengthwise

About 9 slices seedless rye bread

8 oz. of shredded mozzarella

4 oz. of feta cheese

Dashes of dried oregano

Dashes of red pepper flakes

Grated Romano cheese

Preheat Oven 350 degrees:

Heat a griddle with a drizzle of olive oil and place the sliced zucchini on the griddle to grill.

While the zucchini is grilling prepare the sauce.

Heat a large frying pan with a drizzle of olive oil and place the sliced onions and garlic in the pan to sauté until the onion is clear. Add the chick peas, crushed tomatoes, basil and seasonings. Simmer on low, while preparing the zucchini.

Drizzle a little olive oil in a casserole dish and fit slices of bread on the bottom. Top with slices of zucchini and spoonfuls of sauce on top. Top with mozzarella and grated cheese and continue to layer. On the next to last layer top with the feta cheese and continue to layer until the zucchini is used.

Place more mozzarella and grated cheese on top with a drizzle of olive oil and more seasonings on top.

Place in the oven for about 30-35 minutes, until the top is a beautiful golden.

This dish is delicious and satisfying with a beautiful side salad.

With Love,

Catherine

xo

Apple Muffins!!!

Ingredients:

4 cups flour – sifted

½ cup sugar

2 tablespoons baking powder

3 cups diced apples – skinless

½ cup brown sugar

1½ cups milk

2 eggs

¾ cups butter

Preheat Oven 350 degrees:

In a bowl combine the diced apples with the brown sugar and set aside.

In a mixer combine the butter with the sugar and cream on low. Add the eggs and milk, with the mixer speed on low.

Sift the flour with the baking powder and add to the mixer. Add the apples and continue to mix on low.

Butter the muffin tins and scoop the batter in the tins with an ice-cream scoop or large spoon.

Bake about 20-25 minutes or until the toothpick test comes out clean.

These are delicious treats for the morning with butter, jam or cream cheese.

With Love,

Catherine

xo

Home fry and Black Bean Soup!!!!

Ingredients:

2 cups black beans – drained

½ cup marinated sweet red peppers – chopped - plus ¼ cup marinade

2 cups left over home fry potatoes

5 cloves garlic – chopped

3 stalks celery – chopped

½ cup chopped carrots

½ red onion – sliced

1 Spanish onion – sliced

1- 29 oz. can crushed tomatoes

5 cups chicken broth

Handful of fresh basil – ripped

Dashes of sea salt

Dashes of red pepper flakes

Dashes of dried oregano

2 bay leaves

Olive oil for drizzling

Grated Romano cheese

Heat a large sauce pot with a drizzle of olive oil and add the garlic, celery, carrots, marinated red peppers and onions. Sauté until the onion is soft. Add the crushed tomatoes, chicken broth and black beans and continue to simmer on low for a few minutes. Add the potatoes, fresh basil, bay leaves and seasonings.

Simmer the soup on low for about 30 - 40 minutes.

You may serve this soup as is or with your favorite macaroni or just as it is.

Garnish with a drizzle of olive oil and grated cheese.

This soup is hearty and delicious served with a beautiful side salad and some good crusty bread.

With Love,

Catherine

xo

Banana Bundt Cake!!

Ingredients:

2 ½ cups flour – sifted

4 ripe bananas

4 egg yolks

½ cup milk

1 tablespoon vanilla

1 ½ tsp. baking powder

1 cup sugar

½ cup butter

Topping:

Chocolate chips

Instant coffee

Brown sugar

Preheat Oven 350 degrees:

Cream the butter, sugar and bananas in a mixer until smooth and creamy.

Add the eggs, milk and vanilla and continue to cream.

Add the flour and baking powder and mix until smooth and creamy.

Place in a buttered bundt pan.

Top the cake with chocolate chips, brown sugar and instant coffee.

Bake about 30-35 minutes or until toothpick comes out clean.

This is a delicious cake and a great way to make use of those ripe bananas!!

With Love,

Catherine

xo

Macaroni & Olive Salad!!!

Ingredients:

1 box of your favorite macaroni

1 cup of your favorite pit-less olives

1 large zucchini – sliced

½ cup marinated red peppers – chopped

1 red onion – sliced

4 cloves of garlic – chopped

2 bunches of scallions – chopped

1 healthy handful of fresh Italian parsley – chopped

1 cup of drained black beans

Juice of ½ lemon

Dashes of red pepper flakes

1 tablespoon of butter

Olive oil for drizzling

Prepare the macaroni as directed and set aside.

Combine the olives, zucchini, garlic, red peppers, red onion and scallions in a bowl.

Heat a large frying pan with a drizzle of olive oil and a tablespoon of butter. Add the veggies and sauté until the onion and zucchini have softened a little. Add the black beans and toss. Add the macaroni and toss.

In a small cup combine the lemon juice with about two tablespoons of olive oil and pour over the macaroni. Add a few dashes of red pepper flakes and garnish with the fresh parsley.

Serve this salad warm or cold either way it is very good.

With Love,

Catherine

xo

The Dynamic Duo - Pumpkin Cheesecake Squares

Pumpkin Cheesecake Squares

Adapted from Betty Crocker

Prep Time: 20 minutes

Cook Time: 20-25 minutes

For crust you will need:

1 package graham crackers

5 tablespoons unsalted butter, melted

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

¼ cup white sugar

For pumpkin cheesecake you will need:

1 package (8 oz) cream cheese, softened

¾ cup sugar

1 can (15 oz) pumpkin (not pumpkin pie mix)

1½ teaspoons ground cinnamon

1 teaspoon ground ginger

3 eggs

For cream cheese icing you will need:

1 package (8 0z) cream cheese, softened

1 teaspoon vanilla extract

¼ cup white sugar

Juice of half an orange

Heat oven to 350 degrees F and prepare baking pan. In food processor, combine all ingredients for crust and blend until a fine crumb mixture has formed. Press to bottom of baking pan and bake for 15 minutes.

Using a stand mixer combine all ingredients for pumpkin cheesecake on medium speed. Pour over hot base and bake for 20-25 minutes, or until set and dry in center. Let cool completely.

In stand mixer combine ingredients needed for icing and blend until smooth. Gently spread over pumpkin cheesecake. Cut into even squares and serve. Store covered in refrigerator.

We wish everyone a beautiful Autumn season!!!

Enjoy,

Tammy♥ & Catherine

(The Dynamic Duo)

Broccoli & Cannellini Beans with Fettuccine & Feta!!!

Ingredients:

1 head of broccoli – cut into spears

5 cloves of garlic – chopped

1- 29oz. can of cannellini beans - drained

½ cup of chicken broth

4 oz. of feta cheese sliced or crumbled

Olive oil for drizzling

Grated Romano Cheese

Dashes of red pepper flakes

1 box of your favorite fettuccine

Blanch the broccoli spears for a minute or two, drain and set aside.

Prepare the fettuccine as directed. Set aside.

Heat a large frying pan with a drizzle of olive oil and add the garlic and drained broccoli. Sauté until the garlic is slightly golden. Add the chicken broth and cannellini beans. Add the fettuccine and toss. Add the feta, a drizzle olive oil, red pepper flakes and the grated Romano cheese and toss.

This dish is easy, delicious and perfect with a beautiful side salad!!

With Love,

Catherine

xo

~

On another note, I received a visit from the Fairy Hobmother the other day!! And one lucky reader of this post may also be receiving a visit from the Fairy Hobmother, so keep a look out!!

Coconut Chicken Strips with Peaches & Spinach!!

Ingredients:

3 lbs. of boneless chicken breast – sliced thin

1 ½ cups of flour

4 eggs – beaten with a fork

2 cups of instant potatoes

1 cup of shredded coconut

Vegetable oil

For the Sauce:

10 oz. package of frozen leaf spinach

5 peaches – peeled and sliced

3 cloves of garlic – sliced

1 Jalapeño – sliced with seeds

2 tablespoons of red wine vinegar

1 tsp of sugar

½ cup of milk plus 1 tsp of flour

1 tablespoon of butter

Drizzle of olive oil

Set a shallow bowl with the flour, the eggs and the instant potatoes with the coconut. Dip the sliced chicken first in the flour then the egg wash and finally in the instant potatoes and coconut.

Heat a large frying pan with about an inch of vegetable oil and place a few chicken strips in the pan. Do Not overcrowd the pan. Turn the chicken when it is golden on one side. Turn the chicken only once so that the coating does not stick to the pan.

Place the chicken on paper towels to absorb any excess oil.

For the Sauce:

Heat a frying pan with a drizzle of olive oil. Place the frozen spinach and garlic in the pan and let it sauté. When the spinach is thawed add the peaches and Jalapeño. Combine the vinegar with the sugar and add. Continue to simmer on low. Combine the milk with the flour, mix and then add to the pan. Add the butter. Simmer on low for a minute and remove from the heat.

This dish is easy and something different for a change.

With Love,

Catherine

xo

Fresh Garden Tomato Sauce with Grilled Button Mushrooms!!!

Ingredients:

8 garden fresh tomatoes – quartered & halved

6 cloves of garlic – crushed & chopped

Handful of fresh basil – grilled

1 quart of button mushrooms – sliced

1 sweet onion – sliced

¼ cup of red wine

Dashes of fresh ground black pepper

Dashes of sea salt

½ tsp of sugar

Fresh grated Ricotta Salada

Olive oil

Box of your favorite spaghetti

Heat a large frying pan with a drizzle of olive oil. Add the onion and garlic. Sauté until the garlic is slightly golden and the onion is clear. Add the tomatoes and simmer on low to medium.

Heat a griddle and place the sliced mushrooms on the griddle to grill. Drizzle with a little olive oil and grill until golden on both sides. Add the mushrooms to the tomatoes. Add the wine and continue to simmer on medium to low. Add the seasonings.

Place the basil on the grill and drizzle with a little olive oil. Grill for a minute and add to the sauce.

Prepare the spaghetti as directed on box.

Place the spaghetti on a serving platter. Drizzle a little olive oil and grate Ricotta Salada cheese on the spaghetti. Top with the tomato sauce and more grated Ricotta Salada cheese.

This dish is easy to prepare and the taste is that of a gourmet restaurant! Serve with a colorful side salad and some Italian bread.

With Love,

Catherine

xo

Pumpkin -Tomato Soup with Jalapeño & Cannellini Beans!!!

Ingredients:

2 cups of canned, unsweetened pumpkin

1 – 29 oz. can of cannellini beans – drained

1 - 28 oz. can of crushed tomatoes

5 cloves of garlic – chopped

1 red onion – chopped

1 large or 2 small Jalapeño’s – chopped

Handful of fresh basil – chopped

Handful of fresh oregano – chopped

6 oz. of marinated artichokes – plus a little of the marinade

2 cups of chicken broth

1 cup fresh Italian bread crumbs

Grated Romano cheese

Olive oil

Heat a sauce pot with a drizzle of olive oil and add the garlic, jalapeño, onion and sauté until the garlic is slightly golden. Add the artichokes, basil and oregano; continue to sauté. Add the crushed tomatoes, chicken broth and the drained cannellini beans.

Simmer on low for about 25-30 minutes.

Heat a small frying pan with a drizzle of olive oil. Add 2-3 cloves of chopped garlic and 1 cup of fresh breadcrumbs. Toss until the crumbs are a beautiful golden color and remove from heat.

Serve the soup with a little of the breadcrumbs on top and some grated Romano cheese.

This dish is also delicious over rice.

It is a hearty and perfect fall dish.

With Love,

Catherine

xo

Spare Ribs with Tomato Sauce!!

Ingredients:

5 lbs. spare ribs

2 cups chicken broth

6 whole cloves

4 bay leaves

Dashes of cinnamon over the ribs

For the Sauce:

1large onion – sliced

5 cloves of garlic – chopped

1 tsp. brown sugar

Handful of fresh basil

Handful of fresh Italian parsley

1 – 29 oz. can - crushed tomatoes

Drizzles of olive oil

Preheat Oven 350 degrees:

Separate the spare ribs and divide them between 2 baking dishes so that they are a single layer of ribs. Add one cup of broth to each pan plus divide the cloves and bay leaves between the two pans. Sprinkle a few dashes of cinnamon on the ribs and place in the oven. Let the ribs bake until all of the broth is absorbed.

While the Ribs are baking prepare the sauce. Heat a medium sized sauce pot with a drizzle of olive oil. Add the garlic, onion and tsp. of brown sugar and sauté until the onion is clear. Add the crushed tomatoes, parsley and basil and simmer on low for about 20-25 minutes.

Remove the ribs from the oven and combine them in one baking dish. Top the ribs with the sauce and cover with aluminum foil. Poke a few small air vents in the foil and return to the oven at 250 degrees for about another 1 ½ hours.

These ribs are tender and delicious and can be served with your favorite spaghetti or macaroni.

With Love,

Catherine

xo

1-2-3-4 Cake!!

Inspired by ~ James Beard’s ~ American Cookery

Ingredients:

½ cup butter

1 cup sugar

2 eggs

1½ cup sifted flour

2 tsps baking powder

½ cup milk

1 tsp vanilla

Your favorite jam

Brown sugar

Preheat Oven 350 degrees:

Cream the butter and cream in the sugar until fluffy. Separate the eggs, blend the beaten yolks into the butter mixture. Beat the egg whites and add to the butter mixture. Combine the milk with the vanilla and add to the butter mixture. Sift the flour with the baking powder and add to the butter mixture on low. Mix the batter until smooth and creamy.

Butter a bunt pan. Spoon brown sugar around the bottom, spoon your favorite jam over the brown sugar and finally spoon more brown sugar over the jam.

Spread the batter evenly over the jam and brown sugar mixture.

Bake about 35 minutes or until the toothpick test comes out clean.

~This is a twist on a very traditional cake recipe and dedicated to the ~

Bake for 9/11.

With Love,

Catherine

xo

Remembering 9/11

~Remembering 9/11~

Blessings,

Catherine

Girard's Epicurean Expert

I am very pleased to bring all of you a ‘sneak-taste’ of Girard’s new line of gourmet salad dressings, all of which are tastier than ever! With each variety being as healthy as it is delicious, these dressings are certain to become a part of your culinary essentials.

Here are four easy and delicious recipe’s I put together using the Girard’s salad dressings:

Girard’s Fried Boneless Pork Cutlets with Grilled Veggies & Apricots!!

Ingredients:

2 lbs. bones pork loin – sliced thin

2 cups flour

3 eggs plus a splash of water – beaten

Vegetable oil for frying

Veggies:

1 quart button mushrooms – sliced

1 Jalapeño – grilled

2 bunches of scallions – split

5 cloves of garlic – crushed

1 cup of dried apricots

Handful of fresh Italian parsley - chopped

Olive oil for drizzling

Girard’s White Balsamic Vinaigrette Sauce:

¾ cup Girard’s White Balsamic Vinaigrette

2 tablespoons honey

1 tablespoon butter

For the Pork:

Dip the sliced pork first in the flour then in the egg and back in the flour.

Heat a large frying pan with the vegetable oil, about ½ inch, and carefully place the prepared pork in the hot oil. You should hear it sizzle, if you don’t the oil is not ready.

Turn the pork only once so that the coating does not fall apart.

Veggies:

While the pork is cooking, heat a griddle and place the scallions and Jalapeño on to grill. Drizzle with a little olive oil and grill until slightly charred. Next, place the mushrooms, apricots and garlic on the griddle, drizzle a little olive oil over them and grill until slightly charred. When the Jalapeño is slightly charred slice it with seeds.

Place the scallions on a serving platter first and top with the pork. Place the mushrooms, apricots, sliced Jalapeño and garlic over the pork and sprinkle the chopped parsley for garnish.

Girard’s White Balsamic Vinaigrette Sauce:

In a small frying pan place the tablespoon of butter and melt. Add the Girard’s White Balsamic Vinaigrette and heat to a slight bubble add the honey and stir.

Pour this over the pork with veggies and serve.

This dish is both delicious and quite beautiful to present to your table.

Girard’s Champagne Dressing with Garden Salad!

Ingredients:

1 head red leaf lettuce

½ red onion - sliced

1 cup grape tomatoes

1 cup black olives

½ cup sliced baby carrots - sliced

½ red bell pepper – sliced

2 Kirby cucumbers – sliced

Girard’s Greek Feta Salad Dressing & Pork Souvlaki!!

Ingredients:

Salad:

1 head of Romaine lettuce

½ cup of grape tomatoes

1 red onion – sliced thin

½ cup black olives

2 Kirby cucumbers – sliced

Clean the Romaine and leave whole and place on serving plate with the onion, olives, cucumbers and tomatoes.

Pork Rub:

1 tsp. brown sugar

1 tsp. chili powder

½ tsp. paprika

Juice of 1 lime

4 cloves of garlic – crushed & chopped

Combine all of the ingredients for the pork rub in a small bowl and mix well. Place the pork in a medium sized bowl and mix the rub with the pork.

Heat a griddle and place the pork on the hot griddle and grill.

Drizzle the Girard’s Greek Salad Dressings over the Romaine lettuce and place the grilled Pork on top and serve.

This is a delicious and satisfying dish for all to enjoy.

Italian Style Chicken & Girard’s Olde Venice Italian Salad Dressing!!

Ingredients:

1 quartered chicken

½ cup Girard’s Olde Venice Italian Salad Dressing

¼ cup red wine

Dashes of fresh ground black pepper

Dashes of dried oregano

Grated fresh Romano cheese

Handful of fresh Italian parsley - chopped

Handful of fresh basil – chopped

Drizzle of olive oil

Preheat the Oven 350 degrees:

Place chicken parts in a baking pan. Combine the Girard’s Olde Venice Salad Dressing with the ¼ cup red wine and pour over the chicken parts. Sprinkle the chicken with dashes of fresh ground black pepper and dashes of dried oregano. Grate fresh Romano cheese over the chicken and bake for about 45 minutes or until the juices run clear.

Plate the chicken and grate a little more fresh Romano cheese over the top and garnish with the fresh parsley and basil.

This chicken is easy to prepare and tastes delicious.

~

A big thank you to Girard’s for inviting me to be a part of their Epicurean family, and to preview their products.

Enjoy with Much Love,

Catherine

xo

Fried Boneless Pork Cutlets with Grilled Veggies & Apricots!!
Champagne Dressing with Garden Salad!
Greek Feta Salad Dressing & Pork Souvlaki!!
Italian Style Chicken & Girard’s Olde Venice Italian Salad Dressing!!

Fried Chicken Breast with Creamy Garlic Peanut Butter & Tomato Sauce!!!

Ingredients:

4 Chicken Breasts – with bone and skin

2 cups all-purpose flour

3 eggs plus a splash of water

Vegetable oil for frying

Chopped Italian parsley for garnish

Creamy Garlic Peanut Butter Sauce with Tomato:

2 vine ripe tomatoes – chopped

5 cloves garlic – chopped

1 tablespoon Worcestershire Sauce

1 tsp. Sesame oil

Drizzle of olive oil

Juice of 1 lime

2 tablespoons creamy peanut butter

1 tsp. brown sugar

½ cup chicken broth

For the chicken:

Dip chicken first in flour, then egg and then flour again.

Heat a large frying pan with vegetable oil, about ½ inch. Carefully place the chicken in the hot oil. Let the chicken cook fully on one side, turning only once and finish cooking on the other side.

For the peanut butter sauce:

Combine all of the ingredients for the peanut butter sauce, mix well. Heat a medium sized frying pan and place the sauce in to simmer on low until fully heated.

Plate the chicken and spoon the peanut butter sauce over top. Garnish with chopped fresh parsley.

This is a unique and delicious way to serve up fried chicken.

Enjoy with Much Love,

Catherine

xo

Grilled Cod Fish Filet with Creamy Tomato Sauce!!!

Ingredients:

3 lbs. cod fish filet

Fresh Italian bread crumbs

Cod Fish Rub:

Drizzle of olive oil

Dashes of ground cumin

Dashes of chili powder

Dashes of curry powder

Dashes of turmeric

For the Creamy Tomato Sauce:

2 vines ripe tomatoes – sliced

¼ cup of instant potato buds

¼ cup of milk

¼ cup of water with a teaspoon of instant chicken broth (such as Vegeta)

Handful of fresh basil leaves

Olive oil

Fresh Romano cheese for grating

For the fish:

Heat a griddle.

Combine all of the ingredients for the fish rub in a small bowl and mix. Rub each cod filet with the rub on both sides and then pat each side with the bread crumbs and place on the hot griddle. Grill each side until slightly firm about 3-4 minutes on each side. Turning only once so that you do not break the fish up into pieces.

For the sauce:

Heat a large frying pan with a drizzle of olive oil and place the tomatoes in the pan. Add the basil and sauté the tomatoes until soft. Mix the milk with the instant potatoes and add to the sautéed tomatoes. Mix the water and the instant chicken broth and add to the pan. Continue to simmer on low for a minute or two.

Plate the fish and top with the creamy sauce down the middle. Grate fresh Romano cheese over the sauce and serve.

This is light and delicious!!

Enjoy with Love,

Catherine

xo

Boneless Sirloin Steak with Onions & Tomatoes!!!

Ingredients:

2 ½ lb. boneless sirloin steak

Living the Gourmet Signature Spice Rub

Onions & Tomatoes:

1 Spanish onion – sliced

½ red onion – sliced

5 cloves of garlic – chopped

14.5 oz. can of stewed tomatoes

1 Jalapeño – chopped with seed

Olive oil for drizzling

Heat a griddle. Rub steak with LivingtheGourmet Signature Spice Rub on both sides. Place steak on hot griddle and flip only once. You can tell when the steak is the way you like it by the firmness when you gently press down on it. The firmer the steak is the more well-done the steak. Do Not Slice into the steak to test if it is done, since that will let all of the delicious juices run from the steak.

For the Onions:

Heat a large frying pan with a drizzle of olive oil. Add the onions, garlic and Jalapeño and sauté. When the onions are slightly golden add the tomato and continue to simmer on low.

Top the grilled steak with the onions and serve.

This is a delicious and quick dinner served with a beautiful side salad.

Enjoy with Much Love,

Catherine

xo

Boneless Sirloin Steak with Onions & Tomatoes!!!

Weight Watchers Fresh Meals Review!!!

Living the Gourmet is pleased to help introduce Weight Watchers’ new line of food, the Weight Watchers Fresh Meals. Aside from saving you time in its convenient, ‘ready to go’ package, the new PointsPlus™ values are listed right on the front of the package along with the meal’s nutritional values.

Available right from the ready-to-go/deli section of your grocery store, Weight Watchers Fresh Meals offer delicious home-style favorites, ranging from vegetable lasagna with seasoned ricotta and marinara, meatloaf with garlic mashed potatoes, to roast turkey with cranberry stuffing topped with seasoned turkey gravy. There are thirteen different meals in all, allowing you to try a new variety every day for almost two weeks. Living the Gourmet was given the opportunity to try each of these, and they have received our stamp of approval.

In addition to the entrées, there are also six new Weight Watchers fresh deli salads – including seafood salad in a lemon-dill dressing, chicken salad with dried cranberries, rainbow pasta salad with garden vegetables, potato salad in a creamy mustard dressing, macaroni salad with bell peppers and chives, and coleslaw with fresh carrots and onions.

Meals are only $2.99 and deli salads are $1.99-$2.99 for 2 servings.

And they are now available in the ready-to-go refrigerated areas of the deli or meat sections (not the frozen section) of a slew of grocery stores up and down the East coast to FL: Stop & Shop, Shaws, Market Basket, Acme, Giant, Big Y, Price Chopper, Duane Reade, Shoprite, Foodtown, Gristedes, Food Emporium, King Kullen, Key Food, and also online at Peapod and select Walmarts in OH, PA, NY, and NJ.

All in all, Living the Gourmet was very pleased with what we received, and hopes you will try these delicious and convenient meals.

Cheers,

Catherine

Hurricane Irene

Dear Friends,

Hurricane Irene has come and gone. She has left much devastation in her path. She has brought tears and loss, but she also brought something else.

For me she brought hope. I live in Amityville, Long Island. There were many trees brought down by her powerful winds and much flooding. The side walks here are lined with the contents of the people’s lives that live here.

For me Hurricane Irene brought hope for the future. That is what she left behind for me. She brought together both the neighbors and family.

She made the kindness of people shine through.

Hurricane Irene was a powerful storm, nevertheless, she left behind for me renewed strength, renewed family and a stronger spirit. It is like the lyrics in the song from the Sound of Music, “When you walk through a storm hold your head up high and don’t be afraid of the dark, at the end of the storm is a golden cloud and the sweet sliver song of a lark.”

With my love,

Catherine

xo