Apparently my love to artichokes blocked out the fact that Chef isn't a fan. I swear that I asked him, but clearly I didn't listen too closely to the answer because I had two dishes this week featuring artichokes. One was put on hold and was a pizza, so luckily, I can adjust that accordingly.
Nevertheless, tonight's dish featured artichokes heavily (as evident by the title) as well as lemon, garlic, red pepper flakes, salt and a bit of olive oil. It seemed to be a good, lighter flavored summer kind of recipe. And I loved it. It was flavorful, delicious and filled me up. Three things I look for in any meal. Add some salad on the side and BAM, I'm good to go. Needless to say, Chef wasn't the biggest fan as it tasted strongly of artichokes.
It was an easy recipe that only took about 30 minutes start to finish (Chef awesomely cut and cooked the chicken for me) and came in at 298 calories per serving. I probably could've used whole wheat pasta to lower some of the sugars, but I didn't.
So night two of cooking is under the belt. Tomorrow is a baked chicken parm (non-breaded). I'm kind of excited that we're eating some different stuff. I'm a little nervous because we've had leftovers both nights and I'm thinking that we might have to have a "clean out the fridge" dinner. Although I can't really complain about having too much food that's ready to eat after having no prepared food options, can I? Of course I can. The grass is always greener. . .
Just a food question that's a little off topic, but when did IHOP start thinking that diabetic-coma inducing carnival food was a good marketing strategy? Funnel cakes are not main dishes. Putting syrupy fruit and whipped cream on everything does not translate into a fruit serving and a dairy serving. Stuffing pancakes or French toast or crepes with cream cheese is not the best start to the day. Am I the only one whose noticed this?