Welcome to the very first Dinner of the Week.
This idea has been in my head for years. I am just now putting action to those thoughts. I will do my best to capture on camera each step. I think it helps to show and tell. So, grab your apron and wash your hands and let's get started.
Around here we are eating lighter these days. With the heat of the day and busyness on the farm, I am all about easy, yet good food.
Strawberry, Blueberry Triffle:
1 angel food cake, cubed
1 pint of whipping cream, whipped
1/3 C sugar
1 can crushed pineapple
1 3.4 ou. package instant vanilla pudding
strawberries, washed and sliced
blueberries, washed
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| I use real dairy delicious whipping cream instead of the non-dairy pre-made whipped topping. |
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| Place in mixer bowl and beat on high until fluffy. Slowly add the 1/3 C sugar as you are beating. |
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| I throw a dish towel over the mixer to keep the splatters contained. Make sure you don't let the towel get caught in your mixer. |
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| This is the consistency you want. |
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| Mix the undrained pineapple with the pudding. You can do this by hand, no mixer needed. |
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| Fold in the whipped cream. |
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| Mix thoroughly. |
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| Wash and hull fresh strawberries. Local Farmer's Markets and farm stands are a great place to shop. |
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| Rinse blueberries and lay out on paper towel to drain excess water off quickly. The berries will become mushy if left in water. |
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| Slice berries. |
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| Pre-made angel food cake. |
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| Cut into bite sized cubes. |
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| Find a pretty bowl. |
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| First layer is cake. |
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| Spoon over and spread a layer of the pudding mixture. |
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| Stand strawberry slices on the inside ring of the bowl. |
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| Add a few strawberries and blueberries. |
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| Repeat layers. |
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| Garnish with the berries. |
Place your dessert in the refrigerator to chill. This can be made ahead.
Baked chicken breasts:
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| Clean your chicken breasts. Lay them in a bowl and add seasoning of your choice (I use garlic salt and seasoned pepper). Cover with sliced onions, and place a couple cloves of garlic in the dish. I add a couple of tablespoons of water. Cover and bake about 1 to 1 1/2 hour at 350. |
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| Pre-heat oven to 350 degrees. |
Now, onto the grilled veggies.
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| I line my cookie sheet with parchment paper - it's easier to clean up. Drizzle olive oil on the paper. If I am out of olive oil I will use canola oil. |
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| Cut the veggies you want into thin slices. |
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| Today I used onion, asparagus, red pepper, green pepper, cauliflower, broccoli, and tomato. I sprinkled it with garlic salt. |
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| Stir your veggies once or twice while roasting. It will take about 1/2 an hour to bake. |
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| Your finished chicken. |
I baked a couple of sweet potatoes to finish off the meal. Just wash your sweet potatoes and wrap them in aluminum foil and bake about 1 hour. I wrap the potatoes because they cook faster and if the potato starts to ooze it is contained in the foil and not onto your oven.
I hope you enjoy this meal and come back for more dinner ideas.
