Sunday night dinner

Since Jared and I have been planning our meals on Sunday together, not only have we saved money at the grocery store, but we have saved a lot of food from being wasted. I am so lucky to have a guy who supports my cooking habits. Some girl spend money on clothes, shoes, getting hair and nails done. Not me. My weakness is not shopping, it is cooking. I can really rack up our grocery bill if I am not careful, but Jared doesn't complain and neither do our waist line these days. We are already to a point where we can fit into our old jeans. I think we both want to lose a little more before we wear them out in public. We are paying less attention to the scale and more attention to our zippers.This French meal plan and our dedication to exercising together has really helped us.  We spend more time together because we plan our meals, grocery shop together and sometimes I let him help. I cannot always have him in the kitchen with me. It is too small and I get nervous for him. Todays shopping was extra fun for me. I got 3 new kitchenaid cutting boards, a recipe moleskin to keep track of my fabulous French recipes, and a great cookbook called The French Women don't get Fat. I am very excited to sit down and look through this cookbook. She seems to have the same love and passion for food that I do. It is nice to know other out there are as obsessed with eating as I am. Dinner tonight: Butternut squash soup, rack of lamb, roasted vegetables, salad and the reason I am eating dinner tonight- yogurt with creme chocolat

Ingredients

      Lamb

1.27 lb lamb rack (good for 2 people)

salt and pepper for seasoning

      Roasted Vegetables

1 Zucchini 

1 yellow squash

2 potatoes (quartered)

4 carrots

3 leek leaves cut into 2 inch logs

salt and pepper

olive oil

fresh parsley

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Directions

Lamb

preheat oven to 400 degrees

Place a saute pan over hight head and add a little oil

sear lamb rack then place in oven

cook lamb to 145 degrees internal temperature (16-20 for medium- I like lamb very, very rare- 10 minutes)

remove from rack and let rest for 10-15 mins

Vegetables

Wash and cut all vegetables

line pan with olive oil (I use a brush)

spread around vegetables flat on the pan 

Coat with more olive oil, salt and pepper and your favorite herbs (parsley, rosemary, thyme are mine)

make sure oil has coated the vegetables

place at 400 degree for about 40 mins on the second to bottom rack (watch the leeks, they burn fast)

for the last 5 mins, place at the top closest to the broiler- keep a close eye on the leeks and carrots

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Yogurt with Creme Chocolat

Ingredients

1/4 heavy cream

4 ounces of dark chocolate- chopped

2 cups plain greek yogurt

Directions

heat the cream in a small saucepan- use low heat

once it reaches a simmer place chocolate in a bowl and pour hot cream over it

let it sit for 2 minutes and then stir till smooth

put your yogurt into small bowls and pour chocolate cream over yogurt

serve immediately

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