In the kitchen with Sara

Now that we're eating at home more often, I've been branching out in my selection of dinner food. My gallbladder issue is requiring that I eat low-fat, so I went on a search for some dinner ideas that were easy and low-fat. We've made several really good things, and some- not so much.

This is what I made last night- it was called Coconut Shrimp though there weren't any coconut flakes involved- just the milk. Randy loved it, I just thought it was ok. I liked the spinach, cilantro and ginger (I'd never used fresh ginger before!), but it was too creamy for me.

I thought it was so pretty right after I added the green stuff.

This is where it went downhill for me.

The finished product, served with jasmine rice.

Now, tonight, we had a yummy meal. Jerk chicken salad with Carribbean Vinaigrette. I made the marinade last night, so the chicken had overnight to soak. I've never worked with a habanero pepper before, and a lot of the reviews suggested using only a half of one- I'm glad I followed that advice. I actually got to use my little food processor, too! I cut the chicken into strips and put them on skewers, and we grilled them. I was going to serve the chicken with a side salad and sweet potatoes (from the box, of course), but I forgot we didn't HAVE any sweet potatoes, so I suggested we just put the chicken ON a salad. Randy suggested using the leftover marinade as a dressing, so I boiled it and turned it into a vinaigrette with some olive oil and balsamic vinegar. It was EXCELLENT. We will definitely be making it often.

My salad

Randy (and eventually me) topped his with shredded cheese