Last week of unemployment

As I start the last week of unemployment, I am a bit nervous as to how I'll get it all done once I start working again. I swear I'm busier now than I was while working! It's amazing all the things that need to get done, and how little time we have to do them!

This morning I was armed with my grocery list with food for the week. I went to a great store for produce called Market Place. I spent $40 and had bags & bags of groceries. Of course then I realized some of the simple items weren't there (um... my usual toilet paper & paper towels are necessary!) so I headed to the normal grocery store as well. On a good note, I have the week's meals planned, with a few extra ones too (thanks Barbie for the flank steak recipe I'll be trying soon!!!).

Next week I will be traveling for work for 4 days, so I've been busy filling out contracts, booking flights & hotels & cars, and worrying ahead of time about how my boys will do without me.

One fun note... this blog will soon be moving! I have purchased a domain and am having someone help me with the new site. I'm super excited and hope that the transition goes well and the new site is up soon! Will keep you all posted.

So now I have to start thinking about dinner, and a shower would probably be a plus. I haven't worked out yet today so I was waiting to shower. Thank goodness no one is around to witness this "situation"!

Dinner tonight will be the grouper that we got last week. I have 2 recipes, both simple, that I want to try. So I am going to try a fillet each way! One in the oven, and one on the indoor grill pan. I'm going to serve it with cous cous & parmesan stuffed tomatoes (just bake them with the fish).

So after I'm done typing away here I'm off to prep the cous cous and parm and stuff some tomatoes. I'll stick them in the fridge and bake them later.




Grilled Grouper

2, 6 oz fillets of grouper
1 oz melted butter (fatty solids removed)
2 pinches Montreal Steak Seasoning
2 pinches seasoned salt
2 lemon wedges

Oil a hot grill pan liberally to prevent fish from sticking. Lightly season both sides of the grouper with seasoned salt, and place on the grill pan. Cook for approximately 4 minutes per side per 1 inch of thickness.

When they are fully cooked, baste the top of the fillets with the melted butter and sprinkle with Montreal Steak Seasoning. Squeeze a bit of lemon over each immediately before serving. Serve with a lemon wedge.

Herb-Crusted Baked Grouper
from www.FL-Seafood.com
serves 4
WW points: 6 per fillet

4, 6 oz Florida grouper fillets
2 tbsp olive oil
salt to taste
black pepper, freshly ground, to taste
1 tbsp dried oregano
1 tbsp dried basil
1 tbsp dried thyme
1 tbsp dried rosemary
4 tbsp butter, melted
1 small yellow Florida onion, sliced

Preheat oven to 350 degrees. Coat grouper liberally with olive oil. In a flat dish, crumble the herbs and mix well. Roll each filet in herb mixture, lightly coating each side. Season the filets with salt and fresh ground pepper. Place filets in a baking dish with onions; drizzle the melted butter evenly over the herbed filets. Place in oven and cook for 20 minutes until opaque in the center. Remove and serve fillets topped with onions.

~M