Easter is such a busy and fun time of year.  Since the hubby and I have been together for quite a few years (10!) before getting married, we are used to sharing family over the holidays.

Sunday was spent with his family, and I brought Martha’s Lemon Cake with whipped lemon topping.  Yum.   It worked out very well!  I felt as though the lemon syrup at the end of the recipe was going to make the cake too lemony, but Martha didn’t dissapoint! Tasty!  The syrup gave it the perfect amount of juiciness.

I made it a day in advanced, and I will say that the whipped topping fell a bit flat by day 2.  So for you out there – maybe plan to make it the day you plan on serving it.  Tasted good, just didn’t look as pretty as when I snapped the picture after it was made.

Monday’s dinner was a bit of a cop-out.  We had Easter leftovers.  Hope you did too!

Tuesday –  Everyday Food’s Spring-vegetable couscous with chicken.   Planned substitutions are whole grain couscous and a salad of spinach greens with oil and vinegar dressing on the side.

Wednesday –  Taco salad ( seasoned lean ground beef, romaine lettuce, tomatoes, cucumber, green peppers, shredded cheddar cheese).  Here’s how to make your own taco seasoning.  And for a dressing for the salad, I mix 1 part salsa to 1 part low-fat sour cream (or 1% plain yogurt – whatever you have on hand).

Thursday – Fish tacos!  If you’ve never had fish tacos, they’re amazing!  This is one of husband’s favourite dinners.   I like Ellie Krieger’s version best out of the different varieties I’ve made.  We use tilapia for our white fish.  Sometimes we’ll have a mexican beer or two with this meal!

Friday – We are hosting a dinner party!  Our friends rotate and host each other once a month, and April was our month.  Friday is also the Royal Wedding and so I plan to integrate some British aspects into the meal.  We will be serving Pimm’s Cup No 1. Original to our guests.  Have you had this before?  It’s quite original, and very tasty!

Dinner Party Menu

Appetizer: Homemade Crostini with mixed olive tapenade and goat’s cheese

Entree: Gino D’Acampo’s Pastiera di maccheroni (pasta bake with rosemary, pancetta and pork)

Giada’s Italian greens and herb salad

Roasted mixed veg with olive oil & fresh rosemary

Dessert: Double chocolate tiramisu

Let’s hope the gang enjoys it!

Happy suppers!

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