When the summer temperatures are sizzling on the outskirts, light, quick and easy is the way to go. And, that was what occurred earlier on. Had yours truly a much-needed omega fatty acid seafood (salmon) paired with sautéed assorted summer vegetables.

Made a lemon butter sauce to go with skinless salmon. I also added some sliced tomatoes alongside fish which expelled  their juices and mingled with the fresh lemon-butter sauce. Garnished  salmon with finely chopped parsley.

Sautéed vegetables comprised  of zucchini, onions, mini-sweet peppers and broccoli. Made a quick concoction of balsamic vinegar and honey and drizzled on crispy veggies. Also, doubled-back on some left-over whole-grain pasta and made it part of the dish.

Topped veggie and pasta dish with seared salmon. All dishes combined into a happy medium. I was over the moon and satiated.


I wasn’t in the mood to stir up a major pot from scratch. Had to find a way to feed the need within. So glad that I don’t toss left-overs. As a result, I doubled-back on some ‘House-special Lo Mein’. Bought same approximately a week ago and placed left-overs in the freezer.

Wish I could tell you that it had enough chicken, beef, shrimp and pork. I do think they stood all the way from Shanghai, China and tossed in those bits of protein. Anyway, it was tasty enough and didn’t consist of too much sodium.

Got creative and restored my lo mein to a healthy and youthful appearance. With the drizzle of olive oil in a skillet, I sautéed a few spears of asparagus, onions, bell peppers, tomatoes, and crushed garlic. I made sure to season along with a pinch of salt, black pepper and a dash of low sodium soy sauce. I even tossed in a few pieces of fresh pineapple I had on hand. After all, it’s a ‘House-special’.

Under low heat, I added left-over lo mein(well, noodles) and combined all ingredients. The assorted vegetables and pineapple absorbed all the oriental flavors from the dish.

I was a happy camper.