Cookin' it up

My hubbs is headed on his annual boy's river trip this afternoon and I am in Statesboro visiting baby sis. So, on Wednesday night I got in the kitchen and made the guys some munchies and made Abs some things for her freezer. I know what its like to be in college, and quick food is always nice especially when its healthy and a little taste of home. For the boys I made Mark Wahlberg's brother's macaroni salad. I pulled the recipe from a People magazine a few months ago and had been wanting to try it. I also sent the boys with my tried-and-true black bean dip. I told David that he and Brince didn't even have to share. Shhh! Since they're on a boat together, I wanted to make sure the hubbs and baby bro had something to eat!
The soups I made for Abs turned out great and David and I enjoyed the gumbo for dinner on Wednesday night. Wanted to share!

Alma’s Macaroni Salad
10 to 12 Servings; Total: 25 min

1 pound elbow macaroni
2 tablespoons vegetable oil
1 teaspoon garlic powder
1 teaspoon celery salt
3/4 cup mayonnaise
1/2 cup finely diced green bell pepper
1/2 cup finely diced celery
3 tablespoons diced red onion (optional)
3 tablespoons chopped parsley
Salt and freshly ground pepper
1. In a large pot of boiling salted water, cook the macaroni until al dente. Drain, then rinse the macaroni until cool. Drain very well. 2. In a large bowl, toss the macaroni with the oil. Add the garlic powder, celery salt and mayonnaise and toss to coat. Stir in the green pepper, celery, onion and parsley and season to taste with salt and pepper. Chill before serving.

It was delicious! Would be great for a summer picnic!

One of my favorites to make...always wonderful! Here is the recipe.

For Abbye, I made two soups out of my Weight Watchers cookbook. I've been wanting to try them, and I wanted to take her something to put in her freezer. David and I enjoyed the gumbo for dinner on Wednesday!

4 tsp. olive oil
1 green bell pepper, seeded and chopped
1 celery stalk, chopped
6 scallions, sliced
1 garlic clove, minced
1 (14.5 oz.) can crushed tomatoes
2 cups low-sodium chicken broth
1 cup trimmed sliced fresh or thawed frozen okra
1/2 tsp. dried thyme
1 bay leaf
1/8-1/4 tsp. cayenne
1/2 cup regular long grain rice
1/2 lb. shrimp, peeled and deveined
1/4 lb. skinless boneless chicken breast, cut into 1/2 in. pieces
1 (2-inch) piece kielbasa, but into 8 slices

1. In a large nonstick saucepan over medium heat, heat the oil. Saute the bell pepper, celery, scallions and garlic until softened, about 5 minutes.
2. Stir in tomatoes, broth, okra, thyme, bay leaf and cayenne; bring to boil. Reduce the heat and simmer, covered, 15 minutes.
3. Stir in the rice and simmer, covered, 15 minutes.
4. Add the shrimp, chicken, and kielbasa; simmer, covered, until the shrimp is pink, the chicken is cooked through, and rice is tender, about 5 minutes longer.

Summer Squash Soup recipe found here.