Vast Improvement.

Yes, I know that Mighty Girl says you don’t care what I had for lunch (or dinner, in this case), but here’s the thing. I am getting so good at it! Sunday night I made bacon-wrapped pork chops in an apple shallot sauce… and last night I triumphed with Onion Zucchini Salmon Bake (my name for the slightly altered recipe I grabbed from AllRecipes.com).

Here are the details if you want to try it out for yourself. Seriously, both Bryan and Declan gobbled it up like it was the Last Supper.

====================================

Onion Zucchini Salmon Bake

INGREDIENTS
* 2 tablespoons olive oil
* 2-3 small yellow onion, chopped
* 2-3 small zucchini, chopped
* 2 teaspoon minced garlic
* salt and pepper to taste
* 1 cup herb seasoned bread crumbs
* 1/4 cup mayonnaise, or as needed
* 3 teaspoons mustard powder
* 4 salmon fillets (about 1 inch thick)

DIRECTIONS
1. Preheat the oven to 350 degrees F. Grease a baking sheet, and set aside.
2. Heat oil in a skillet over medium-high heat. Sauté onion with zucchini, garlic, salt and pepper until tender. Transfer to a medium bowl, and mix with bread crumbs, mustard powder and mayonnaise. If necessary, add more mayonnaise to achieve a paste-like consistency.
3. Place salmon fillets onto the greased baking sheet, and press the crumb mixture on the top so that it is about 1/4 inch thick.
4. Bake for 15 minutes in the preheated oven, or until salmon is easily cut with a fork, then broil for 5 minutes to crisp the top.

====================================

See, it’s not that hard.

I am so proud of myself. We have been working so hard at cooking at home. We used to eat out literally 5 nights a week. Now, we eat out more like once or twice a week and I peruse cooking magazines for ideas. Yes, ME. I am certainly no expert – and yes, there was that one day last week that I served Declan a Lender’s Bagel with cream cheese for dinner. But I was really, really, really tired that day – OK?

Overall, we are kicking ass! Go, us!