Everyone really liked the Tuscan chicken and Michelle loved the cabbage salad.
There was still fresh dill in the fridge leftover from a couple weeks ago so I used the rest of it in the dressing for the salad. The grocery store didn’t have any savoy cabbage so I used plain green cabbage. It was fine.
I sauntered the corn and peas to thaw them. When they cooled I added them to the shredded cabbage. The dressing used one cup of Greek yogurt, a little milk to thin it, and one tablespoon of vinegar, crushed garlic, onion powder. And ½ cup fresh dill. I used a little more vinegar (red wine vinegar because that was what I could find in the cupboard), to thin it some more. It was really good. Michelle really liked it and so did I.
I chose the Tuscan chicken because it called for orzo which I like. It turned out really good.
It makes me so happy when what I cook is successful. In fact everyone is happy. I look around at the faces and see ease and contentment. Score!