For lunch on Saturday, I made New England Clam Chowder, using the recipe from my old Betty Crocker cookbook. I sautéed the onion in olive oil, which worked well. I use canned clams and I double the potato. I also add ½ tsp. celery seed, an innovation I owe to my college roommate. I had ½ cup of half and half left, so I combined it with 1 ½ cups nonfat milk (store was out of 1%). It was a nice lunch for a cooler day, and I have leftovers for the next two days, since my husband does not care for clam chowder.
For dinner on Saturday, I’m making salmon and couscous with Greek seasoning. We will have microwaved broccoli on the side.
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