I may have reached my threshold for squash.  With the zucchini and yellow squash growing so quickly in the garden, we have cooked a meal with them about once a week and eaten the leftovers for at least one other meal.  Don’t get me wrong:  we are growing some delicious squash…I just might need to encourage the bell peppers and broccoli to grow a bit faster for the sake of my taste buds. 😀

I used this recipe to cook dinner last night, and taste-tester Andrew gave it two thumbs up.  Our modifications: instead of couscous, we cooked brown rice in the rice cooker, we used chicken tenderloins because they were on sale, and we added minced garlic to the squash saute.  

The chicken was really good.  We will most definitely make this again… perhaps with another veggie. 🙂  Andrew loved the squash, and I certainly didn’t have any complaints about the taste.  As I said earlier though, I think I have reached my limit, so I just wasn’t thrilled about it.  Luckily, we have lots of leftovers to eat tonight. 😉

After dinner we headed to the gym.  I sweated for 40 minutes on the Elliptical–including 10 minutes of intervals–while Andrew lifted weights.   We booked our summer vacation on Sunday night (we are going to Jamaica in August!!) and I think as a result we are both feeling motivated to put in some tougher workouts. 😀  An evening stroll around the neighborhood, a Sunday afternoon leisurely bike ride are great for general health and basic fitness, but we are upping the intensity for the next month or so in order to get ourselves in fantastic shape for the Caribbean. 😀  I am SO excited.

What are your vacation plans for the summer?
Is anyone else tired of squash yet? 😉