Sorry it has been so long since I have posted! I was visiting my parents for Spring Break. It was really important to me to get to see them because Tom and I will not be able to get to our family Easter celebrations this year.
He is defending his dissertation on April 6 - whoo hoo! I'm super excited/anxious about it.
I'm running out of ideas for vegetarian meals - you can only eat grilled cheese and tomato soup for so many meals!
Showing posts with label vegetarian. Show all posts
Showing posts with label vegetarian. Show all posts
Tuesday, March 23, 2010
Monday, March 1, 2010
Almost a week!
I made it almost a week without blogging! How dare I!
I have noticed that the more I write this thing, the more hits it gets on Google analytics, which is so much fun to watch!
Anyway - not much new with us. Still waiting to hear about jobs for Tom. *Sigh* Hopefully something will happen for us soon.
My Rav is in the shop right now - just getting an oil change. That girl has 190,000+ miles on her and is still going strong! Gotta love Toyotas (well, the ones that don't try to kill you anyway).
Dinner tonight was excellent - I made pineapple black bean enchiladas and they were just too tasty! Pretty darn easy to make, too, which is good when I am in a hurry to get to Sylvan.
Anyway, here is the recipe (as I made it):
Ingredients:
2 teaspoons vegetable oil (I used olive oil)
1 large yellow onion, chopped (I used a medium onion)
1 medium red bell pepper, chopped (I used 1/2 a large red pepper - still made about 1 cup)
1 can (20 oz) pineapple tidbits in juice, drained, 1/3 cup juice reserved
1 tablespoon red pepper flakes (my addition)
1 can (15 oz) black beans, drained, rinsed
1/2 cup chopped fresh cilantro (I probably used more - I lurve cilantro)
3 cups shredded reduced-fat Cheddar cheese (I used a mexican blend)
1 can (10 oz) enchilada sauce (calls for medium - we only had hot)
8 flour tortillas (calls for 8 or 9 inch - we had 12 inchers, so I used those)
Reduced fat sour cream (for garnish)
Directions:
1. Heat oven to 350 degrees. Spray 13x9-inch glass baking dish with cooking spray (no, I didn't make Tom try it). In a 12-inch skillet, heat oil over medium heat. Add onion and bell pepper; cook 4 to 5 minutes or until softened. Stir in pineapple, beans, and red pepper flakes. Cook and stir until thoroughly heated. Remove skillet from heat. Stir in cilantro and 2 cups of the cheese.
2. Spoon and spread 1 tablespoon enchilada sauce onto each tortilla (I used a spatula). Spoon about 3/4 cup vegetable mixture over sauce on each. Roll up tortillas; place seam side down in baking dish.
3. In small bowl, mix reserved 1/3 cup pineapple juice and remaining enchilada sauce; pour over entire surface of enchiladas in dish. Sprinkle with remaining 1 cup cheese. Spray sheet of foil large enough to cover baking dish with cooking spray; place sprayed side down over baking dish and seal tightly.
4. Bake 35 to 40 minutes, removing foil during last 5 to 10 minutes of baking, until cheese is melted and sauce is bubbly. Top each baked enchilada with sour cream and chopped cilantro if you like.
I have noticed that the more I write this thing, the more hits it gets on Google analytics, which is so much fun to watch!
Anyway - not much new with us. Still waiting to hear about jobs for Tom. *Sigh* Hopefully something will happen for us soon.
My Rav is in the shop right now - just getting an oil change. That girl has 190,000+ miles on her and is still going strong! Gotta love Toyotas (well, the ones that don't try to kill you anyway).
Dinner tonight was excellent - I made pineapple black bean enchiladas and they were just too tasty! Pretty darn easy to make, too, which is good when I am in a hurry to get to Sylvan.
Anyway, here is the recipe (as I made it):
Ingredients:
2 teaspoons vegetable oil (I used olive oil)
1 large yellow onion, chopped (I used a medium onion)
1 medium red bell pepper, chopped (I used 1/2 a large red pepper - still made about 1 cup)
1 can (20 oz) pineapple tidbits in juice, drained, 1/3 cup juice reserved
1 tablespoon red pepper flakes (my addition)
1 can (15 oz) black beans, drained, rinsed
1/2 cup chopped fresh cilantro (I probably used more - I lurve cilantro)
3 cups shredded reduced-fat Cheddar cheese (I used a mexican blend)
1 can (10 oz) enchilada sauce (calls for medium - we only had hot)
8 flour tortillas (calls for 8 or 9 inch - we had 12 inchers, so I used those)
Reduced fat sour cream (for garnish)
Directions:
1. Heat oven to 350 degrees. Spray 13x9-inch glass baking dish with cooking spray (no, I didn't make Tom try it). In a 12-inch skillet, heat oil over medium heat. Add onion and bell pepper; cook 4 to 5 minutes or until softened. Stir in pineapple, beans, and red pepper flakes. Cook and stir until thoroughly heated. Remove skillet from heat. Stir in cilantro and 2 cups of the cheese.
2. Spoon and spread 1 tablespoon enchilada sauce onto each tortilla (I used a spatula). Spoon about 3/4 cup vegetable mixture over sauce on each. Roll up tortillas; place seam side down in baking dish.
3. In small bowl, mix reserved 1/3 cup pineapple juice and remaining enchilada sauce; pour over entire surface of enchiladas in dish. Sprinkle with remaining 1 cup cheese. Spray sheet of foil large enough to cover baking dish with cooking spray; place sprayed side down over baking dish and seal tightly.
4. Bake 35 to 40 minutes, removing foil during last 5 to 10 minutes of baking, until cheese is melted and sauce is bubbly. Top each baked enchilada with sour cream and chopped cilantro if you like.
Saturday, February 20, 2010
Boring Saturday
Today was kind of lame. We have gotten very little snow (which is opposite of what we predicted).
I'm looking to sell some things. I think I'm going to start making hooded towels and selling them. I have an etsy store, but don't know how well they will go over there. My first attempts were a little sad (sorry, Jennie and Jill), but more recent attempts have been better (Jennie's newer towels are much better than the first few I made). I can't earn much off of them, and can't do anything fancy like embroidering names or initials, but it might be something. I enjoy sewing, just don't often have the time to do it.
I've also been sucked back into taking surveys online for a little fun cash. If I am dedicated and do it every night, I can earn $20+ in a month (like I said - fun money). I have been using Treasure Trooper for that. It is something else to do at night, but the surveys can be kind of fun. Tonight I took one on kitty litter and one on chocolate and hair products. I also took one on OnStar and GM products. I had no idea OnStar offered so many features!
Anyway, just kind of had a lazy day today. Made tortellini soup for the two of us, using cheese tortellini and vegetable stock and it was pretty darn tasty! Now to figure out what to make for dinner tomorrow night - Rick isn't a huge vegetable eater, so it could be interesting! The trick is to eat healthy without sacrificing taste.
I'm looking to sell some things. I think I'm going to start making hooded towels and selling them. I have an etsy store, but don't know how well they will go over there. My first attempts were a little sad (sorry, Jennie and Jill), but more recent attempts have been better (Jennie's newer towels are much better than the first few I made). I can't earn much off of them, and can't do anything fancy like embroidering names or initials, but it might be something. I enjoy sewing, just don't often have the time to do it.
I've also been sucked back into taking surveys online for a little fun cash. If I am dedicated and do it every night, I can earn $20+ in a month (like I said - fun money). I have been using Treasure Trooper for that. It is something else to do at night, but the surveys can be kind of fun. Tonight I took one on kitty litter and one on chocolate and hair products. I also took one on OnStar and GM products. I had no idea OnStar offered so many features!
Anyway, just kind of had a lazy day today. Made tortellini soup for the two of us, using cheese tortellini and vegetable stock and it was pretty darn tasty! Now to figure out what to make for dinner tomorrow night - Rick isn't a huge vegetable eater, so it could be interesting! The trick is to eat healthy without sacrificing taste.
Monday, February 15, 2010
Weekly menu
Since tomorrow is Fat Tuesday, it marks the final day of carnivorous activity in our house for the next 40 days and 40 nights.
Tom makes it a habit every year to give up meat. It is funny, because we do it almost every year, inevitably are asked, "Did you lose weight?" and always answer in the negative.
Anyway - this week's menu:
Tonight: Tater Tot casserole. I've just recently discovered this gem and love it! It is super easy.
Recipe:
Brown 1 lb. meat (I like ground turkey but ground beef works just as well).
Place in a sprayed 9x13 casserole pan
Cover with some type of veggie. Today's was green beans and corn. Both from cans.
Place 2 cans of cream of soups on top, spreading evenly. Today's was a mixture: 1 can cream of chicken and 1 can cream of mushroom.
Pour one can milk over the whole thing.
Top with a bag of tater tots (I use a small bag).
Place in a 350 degree oven for 30-45 mins and eat! Super easy and made with stuff that most people have in their freezers/cabinets.
Tomorrow: Left-over casserole! (The great thing is that it makes lots of meals and is super filling).
Wednesday (Lent begins): Grilled cheese/tomato soup (I'm fasting that day).
Thursday: Either mushroom risotto or Real Simple's Macaroni and Cheese with Cauliflower. I usually make a few small changes to Real Simple's recipe, but it is good as is (I just usually use premade bread crumbs rather than making them myself).
Friday: TBD - Jeff and Jill are coming in town and I have a concession stand to work, so dinner might be a late affair (and J&J might want something meaty, so we may go out).
Well - that's our meals for this week! I've been trying to meal plan ahead of time (at least a week) to help cut down on unnecessary trips to the store (another New Year's Resolution!).
Tom makes it a habit every year to give up meat. It is funny, because we do it almost every year, inevitably are asked, "Did you lose weight?" and always answer in the negative.
Anyway - this week's menu:
Tonight: Tater Tot casserole. I've just recently discovered this gem and love it! It is super easy.
Recipe:
Brown 1 lb. meat (I like ground turkey but ground beef works just as well).
Place in a sprayed 9x13 casserole pan
Cover with some type of veggie. Today's was green beans and corn. Both from cans.
Place 2 cans of cream of soups on top, spreading evenly. Today's was a mixture: 1 can cream of chicken and 1 can cream of mushroom.
Pour one can milk over the whole thing.
Top with a bag of tater tots (I use a small bag).
Place in a 350 degree oven for 30-45 mins and eat! Super easy and made with stuff that most people have in their freezers/cabinets.
Tomorrow: Left-over casserole! (The great thing is that it makes lots of meals and is super filling).
Wednesday (Lent begins): Grilled cheese/tomato soup (I'm fasting that day).
Thursday: Either mushroom risotto or Real Simple's Macaroni and Cheese with Cauliflower. I usually make a few small changes to Real Simple's recipe, but it is good as is (I just usually use premade bread crumbs rather than making them myself).
Friday: TBD - Jeff and Jill are coming in town and I have a concession stand to work, so dinner might be a late affair (and J&J might want something meaty, so we may go out).
Well - that's our meals for this week! I've been trying to meal plan ahead of time (at least a week) to help cut down on unnecessary trips to the store (another New Year's Resolution!).
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