Quinoa Tabouli

Quinoa Tabouli with Veggie Flaxseed Tortilla Chips!

 Tabouli is a refreshing dish that leaves your mouth feeling fresh after you eat it. Maybe because it is loaded with mint and parsley, two herbs that actually do freshen breath! Along with the lemon and fresh ingredients makes this dish a great dish to grab when you are hungry. Make it ahead and store it in the fridge for daily snacking, if it lasts that long!

Recipe

Tricolor quinoa (I had left over quinoa from the night before. Cook quinoa as directed. I like to use 50/50 chicken or veggie stock and water.)
Tomatoes (I used heirloom tomatoes because that is what I had in the fridge.)
Cucumber
Red onion
green onions
2 Lemon (For zest and juice)
1 Splash of vinegar
3 cloves of garlic
Olive oil
Bunch of fresh parsley
Fresh or dry mint
Salt/pepper

Directions

Cook quinoa as directed. Chop veggies and add to the quinoa. Chop parsley, and mint. You can also use dry mint. Add the zest and juice of two small lemons. Add a splash of vinegar. I used white wine vinegar. Add enough olive oil to toss. I don't like to add too much oil because it can make it heavy. Add salt and pepper to taste. 

HEALTHY BENEFITS OF QUINOA

EVERYTHING GREEN! Spinach Tortilla Veggie Pizza!

Spinach Tortilla Veggie Pizza!

I have to say this last minute late night snack was just what we needed to satisfy that late night craving. This recipe is a light but satisfying dish for your next snack or meal. I bought these organic spinach tortillas at Trader Joe's and just loved them. When I saw them I immediately thought I would make either a mini pizza or a delicious wrap. I remembered I had a half jar of marinara sauce in the refrigerator that I used for another dish earlier in the week, and a half bag of shredded pizza cheese. The pizza cheese was a mixture of mozzarella, Swiss, provolone, and Romano, so pizza it is! 

This dish was as simple as it was delicious! So try these for lunch, after school snack, dinner, or snack! Since these were a late night snack I used the cheese lightly, If you make them as a main dish you could use more cheese, or other protein like meat or beans to make your pizza he way you like it. 

Recipe

Spinach tortillas

Shredded pizza cheese

Marinara sauce

Spinach

Tomatoes

Purple onion

Mushrooms

Fresh basil

Fresh Parsley

Salt and Pepper

Garlic Powder

Directions

Turn your broiler on lo. Brush both sides of your tortilla with olive oil and sprinkle with salt and pepper. Next add marina sauce to tortilla and spread around. Add baby spinach, then the shredded cheese. Top with veggies of your choice. I made some with mushrooms and some without. So easy to personalize your pizza! Add salt and pepper. Put into broiler on lo for about 7 minutes. Every oven is different so be sure to monitor so yo do not burn them. You could also bake them at 350 degrees until the cheese is melted and veggies cooked through. 

Quinoa Stuffed Peppers

Quinoa Stuffed Peppers!

 Every now and then I even surprise myself with some of my recipes! These peppers packed a punch of flavor and nutrients that I didn't expect. Wow! The flavor combination could not have been better. The freshness of the herbs, the slight caramelization of the red bell peppers, the sweet earthy taste of the heirloom tomatoes, and the sweet taste of sauteed onions, garlic, and celery which are the base of just about anything good, topped with salty feta is sure to get your taste buds dancing in your mouth.

Recipe

4 Red bell peppers halved into 8 pieces. 
Tricolor quinoa
vegetable stock
1 purple onion
5 large cloves of garlic
2 stalks of celery
1 zucchini
1 bunch parsley
1 handful of cilantro
1 handful of fresh basil leaves
heirloom cherry tomatoes
1 can of organic green chilies
2 cups of organic spinach chopped

Wishbone fat free Italian dressing for sauteing veggies
Salt and Pepper
Olive oil
Feta cheese (optional)

Directions

First cut red bell peppers in half to make 8 servings. Drizzle olive oil onto peppers, salt, pepper, and roast them at 350 degrees for about 30 minutes or until the peppers are at desired texture. I like the peppers soft enough so that a fork can cut through it, a bit on the tender side. Others like it so the pepper holds its structure. Either way works. There is nothing like the taste of roasted red peppers. The sweetness that comes from the roasted pepper is amazing. Yum!

Next add 2 cups of quinoa with 2 cups of water and 2 cups of vegetable stock and bring to boil. Add lid and turn to simmer for about 15 minutes or until quinoa is translucent and cooked through. While the quinoa is cooking chop veggies. Add the onion, celery, garlic, and Italian dressing to a fry pan and saute. Add salt and pepper. Next add the spinach, diced tomatoes, parsley, cilantro and basil, heat through. Adding the tomatoes last will help the tomatoes keep their integrity and not turn mushy. The heat will allow the spinach and herbs to wilt but still keep their vibrant color and consistency. Turn off heat and combine the quinoa with the veggie mixture and set aside. Taste to be sure there is enough flavor. Add salt and pepper if desired. I found that I didn't need to add much salt and pepper because of the many fresh herbs and Italian dressing, along with so many great veggies!

Once the peppers are out of the oven set aside until cool enough to handle. Spoon in the quinoa mixture and serve! Sprinkle some feta cheese onto the peppers if desired. The feta gives a salty bite that brings out the flavor of all the ingredients. Enjoy!

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Coconut Chicken and Quinoa Salad

Turkey Burgers with Cranberry Sauce

Jazzing up Eggs with only a few Ingredients!

Jazzing up eggs with only a few ingredients!

Today was a day where I looked in the fridge and saw only a few ingredients. By looking at the few ingredients in my fridge and cupboards I didn't see much for breakfast other than traditional boiled, scrambled, fried egg, poached, or sunny side up egg. Don't get me wrong I love all of those options! Thursday is a day where my cupboards and fridge are looking a little scarce because I do most of my grocery shopping on the weekend. Last week Kroger had eggs on sale for 10/10 so I bought 4 dozen. Eggs can last up to a few weeks in the refrigerator and are used in so many recipes. 

I decided I would jazz up my scrambled eggs this morning with some fresh herbs and with the couple of veggies that I had in the refrigerator, tomatoes and purple onion. Another marriage made in food heaven is tomato and basil. So why not tomato and basil scramble? I encourage everyone to utilize the ingredients in the kitchen in order to reduce food waste, and to stretch your food bill. This may take a little creativity but it works and its fun! This practice is great for college students or those on a tight or limited budget. I don't think I ever used basil in scrambled eggs in the past but I knew I loved it so I couldn't really go wrong. It was my kids that I worried was about liking it, but I can tell you, I loved it! The dish was amazing! The fresh herbs gave the eggs a fresh, healthy spin on eggs.

Recipe

Butter for sauteing the onion and cooking the eggs.
6 Eggs
1/4 cup milk. I used 2 percent. However you can use half and half or even cream if you have this in your fridge.
Purple onion (or any other onion you have in the house. e.g. green onion, yellow or white onion). Dice onion.
Tomatoes (I had grape tomatoes in the refrigerator, however any tomato will do)
Salt and pepper
Cheese - If you have any cheese in your fridge, use it! I had two slices of sliced cheddar cheese left so I used it.
Fresh Basil (I have fresh herbs on my sill)
Dry Parsley (Parsley is a great herb to keep in your cupboard. I used most of my fresh parsley in another dish this week. I have to wait for it to grow back!)

On medium heat. Add butter and diced onions to the pan and saute. Next whisk eggs and milk. Add diced tomatoes to the onions and stir. Add salt and pepper. You don't want to cook the tomatoes too long because they will turn soggy, about a minute. Next add whisked eggs. Stir continuously so eggs do not burn. Add spices and cheese until cooked through. Add spices on top of eggs. Serve with toast. Enjoy!

Spaghetti, Meatballs, Cheese Bread and, Salad

Spaghetti, Meatballs, Cheese Bread, and Salad

Spaghetti is an all time favorite at our house. When we are at a loss for dinner ideas we often turn to spaghetti or tacos. Spaghetti is affordable and versatile! There are so many types of pasta, and meats to create a great dish. I went with traditional beef meatballs this time. If I am in a hurry I will brown ground round and toss it into the sauce for a meat sauce. 

I like to pair spaghetti with a traditional salad. Another great addition to this affordable meal is frozen garlic bread, topped with shredded cheese to make an incredible cheese bread. You won't believe how simple this bread is! You will be making this bread for snacks and as a party favorite. Simply add a side of marinara sauce for dipping. 

Most of my recipes serve about 6 people, so be sure to measure for your needs. This recipe served 8. 

Recipe

Meatballs

2 lbs ground round

4 cloves garlic

2 eggs

1/2 cup of bread crumbs (you could use saltine crackers, Panko breadcrumbs, traditional or Italian breadcrumbs).

Parmesan Cheese

Salt and Pepper, 

1/2 tsp. Oregano 

1/2 tsp. Basil

1 tsp. Parsley

1/2 tsp. Garlic Powder

Olive oil (you can use oil of your choice)

Mix together and form into balls. Put oil into bottom of pan, just enough so the meatballs don't stick. On medium heat brown all sides. Depending on how large you make your meatballs will determine how many you get. This made about 16 meatballs, two person for 8 people. 

Once meatballs are browned and cooked through, add them to the sauce.

Sauce

Depending on how much time I have will depend on whether or not I will make a homemade sauce or use a jar sauce. In this recipe I used my favorite jar sauce. This recipe calls for 2 Jars of Sauce. I also used one jar of marinara for the cheese bread. 

Garlic Bread

You can buy the frozen garlic bread from the freezer section of your grocery store. The are sold in different sizes. You can buy the garlic bread for about $1.99 when it is on sale, sometimes less. So if you have a freezer large enough to put them in, I recommend buying a few when they are sale. 

Open the garlic bread and break it in half. It is already split into two. The garlic butter spread is already on the bread, so all you have to do is add the shredded cheese on top of each side. Set the oven on broil. Broil the bread until the cheese is baked on. This occurs quickly, about 5 minutes so keep an eye on it or it can burn quickly. 

Directions

Once meatballs are browned and cooked through, add them to the sauce, cover and simmer while you prepare the pasta. Add water to a stock pot and bring to boil. Add salt to water once it is at a boil so that it flavors the pasta. Next add pasta. Cook until done, about 10-12 minutes. Turn off the sauce/meatballs. Take Meatballs out and put into bowl. Strain Pasta and add sauce. Top with Parmesan cheese. 

A Great Meal on a Budget!

Total cost of this meal which serves 8 totaled about $20.00! That is only $2.50 per person. 

As mentioned many times in my blog I only by what is on sale. Assuming you have the spices in your cupboard along with oil, here is how it breaks down. 

Ground round $3.99 per pound x 2 pounds = about $7.98

Pasta 2 boxes $2.00 @ 1.00 per box when on sale at 10/10

Parmesan cheese $2.79

Lettuce $2.79/3 heads in a package = I used 1 head at .93, so about $1.00

Tomato .50

Onion .50

Garlic Bread in the frozen section provides two long pieces $1.99 

Shredded cheese on sale at $1.99

Bread crumbs .99. 

Red Pepper, Tomato, Spinach Flatbread

Red Pepper, Tomato, Spinach, Arugula Flatbread

I went to Trader Joe's and saw these great individual flat breads and knew I had to do something with them. They came in a package of six and as you can see they are a great size, making them great for lunch, as an appetizer, or snack! At the time I did not know what I was going to do with them, I but I knew I had some fresh produce at home, along with some shredded cheese. So here is what I did. 

First I gathered the ingredients that I would use, tomatoes, red peppers, green onion, fresh spinach, arugula, shredded cheese (Italian blend), and herbs and spices. Next I brushed olive oil onto the baking sheet, and then bushed olive oil on top of the flat bread. Next I sprinkled some cheese on the flat bread, followed by sliced and diced veggies. Next I added oregano, basil, parsley, garlic powder, and salt and pepper on top of the veggies. Next I added some more cheese and topped with more of the same herbs and spices. Bake at 375 degrees until cheese is melted. 

Recipe 

Flat bread

Tomatoes

Red bell pepper

Green onions

Fresh spinach

Arugula

Shredded cheese (Italian blend)

Oregano

Basil

Parsley

Garlic powder

Salt and Pepper

Coconut Banana Smoothie

Coconut Banana Smoothie!

I cannot think of two ingredients that go together better than coconut and bananas! Truly a match made in heaven. A creamy delightful treat that hits every note on your taste buds! This creamy smoothie is great all year long.  A blend of coconut milk, and bananas makes this smoothie dense in nutrients and can be eaten between meals or as a desert without the sugar!

I used unsweetened coconut milk. The sweetness from the bananas gives this smoothie plenty of sweetness!

Recipe

2 Cups coconut milk
3 Bananas
Ice
Cinnamon 1/2 Teaspoon (More if you desire)
Allspice 1/4 Teaspoon

Directions

Blend all ingredients and enjoy! As always you can add or subtract ingredients to fulfill your individual desire. This makes about 21/2  and 16 Ounce Mason Jars.

Carrot, Celery, and Apple Juice

Carrot, Celery, Apple Juice

Recipe 

4 carrots
4 stalks of celery
2 apples
1 cup apple cider or apple juice.

Directions

Add ingredients to blender and blend. For a sweeter taste you can add more apple cider or apple juice as desired.

Watermelon Mint Smoothie!

Watermelon Mint Smoothie

Happy Labor Everyone! As we wind down the summer this Labor Day, many of us are cooking up and serving up our favorite summer time favorites! And one of those summertime favorites is watermelon. Watermelons are a beautiful fruit/vegetable. Yes they are both a fruit and a vegetable. Watermelons can be traced back to the c

ucumber, squash and pumpkin family, known as the Cucurbitaceae family. They are sweet like fruit and they are bright,  juicy, and weigh in at only 46 calories per cup! Making this summer food a great choice in slimming the waistline.

What you may not know is that watermelon is much more nutrient dense than you might have realized. According to the USDA watermelon contains about 20% of your Vitamin C and about 17% of your Vitamin A daily requirements per serving. They are high in fiber and potassium. That’s not all.  Did you ever wonder where watermelon gets its beautiful color? The bright red or pink color comes from the antioxidant lycopene. Lycopene is a red carotenoid pigment that gives red fruits like tomatoes and watermelon their color. However, lycopene does much more than just give watermelon its color. Lycopene has been linked to immune health, and in reducing cancer and heart disease. That’s not all! Watermelon contains the amino acid L-Citrulline. The research suggests that L-Citrulline can improve blood flow and reduce blood pressure. L-Citrulline has been known to improve diabetes, erectile dysfunction, alzheimer’s, dementia, muscle soreness, fatigue, muscle weakness, heart disease, and sickle cell disease. 

 Recipe

Waterelon

Fresh mint leaves

Ice (optional)

Directions

Blend the watermelon until smooth. If desired strain the watermelon through a strainer to remove the pulp. Remember much of the fiber is in the pulp, but you will still get the nutritional value in the juice too! I like to switch it up and drink it with the pulp some days and with the pulp on others. Add fresh mint leaves. Refrigerate for up to three days.