I spent an extended weekend out of town and came home to a fridge that was… uninspiring to say the least. Most of the herbs I had in there were on their last legs and all of our veggies right now were purchased during a particularly busy week 2 weeks ago for meals that never happened.
I was going to make omlettes until I found this recipe. I’ve been craving Italian wedding soup for the longest time and I was pretty happy with how this turned out! I just used ground turkey and seasonings to imitate sausage and I left out the spinach since ours was beyond saving. I subbed quinoa for the pasta.
What’s the best thing you’ve eaten recently?
We really felt like tacos tonight so this is our take on a healthier version. As with all of my recipes, add or take away whatever you like! I meant to add diced carrots and some baby spinach to this but got hungry and forgot
1 c cooked quinoa
1 can black beans, drained and rinsed
1 can corn, rinsed and drained (or use fresh corn!)
1-2 fresh sweet peppers, diced
1 tomato, diced
Shredded cheese to taste
I topped with this dressing: creamy avocado dressing
To assemble: layer everything, top with dressing.
This made enough for dinner for 2 plus a very healthy serving of lunch for 2
I’ll add a recipe to this later. It’s unintentionally vegetarian, because I bought shrimp and then left them in my freezer.
The cruel joke about the bootcamp that boyfriend and I are doing is that we come home starving after every session. Today I really wanted pasta, and when it comes to food, I make the decisions. I bought pesto the other day but was craving a creamy sauce. I saw a recipe for cauliflower Alfredo sauce the other day and it occurred to me that I could mix the two. Also I went overboard with the veggies, but they all looked so good.
Here’s a preview of the ingredients:
Here’s what I used:
– 1 head of cauliflower, trimmed to florets (just take off the bottom leaves and cut it small)
– 1 zucchini
– 1 tomato
– 1 red pepper
– 2 cloves garlic
1 jar of pesto sauce
For the Alfredo sauce: (read the link above for the actual recipe)
Mince the garlic and put in a frying pan with some oil
Heat it up
Add cauliflower and 1 cup water
Bring to a boil, then turn to simmer, cover, and cook for 8-10 minutes
When cooked, pour everything into a blender and purée.
Then pour in the jar of pesto (or less if you feel like kissing later. If everyone eats pesto, everyone can kiss though).
that got weird for a minute, I promise not to do it again
Chop up all the veggies and cook at medium for about 10 minutes.
Don’t forget to cook pasta. Serve however you like. I combined the sauce with the veggies before putting on top of the pasta, which was sort of a mistake because there’s a lot of sauce. But I didn’t complain.
I feel like I only post pasta recipes, so I going to remember to post something next week that is not pasta.
Pasta is the best. Shrimp is the best. This dinner is great. (This isn’t a very creative intro but I’m tired).
1 shallot, minced
Olive oil (for cooking)
Tomatoes (I used cherry)
Pasta of your choice
Heat a frying pan up to medium and poi in olive oil. Once it’s heated up, add in shallots and cook till translucent. Add in juice of 1 lemon.
In a separate pot, boil water and toss in asparagus. Boil for about 3 minutes, or until softened. Once softened, drain water and let the asparagus cool slightly before cutting into big pieces.
Slice tomatoes in half and let simmer with shallots. When the tomatoes are starting to look cooked, add in shrimp and cook till shrimp are pink. Toss in asparagus.
At some point you should have cooked the pasta and drained it. Sorry I only just told you that, I’m a pretty bad blogger.
Mix cooked pasta with shrimp mixture and serve with lemon zest on top.
I’ve made a variation on this twice now and both times it’s been great. Also I came up with this all on my own and obviously no one has ever thought of it before so you’re welcome (sarcasm).
Chop up 4 zucchini and 3 – 4 portabella mushrooms into big chunks
Put in a big bowl, marinate in olive oil, balsamic vinegar, sea salt, pepper, and basil
Toss on the grill (in a grill basket) for however long it takes till they’re cooked
In a big bowl, add spinach, feta, and kalamata olives (unless you have a guest over who doesn’t like olives. Then no olives).
Add grilled veggies on top
Drizzle olive oil and balsamic vinegar to taste
No measurements or pictures, because I was too busy enjoying company (and wine) tonight
My Aunt sent me this recipe and I thought it looked great… But I also thought I could change it a bit.
A note: this recipe made 8 ravioli with some zucchini left over. I would think ahead and serve something else with this because we needed a second dinner.
1 1/2 zucchini, sliced lengthwise very thinly
1 cup uncooked spinach, chopped
1/4 onion, chopped
1 can crab meat
Big big scoop goat cheese
In a pan, hear up some olive oil and add onion. Let cook about 2 min, or until translucent. Add in chopped spinach and let cook another minute or two. Add crab meat and goat cheese and let cook till the goat cheese is melted.
Let a large pot of water (with a steamer pot on top) come to a boil.
Lie 2 strips of zucchini lie in a cross. Put a spoonful of spinach and crab mixture in the middle and wrap the zucchini layers into a pouch. Put a toothpick through the centre of the pouch and steam for 4-6 minutes.
Serve with whatever sauce you want on top. I served with homemade red sauce but you could get creative!