Friday, December 4, 2009
Mix all together, form two patties about 1/2 in thick. Cook in pan with a little bit of oil for 4-5 minutes per side.
Finally good salmon burgers! The recipe can be played with a lot in terms of spices...
Wednesday, December 2, 2009
When making the muffins be sure to note the comments, 1/2 pound of puree=1 cup. I roasted the squash in the oven along with a yam while we were eating dinner. It was much easier than peeling and chopping and I *think* it maintains more nutritional value.
Monday, November 30, 2009
So in the interest of eating healthy and being frugal, I am back on the menu planning wagon:
Sunday: We had Tilapia with a lime/olive oil marinade, yam fries (loosely based on this recipe, I cut mine lots thinner and used paprika) & green beans
Monday: a new slow cooker vegetarian chili recipe, it was great! (recipe to follow later this week) & corn bread muffins
Tuesday: easy enchiladas
Thursday: Salmon burgers (either canned salmon patties, I need a good recipe please! or frozen Salmon burgers that we have) and more sweet potato fries & green beans
Friday: Homemade pizza
So sweet potatoes were on sale last week for 19 cents/pound, which is a great deal. I bought a few pounds. The produce guy showed me the difference between yams (red and skinny) and sweet potatoes. Apparently yams are naturally sweeter. I bought mostly yams and they were delicious in the "french fry" recipe last night. I was planning on freezing the leftovers but there were none!
For lots of ideas and inspiration, check out more menu plans here at Organizing Junkie
Sunday, November 15, 2009
Sunday, September 20, 2009
Monday: Lentil & Rice Burritos, new recipe from stolen moments cooking found here
Wednesday: Slow cooker lasagna, recipe found here
Friday: Homemade pizza (probably)
For more menu plans go to Menu Plan Monday at Organizing Junkie.
Thursday, July 30, 2009
I used frozen pizza dough (half whole wheat) for a 12 in crust
I added: 3/4 can vegetarian refried beans, topped with a small can of mild rotel, sliced onions, a sprinkle of cumin, a sprinkle of oregano and topped with shredded cheese, the Mexican blend. I baked at 450 for about 10 minutes. I baked it too long and the crust was too crunchy.
It was really tasty and super filling, we had it with edamame and peas.
Sunday, July 12, 2009
Tuesday: Salmon Burgers from the grill (marinade made with 1 tbsp honey,1 tsp fresh grated ginger, 1 tbsp soy sauce, 1/4 tsp sesame oil & 1 tbsp sesame seeds), corn on the cob & asparagus (sauted with butter, soy sauce, bread crumbs & balsamic vinegar), I am basing it on this recipe.
Wednesday: Tofu & Udon Noodles, recipe here. This is a new recipe, so I'll see how this turns out. I could not find Udon noodles at my grocery store, so I will look at Whole Foods or the Asian grocery store.
Thursday: Zucchini & Penne Pasta with Vodka Sauce.
Friday: Mexican Pizza, homemade pizza dough, with re-fried beans, tomato & chilis & topped with cheddar cheese, this is an experiment, we'll see how it turns out!
See more great menus at Organizing Junkie.
I finally took this recipe and made it without the ground beef. About an hour before the recipe was done I added 1/3 cup of re-hydrated TVP (textured vegetable protein). I think you could also make this recipe with frozen vegetarian crumbles as well.
It was really good! I served it over some fritos with some low-fat shredded cheese & avocado on top.
Tuesday, June 23, 2009
I messed up by only buying a 5 oz can of canned salmon instead of the 16 oz can called for by the recipe, I halved the recipe but I think the consistency of the burger was still a little bit off. One broke up while I was pan-frying it.
My husband ate it all and said it was "okay", I unfortunately did not have enough for my two year old so she had veggie hot dogs and leftover peas and tomatoes for dinner.
I will probably make it again, but chop up the parsley and onion ahead of time, it would make the whole process a lot quicker.
Monday, June 22, 2009
This week's menu plan:
Monday: Salmon Burgers + Green Salad + Sweet Potato Fries
Tuesday: Eggplant Artichoke Parm in Slow Cooker w/Spaghetti (recipe from Southern Living) plus salad and maybe green beans.
Thursday: Middle Eastern night: Chick Pea patties (recipe here) + Tabouli and maybe hummus, I don't think I'll make the salad listed in the link. I will use leftover buns that I bought using Target coupons last week instead of pita bread. I am trying to throw away less food.
Friday: not sure, we have family in town starting Friday a.m., so we may go out.
I have not tried the recipes for the salmon burgers or the chick pea patties before, so I'll post later on how they are.
See more menu ideas & menu plans over at Organizing Junkie.
Friday, April 24, 2009
Thursday, March 26, 2009
12 small tortillas
1 can black beans rinsed and drained
2 cups lowfat shredded mexican blend cheeses (can use cheddar or Monterrey jack too)
1 can prepared enchilada sauce (can make your own too, I just never seem to have time)
Pre-heat oven to 375.
Chop onion and tomato, add them to large bowl with black beans, stir in 1 cup of cheese and about 1/2 of the can of enchilada sauce.
Heat tortillas in paper towel in microwave.
Grease a 9 x 12 baking dish with cooking spray, I use my Misto filled with olive oil.
Pour a little bit of sauce on the bottom of the dish (maybe one tablespoon), spread it around to coat bottom.
Put a large spoonful of mixture in each tortilla, roll up tortilla and place seam side down in dish. When finished you can add extra mixture on top of tortillas. Pour remaining enchilada sauce over tortillas and top with remaining cheese. Bake approx 20 min. until cheese is bubbly.
These enchiladas can also be made a few hours ahead and then baked.
Here is what we have eaten for dinner this week:
Sunday: Baked Fish + baked potatoes + fresh peas from our garden. We were out in the garden most of the afternoon Sunday so I didn't make anything elaborate.
Monday: Homemade Marinara Sauce + Spaghetti, the marinara sauce I got from my Better Homes & Gardens cookbook (here is the one I have). The sauce was easy and really tasty. We had quite a bit leftover that I froze for another pasta day. I served it with salad and frozen garlic bread (not healthy I know, but yummy).
Tuesday: Easy Enchiladas with brown rice (cooked with salsa for flavor), this is a recipe I have created that changes almost every time I make it.
Thursday: Taco Salad (layer rice, beans, lettuce, tomatoes, plain yogurt, salsa, etc)
Friday: we are invited to a friend's house
I need to find more recipes that are delicious yet still easy enough that I can make them on a bad day.
This one is our current favorite:
Veggie Chili (Fix-It and Forget-It Cookbook)
, undrained (USE diced only)
Here is another recipe. It is also good, but much thicker and the flavor is not as good.
A friend just emailed me another recipe that we will try in the next few weeks. I will post it soon.
Here are our meals from last week:
Sunday: Stir Fry (Frozen Veggies + Tofu in wok with soy sauce served over steamed brown rice). This is a quick and healthy meal when I can't think of anything else to cook.
Monday: Oven baked fish & spinach rice casserole (made with brown rice), the recipe is here. The casserole was okay, not as great as I had hoped.
Tuesday: Slowcooker Veggie Chili (from the Fix it and Forget it Book) I served it with cornbread and some Fritos I found on sale at Randalls.
Wednesday: Leftover chili
Thursday: Veggie Burger night. I tried this un-fried french fries recipe here. It was a disaster. I was tired and put too many slices on the tray and they never got crispy. My two year old had a great time helping me sort through the potatoes though.
Friday: I don't remember, I think we may have gone to Jason's Deli, healthy and affordable.
Tuesday, February 24, 2009
I called my husband on his way home from work to give him fair warning. He hates veggie burgers, so he picked up McDonald's.
I don't have time to re-type the recipe but it was basically layering one sliced eggplant with artichoke hearts and 1 cup of mozzarella and 1 jar of marinara, sprinkle fresh parsley and oregano on top. You then cook it all on slow for 5-6 hours.
I used frozen eggplant b/c it's not in season. I cut up the artichoke hearts even though the recipe does not specify.
It was really good! I served it with spaghetti and everyone liked it. There is not much leftover which left me scrambling for dinner tonight.
Sunday, February 22, 2009
It was not bad but not good either. I will not make it again. My husband ate half, my toddler took one bite and ran from the table. That could have been because she was over-tired, but this recipe was definitely not a winner.
Saturday, February 21, 2009
Make sure to modify the cloves amount. Cloves are very strong and 1 tsp is way too overwhelming. I used 1/4 tsp, but 1/2 tsp would probably work too. I also made it using pumpkin pie spice as a substitute for the all spice, nutmeg, cinnamon and ginger.
This is my favorite banana muffin recipe. I am a serious choco-a-holic.
Tuesday, February 17, 2009
I served this Wednesday night with some garlic bread and salad.
I liked it, my husband liked it and my toddler even ate one small bowl.
We had leftovers tonight and it was still good! I left out the powdered milk because my husband could not find it at the store. I will definitely make it again. I also used Tilapia instead of Cod, because it is more readily available where I live.