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Simple Tomato and Meat Sauce

19 Jan

This is really simple and satisfying served over pasta and veggies!

Julie’s Tomato and Meat Sauce

  • 1 small onion
  • 1 clove minced garlic
  • 1 can Italian Diced Tomatoes
  • 1/4 lb browned beef

In a small saucepan over medium heat, add garlic and onion to olive oil. Heat until onions are fragrant and translucent. Add can of tomatoes with juice. Crumble beef and mix everything together. Simmer until heated through.

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Good lunch idea and other randomosity

14 Jan

I’m kind of cranky and anti-chatty so I think list form is the best tonight:

1. I must make this lunch wrap again: in a tortilla (in this order)- refried beans, cooked quinoa, ketchup, 1 chopped up microwaved egg, and shredded cheddar. Delicious when wrapped and eaten cold later!

2. I am tired of people (aka. friends) talking about what they eat, when, why, blah blah around me! I am NOT judging anyone for their food choices. People always apologize or make comments when they eat something unhealthy or enjoy a “bad” food. IT NEEDS TO STOP. I really don’t care. At all. I really have to start speaking up more but it just gets really old really fast when people say these kinds of things. It’s hard to be serious and polite about telling people to stop.

3. Not sure why I’m cranky? I tried to nap after class but all I did was watch “Dallas Divas and Daughters” – which, btw, is my new obsession (for research purposes!). I have some fun plans this weekend and don’t work until Sunday evening. I have the Senior Blacktie Blackout tonight and then the 111 Days until Graduation party at another bar on Saturday night! I hope to come out with lots of fun pictures ­čÖé

That’s all for now… must.try.smiling.

-Jul

 

Southwest “Fried” Quinoa

14 Jan

I loved this high protein, vegetarian dinner!

  • 1/2 C cooked Quinoa
  • 1 small onion (or 1/2 large), chopped
  • 1/2 clove minced garlic
  • 1/3 C frozen corn
  • Mixed fresh or frozen chopped red pepper,┬ábroccoli, mushroom
  • 1 egg
  • Adobo seasoning, to taste
  • Cumin, to taste
  • shredded cheddar cheese, optional for topping
  • salsa, optional for topping

Add onion to pan sprayed with Pam. Cook until starting to soften and then add garlic. Saute about 1 minute until fragrant and add frozen veggies. Cover with lid and cook for about 3 minutes. Add quinoa and seasoning to taste, and cover. After about 4 minutes, make a space in the center of the pan, spray with Pam, and crack egg. Scramble with spoon or spatula. Scramble in center until about half-way cooked and then combine with the rest of the quinoa mixture. Remove from heat, sprinkle cheese, salsa, and pepper to taste.

Enjoy! I didn’t include a picture because I’m sure that would have actually discourage the making of this recipe ­čÖé Let’s just say my talent does NOT lie in food photography!

Last night I made these brownies! I’d been planning on it for a while and finally got around to it. I got the idea to make a batch of brownies and then freeze them individually for later from this Gina post! I can’t wait to take one out, pop it in the microwave and have a delicious dessert whenever I want! I’ve been sharing the secret with anyone who will listen ­čÖé

What else… oh yes, snow day yesterday!!

-Jul

 

Chicken Enchiladas

19 Nov

Chicken Enchiladas

makes 6 enchiladas

~1.5 lb boneless, skinless chicken breast

olive oil

1 green pepper, sliced into stips

minced garlic

6 whole wheat tortillas, small- med size

shredded cheddar cheese

green chile enchilada sauce

Saute chicken in skillet until lightly browned. Remove to bowl to cool slightly. Add more olive oil to pan and saute pepper and minced garlic. When chicken in lightly cooled, shred with two forks. In 8×8 inch pan, add a tortilla and roll with chicken, a few slices of pepper, a spoonful of enchilada sauce, and a small handful of cheese. Continue until pan is full.

Top with sauce followed by cheese.

Bake in 350┬░ degree oven for 20 minutes covered in foil. Uncover and bake until cheese is melted.

Black Bean Burgers

5 Sep

Black Bean Burgers

From Cooking Light, APRIL 2010


Yield:  6 servings (serving size: 1 burger)


2 (15-ounce) cans black beans, rinsed and drained
3/4 cup finely chopped fresh cilantro, divided
3/4 cup (3 ounces) shredded Monterey Jack cheese
1/4 cup panko (Japanese breadcrumbs)
2 teaspoons ground cumin
1 teaspoon dried oregano
1/2 teaspoon sea salt
1/2 medium jalape├▒o pepper, finely chopped
2 large egg whites
Cooking spray

1. Preheat oven to 350┬░.

2. Place black beans in a medium bowl; mash with a fork. Stir in 1/2 cup finely chopped cilantro and the next 7 ingredients (through egg whites). Shape bean mixture into 6 (1/2-inch-thick) patties. Arrange patties on a baking sheet coated with cooking spray. Bake at 350┬░ for 20 minutes, carefully turning once.

CALORIES 320 ; FAT 11.9g (sat 3.9g,mono 5g,poly 1.7g); CHOLESTEROL 13mg; CALCIUM 201mg; CARBOHYDRATE 46.2g; SODIUM 777mg; PROTEIN 13.4g; FIBER 10.1g; IRON 3.3mg

*Nutrition Facts include whole wheat bun and mango salsa



My Lentil Soup

20 Aug

My Lentil Soup

  • 1 c lentils (uncooked)
  • 1.5 c veggie broth
  • 2 stalks celery, chopped
  • 1 onion, chopped
  • 1 can diced tomatoes
  • 2 cloves garlic, minced
  • Salt + Pepper
  • Bunch chopped broccoli
  • Dijon Mustard
  • Red Wine Vinegar

Bring veggie broth and onions to a boil. Add lentils and boil 2-3 min. Reduce heat to a summer. Add celery, tomatoes, garlic, and s+p. Simmer until lentils are almost tender. Add broccoli, mustard, vinegar, and cook 5 minutes more.

Serve with BBQ sauce and side of crackers!