First - Kepler update! The Lil' Monster had his final exam and shots a week ago. He's doubled in size since we brought him home and is now a very solid 25.5 lbs. I'm also happy to report, he's lost his first tooth! I can't WAIT for the rest of the little needle teeth to go away.
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| Puppy eyes! (or, "can I have a treat?') |
Lots of "leftovers" over the last couple of weeks! A bit of freezer and pantry reduction...mostly freezer. This years blueberry crop is going to be another bumper crop and I'm still trying to use up LAST years bumper crop. I might have to make freezer jam this year.
The Meal Plan from 7/9/2017
Sun (L) polish and baked beans (S) shredded pork
Mon (yoga) shredded pork
Tues - Moroccan stew and basmati rice
Wed - polish
Thurs (yoga) Moroccan stew and basmati rice
Fri - Pizza
The Meal Plan from 7/16/2017
Sat (L) leftover pizza (S) Quinoa Bowls
Sun (L) leftover quinoa bowls (S) Leftover shredded duck
Mon (Owatonna)
Tues (Owatonna)
Wed (Owatonna) Caesar bagels
Thurs (yoga) Caesar bagels
Fri - brats and grilled potatoes
Quinoa Bowls with Avocado and Egg (Ckng Lght, Aug 2017) vegetarian, gluten free
Easy! Fast! Tasty! Filling! Make it!
I used regular quinoa and made two cups cooked. I used the full can of black beans. And this made enough for two meals for two.
Serves 2
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| photo from cookinglight.com |
1 teaspoon red wine vinegar
1/4 teaspoon kosher salt, divided
1 cup hot cooked tricolor quinoa
1 cup grape tomatoes, halved
1/2 cup canned unsalted black beans, rinsed, drained, and warmed
2 tablespoons chopped cilantro, plus more for garnish
2 large omega-3 eggs
1/2 ripe avocado, sliced
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Whisk together 1 1/2 teaspoons oil, vinegar, and dash of salt.
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Combine quinoa, tomatoes, beans, cilantro, and 1/8 teaspoon salt; toss gently to combine. Divide mixture evenly between 2 bowls.
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Heat a medium nonstick skillet over medium. Add remaining 1/2 teaspoon oil; swirl to coat. Crack eggs, 1 at a time, into pan. Cover; cook until whites are set and yolk is still runny, 2 to 3 minutes. Drizzle dressing evenly over quinoa mixture; top with eggs and avocado. Sprinkle with remaining dash of salt. Garnish with additional cilantro, if desired.
Caesar Bagels (Ckng Lght, Aug 2017) vegetarian option**
These are ridiculously easy and super tasty. You can adjust the lemon juice and anchovy paste to suit your taste buds (I cut back on each). I toasted my bagels because I'm absolutely in LOVE with a warm bagel smeared with cream cheese. Perfect for a light supper or hot summer evening's meal. I served with a basic side salad. Recommended!
3 ounces 1/3-less-fat cream cheese, softened
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| photo from Cookinglight.com |
1 1/2 teaspoons anchovy paste**
1 garlic clove, grated
3/4 ounce grated Parmesan cheese
2 2/3 cups torn romaine lettuce
2 teaspoons olive oil
1 1/2 teaspoons fresh lemon juice
4 (3.4-oz.) whole-wheat bagels
Combine softened cream cheese, lemon juice, anchovy paste, grated garlic, and Parmesan cheese in a bowl, stirring well. Combine lettuce, olive oil, and lemon juice, tossing gently. Divide cream cheese and lettuce mixtures among bagels.
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