Category: Variety Grain


SAM_3149

1 package Trader Joe’s pearl cous cous

1 Tbsp. olive oil

Salt and pepper to taste

1/2 tsp. each rosemary and thyme

1 package Cascadian Farmsfrozen Swiss chard

1 package Cascadian Farms multi colored carrots

1 can Cannelloni beans

SAM_3145

Brown Cous Cous  in oil until golden.  Season.  Add in frozen veggies.

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Add water as per vegetable directions.  Add in beans.

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Simmer until vegetables are crisp tender.

SAM_0181

3 lb. sausage (I used garlic and herb turkey sausage and chorizo)

1/4-1/2 c. chopped onion (I used green onions and sweet onions)

2 Tbsp. olive oil

1/2 c. beer

2 cans beans, drained and rinsed (I used black beans and garbanzo)

4 C. cooked grains, any kind (I used quinoa, brown rice mix)

Chop up sausage into small pieces into dutch oven with olive oil heated to medium high.

When it starts to sizzle and brown, reduce heat, add onion and stir.  Cook for about 5 minutes.

Add beer, cover and simmer on low heat for 15-20 minutes.

Stir in cooked grain.  Add a little broth, if too dry, or add a little bread crumbs, if too wet.

Serve topped with slaw type salad, for acidity and texture.

Sorry I didn’t get a picture of the finished product.

 

3 lb. ground turkey

1 package Chop Salad (any kind – keep the dressing and toppings for another time)

1 package frozen seasoning vegetables (onions, peppers, celery, and parsley)

1 can black beans

1 can white corn

2 pouches Frontera Lime Cilantro sauce – this is our favorite Rick Bayess sauce – all natural ingredients you can pronounce!

2 pouches Minute Multi-grain medley (uncooked)

Optional toppings:  Lettuce, tomato, avocado, red pepper, shredded cheese, black bean dip, etc.!

Brown meat.  Add veggies chop salad and seasoning and cook until softened.  Add sauce and cook in the crock pot 6-8 hours on low.  About 30 minutes before serving, turn crock pot to high and add in multi-grain.  It will absorb the extra liquid.  Heat tortillas and let everyone make their own burritos!

sam_2721

1 lb. hot Italian sausage

1 package Simply Potatoes Steakhouse Seasoned Diced Potatoes

1 c. coarsely chopped peppers (I used  mini sweet red, yellow, and orange)

1 package broccoli slaw

1 sweet onion, coarsely chopped

1 can diced tomatoes

2 Tbsp. olive oil or other flavorful oil (I used walnut oil)

Remove casing, cut into little pieces, and brown sausage.  Add in fresh veggies and oil.  Cover and cook over medium low until veggies are slightly softened (about 15 minutes).  Add canned tomatoes and simmer about 15-30 minutes more over low.

I didn’t add seasoning, because the sausage and potatoes were seasoned.

Easy add ins:  squash, mushrooms, cabbage, spinach, any veggie! A great way to use up leftovers!  This could also be cooked in the crock pot, but I would still brown the sausage first to give it a nice crust.

I served this with quinoa and green lentils cooked in the rice cooker.

This got rave reviews!!

curry-over-quinoa-and-lentils

1 c. green lentils

1 c. quinoa

4 c. water or broth

2 Tbsp. butter

Cook in rice cooker according to brown rice directions.

2-3 lb. hot Italian sausage, casing removed, and broken up into bite size pieces

2 packages frozen Trader Joe’s grilled peppers and onions

1 package frozen Trader Joe’s mushrooms in garlic sauce

2 cans coconut milk

3 Tbsp. green curry paste

1 Tbsp. Cajun seasoning

1/2 c. seasoned bread crumbs

Combine sausage, one package of peppers and onions, mushrooms, coconut milk and curry paste in crock pot. Cook on low 8-10 hours.

Add remaining package of grilled peppers and onions about 30 minutes before serving.

Add bread crumbs to thicken, if necessary.

This was delicious!  Another no leftovers meal.  I decided to try the quinoa/lentil mixture I’ve been reading so much about.  The kids loved it.

SAM_2559

2 1/4 c. cake flour

1/3 c. raw millet

1 tsp. baking soda

1/2 tsp. salt

1 c. yogurt (I used strawberry on the bottom greek style)

2 eggs

1/2 c. melted butter

1/2 c. honey

2 Tbsp. key lime juice

1 c. fresh  blueberries

Preheat oven to 375 F and line muffin tins with paper liners sprayed with coconut oil.  I only filled them halfway, so I got 24.

Combine dry ingredients and set aside.

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Whisk eggs lightly, add in yogurt, buter, honey and juice.

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Gently stir wet ingredients into dry ones just until combined.  Do not overmix.

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Fold in blueberries.

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Spoon batter into muffin tins.

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Bake for 15-18 minutes until nice and brown.

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Yummy!

12 chicken cutlets

16 oz. sharp cheddar cheese cut into 12 equal size pieces

2 jars Trader Joe’s Pineapple Salsa (ingredients you can pronounce and only 120 mg. sodium)

Trader Joe's Pineapple Salsa

Pour 1/2 jar of salsa into 2 baking dishes 13 x 9.

Roll chicken pieces around cheese cuts, and place seam side down in the salsa lined dishes.

Spoon remaining salsa over chicken and bake for 35 minutes at 325 F.

This is my new favorite salsa!!

I served this with Minute Multi-Grain Medley mixed with sauteed chopped onions and peppers with chick peas.   I tossed in some leftover halved mini heirloom tomatoes.

 

 

SAM_2212

I made some simple baked chicken again tonight.  I made the mistake of not tasting the marinade first, and so I found i a bit bland.  No desire to share that ‘failure’ other than to say – always taste the marinade!  The kids liked it anyhow.

The real success in tonight’s dinner was the side dish.

2 boxes Near East original pearl couscous

1 package Eat Smart vegetable stir fry

2 Tbsp. olive oil blend

2 Tbsp. butter

2 tsp. each rosemary and thyme

1 tsp. flavored salt

Brown pearl couscous in olive oil and butter.  Season and cook 30 seconds more.  Add in 5 cups water and bring to a boil.  Lower to a simmer and cook 15 to 20 minutes until almost all the water is gone.

Meanwhile, cook veggies in the microwaive.

Stir into couscous.  Cover and set aside for 10 minutes.  Fluff and serve!

SAM_2168

2 tubes Polenta

1/2 c. vegetable broth

8 oz. ricotta cheese

1 tsp. seasoned salt

1/2 tsp.pepper blend

2 Tbsp. butter

Heat polenta with vegetable broth until the consistency of mashed potatoes.  Blend in ricotta cheese, butter, salt and pepper.

Meanwhile cook veggies in skillet with butter and olive oil.  I used 4 oz. mushrooms, 2 small zucchini, 1 small red bell pepper, 1 small yellow bell pepper, 1/2 sweet onion until tender.  Season to taste with seasoned salt and pepper blend.

Mix with polenta right before serving.

I served this with yummy homemade meatballs.

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