Monthly Archives: July 2011

Hot dish type meal

Bryan made me dinner the other night, it was very yummy.

ingredients:

Shrimp
Polish sausage ( I think)
Mushrooms
zucchini
onion
Green pepper
noodles we used about three cups of dry noodles
sauce we use a can and a half

1. Boil noodles, Cut veggies and meat.

2. Saute veggies and meat

3. Add noodles and sauce to veggie pot.

4. Dish up and Eat 🙂

–I also made this dinner by my self, I made some adjustments. I added more veggies, and no meat. Not because I am a vegetarian but its cheaper without meat.

Advertisements

Recipes I want to try

I decided to make a list of recipes I want to try out.

Black Pepper Chicken
http://www.bos-bowl.com/2010/08/black-pepper-chicken.html
-I wish my pictures where this pretty

Alea’s Vegetable Lasagna with Spinach “Noodles”
http://www.5dollardinners.com/2011/07/aleas-vegetable-lasagna.html

Grilled Stuffed Eggplant
http://cheaphealthygood.blogspot.com/2009/07/stuffed-eggplant-and-some-good.html

Vegetarian (Meatless) Shepherd’s Pie and the Accidental Vegetarian
http://cheaphealthygood.blogspot.com/2008/10/accidental-vegetarian-and-meatless.html

Chicken Marsala
http://pennypinchingprovisions.blogspot.com/2010/06/chicken-marsala.html
-I think Ben would like this one

Roasted Chickpeas
http://cheaphealthygood.blogspot.com/2008/04/roasted-chickpeas-wrong-way-right-way.html

Chicken, Feta, Mandarin, Spinach Salad
http://pennypinchingprovisions.blogspot.com/2011/01/chicken-feta-mandarin-spinach-salad.html


Portabella Mushroom w/ Chili topping

I had left overs from fourth of July, so today I had Portabella Mushroom w/ Chili topping and an avocado spread on top. This time I used on of the very big mushrooms and didn’t put it on a bun, instead using a fork and knife to eat it 🙂

My lunch = Amazing

Ian eating his lunch


Portabella Mushroom Burger w/ Chili topping

For Fourth of July it was just Danielle, Bryan and I. We made an amazing dinner before we went out and watched the fire works. We made Portobello mushroom burgers with veggie chili topping and avocado spread. Very messy but really good, I will for sure be making this again. We also had Corn on the cob and Mashed potato and for dessert Bryan made strawberry soup. I got the mushroom burger idea from Rachel Rays:365 meals Cook book.

Serving= six people

Ingredients:

6 portobello mushrooms
6 Buns
shredded cheddar or mozzarella cheese
1 avocado
1 lime
1 large onion, diced
1 large red pepper, diced
1 medium zucchini, cut in half circles
1 small jalapeno, diced into small pieces
1 can of black beans
1 or 1/2 can of refried beans – I forgot to buy refried beans so I used 1/2 cup of dehydrated refried beans
1 can of diced tomatoes
1 can of light beer or veggie stock
garlic
seasonings

Directions:

1. season portabella mushrooms and added spray with pam, sprinkle half a lime on mushrooms, I sprinkled them with salt, onion salt, crushed garlic and chili powder.

2. Bake at 450 degrees for about 20 minutes

3. In a large pan Saute Onion, red pepper, zucchini and jalapeno

4. Add black beans, tomatoes and beer. Try not to add too much beer.

5. If to watery remove some liquid, you can always add it back in.

6. Add refried beans to thicken it up.

7. While the chili is cooking, cut avocado, mash with half a lime and place in refrigerator.

8. Make your burger 🙂

Bryan eating a lime, gross


– We also made Corn on the cob

and mashed potatoes, potatoes before I mashed them,

Mashing the potatoes

Bryan also made a yummy strawberry soup, here is a picture of it before it was blended


and after

Our Dinner


Eggplant sandwich

I made a baked eggplant sandwich with red peppers and onions today and it was amazing. I was not expecting it to taste as good as it did.

Ingredients:

One eggplant
one red pepper
one onion
about 1/2 cup of flour
one egg
bread or cracker crumbs – I used stuffing that I had lying around
Humus
buns/bread

directions:

1. Cut eggplant, I made them about 1/2 inch thick

2. Dip each slices into flour, then beaten egg, then bread crumbs. Arranged on a greased baking sheet.

3. Bake at 350 degrees for about 20-30 min, flip half way.

4. While they are baking, cut onion and red pepper into stripes. Saute.

5. Build your sandwich- I toasted my buns, used pine nut humus, and a little mozzarella cheese. It was amazing, I am looking forward to leftovers.