Category Archives: dinner

Valentine’s Day Dinner

Cream Cheese Wontons Recipe

Sweet and sour chicken Recipe or Recipe with veggies red pepper, yellow pepper, snap peas and mushrooms

Brown rice in a pressure cooker Directions

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Black bean quinoa burgers w/ onion, mushrooms

Black bean quinoa burgers are one of my favorite foods to eat. I decided to make them without spinach

Ingredients serving ~6

-1 cans f black beans

– 1/4 cup of dry quinoa

– 1 medium onion, chopped

– 1/2 a thing of mushrooms

– seasonings, salt, pepper, garlic

Directions

1. Start quinoa

IMG_19372. Sautee mushrooms and onions -I sauteed them separately because I was making such a large batch. 

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3.  Mix everything into the quinoa pot

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4. Blend or mash.

5. Section out into portions and fry or place on a baking sheet covered in saran wrap or wax paper, freeze till you can handle them. But into zip lock bag, sometimes if I know it is going to take me awhile to eat them I first wrap them in saran wrap then put into a zip lock bag. For pictures of me using saran wrap check out this post.

My dinner

My dinner


Less tomato Chili -canned goods

My mother sent up a ton of canned goods. Tonight was the first time use any of them. I was a little nervous how the ground beef was going to taste. It is really good and that is the reason why there is beef in this chili. (sorry danielle) This is the first time in a very long time that I put beef in my chili, normally its vegetarian. Sometimes I add bacon or chicken.

I don’t really like the taste of tomatoes, so this chili I decided to add less. Instead of tomato sauce I used chicken broth that my mom sent up. I was a little nervous while it was cooking because it was not as red as it normally is. I loved how it turned out. Again, I don’t like tomatoes so I still need another taste tester. Also, it looked a little funny because I was really hungry, so I just shoved everything into the food processor and not all of it came out a pretty as it normally does.

Ingredients Serves about 6 people?

– 2 small onions, chopped

-1 package of mushrooms, chopped

– 2 large red peppers, chopped

-1 green pepper, chopped

– 1 jalapeno, chopped I forgot this in mine 😦

– Jar of beef

– 2 cans of black beans

– 1 can pinto beans

– 1 jat kidney beans

– one med jar of chicken broth

– 3 big scoops of pre minced garlic

– salt, pepper

Directions

1. Chop veggies. Saute.

2. Add the rest if the ingredients.

-my mother’s jared goods, Beef, tomatoes, chicken broth, kidney beans

3. Cook about 20 mins.

My Dinner


My moo goo gai pan -simple sauce

Matt and I made a moo goo gai pan off of a recipe last time. This time I added and took away stuff I didn’t want and made a sauce out of the things I had at my house.

Ingredients Serving about 6 people

-4 large chicken breasts, cut into small pieces

– 4 cups of broccoli, chopped

– 3 cups of snow peas

-2 cups button mushrooms, cut

-4 oz of fresh water chestnuts

– 2 sticks of carrots, chopped

– 1 jalapeno, diced

-3 spoonfuls of pre minced garlic

– 1/4 cup corn starch

-2 cups chicken broth

– 2 cups water

-2 cups of dry rice

Directions

1. Start cooking brown rice in micro wave. 2 cups brown rice, 2 cups chicken broth and 2 cups water. It took about 40min to cook. I would have liked it more if I had cooked it longer.

2. Saute veggies. set aside.

3. Brown garlic. Add chicken. Cook till done.

4. Mix together 1/4 cup of cornstarch, 2 cups chicken broth, 2 cups water and 1/4 cup soy sauce. I like a lot of sauce. -Next time I want to try 1/8th cup soy sauce and 1/8 cup oyster sauce.

5. added sauce mixture into the pan with chicken. Bring to boil. cook for about a minute. Add veggies mix together.

6. Serve veggie and chicken over rice and enjoy.

-Also there are some gluten free cookie that danielle made in the background

My dinner

Matt and danielle’s dinner


Butternut squash soup and a salad

My mom sent up three huge butternut squash. I decided to make butternut squash potato soup and a salad.

The soup was really good. Next time I’m going to try it with out the potatoes.

directions
Butternut squash soup

Savory Butternut Soup ~6 servings
Preparation Time – 1 hour
Cooking Time – 30 minutes

Ingredients
1 large butternut squash
2 tablespoons vegetable oil
2 small onions, chopped
2 cloves garlic, chopped
4 cups vegetable broth
2 medium russet potato, cooked
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
salt to taste
pepper to taste

Directions
-Preheat oven to 375 degrees and oil a baking sheet

-Cut squash in half, scoop out the seeds and place cut side up on the baking sheet.Pierce the flesh of the squash a few times with a fork or knife.
Roast squash for 45 minutes.

-Bake potatoes at the same time.

-Remove from oven and let cool until you can handle it. Scoop out squash leaving the skin

-sauté onion in a large soup pot.

– add everything. Heat up a bit. Blend with immersion blender.

– enjoy

note the awesome cups and one of the bowls that my sister made 🙂

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Veggie Burger and Mango sweet potato salsa

Here is a quick dinner I made with Matt. It was veggies burger and sweet potatoes from the freezer.  I also used Mango Salsa I had made earlier.

My dinner

My dinner

Matt's dinner

Matt’s dinner


Black bean quinoa burgers with onion and spinach

I made a double batch of black bean quinoa burgers for danielle and me. I am working of having my meals in the freezer so when I am feeling lazy I can grab a quick healthy meal.

Ingredients serving ~10

-2 cans f black beans

– 1/2 cup of quinoa

– 1 medium onion, chopped

– 1 bundle of spinach

-1 jalapeño

– seasonings, salt, pepper, garlic

Directions

1. Cook the quinoa. 2 cups water 1/2 cup quinoa, bring to boil. cook for 20 mins. Making sure to stir and you don’t boil away all your water.

 

 

 

 

 

 

 

 

 

 

2. Chop onion and jalapeño

3. Cook bundle of spinach

 

 

 

 

 

 

 

 

 

 

4. Add everything to a big bowl and blend it all up. I used my immersion blender.

 

 

 

 

 

 

 

 

 

 

5. Now you can form into patties and cook or measure out about 1/3 cup on to a piece of saran wrap and freeze for about 2 hours. Then you can wrap individually or just toss in to a freezer bag.

 

 

 

 

 

 

 

 

 

 

 

My dinner  On mushrooms and yellow bell pepper and avocado on top.

 


Pizza on a grill. Genius.

I went to a party where we made pizza on a grill. It was supper good and I will be make this at home really soon.

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Whole chicken on the grill

Ingredients

-5 pound chicken

Directions

1. clean grill and turn both sides onto high to heat up the grill

2. Rinse chicken

3. Season chicken -I used garlic salt, pepper and some BBQ seasonings

4. Turn one side of the grill off and the other side on high. Coat with oil. I spray the grill with pam.

5. Put chicken breast side down on the grill. Leave it there for 40 mins or so.

6. Flip. Cook it for 20-30min more. Check about every 15 min after that. Cut one leg open and make sure liquid runs clear. We left ours on there for about a hour and a half.

My dinner


Household dinner-cauliflower crust pizza

These were really, really good. The kitchen was crazy hectic with so many people in there. Bryan and Tessa lead this dinner fest.
Tessa found the recipe at though pinterest.

Taken from their website.
cauliflower crust pizza
Serves 2; Adapted from Your Lighter Side.

Ingredients:
1 cup cooked, riced cauliflower
1 cup shredded mozzarella cheese
1 egg, beaten
1 tsp dried oregano
1/2 tsp crushed garlic
1/2 tsp garlic salt
olive oil (optional)
pizza sauce, shredded cheese and your choice of toppings* (I used homemade red pepper sauce)

Directions:
To “Rice” the Cauliflower:
Take 1 large head of fresh cauliflower, remove stems and leaves, and chop the florets into chunks. Add to food processor and pulse until it looks like grain. Do not over-do pulse or you will puree it. (If you don’t have a food processor, you can grate the whole head with a cheese grater). Place the riced cauliflower into a microwave safe bowl and microwave for 8 minutes (some microwaves are more powerful than others, so you may need to reduce this cooking time). There is no need to add water, as the natural moisture in the cauliflower is enough to cook itself.
One large head should produce approximately 3 cups of riced cauliflower. The remainder can be used to make additional pizza crusts immediately, or can be stored in the refrigerator for up to one week.
To Make the Pizza Crust:
Preheat oven to 450 degrees. Spray a cookie sheet with non-stick cooking spray.
In a medium bowl, stir together 1 cup cauliflower, egg and mozzarella. Add oregano, crushed garlic and garlic salt, stir. Transfer to the cookie sheet, and using your hands, pat out into a 9″ round. Optional: Brush olive oil over top of mixture to help with browning.
Bake at 450 degrees for 15 minutes.
Remove from oven. To the crust, add sauce, toppings and cheese. Place under a broiler at high heat just until cheese is melted (approximately 3-4 minutes).
Enjoy!
*Note that toppings need to be precooked since you are only broiling for a few minutes.

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