It’s lunch time and I have very little groceries in the house. My car has been in the shop all week so the pantry is paltry and the refrigerator is fairing little better. Taking stock, I see that there is one kind of sad, small zucchini. Better cook that today or else. I also have a bit of marinara sauce that I need to use before it goes bad. Let’s see…no mozzarella, but I do have a small block of Havarti cheese. The meat drawer yields a couple slices of deli sandwich ham. Throw in a couple cherry tomatoes, some diced black olives and I say that will make a great zucchini pizza! OK, pizza with no crust, but still…Continue reading “Keto Krazy Zucchini “Pizza””
Baked beans are super easy, hearty and filling. Perfect for lunch or dinner, these beans are great as the main event, but also wonderful as a side dish.
The added plus is that you can put them in your boxed lunch and simply microwave the beans to re-heat. Or you can put them in a baggie and freeze in single serving sizes. Then, toss into your lunch bag and they will be defrosted and ready for the microwave as soon as lunch-time rolls around. Continue reading “Vegan Root Beer Baked Beans”
I LOVE sweet potatoes. Enough so that I usually buy a big ole’ bag of them when I go to Costco. I especially love them roasted along with other root veggies, but sometimes I just have to grab a potato and go. So, the next best thing is to microwave it. I can do that in my own kitchen or wait until I get to work to cook the potato for lunch. I like to eat them plain or with a little butter and maple syrup. I also like to cube them and add them to my veggie mixes.
Here’s the FASTEST way that I know to cook a sweet potato. Rinse it off with clear water. Place it onto a microwave safe dish. Place a wet paper towel or dishcloth over the potato. Microwave on high for 8 to 10 minutes. Eat warm or let cool and cut into cubes for your other dishes.
A plus is that the potatoes freeze well, so I can cook the whole bag in one day, plate my week’s worth of lunches and freeze the rest.
This nutritious lunch is made with a medley of cooked sweet corn, squash, zucchini, black beans, diced tomatoes and cubed sweet potatoes. Add a little salsa to spice it up and you will be good to go.
Let me start this post with, “I HATE mushrooms!” so, you may ask, why cook some? Well, it all started with a post from the Crunchy Radish about shiitake mushrooms and how they taste just like bacon when fried. Really? Because I love the taste of bacon, but I no longer love the idea of killing an animal for me to eat. So, I happily pinned her recipe to my Pinterest board to save for when I had time to try it out.
Well, I tried it. And I learned. Fried Shiitake mushrooms do not, under any circumstances taste like bacon. Sorry, but no. Continue reading “Fried Shiitake Mushrooms with Onions, Potatoes and Turnips”
I’ll say it right up front. A lot of people, including my husband, say that they don’t like split pea soup. BUT they’ve never even tasted it! Les won’t taste it because it looks mushy and kind of, well, a pea-soup green. Plus, he hates canned peas. Well so do I! I’m telling you, split pea soup has gotten a bum rap and I also want you to know, it does not taste anything like those yucky canned peas. If you like other dried beans and legumes, then I am confident that you will like this split-pea soup recipe.
Fall and winter are the perfect time to roast root vegetables. Not only are they plentiful, but the weather has turned a bit cooler or downright cold as the case may be. Unlike summer, autumn is a great time to have the oven on for about an hour or so. That’s all it takes to roast a truckload of veggies ready for the week’s feasts. I cook one day a week, so popping a pan of veggies into the oven is an easy way to assure that I have plenty for grab and go lunches and dinners all week long. Continue reading “How to Roast Root Vegetables”
I’m in the middle of cooking for the week again. My crock pot chicken is almost done so I’ll have that for lunch. I’ve already made the rice/ quinoa medley, so I’ll move on to roasted vegetables next. Roasted root veggies are so easy to make and I can eat those all week as well. They are fabulous when combined with other foods to make satisfying and easy meals. Continue reading “Easy but Delicious Lunch with Roasted Vegetables”