Category: Dinner

Vegetarian Korma

korma

Vegetarian Korma

I made this meal for $10 (I had a few things on hand) and in under 30 minutes, it doesn’t get better than that!

Ingredient List:

1 tbsp olive oil

1 yellow onion chopped

2 tsp minced garlic

2-3 yukon gold potatoes cubed

3 carrots roughly chopped

1 C sliced mushrooms

1 C frozen peas

1 8 oz can of tomato sauce

1 jalapeno (optional)

1 tsp ginger powder

1 tbsp yellow curry powder

1 green bell pepper chopped

1 Tbsp peanut butter

1 C non fat greek yogurt

Sea salt

Cilantro or parsley

Method:

In a large skillet heat the oil over medium

Add the onion, garlic and ginger and cook until onions are soft about 5 minutes

Taste and season with sea salt if wanted

Add potatoes, carrots, jalapeño, peas (frozen), mushrooms, tomato sauce and peanut butter

Cook until potatoes and carrots are tender about 10-15 minutes

Stir in yogurt and bell pepper

Cook for 5 additional minutes

Garnish with cilantro or parsley

Serve on rice ( I used couscous)

Enjoy!!

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Mushroom Stir Fry

  

What you’ll need:

1 Tbsp oil

1 lb of mushrooms sliced assorted

I bunch of green onions sliced thinly (light green parts only)

1 Tsp of ginger paste or fresh ginger

1 Tsp sea salt

1 Tsp garlic powder

2 Tsp soy sauce

1 package of yaki-soba noodles (you can find these in the refrigerated section by the salad)

1 lime (juice)

1 avocado 

4 soft boiled eggs (place eggs in cold water, bring to a boil, boil for 3 minutes, place in an ice bath)

What you’ll do:

Heat oil over medium in a wok or large skillet

Add mushrooms and cook for 2-3 minutes

Add onions, ginger, salt, garlic and soy sauce

Seperate yaki soba noodles by placing them in a collander and running them under hot water

Add noodles and season packets that come with them to mushrooms 

Cook an additional 4-5 minutes

Add lime juice and taste, add salt if needed

Serve with soft boiled egg

Enjoy!!

Greek Tacos

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What you’ll need: 4 servings

1 vine ripened tomato chopped

1/2 small red onion chopped

1 red bell pepper seeded, de-veined and chopped

1 english cucumber chopped

1/4 C red wine vinegar

1 tbsp olive oil

1 tsp sea salt

1 tsp black pepper

8 small whole wheat pitas

4 Tbsp hummus (I used roasted pinenut flavor)

Toppings:

Kalamata olives

Lettuce ( I used mixed power greens)

Marinated artichoke hearts

Dill greek yogurt dip (optional)

Pickled beets

What you’ll do:

In a bowl combine tomato, onion, pepper, cucumber, vinegar, oil, salt and pepper

Let marinade in the fridge while you prepare all other toppings

Place 1/2 tbsp of hummus on each pita, one scoop of the tomato mixture and top with olive, lettuce, beets, artichoke and greek yogurt

Enjoy!!

Yaki Soba Noodles

Yaki Soba Noodles

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What you’ll need: 4 Servings

1 tbsp olive oil

1 head of cauliflower

2 tsp sea salt

2 tsp black pepper

1 tsp yellow curry powder

2 tbsp soy sauce

1 tbsp rice vinegar

1 tbsp sesame oil

1 bunch scallion chopped (light green and white part only)

1 tsp agave nectar

1/2 tbsp sesame seed oil

1 tbsp sesame seeds

2 packages Yaki Soba noodles (in produce section)

1 C snow peas cleaned and ends removed

1/4 C daikon radish chopped

1/4 C cilantro chopped finely

4 eggs

What you’ll do:

Pre-heat oven to 425

Slice cauliflower into large pieces

Grease a baking sheet

Lay cauliflower on baking sheet and drizzle on the olive oil

Sprinkle with salt, pepper and curry powder

Bake for 20 minutes or until browning

In a bowl combine soy sauce, vinegar, sesame oil, scallions and agave

Set aside

Soft boil eggs (place eggs in cold water, bring to a boil, boil for 3 minutes, place in ice bath until chilled, peel)

Run noodles under hot water to loosen

In a large skillet heat sesame oil and seeds over medium-low heat

Add noodles, peas and cilantro

Cook for 3-4 minutes

Add sauce

Stir thoroghly

Once heated through plate, add cauliflower, radish and additional cilantro if wanted

Top with soft boiled egg

Enjoy!

I garnished mine with red pepper flake and jalapeno

Quinoa Scramble

QuinoaScramble

What you’ll need:  4 servings

2 1/2 C cooked quinoa

1 tbsp yellow miso paste

4 eggs

1/2 C fat free feta cheese

1 package (170 oz) spinach chopped

Toppings: (all optional, use whatever you have on hand)

Yellow tomatoes sliced

Jicama peeled and chopped

Radicchio chopped and marinated in red wine vinegar

Smoked salmon

Micro-greens

What you’ll do:

Mix eggs, cooked quinoa, feta, spinach and miso together in a large bowl

Pour into a large skillet and cook over medium stirring consistently until cooked about 10 minutes

Top with above listed ingredients or anything you like

Enjoy!

Smoked salmon tacos

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What you’ll need: 4 tacos

4 corn tortillas
1 6 oz piece of smoked salmon
1/2 tomato chopped
1 batch pickled onions (see sweet potato quesadilla post for recipe)
1 Tbsp cilantro chopped
1 Tsp cotija cheese crumbled
1/2 lime
1/2 Tsp sea salt

What you’ll do:
Warm tortillas in a skillet over medium high heat until lightly browned
Place salmon, tomato, onion and cilantro in taco
Sprinkle with cheese and salt
Squeeze lime juice over taco

Enjoy!!

Sweet potato quesadillas

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What you’ll need: 2 quesadillas

1/2 C red wine vinegar
2 Tbsp sugar
1 Tsp ground black pepper
1/4 red onion sliced
1 large sweet potato
1 Tsp sea salt
1 Tsp black pepper
Non stick spray
1 C sliced white mushrooms
1 Tsp garlic salt
4 corn or flour tortillas
1/4 C spinach
Reduced fat mozzarella cheese
1 jalapeño (de veined and seeded) sliced thinly (optional)
Cilantro (garnish)
Cotija cheese (garnish)

What you’ll do:

Boil the vinegar, sugar and pepper
Add onions, remove from heat and let pickle while making quesadillas
Cook potatoes by boiling or placing in microwave
Remove skins once cooked
Mash potatoes, add salt and pepper, set aside
In a medium skillet spray the non stick spray and add mushrooms
Cook over medium hear until mushrooms are soft about 4 minutes
Add garlic salt and stir
Remove from pan
Spread potato mixture on tortilla, add mushrooms, spinach and mozzarella cheese and place in heated skillet
Top with another tortilla
Cook on each side about 3 minutes or until cheese is melted
Cut into quarters
Top with pickled onions, cilantro and cheese

Enjoy!!

{updated} Green Bean Casserole

Green Bean Casserole 2 Green Bean Casserole

What you’ll need:

3 cups fresh trimmed grean beans

1 tbsp olive oil

2 garlic cloves minced

1 shallot sliced thinly

1 lb sliced mushrooms

1/2 tsp sea salt

1/2 tsp black pepper

1 can of Amy’s organic cream of mushroom soup

1 C crispy fried onions

What you’ll do:

Pre-heat oven to 350 and prepare a greased glass baking dish

In a large pot bring about 6 cups of water to a boil

Add green beans and cook for about 5 minutes until cooked

Strain green beans and cover with ice to stop them from cooking

In a large skillet heat the olive oil over medium and add the garlic and shallots

Cook until translucent, about 5 minutes

Add the sliced mushrooms, salt, pepper and cook until softened, about 8 minutes

Add the cream of mushroom soup and stir

Remove the green beans from the ice and add to mushroom mixture

After well combined pour mixture into greased baking dish

Place in oven and bake at 350 for 30 minutes

Immediately before serving add fried onions

Enjoy!!

Roasted Veggies on Rosemary Polenta

RoastedVeggies

What you’ll need: Serves 2-4 (depending on if this is a main dish or just a side dish)

1 zucchini sliced

1 yellow squash sliced

1 bell pepper of each color (orange, green and red) chopped

2 roma tomatoes quartered

1 package sliced white mushrooms

1 carrot peeled and chopped

1 head of broccoli sliced into large pieces

1 tbsp olive oil

1 tsp dried rosemary

1 tbsp fresh rosemary

Instant polenta ( I use Bob’s Red Mill)

1 1/2 tsp sea salt

1 tsp black pepper

1/4 tsp red pepper flakes

What you’ll do:

Pre-heat oven to 425

In a large bowl or large ziplock back combine all veggies, oil, 1 tsp sea salt, 1/2 tsp black pepper, dried rosemary and red pepper flakes

After all veggies are coated with olive oil spread onto a baking sheet

Bake at 425 for 10-15 minutes until veggies are tender

While veggies are baking make polenta according to instructions on the package

When polenta is done stir in fresh rosemary, 1/2 tsp sea salt and 1/2 tsp black pepper

Remove veggies from oven and serve on top of the polenta

Enjoy!