paoberle

I like to oven roast a large amount of vegetable - onions, carrots, mushrooms, cauliflower, broccoli, etc - to keep in the refrigerator. Then I make a pot of quinoa, farro, or lentils. I can then reheat a portion of each and top with a salsa or other sauce. I really like Trader Joe's Sweet Asian Chili Sauce. Sometimes I add a poached egg on the grains with some salsa.

thimblebug6000

This sounds yummy! No milk added to the eggs when you scramble them? (just confirming I definitely would like to try this out.

farmquilter

ekuw and suern3, thank you for the quinoa recipes, both sound like a nice change from a regular salad. Must cook up some to make both, pretty much have everything on hand.

QuiltE

I guess that is up to you .... I sometimes do, and sometimes don't!

Glad you are intrigued ... that was just what it did to me and I "had" to try it and find out, good or bad.

It definitely was a winner in my books!
Bon Appetit!!!

Jan in VA

I love a bowl of baby lima beans with fresh chunked garden tomatoes stirred into it. I usually use frozen limas, but would adore to have fresh. Serve with a piece of cornbread, and sweet iced tea with lemon!

I'm Southern, what can I say!

Jan in VA

williesmom

I hated lima beans when I was a kid, but ever since we started growing them in the garden, I have loved them. Even frozen, the way they were served when I hated them!

ube quilting

My favorite quick and cool meal includes vegan cream cheese, avocado and dill. You can use regular cream cheese if you are eating dairy.

A good baguette. cut and toast two slices.

mix as much dill as you like in a hardy serving of cream cheese, salt and pepper.

Mash a half an avocado with a spritz of lemon or lime juice, (l like lime)

spread cheese on toast and top with avocado, sprinkle more dill, salt and pepper.


This is easy, cool and filling, protein in dairy and good stuff in avocado.

DonnaC

I was wondering what to have for supper tonight... I think it's going to be that apple omelet! Sounds utterly fascinating.

I'm also dieting and I live alone, so I feel your pain about meals. Lots of the time I have cereal for supper too! I do have another omelet recipe that I love, that most people think is weird. It actually came out of one of my WW handbooks. Very easy - cook a little bit of whole wheat spaghetti (I think the measurement I use is 2 ounces). Chop it up into little pieces. Beat up your egg(s) and add the spaghetti pieces and some chopped grape tomatoes or whatever other veggie you have on hand. Cook it up like any other omelet. Voila! Very filling and low in points if you're a WW.

Another thing I love to make is spaghetti squash. I cook one on the weekend and keep in the fridge for the rest of the week. I have two favorite ways to eat it. First way is to simply heat up the spaghetti squash with some seasonings, and put a poached egg on top. When you cut into the egg, the yolk infuses the squash and gives it an awesome flavor. Another way is to put the spaghetti squash into a microwavable container and add one wedge of "Laughing Cow Light" cheese. Microwave until the cheese softens up and mix it in... it's like mac & cheese only much more healthy!

Wanabee Quiltin

This is joke I saw printed the other day and I just have to insert it here: Do vegetarians eat animal crackers?

It's a joke, OK ?

Jo M

Here's one to add to your list. It tastes super fresh! I cut this recipe in half for the 2 of us. I got this from joannweir.com years ago.

FETTUCCINE WITH TOMATOES, BASIL & BREAD CRUMBS
1 cup very coarse fresh bread crumbs*
6 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
3 1/2 tablespoons balsamic vinegar
2 cups yellow cherry tomatoes, halved (cut up large tomatoes works well too)
2 cups red cherry tomatoes, halved
12 ounces dried fettuccine
1/2 cup basil leaves, cut into thin strips

Preheat the oven to 375°F
* (Choose a coarse textured county-style or artisan loaf for the breadcrumbs. Tear off large chunks and pulse them briefly in a food processor to make coarse crumbs.) Place the bread crumbs on a baking sheet. Drizzle with 2 tablespoons of the olive oil and toss the crumbs to distribute the oil evenly. Season the bread crumbs with salt and pepper. Bake in the middle of the oven, tossing occasionally, until they turn golden brown, 8 to 10 minutes. Remove from the oven and let cool.
In a bowl, whisk together the remaining 4 tablespoons olive oil and the balsamic vinegar. Season to taste with salt and pepper. Add the tomatoes and stir together. Set aside.
Fill a large pot three-fourths full of salted water and bring to a boil. Add the pasta and cook until al dente, 10 to 12 minutes or according to the directions on the package.
Drain the pasta and toss with the tomatoes and vinaigrette. Place in a serving bowl and garnish with basil and bread crumbs. Serve immediately.