Adventures of Eating with dReJ: healthy, cheap, delicious

Posts tagged ‘vegetarian’

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Cauliflower Rice

Try cauliflower rice instead of actual rice! Perfect low carb or low calorie option!

 

Since we’ve been doing the Paleo/Primal inspired eating, we’ve looked for ways to still enjoy some of our favorite meals like stir fry with rice, shrimp-n-grits – you know – the good stuff! So we aren’t eating any grains, so rice is out of the question. Corn in moderation so grits aren’t all that great of a replacement either.

I stumbled across something called Cauliflower Rice and despite the fact I am not a huge cauliflower fan, I figured why not give it a try? I used it in one of my primal quiche recipes and the flavor wasn’t overwhelming at all, so we decided to go for it as the accompaniment to our shrimp stir fry meal this week.

It is SUPER easy to do, and even if you aren’t avoiding wheat and grains – it’s a great way to knock out a TON of extra calories and that crazy full feeling you get when you eat all that rice. This also works for vegetarians and vegans! So anytime you see a recipe that calls for serving your food on a bed of rice, couscous, grits, etc – just sub this instead! You can easily bring it to work and heat it up again – still tasty!

 

Put small roughly chopped pieces of cauliflower into your food processor. I did mine is several smaller batches to make sure I didn’t miss any big pieces!

 

The cauliflower should be like a grits/couscous sort of texture.

Once you have processed the cauliflower, put in microwavable bowl with lid and heat for 5-6 minutes. DO NOT ADD WATER! Once it’s done – season like you would regular rice and serve!

Enjoy!

Zucchini Boats

We belong to a CSA and the last few weeks we’ve been overwhelmed with summer squash/zucchini. This week is no different. In order to do something beyond a casserole (which we’ve already done) or just cutting it up and cooking it in the pan (boring!) – I decided to venture onto Pinterest to see what other (and more creative) people are doing.

I stumbled across this recipe and wanted to share it!

http://prouditaliancook.blogspot.com/2010/05/tiny-tomatoes-big-taste.html

This particular post goes into details about different things to do with grape tomatoes, but I was more interested in what she was doing with the zucchini. You’ll find some pictures and the recipe I “interpreted” on the link above.

Some things I changed out – first off, I used both squash and zucchini and it seemed to work out just fine. I also didn’t have grape tomatoes and just used a regular tomato and cut it up into pieces that would fit onto the squash (not as cute, but still effective). I also added cracked red pepper to the garlic/olive oil/S&P “sauce” for a little spice in your life! Lastly, I picked some fresh basil from what’s growing on our deck and it was delicious!

My picture isn’t as awesome and delicious looking as hers (although it was totally tasty!) but just so you can see my handiwork (i.e. the totally uncrafty/nongourmet version):

Pairs well with your basic ham and cheese sammy!

 

Feel free to follow me at Pinterest: http://pinterest.com/theotherdre/. I often pin healthy recipes and fitness/health motivational tips!

Summer Squash and Broccoli Casserole

We’ve been getting a lot of squash and zucchini in our Spring CSA box the last few weeks. So we decided to put it to good use as a side this week for our meals. We found a makeover recipe that sounded tasty and gave it a whirl. Obviously we are sharing it with you because it was super simple and delicious….and of course – healthy!

The recipe comes from Taste of Home and you can view the original recipe here.

We made a few changes so I’m listing the ingredients and showing you our changes:

This recipe makes 15 servings – we cut this in half, so please make sure you take that into account if you want to make this!

Ingredients

  • 3 pounds yellow summer squash, cut into 1/4-inch slices
  • 2 medium onions, sliced (we used both red and yellow onion)
  • 2 tablespoons butter, divided (we used less better than this)
  • 2 garlic cloves, minced
  • 6 tablespoons all-purpose flour
  • 4 eggs
  • 4 egg whites
  • 2 cups 2% milk
  • 4 cups (16 ounces) shredded sharp cheddar cheese
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 12 reduced-fat butter-flavored crackers, crushed (we didn’t crush ours – see picture!)
  • We added about 1.5 cups (uncooked) broccoli (sans stems) to the very top of this mixture (well, right under the cracker “crust

Up close so you can see the yummy layers

We followed the directions provided on the website pretty faithfully other than reducing the amount of butter (since we didn’t make the crust “crushed” there was no reason to add the extra butter to the crackers) and adding broccoli. We actually added broccoli after we poured the egg/flour mixture on top of the squash/onions, but you could certainly add the broccoli before pouring the mixture over everything. I think it would taste good either way.

We had it on the side of our grilled hamburgers last night and it was super yum. We give this 2 dReJ thumbs up. At about 200 calories per serving this is a great side dish for a meal or a fun potluck dish to bring to share at a party.

Time to rethink Barley?

Alright – I’m eating this meal currently for lunch, so I had to share since it is SUPER delicious!

Here’s the quick link for all those who just CANNOT wait: http://www.eatingwell.com/recipes/barley_hoppin_john.html

Healthy and SUPER yummy

Eatingwell.com continues to be a favorite place for us to find healthy recipes. I have to admit that if i were to look at the ingredient list for this Barley Hoppin’ John recipe I might not be hoppin’ for joy. I mean – barley, black eyed peas? But i will be the first to admit that this is WAY tastier than I thought it would be. It comes in at 320 calories and we added some lean smoked sausage to ours so we’ll have to tack on a few more calories, but it’s definitely worth it.  We left out the celery because we didn’t want to buy a bunch of celery and only use one stalk of it, and honestly I’m not a huge celery fan, anyway – so it worked out.

This meal can be ready in about 30 minutes, and has a great flavor. I added some Texas Pete Hot Sauce for some extra kick. A huge thumbs up for this SUPER healthy meal. And this was a great re-heat at work meal, I popped it in the microwave for about 2 minutes, stirred and it was ready to be enjoyed!

I’m definitely putting Barley back on my “like” list. You should, too!!

 

 

Chili Roasted Carrots (healthy but oh so delicious)

Okay my friends – I think i fell in love with carrots all over again when I made this recipe a few years ago. It’s been pretty much a staple in our lives every since. I’ve brought this dish for holiday parties, and we made it last year for Thanksgiving and I will make them again this year!

This is one of those SUPER cheap, SUPER quick, and ridiculously easy recipes to make that will taste like you really put a lot of effort into them. Be sure to make enough for everyone – this recipe makes enough for 4 servings. We are doubling the recipe.

Chili Roasted Carrots

http://www.eatingwell.com/recipes/chili_roasted_carrots.html

INGREDIENTS

  • 2 tablespoons canola oil
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 2 pounds carrots (10-12 medium), cut into 1/4-inch diagonal slices
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons lime juice

 

 

Pinto Bean Chili with Corn and Winter Squash

Quick Link: http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=10000000701095&cookbook_id=5334599

Okay – we are dweebs and didn’t take a picture of this meal. But we both have to give another hearty thumbs up to this meal. You may be not so excited about a vegetarian chili – but we are here to tell you – GET EXCITED! And if you really are still not excited about veggie chili – you could easily add in some meat to this one!

Yield: 6 servings (serving size: 1 1/2 cups chili, 2 tablespoons cheese, and 1 lime wedge)

Ingredients

  • 1  tablespoon  olive oil
  • 1 1/2  cups  chopped onion
  • 1 1/2  cups  chopped red bell pepper
  • 1  garlic clove, minced
  • 2  tablespoons  chili powder
  • 1/2  teaspoon  ground cumin
  • 4  cups  (1/2-inch) cubed peeled butternut squash (about 1 pound)
  • 3  cups  cooked pinto beans
  • 1 1/2  cups  water
  • 1  cup  frozen whole-kernel corn (we just used canned corn)
  • 1  teaspoon  salt
  • 1  (14.5-ounce) can crushed tomatoes, undrained
  • 1  (4.5-ounce) can chopped green chiles, undrained
  • 3/4  cup  (3 ounces) crumbled queso fresco
  • 6  lime wedges

We have been on a roll with the butternut squash this month. If you have been frightened – fear not! We found a handy dandy pre-cubed butternut squash package available in the produce section of our grocery store last week. So for those not wanting to deal with the “real thing” – look for this:

Time saver alert! Pre-cubed squash!

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