Jicama Salad with Spicy Peanut Dressing ~ Meatless Monday

I've been including jicama in my meals a lot more and have been trying out new ways to serve it. Giving this slightly sweet, delicately crunchy, thoroughly delightful root veggie the Asian treatment is one of my favorite ways of enjoying it. Jicama has such an accommodating flavor and texture, it makes a really versatile additional your veggie lineup. It can be made into the star of a dish, or it can be turned into a background player. Enjoy it at room temp on a veggie tray, as part of a cold salad or in a warm dish, it's all good. I do love a veggie that can play so many different roles with such ease.

To make this  ~ Jicama Salad ~ combine: matchstick slices of peeled jicama, shredded carrots, thin sliced onions rings, diced celery, half-moon slices of radishes and freshly chopped cilantro & parsley. I top it with a quick homemade ~ Spicy Peanut Dressing ~ that includes: peanut butter, toasted sesame oil, Braggs (similar to soy sauce,) a few drops of Sriracha sauce, a couple shakes of Asian spice mix, fresh lime juice and a bit of warm water to help it all combine into a thick-ish pourable dressing. I give it all a healthy toss... and I'm good to go. A quick and easy salad for my lunch or dinner. I've got just one word for it ~ Yum!!

Panda Express Chow Mein Copycat Recipe

I've always loved Panda Express Chow Mein, but haven't had it in awhile. When I saw this recipe for a 'copycat' version online, I decided to give it a try. So glad that I did!! I used dried udon noodles since I couldn't find the ones called for in the recipe and it worked out just fine. We all LOVED it!! My guys have asked for it again and again. So if you have a hankerin' for some really quick and tasty Chinese restaurant 'copycat' food, give this one a try, it's super yummy and our family approved. :) 

Strawberry French Toast Deluxe

Wanna see what we do when we have a glut of strawberries and are a bit bored with using them for dessert? Well, sometimes we go all out for breakfast, and when we do this is a favorite way to go. What could be better than my recipe for Cinnamon Vanilla French Toast, served with a generous helping of fresh strawberries? Well, it's my ~ Cinnamon Vanilla French Toast ~ that's topped with fresh strawberries, whipped cream AND scoops of ice cream. Oh, yeah ~ our special Strawberry French Toast Deluxe breakfast is served!

Quick Creamy Mushroom Risotto ~ Meatless Monday

The day I came up with this spin on the classic Italian rice dish ~ Mushroom Risotto ~ I had some leftover cooked white rice sitting in my fridge, a craving for something Italian, and a hungry tummy that wanted fed...NOW.  So, I hit the pantry and threw this delicious meal together in well under 10 minutes. It's quite a bit quicker than a traditional risotto, with just as much flavor as many of the restaurant versions that I've ordered over the years, it's definitely cheaper than what the restaurants charge, and it doesn't take too long to make. Gotta love that. 

I created this creamy, dreamy concoction by ~ heating the leftover cooked rice (about 3 1/2 cups) with 3/4 of a can of condensed cream of mushroom soup; a small can of sliced mushrooms with their juice; 1/3 cup grated Parmesan cheese; splash of white wine; fresh ground pepper and dried basil. I stirred it all together, added a little bit of water and it all began to take on the classic 'creaminess' of a traditional risotto. The rice still had the correct firmness, and it was made without all the stirring fuss. Cool! Now that I know the secret of how to make this flavorful rice dish so quickly and easily, I think my leftover rice has finally met its match. :) 

Strawberry Chia Pudding ~ Meatless Monday

I'd heard about using chia seeds in desserts and was curious about how it would turn out. So, when I saw this recipe for ~ Rich & Creamy Strawberry Chia Pudding, I decided to give it a try. My take on it ~ This is an interesting dessert, with an unusual 'crunch' and a texture that is kinda-sorta like pudding. (it's so trippy how the seeds thicken up the mixture like that) I used dark chia seeds, so mine wasn't as pretty as theirs, but that was OK. My guys weren't too keen on it, they like their pudding smooth, not with a crunch... but I'm glad I tried this superfood sweet treat. It's always fun to try a new spin on traditional foods.

Cherry Mocha Smoothie ~ Meatless Monday

I was craving something with cherries and chocolate the day I whipped up this smoothie.  Greek yogurt made it protein packed.  A quick breakfast, for an on-the-go morning.  Enjoy!

Cherry Mocha Smoothie
serves 1~2

Ingredients

• 1 cup fat free Greek yogurt
• 1 cup milk of choice
• 1 cup frozen cherries
• 1/2 frozen banana, sliced
• 1/2 Tbsp cocoa powder
• 1 tsp instant coffee
• 1 tsp vanilla extract
• 2 (or more) packets Equal, or sweetener of choice
• 4 ice cubes

Directions

Throw all ingredients into blender & whirl away until smooth & frosty.

Quick Enoki Mushroom Soup ~ Meatless Monday

I'm a big fan of the itty-bitty, fairy-sized Enoki Mushroom.  There is something so cute and dainty about these little guys.  What I also like about them is how easy they are to use, just a minute in some hot broth and they're good to go.   My favorite way to eat them is in a super quick, simple to make soup.  In about the time it takes to boil the water so I can make the broth, I can have my ingredients all assembled for my soup.  

To make my Quick Enoki Mushroom Soup, just ~ Chop the Enoki Mushrooms into short sticks.  Slice a carrot into super thin 'coins'. To slice them I use my veggie peeler on the thin end of the carrot.  Slice some bell pepper into super thin strips.  Chop some cilantro.  Put all the prepped veggies into your soup bowl and then pour your favorite hot veggie/mock meat broth or miso soup over the top.  Stir in some Bragg's and a couple of drops of toasted oriental sesame oil.  Give it a quick spin & you're ready to eat.  Change up the soup any way you want, just slice the veggies super thin, so that way they 'cook' in the broth in about a minute.

Curried Tempeh Waldorf Salad ~ Meatless Monday

I was in the mood for some Indian food when I made this salad.  I had no plan in mind when I started creating this meal, but pretty quick an idea emerged, and I came up with what I'm calling my ~ Curried Tempeh Waldorf Salad.  I hit the fruit/veggie bin hard, chopping up ~ an apple, a celery stalk, a bit of sweet yellow bell pepper, walnuts and then crumbled in some tempeh.  I stirred in some low fat mayo, curry powder, turmeric, cumin, salt/pepper and crushed red pepper flakes.  It tasted sorta like the classic Waldorf Salad...but, a Waldorf Salad with an Indian curry attitude.  This salad was so easy to throw together.  My little impromptu lunch was full of fresh flavors, crunchy textures and was really satisfying.  This time I ate it straight out of the bowl, but next time I think I might add it to...a pita pocket...or, maybe I'll roll it up in a wheat wrap...or, maybe it'll be stuffed into a tomato...or, maybe nestled into half an avocado...or...   :)

Steamed Superfood Veggies & Over Easy Eggs ~ Meatless Monday

To make this super simple breakfast/brunch/lunch/light dinner, I just steam a bunch of ~ chopped kale, baby bok choy, sliced onion, and bell peppers.  When they're done, I toss them with some ~ Bragg's, crushed red pepper flakes, minced ginger and cracked black pepper.  To complete my masterpiece I crown it with ~ an over easy egg, cooked to crispy-on-the-outside-and-runny-on-the-inside perfection, cut so the yolk runs down into the veggies, then misted with I Can't Believe It's Not Butter Spray and a slash of sriracha sauce.  To me, it's a perfect way to make an outstanding low fat, low cal meal, Fat Flush Plan friendly meal ~ just the way I like it!

 

Quick Sautéed Tempeh & Sweet Potato ~ Meatless Monday

I wanted a quick meal, so I turned to both the microwave and the stove...and to both the pantry and the fridge.  Out of the pantry came the canned green beans and the gravy mix.  Out of the fridge came the tempeh and the sweet potato.  The sweet potato got nuked and the gravy got hot water.  On the stove, the green beans got heated and the tempeh got sliced into thin-ish planks, then sautéed in a little EVOO.

A little cinnamon was sprinkled on the sweet potato. One of my favorite spice blends was added to the tempeh as it was turning all golden brown.  Then the tempeh got the gravy treatment and a few French's fried onions added on top ~ just for good measure.  It took less than 10 minutes to throw it all together...and it turned out really tasty and satisfying.  When I say I want a quick meal, I mean it!  Sometimes, mixing fresh and canned items helps me out in the quick meal department...and that's always a good thing.  :) 

Superfood Stir Fry ~ Meatless Monday

Lately, I've been craving all sorts of deep green veggies ~ raw, cooked, and juiced.  This time I decided to throw a whole bunch of the fresh superfoods into my wok, along with a few other ingredients, and enjoy a quick, healthy dinner.  I had some prepacked bagged veggies in the fridge, so it was a snap to get my meal on the table.  To make this I simply...

Superfood Stir Fry

Warm a little olive oil in a wok, over medium high heat, and then throw in handfuls of...

• chopped kale
• baby spinach
• baby bok choy
• sliced onion
• sliced red bell pepper
• broccoli florets
• garbanzo beans
• toasted slivered almond
• dried cranberries
• minced ginger
• minced garlic

Toss the veggies until they begin to wilt.  Then add to taste...

• Bragg's Amino Acids (or soy sauce)
• sriracha sauce
• red pepper flakes
• Chinese 5-Spice

When the veggies are as crisp/cooked as I like, it's time to eat!  Easy-Peasy!

Steamed Kale & Veggies with Sriracha Sauce & Almonds ~ Meatless Monday

Steaming kale has become one of my favorite ways to enjoy eating this superfood.  It softens the kale and makes it really tender.  I've been adding whatever veggies are lurking in the fridge to the steamer basket, and steaming them until the veggies are just tender.  Currently, my favorite way to dress them is with some Sriracha Sauce and a little Bragg's.  I like to sprinkle on a few almond slivers, crushed red pepper flakes (for a little more heat) and lunch/dinner is served.  Super easy, super simple, super fast & super tasty!

Green Smoothies Galore! ~ a look back at all the glorious ways I drink my greens ~ Happy St. Patrick's Day!

Looking for a 'green beverage' (that's not green beer :) to start off your St. Patrick's Day celebrations?  Lucky for you, I've shared a lot of green smoothies on the blog.  Here's a look back at them.  Of course, any of the smoothies I make can be turned 'green', just throw in some spinach, your favorite baby greens or some green tea/wheatgrass powder, and you're good to go.

~ Happy St. Paddy's Day! ~

Oatmeal Cookie Dough Green Smoothie

Spiced Carrot Cake Batter Smoothie

Green Cake Batter Smoothie

Mint Smoothie

Green Tea Swappuccino

Green Goodness Protein Smoothie

Greek Green Goodness Yogurt Smoothie

Green Tea Protein Smoothie

Green Smoothie with Chia & Flax Seeds

Happy St. Patrick's Day!

Quick & Easy Vegetarian Shepherd's Pie ~ Meatless Monday

Our PBS station is having a marathon 'all things Irish' session, probably due to the upcoming St. Patrick's Day celebration.  Since I now have a craving for one of my favorite Irish dishes, Shepherd's Pie, I decided to give it a vegetarian spin...and a version that would be on the table pretty quick, too.  An easy lunch or dinner, perfect for two, is now served!  ~ Enjoy ~

Quick & Easy Vegetarian Shepard's Pie

serves 2

double recipe for 4

Ingredients

• 1 cup ready-to-eat crumbled 'beef' substitute (TVP)
• 1 cup frozen peas & carrots, cooked according to directions
• 1/4 cup condensed cream of mushroom soup, undiluted
• 1/4 tsp onion powder
• 1/4 tsp crushed dried basil
• salt/pepper, to taste
• 2 servings of instant mashed potatoes, cooked according to box directions
• 2 Tbsp shredded cheddar cheese
• paprika/basil for garnish

Directions

Preheat oven to 400 degrees.  Combine the 'beef', peas/carrots, mushroom soup, onion powder, basil & salt/pepper until well mixed.  Divide the mixture into two individual casserole dishes that have been sprayed with Pam.  Divide the prepared mashed potatoes & spread evenly over the filled casseroles.  Finally, top them with the shredded cheese & garnish with a little paprika/basil.  Bake for 20 minutes or until bubbly and heated through.  (if you don't want to heat up the oven, just nuke it until the food is hot all the way through) (if you don't want individual servings, just layer it in a bigger casserole dish and bake just a bit longer, or until bubbly & hot)

    

Vegetarian Tex-Mex Chili ~ Meatless Monday

The day I came up with this recipe, I was craving chili.  So, I started throwing things into my big soup pot ~ a little of this and a bit of that...and came up with this satisfying, easy vegetarian version.  Just because it's meatless doesn't mean it's missing any of the full-bodied flavor that I like in my chili.  It was great the first day, and was just as good the next day (maybe even better)...just a little thicker.  Yum!  Either way, it's a tasty bowlful of chili pleasure.   I'm really happy with how this recipe turned out.  Hope you like it, too! ~ Enjoy!

Vegetarian Tex-Mex Chili
makes a big pot full

Chili Ingredients

• 6 cups canned chopped tomatoes, with juice
• 2 cups, ready-to-eat/rehydrated TVP crumbles, 'chicken' or 'beef' (or you favorite meat crumble substitute)
• 1 cup salsa (your favorite kind - optional)
• 1 can chili beans, in sauce
• 1 can kidney beans, with juice
• 1 medium onion, chopped
• 1 cup chopped fresh cilantro, packed
• 1/2 cup frozen corn kernels
• 1/2 cup chopped bell pepper
• 2 Tbsp taco seasoning mix
• 1 Tbsp paprika
• 1 clove garlic, minced
• salt/pepper, to taste

Garnish with ~

• crushed tortilla chips
• fat free Greek yogurt/sour cream
• shredded low fat cheese
• cilantro for garnish

Directions

Add all chili ingredients (tomatoes to garlic) to a large soup pot.  Bring ingredients to a boil, then reduce heat to a simmer.  Simmer for about one hour, stirring every so often.  Add a little water, if desired, to get the chili to the thickness you like.  Taste, add salt/pepper as desired.   Serve the chili garnished with ~ a handful of crushed tortilla chips, shredded cheese, chopped cilantro & a dollop of Greek yogurt/sour cream.

Spicy Mexican Egg Beaters Omelet ~ Meatless Monday

 

Sometimes I like to buy Egg Beaters.  When I do, I like to make quick omelets with them ~ just shake, pour and cook.  (I'm not a fan of them scrambled, blah!...but I do enjoy them in omelets)  If I'm really hungry and in a rush to eat, I don't do anything too fancy.  I just pour the 'eggs' into a heated/Pam sprayed omelet pan and swirl.  When the Egg Beaters are starting to set up, I'll add a slice of Borden Fat Free Pepper Jack sliced cheese (I'm really liking this brand right now) and add some fresh or dried cilantro (depending on what's around) and a Mexican spice blend sprinkled on top.  When the cheese is starting to melt and the eggs are set, it's time to eat.  When the omelet is folded and on the plate, I'll top it with some salsa, add a bit more cilantro.  To finish it off I'll often add a slice of toast to the side and breakfast is served.  Start to finish, ready to eat in about 5 minutes.  Not enough time for more than a bowl of cereal in the morning you say?  Yeah...nope.  Not buying it, at least not in my house.  I can have it done in the time it takes to make my morning tea...and that's a good thing.  :)