I've been cooking!

Sorry for the absence over the past few days.  We had family in town this week, and we were spending time exploring San Diego!

While the family was here, I did a fair amount of cooking.  Here are a few of the recipes I made:

 

Greek Quinoa Salad

• 1 cup chicken broth (I used low sodium)


• 1 cup quinoa


• 1/2 cup chopped bell peppers


• ¼ cup chopped onion


• 1/2 cup chopped tomatoes


• 2 ounces feta cheese, crumbled


• a sprinkle of granulated garlic


• 1/2 cup balsamic vinegar


• 1/4 cup oil (I used Canola oil b/c I don't like the taste of olive oil)


• 1 Tablespoon Dijon Mustard

1. Cook quinoa in broth as per quinoa package directions. Cool in fridge. (You can also place the quinoa pot in a larger bowl with cold water and ice to speed up cooling)


2. Combine oil, vinegar, and mustard in a measuring cup.  This is your dressing.


3. Combine all vegetables in a bowl with a lid.  Stir in cooled quinoa and cheese.


4. Add about 1/2 the dressing.  Place the remaining dressing in a fridge safe container, and refrigerate the salad and dressing overnight.  before serving, add the remaining dressing and stir well to combine.

Serves 6-8 as a side dish

 

Moosie's Pot Roast

• 1 2-3 lb. pot roast, your favorite cut (I like Chuck Roast)


• 1 can reduced sodium cream of mushroom soup


• 1 envelope powdered onion soup mix (I like Liptons)

1. Brown the pot roast, place it in the crock pot.


2. In a small bowl, mix the soups, and pour over the roast.


3. Place cover on crock pot and cock on low for 6-8 hours.


4. Before serving, shred the roast with a fork.


5. If you would like creamier gravy, add 4-6 tablespoons of low fat sour cream 20-30 minutes before serving.

 

Serves about 6-8. I had a few sliced onions in the fridge, so I placed the onions in the bottom of the crock pot, then the roast, and then poured the gravy sauce overall of it.

 

South Western breakfast caserole

 

• 1 whole egg


• 5 egg whites


• 1 cup cottage cheese


• 1/4 cup melted butter


• 1/4 cup flour (of your choice)


• 2 cups cheese, shredded (your choice) I used cheddar


• 1/2 teaspoon baking powder


• 1 small can diced green chiles


• 1 cup chopped bacon ( You can use less)

1. Preheat oven to 400 degrees F.


2. Beat eggs and add remaining ingredients.


3. Bake in greased 9 inch squarepan.


4. Bake for 35 minutes or until eggs are firm and inserted knife comes out clean.


5. Serve with salsa and sour cream.

Serves 4-6

You can use whole eggs or egg beaters instead.