Menu and Recipes

Today is the last day of the Veggie Challenge. Dinner tonight will consist of meat since I had to switch up the menu a bit. I don't mind too much. It has been a good challenge, but I am ready to implement meat back into the weekly menu. I lost about 2 pounds as well. I do think that we will be having more vegetarian meals though...they are just so easy and cheap. This week menu consists of:
Black Beans on Rice(Last night, Yummy)
Veggie Chili(Sunday's Dinner Yummmy)
Tortilla Soup
"Unstuffed" Bell Pepper Bake
Fajitas

What are you making this week?

Here are the recipes for the Savory Bean and Spinach Soup and the Snow Peas Stiry Fry.
*****Disclaimer, I tend to adjust the recipes I make ever so slightly. As a general rule I usually make the meal according to the recipe the first time I make it. If it's good enough to make again, I might tweak it a bit. I did change a few things so I will included what I did in italics. Also, I NEVER measure my seasonings, just a shake here and there....*****
Savory bean and Spinach Soup
3 14 oz can vegetable broth ( I only had 2 so I used a can of chicken broth)
1 15 oz can tomato puree (I misread and used 1/2 a can of tomato paste)
1 15 oz can small white beans, rinsed and drained (I used a mixed can of beans, that had 3 different types)
1/2 cup uncooked brown rice
1/2 cup finely chopped onion
1 tsp dried basil
1/4 tsp salt
1/4 tsp pepper
2 garlic cloves, chopped
8 cups coarsely chopped fresh spinach or kale ( I didn't measure, just used one whole bunch from the farmer's market)

1) In a 3.5 or 4 qt slow cooker, combine the broth, tomato puree, beans, rice, onion, basil, salt, pepper and garlic.
2) Cover; cook on low-heat 5-7 hours or on high-heat for 2.5-3.5 hours.
3) Just before serving, stir in the spinach and sprinkle with Parmesan. (I let the spinach sit or a few minutes while we got our drinks ready)

150 Calories per Serving; Serves 6

Snow Peas Stir-Fry
( I like a lot of veggies in my stir-fry so I didn't measure anything, just put in a lot of what I like)
2 tsp toasted sesame oil ( I was out and just used olive oil)
2 Cups slices fresh snow peas ( didn't measure just grabbed several handfuls from the farmer's market
1 cup thinly sliced carrots( i just chopped up baby carrots
1 cup sliced mushrooms
1/2 cup green onion, thinly sliced, divided
1 tsp light soy sauce ( again didn't measure, just put some in...to taste)
8 oz rice noodles or other Asian style noodles(I either used thin spaghetti or angel hair)
(I added the following)
1/2 red onion sliced
3 garlic cloves, chopped
Soy Vey terriyaki sauce, to taste
And Had I had celery I would have put celery in it as well

1) Coat a nonstick wok or skillet with sesame oil, Place over high heat 1 minute
2) Add veggies and 1/4 cup green onions
3) stir fry over high heat until the veggies are crisp- tender(the snow peas will turn a vibrant green)
4) Add soy sauce and cooked noodles, toss together until heated. Top with remaining green onions.

270 calories per serving, 4 servings


Well, there you have it. Let me know when you make it and how it turns out.

I promise the next post will have an Emaline update with pictures and possibly a video or two.