Took 90% lean burgers, sat them on a skillet with salt and pepper. Kept on skillet til cooked.
Also, two Portobello caps, olive oil in a skillet. Kept each side on lowmedium for 5 minutes.
In burger skillet, cooked zucchini.
Once mushrooms done, moved to sit on turned off burger skillet and brushed pesto and added the zucchini parts and a little goat cheese.
Plated with spinach under the burgers. And the mushrooms next to it.
Enjoy
Sometimes, you need to have take out when you get home from a late work day.
I tend to do Olive Garden as they have a few nice healthy options.
This is Mezzaluna ravioli with mushrooms (and surprise! Chicken)
I sauteed some zucchini to add more veggies.
It also came with chocolate mousse cake, that my cat Emmie was very curious about!
Sometimes someone else needs to cook dinner. But, put it on real dishes...be an adult!
Took 3 thinly sliced steaks and let them sit in some cracked pepper and kosher salt.
Sliced some zucchini, mushrooms, and asparagus. Drizzled olive oil, salt, pepper, and Italian seasonings.
Roasted them in the oven at 325 for 10 minutes.
Then cooked the steaks as the veggies roasted.
Drizzled some balsamic vinegar t the end of the steaks cooking.
And Tada.
Needed:
Frozen cheese pizza
Spinach
Mushrooms
Pesto
Crumbled goat cheese
Take a frozen cheese pizza, Tonys pizza is my favorite and only $2.29 at Stop and Shop. Prep the oven as directed in the box (400).
Get some whole Bella mushrooms. Clean and slice in circle shapes.
Clean spinach pieces.
Place some pesto with a knife in the pizza. Then layer spinach on top of the pesto (sticks like glue). Then layer mushroom slices on top.
Finally sprinkle crumbled goat cheese!
Put in oven for 16 min and then check!
Enjoy!
I love, love eggs!! I've played with a lot of different egg recipes over the years, including egg white only, but in the end, the yolk won! Way too much good flavor!
So here's a simple morning omelettes. As I've been using up the zucchini in my fridge, I started with cutting the zucchini in slices then quarters, about 5 slices. Then put a Teflon pan on medium heat and put the zucchini slices in.
While the zucchini warmed, I blended 2 organic eggs with a little dribble of milk (for fluffiness). Then, I poured all of the eggs in the pan, and rocked the pan so it was fully coated with egg.
Then I took out some spinach, pesto, and goat cheese. As the eggs cooked, I ripped up spinach and dispersed it over the pan. And sprinkled goat cheese.
Once the top layer of egg isn't bubbling, I used a spatula to flip one half over the other. Let that sit for about a minute, then flipped the whole half once more.
Tada!! Eggs with veggies!
Also, coffee. That's a must.
Happy Thursday!
Tonight's excursion was as follows:
Let it be known that I like to reuse leftovers. The couscous would be used again tonight.
I let two thinly sliced steaks thaw from the freezer throughout the day.
Once home I marinated the steaks in some limejuice, crushed pepper, and kosher salt.
Oven set at 375, I then lined a pan with aluminum foil. Sliced some zucchini. Placed the steaks and xuchinni in the pan. Poured the extra juice over the pan and cooked the pan for 5 minutes.
When the timer went off, I flipped the steaks and shook some crumbled goat cheese over the steak. Then the pan went in for a final 4 minutes.
During this time I washed some spinach, and heated the couscous up again.
Once the 4 minutes was up, checked the steaks were cooked (yup!) And put it all on a plate!!
It was refreshing and delicious. The lime flavored steak plus the lemon flavor in the couscous balanced so well!
