Cooking ahead, part 2

We're packing for our cruise, so I wanted to finish up cooking tonight, clean the kitchen, and not have to mess it up again before we leave.   It took 2-3 hours but that included a lot of wait time that I spent doing other things, non-kitchen related. 


We made:

Lunches:
Salad greens, chopped
Salad dressing
Confetti salad

Thursday night:
Vegetable fajitas

Friday night:
Mushroom/bean/potato burgers
Mashed cauliflower
Steamed greens

Saturday night:
Rice bowl  (will buy additional mushrooms while we're out to top these with and will serve over steamed greens)


Mushroom Bean Potato burgers

Recipe here:  http://plantbites.blogspot.com/2012/10/potato-mushroom-burgers.html

Omitted the chia eggs this time,  added sauteed onion slices, subbed pinto beans for black




Mashed cauliflower:

cooked cauliflower, 1 pound
1 cup white beans (we used pintos so ours is darker)
1 large onion and 4 garlic cloves, water sauteed
Seasonings, to taste

Combine all in food processor and process smooth







Vegetable fajitas

Recipe here:   http://plantbites.blogspot.com/2012/08/fajitas-veggie-style.html

Added chopped greens




Rice Bowl

onion
garlic
mushrooms
broccoli slaw
cooked brown rice
broccoli, frozen bag
greens, frozen bag or fresh
more mushrooms


Water saute 1/2 large onion, 3 garlic cloves, 1/2 pound mushrooms, and 1/2 bag broccoli/carrot/red cabbage coleslaw.    When it starts to get soft, add 1-2 cups cooked brown rice.  

Top with steamed broccoli & greens and another 1/2 pound mushrooms. 

100 calorie individually packaged snacks

WW Recipe Harvest Stuffed Squash

This is so beautiful - just how healthy food should look. 




I have adapted the recipe from a WW magazine recipe.  Once I make it myself, I will post the pictures.   


Vegetable broth, homemade or your favorite healthy broth -  2-1/2 cups
Wild rice or black rice -  1/2 cup
Other grain - Whole Barley, Quinoa, etc. - 1/2 cup
Corn, organic - 1/2 cup

Onion, large, diced
Garlic, 2 cloves, diced
Fennel bulb, diced   (or celery or bok choy)
Carrots, 3 very large or equivalent, shredded
Mushrooms, your favorite variety, 1 cup diced

Cranberries, fresh or dried, unsweetened - 1/2 cup
1/4 cup raw sunflower seeds or walnuts (chopped)

• Cut out a cap around the top of the squash.  Scoop out the seeds and strings.  
• Dice the vegetables and water saute.   
• Cook the grains you are using in the vegetable broth. 
• Transfer grains and vegetables to a large bowl, add mushrooms, cranberries, and seeds. 
• Bake at 350 degrees for 2 hours.  
• Cut into wedges to serve