Disappeared for awhile again.
I found another project.
Hubby and I spent 3 days helping to build some porches on the Parsonage at church.
They were full days and there was no time for anything past Bible reading and prayer, exercise, meal prep, and building.
It was a lot of fun.
Last week, I said that I had tried some new recipes that were a hit around here.
One recipe was a result of trying to replace a meal on our eating plan.
The plan called for a cold pasta salad that included pasta, cottage cheese, and tomatoes.
I tried it once and with cold gluten free pasta, it was YUCK!
So, I visited my friend google and found a hot dish.
I love Italian, so it looked promising.
It is not as cheesy as the Italian that I usually crave,
but is much easier on my dairy sensitivities.
Baked Pasta Cottage Cheese
8 ounces pasta (such as penne or rotini)
1-1/2 cups low fat cottage cheese
1 teaspoon Italian seasoning
¼ teaspoon garlic powder
½ teaspoon dried parsley flakes
1 can (14.5 ounces) diced tomatoes, undrained
½ cup sliced black olives
2 tablespoons grated Parmesan cheese
½ cup reduced fat shredded mozzarella cheese
Preheat the oven to 350 degrees. Lightly spray a 9-inch square baking dish with nonstick cooking spray and set it aside.
Prepare the pasta according to the package instructions. Drain and return to the pasta pot. Add the cottage cheese, Italian seasoning, garlic powder, parsley flakes, zucchini, tomatoes and olives. Stir until well combined.
Spread the pasta mixture evenly into the prepared baking dish.
Sprinkle evenly with the Parmesan and mozzarella. Cover with foil and bake for 20 minutes. Remove the foil and bake until the top begins to brown lightly, 5 to 10 minutes.
There are sometimes that my job is frustrating. I want to be a GREAT homemaker. I want to keep my family healthy. I want to make not just healthy food, but tasty food. Sometimes recipes just don't work out as planned.
I have mentioned that we follow a written diet. Sometimes we follow it to a "T."
Sometimes we use the ingredients and discover great tastes. One meal we have been struggling with is quinoa for breakfast. Every time I cooked it, it was just bitter and hard to get down. The best way was to throw it raw into our smoothies but even that was not the most pleasant.
About once a month, I try a new cooked quinoa breakfast porridge. This morning was the morning.
I approached it with fear and trepidation...
Coconut Milk Breakfast Quinoa
1/2 c quinoa 3/4 c canned coconut milk 2 tsp. vanilla cinnamon to taste
Combine quinoa, coconut milk, cinnamon and vanilla in a small saucepan and bring to a boil. Reduce to a simmer, cover, and let cook for 15 minutes until quinoa can be fluffed with a fork.
We served ours with banana slices. We could have added nuts, granola, or another fruit as well.
Quinoa is a complete protein and is full of nutrients, high in fiber,
high in protein, high in magnesium. Glad to finally find a way to eat it for breakfast.
We combined a few Christmas gifts this week. We were given some gift cards to our favorite restaurant - Asian. We decided to "take out" and share it with a family in our church in our home. That was definitely a treat for all of us on Friday night.
We were also given a Costco gift card. Did you know that with a Costco gift card you do not need a membership? In any case, we tried to be practical ... TP, avocados, nuts, PB, frozen fruit ...
things we usually buy each week. We did sneak a bag of shrimp in.
So on tonight, we used the leftover rice from our Asian takeout
and had what hubby deemed as "better than Red Lobster."
Garlic Butter Shrimp and Rice
1 cup dried rice
6 tablespoons butter
3 to 4 garlic cloves, minced
1 bag (12-ounces) extra large, cooked, peeled, deveined shrimp
¼-cup shredded parmesan cheese
3 tablespoons skim milk
2 tablespoons chopped fresh parsley
salt and fresh ground pepper, to taste
shredded parmesan cheese for garnish, optional
Prepare rice according to directions or use 3 c. leftover rice. In large skillet, melt butter over medium-heat.
Add garlic and cook for 3 minutes. Stir in the shrimp and cook for 1 minute.
Add prepared rice to the skillet and mix until well combined.
Add cheese, milk, parsley, salt and pepper;
mix and stir for 1 to 2 minutes, or until creamy and heated through.