Breakfast Bowl–Using up leftovers


Every now and gain we have leftovers and the question of “What’s for dinner”, sometimes both can be satisfied by coming just a few leftover ingredients.

While I am a huge fan of having breakfast for dinner, this meal can be truly served at any time of the day and be a success.

The ingredients of this breakfast bowl are easy: leftover baked potatoes, chunked and lightly fried, add leftover green beans and onion, salt and pepper and about a half dozen cracked eggs (after adding a bit of corn oil to the bottom of the pot first). Stir and simmer until it’s all the way cooked through, served with a drizzle of ketchup on top. Super yummy and it it’s inexpensive.

Portabello Salad, Super Easy-Super Filling


Slice Large Portobello mushrooms in long strips, including stems/stumps. Put in a large skillet, sauté in EVOO over medium heat with one toe of garlic, thinly diced. 

Wash/Rinse Salad base mix

Layer salad together, sprinkling with slivered almonds and bleu cheese crumbles

Finish it all off with a honey balsamic dressing and top with sautéed Portabella’s 

Chicken and vegetables bake


Ingredients

2 small zucchini, sliced length wise

4 chicken breast (4 legs or thighs can also be used instead)

1 large can of green beans

1 tsp of montreal seasonings

Salt and pepper

Put chicken in the bottom of a baking dish, sprinkle the Montreal seasonings on top.

Layer zucchini spears/halves over the chicken

Drain can of green beans and layer over the zucchini and chicken, sprinkle with salt and pepper

Cover dish with aluminum foil, bake at 350 for an hour or until chicken is thoroughly cooked.

Side dish: curried rice

2 cups dried rice

4 cups water

1 tablespoon curry powder

1 small onion minced

Pinch of salt

Combine ingredients in pot, cook on medium heat for 25 minutes

Serves 4

Homemade Vegetable Lentil Soup, a one pot wonder


Ingredients:

1 large can of Lentils

1 large Leek, sliced

3 Large Carrots, peeled and sliced

2 small onions, chopped

2 cloves garlic, minced

1 tablespoon curry spices

2 tsp dill and Italian seasoning blend

a pinch of salt

1/8 tsp cayenne pepper (optional)

2 chicken bouillon cubes

2 litters water (roughly)

Put on low/medium heat for about 20 minutes until the carrots and vegetables are tender. Serve warm, absolutely yummy and very filling.

 

 

Olive tapenade Salad


Fresh Spinach Leave and FeldSalat–base

Olive Tapenade (pitted black olives, olive oil, fresh basil, Roma tomato, sea salt corse chopped together)

Pikante Hummus (cooked Chick peas, a splash of lemon juice, Tahini, splash of balsamic vinaigrette)

Feta Cheese Crumbles

Dried Cranberries

Put all together and toss it all about–super yummy.

 

 

saladolive

Olive Tapenade Salad–homemade/ made from scratch