A while back i was doing what i always do when i want to waste time. I was perusing Pinterest for fun ideas. I spotted a recipe for something listed as the best snack ever, and while dubious i pinned it.
Well today i finally tried it. And seriously, best snack ever!
It was about 1 minute of prep and 30 min in oven. Delicious and spicy 🙂
I found a number of versions of tomato soup recipes online, when i went to search for fun things to do with my new Ninja blender. None of them were quite to my liking so i modified here and there, put my own spin on it and voila! here it is for all of you guys!
First things first, my Ninja is not a Vitamix, so i cant cook in it by the power of the motor. And second… i hate celery. So i omitted it, but of course you all can add it back in if you want 🙂
I took onion and garlic and carrot and microwaved them with a bit of water for 5 minutes. This takes a bit of the raw edge off the onion and garlic and makes the carrot softer.
While all of that was steaming, I opened the cans of tomatoes and assembled the Ninja. While at the store i had meant to find some diced tomatoes with Italian Seasoning, but Market Basket was out or something so i grabbed a jar that had garlic and basil. Because seriously how can you go wrong?
Once the steaming was done, into the blender they went.
Followed closely by their friends from the tomato cans.
Once everything was in, i blended on 2 and 3 (medium and highest settings) for several minutes, mostly while i found a pot and cleared the stove to set it on LOL.
Here’s the awesome Ninja in action:
Then into the pot it went. did you know the Ninja ha d a little opening in a corner just so you can pour things out more easily? OMG i am in love with this blender!
Do forgive my untidy and in desperate need of cleaning stove top there in the picture. The soup came out of the blender quite frothy but that calmed down some on the stove top. Took about 1.5 minutes to heat through and then i added in about 2 teaspoons worth of heavy cream and Bam! done.
The cheese and greenery are totally optional 🙂
This made 3 huge dinner servings. Each serving is 2 Green. If you add cheese Then it is also 1 Blue.
Someone was asking me the other day if i starve myself on my planned meals nutrition program thing. Well… this was Thursday’s dinner. Salad. With balsamic chicken, strawberries, spinach, sunflower seeds and balsamic dressing (balsamic, olive oil, honey, dijon mustard, lemon juice).
large bowl of it too.
I really really LOVE dinner salad, its healthy and supper filling.
A serving is 1 red container, 1 green container, 1 purple container and 1 orange container (dressing and seeds)
Then i took the leftovers and turned them into lunches. It turns out that mason jars seal really well (i know, everyone who made canned food knows that!) and the food in them stays fresh forever, even when you store it with dressing already in. Had one for lunch today and it was absolutely glorious.
Italian seasoning spice (dried leaves i think mostly oregano)
Cook brown rice according to package. Brown turkey meat. Add cooked rice, spring onions, garlic, salt, pepper, and marinara sauce. Stir until warm. Mix in Italian seasoning. Remove from burner and set aside.
Preheat oven to 350.
Boil peppers with a dash of salt for 1-2 minutes. Remove from water, transfer to baking dish and stuff with stuffing. Bake in oven for 30 minutes.
In the SCA there is an awesome mushroom pie/quiche that i often make for events. It keeps well and is a good way to eat a fast meal. I decided to modify it a bit and make little breakfast bites that are easy to grab and take in the car. I made these a few weeks ago and finally decided to write them up. Here we go!
A little olive oil (for cooking the mushrooms)
1 (10 oz) package baby spinach (instead of the normal parsley – to make it healthier)
1 cup shredded cheese of your choice (I use mozzarella and parmasean split in half)
1 (8 oz package) mini-bella mushrooms, chopped
Salt and Pepper, to taste
Preheat the oven to 375F
Heat a little oil in a large skillet. Saute the mushrooms until they are soft, about 5-6 minutes.
add spinach and cook until it is just wilted, 2-3 minutes. Set aside
In a large mixing bowl, whisk the eggs until combined. Add the cooked mushrooms, spinach, and cheeses to the eggs. Mix well. Season to taste.
Divide evenly among the 12 muffin cups.
Bake for about 20-23 minutes, or until it’s well set and a tester/toothpick inserted in the center comes out clean.
keep in a covered tightly Tupperware in fridge and grab one on the go every morning!
How can Tuna Salad be healthy you may ask? Well, easy! THis is my favorite kind of tuna salad. It is a meal in and of itself. Pardon the picture, it is prior to addition of lovely red onions to make the food appealing and colorful lol
1 can of tuna
1 cup of brown rice, cooked
1 tablespoon red onions chopped
1 hard boiled egg
2 egg yolks
Put egg yolks into the blender and blend, slowly dripping in olive oil until the mixture is mayonnaise consistency. That’s cause it is mayonnaise lol!
Cook the rice. Combine rice, tuna, onion in a bowl. Crush the hard egg with a fork and also mix it in. Now add the mayo until tuna salad consistency and salt to taste.
Prep: 15 min
Cook: 35 min
Total: 50 min
2 pounds grated sweet potatoes
1 medium onion, finely chopped
2 eggs, beaten
¼ cup flour
¼ teaspoon baking powder
½ teaspoon salt
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1. Preheat the oven to 400ºF. Coat two baking sheets with cooking spray.
2. In a large bowl, combine all ingredients. Drop by quarter-cupfuls onto the baking sheets. Flatten with a spatula.
3. Bake for 25 minutes. Flip and bake for an additional 10 minutes.
Nutritional Facts per serving
Calories 72.5 cal
Fat 0.7 g
Saturated fat 0.2 g
Cholesterol 28.2 mg
Sodium 127.1 mg
Carbohydrates 14.6 g
Total sugars 2.9 g
Dietary fiber 2.1 g
Protein 2.1 g