More About OVERWORKEDJANET
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Recipes I've Shared:
what we eat
Soup for a cold night
Veggie based loaf
Things I shouldn't eat.
My Nana's recipe.
You are supposed to cook this, strain the broth and toss the veggies. It would make 8 servings.
Using the veggies will be about 12 servings.
Leftover ham, made a great broth and used that although chicken broth works well. Loaded with mushrooms. The yogurt added to the served bowl is a sweet counterpoint to the broth.
Lazy, crock pot cooking.
What I had in the house.
Mushroom based sauce for pasta, loaded with mushrooms.
ground beef and veggie
KOMAL53 sent me a recipe, no instructions, with only her gift for telling how good food was. After her passing I found the recipe and gave it my best shot. Friends give me suggestions so it's different every time.
Still taking whatever is in the fridge and making it work.
Add to my zucchini based soups or simply to eat. Another work in progress recipe.
Throw it in a pot, no fuss.
another crock pot venture using fresh veggies and herbs.
What was in the fridge
Don't know what else to call it but I liked it.
Changed the servings/ size after posting. Made more than I thought.
Crock pot recipe. Portioned for a healthy lunch.
Making the most of food in the freezer
Still using whatever was in my freezer. This took care of cooked chicken and bones for stock and frozen veggies.
Freezer died and had to be creative quickly! Used what I had
Lunch again. I make it in advance, reheat all week. This is Chinese in style. Pretty easy to make.
A friend made the curry powder. Purchased will work well.
Combined some recipes I wanted to have a hearty warm lunch
I love sprouts, tomatoes and intense flavors in a warm lunch. I needed to keep it light and healthy. There are probably a host of things you could do with this if you are a fan like I am.
Mixed colored peppers, chickpeas and a zing added with vinegar soaked coctailo nions for summer salad
Seasonal vegetables and tofu for protein. If you can make your own korma curry, please do. I added a jar of pre-made paste. I take lunch to work daily and eat this room temp or hot.
A change up to chicken filling. Basil gives it some kick. Not salty or too spicy. The cheese is optional, it sealed the tops to keep moisture in and looked nice.
Good for quick lunch.
Serve cold, this is a sweeter but spicey dish than the red. gazpacho Definately adjust to taste. Scotch bonnet peppers are really hot! Use any type peppers for the zing, ginger gives it heat. Almonds double the calories and fats. They are optional. The recipe is a work in progress. Feel free to adjust to taste. Just watch out if you add coconut! The fats and calories will go way up.
Cold gazpacho gives you many of your vitamins and vegetable servings with a zing! Adjust all of the ingredients to taste; I prefer mine very hot so go slow on the peppers I listed. I've used fresh tomatoes but scalding, peeling and removing seeds was not my thing. You can use any type canned tomatoes. Experiment with the vegetables! More cucumbers, less tomato, less peppers or more. It's really up to you to decide what's the balance. I've added carrots as well.
Serve with a dolop of fat-free Greek yogurt.
Depending on how much water you add, this can be soup or stew. We like it as a stew. Increase the amount of servings with more water.
Steamed individual serving in a foil container. Add to rice and lunch is served. I take this to work, the juices from the steamed food help keep the rice moist in storage.
roast in oven, leave in refrigerator all week and eat cold or heat up
My take on spicey peanut shrimp. It's a bit high on sodium but you can decrease the soy sauce.
The taste of stuffed cabbage in a quick and healthier form
This recipe is made with regular fat ingredients but cooks up very nicely using 75% lowfat sharp cheddar cheese and a tablespoon of olive oil instead of butter. There is a separate recipe for this.
Same as my original recipe but MUCH less fat. Cabot cheese really holds it's flavor in the 75% less fat version
Throw it in on low and and go to work!
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