Quinoa Mint Zucchini Boats

Mint.  I’ve decided you love it or you hate it.  I really do like it.  My husband really doesn’t.  Usually I use his reaction as a gauge as to whether or not I should blog about a meal.  The day I made these, I broke that mold.  I wasn’t going to share this recipe with you all, because he so desperately did not like them.  But then I realized something.  Just because my husband doesn’t like mint, does NOT mean that everyone else in the world hates it too.  In fact, a lot of my followers are foodies with fancy tastes (go you!), and they love fresh herbs and more “grown up” tastes, so they would probably love this!  Yes, I consider goat cheese and mint to be grown up food.  Says the girl that used to eat a box of corn dogs a week.   😐  Don’t judge me!  Praise the Lord my husband inspired me to start eating healthy or I’d probably have had a heart attack by now!!

Anyways!  Back to my boats 😉  I thought these were tasty!  I made them as a side dish for a roasted chicken I made…but between the protein packed quinoa and lentils, they were hearty enough for me to warm one up for lunch the next day!

So.  If you love mint.  And goat cheese.  And quinoa.  And PARMESAAAAAN. (I love parmesan).  Then this recipe is for you my friend!  Read on!  And make this for your friends and they’ll think you’re all fancy pants!!!  😉

Adapted from greatist.com

Here’s what you need: (To make 4 boats)

  • 2 Medium to Large Zucchini
  • 2 C Cooked Quinoa
  • 3-4 Handfuls Spinach, Roughly Chopped
  • 6-8 oz Goat Cheese, Chopped/Crumbled
  • 1 C Cooked Lentils
  • 1/2 C Fresh Mint Leaves, Chopped
  • 6 Tbsp Olive Oil
  • Salt and Pepper to taste
  • Shredded Parmesan

And here’s how you do it:

  1. Preheat your oven to 350 degrees.
  2. Do your prep!  Make sure you have your quinoa and lentils cooked.  Chop your spinach and mint, and make sure your goat cheese is in small pieces!
  3. Wash your zucchini and cut in half lengthwise.  Use a spoon to scoop out the seeds so you have “boats.”
  4. Heat up a grill pan.  Brush zucchini with some oil.
  5. Grill zucchini, preferrably covered, until you have nice grill lines and they are starting to get tender.
  6. While zucchini is grilling, mix all other ingredients except for Parmesan in a large bowl.
  7. Remove zucchini from grill and place on a baking sheet.  Fill generously with the quinoa/lentil mixture.
  8. Top with Parmesan, put in the oven, and cook until it is warmed through and the Parmesan is melty and browned!
  9. Take out.  Serve.  Look fancy.  🙂

 

 

Preheat your oven to 350 degrees.  Make sure you have cooked quinoa and lentils.  Chop  everything.  Wash your zucchini and cut it in half lengthwise, and scoop out the seeds.  It should look kind of like this!

 

Mint Zucchini Boats 1Mix together everything else EXCEPT the shredded cheese.

Mint Zucchini Boats 3Yum!  Now grill your zucchinis!  You can do this on an outdoor grill too, I just didn’t have one yet when I made these 🙂  You’re just looking for them to be starting to get tender, but still able to hold together.

Mint Zucchini Boats 2Place them on a cookie sheet…

Mint Zucchini Boats 4Grill lines, yeah baby!  Fill generously with the stuffings…

Mint Zucchini Boats 5Top with Parmesan to your tastes….

Mint Zucchini Boats 7Bake until everything is heated through and the Parmesan is getting melty and browned.  Serve along side a protein, or just eat them for a snack or even lunch!

Mint Zucchini Boats 6Pretty!  I hope you enjoy this!!!  Let me know if you try it, and what alterations you make!!

 

 

 

 

 

 

 

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Creamy Pepper and Onion Omelet

I didn’t think I liked Omelets.  And then I actually tried some.  Ha!  They’re really good!  And there are so many ways to stuff them!!  I’m finding they are a staple for healthy breakfasts 🙂  And, as you know…this one started with my favorites…peppers and onions!!!!  And the goat cheese makes it nice and creamy!  Great texture, great taste, great dish!

Fun side story…I love being married.  Haha.  I don’t make omelets very often.  I tend to stick with smoothies and scrambled eggs, cause I usually have a 1 year old whining to get out of her high chair…so I can’t spend a lot of time and focus on breakfast 😉  But I really needed to use up the ingredients I had planned for this dish…so I decided no matter what, I was going to make this dang omelet!  Well, by the time I finally got to it, it was almost lunch time.  I believe it was 11:30.  But I did it, snapped a photo, and proudly sent it to my husband to show him my handy work!  Within seconds, I received a text message from him, with a picture of the omelet HE had made.  He hadn’t seen my text yet.  I hadn’t seen his.  It was between breakfast and lunch time…and we texted each other with pictures of the omelets we made at the EXACT SAME TIME!  Our texts ended with the same word!!  And I was across town from him, and hadn’t talked to him yet that day!!  How funny is that?!  So precious!!!  I seriously LOVE being married to that man!!  Perhaps its silly…but I love the reminder that we are one 😉  See?  Look!

Omelet Text

Cuuuuuuute!!!  Okay…now you know my story…on to business!!

As you guessed…this was adapted from perfectweightamerica.com!

Here’s what you need:

  • 1/4 Onion, Sliced
  • 1/4 Bell Pepper of your favorite color, Sliced (original says red)
  • 1-2 Garlic Cloves, Minced
  • 2 Eggs
  • 1 oz Goat Cheese, Crumbled
  • 1 1/2 Tbsp Butter, divided
  • 1 Tbsp Water
  • Parsley

And here’s how you do it:

  1. Melt 1 Tbsp of your butter in a saute pan.  
  2. Toss in your onion, garlic and pepper and saute.  Set aside.
  3. Whisk together the eggs and water in a bowl.
  4. Melt the remaining butter in the pan.
  5. Pour in the eggs.  Cook for a few minutes, until the eggs are mostly set and just beginning to get golden brown.
  6. Place your onions, peppers, and goat cheese on one half of the omelet.  Sprinkle with parsley to taste.
  7. Fold over, let sit for a minute or so until your cheese is getting melty, and slide it onto your plate.
  8. Garnish as you please!  Sour cream, hot sauce, avocados, parsley…whatever floats your boat!  I used a mixture of sriracha and sour cream…similar to a sauce they serve my favorite sushi with at Marine Polis SushiLand!  Plus…we just love using hot sauce because it is great flavor, and is allowed on the diet.  Who knew that hot sauce isn’t full of crap?!  Yay 😀

Prep your stuff!!  As you can see…I used red onions.  You don’t have to do that…I just had extra red onion from previous meals and wanted to get rid of it 🙂

Onion Pepper Goat Cheese Omelet 1

Add 1 Tbsp of butter to the pan over medium heat.  Melt it and add your garlic, onion, and pepper and saute.  Set aside.

Onion Pepper Goat Cheese Omelet 2

Melt the remaining 1/2 Tbsp of butter in your pan.  Whisk the eggs together with the water until just combined, and pour in the pan.  Cook a few minutes, until the eggs are mostly set and are just starting to get a golden brown color.
Onion Pepper Goat Cheese Omelet 3

Place the pepper, onions, garlic, and goat cheese on half of the omelet.  Sprinkle with parsley to taste.

Onion Pepper GOat Cheese Omelet 4

Fold over, and let sit just long enough for the cheese to melt.

Onion Pepper Goat Cheese Omelet 5

Slide it onto your plate…

Onion Pepper Goat Cheese Omelet 6

Doesn’t that look yummy?  Mmmm melty!!!  Now, garnish how you please!!  I totally tried to be artsy and cute…not sure how well it worked out haha!!!  But I suggest hot sauce, sour cream, and some additional parsley.  Hot sauce is mainly just peppers and vinegar, without extra crap…and the sour cream cuts the heat a bit so you have a nice addition of flavor 🙂  Enjoy!!!

Onion Pepper Goat Cheese Omelet 7

Steak Roll Ups!!

I think this recipe is really something special!!!  Here’s my two main reasons: 1) I came up with it!!  And 2) The first bite my husband took,without hesitation he exclaimed “HOLY CRAP!!!”  Haha.  You always know you have something special when that happens. 😉

Steak Roll Ups 5

So here’s my story: I didn’t actually plan on being adventurous and trying to create something new the evening that these were birthed.  I was working over night, and my husband was meeting me there and bringing the ingredients we needed for a recipe from our Perfect Weight America meal plan.  Well, he did really good!!! He only forgot one thing.  The main ingredient haha! He’s so cute!!  So we were somehow supposed to make pepper steak without the steak.  He ended up running to Wal*Mart for some steak, and came back with thin cut since it was a good price.  However that wouldn’t work too good for the recipe we had, so I decided to wing it!!  Soooooo, here is the results of my winging…  I hope you like it!

Quick note:  I labeled this as a Perfect Weight America/Maker’s Diet approved meal, since I was using ingredients I know are allowed.  However, it is not one of their listed recipes!  But if you are following their plan, I do believe it should be kosher 🙂

Here’s what you need 🙂

  • 1 Tbsp Coconut Oil
  • 1 Red Bell Pepper, sliced into small strips
  • 1 Red Onion, sliced into small strips
  • 2 Cloves Garlic, minced
  • 2 Tbsp Amino Acids or Tamari GF Soy Sauce
  • 1-2 lbs Thin Cut Steak
  • Crumbled Goat Cheese (optional)
  • Sea Salt to taste
  • Freshly ground black pepper

And here’s how you do it: 😀

  1. Preheat oven to 350 degrees.
  2. Set your steak in a medium sized bowl, dump the soy sauce on top, sprinkle the garlic, and toss it all so the steaks are coated.  Let them sit while you prepare your veggies.  You could even do this a few hours before if you want 🙂  But it would be best if they sat at least a good 20 minutes.
  3. Heat your oil in a saute pan over medium heat.  Saute your onion and bell pepper a few minutes so they’re just starting to get soft.  You don’t want them to be mushy…I like having a little bit of a crispness in them 🙂 Steak Roll Ups 1
  4. Grease a casserole dish or two 🙂  I used 1.4 lbs of steak and needed two pans.
  5. Take your marinated steaks (they should have soaked up most of the liquid) and lay them out flat on a clean working space.  See how thin those guys are?!Steak Roll Ups 2
  6. Place a small amount of your sauteed veggies at one end of the steak, sprinkle on some goat cheese if you so desire…and roll it up!!!Simple Steak Roll Ups 3
  7. Place your rolls in the greased baking pans, seam side down…sprinkle a little extra salt on (just be careful, cause it’s got soy sauce already!) and a few cracks of fresh black pepper.Simple Steak Roll Ups 4
  8. Bake for about 10 minutes.  That’s what we did, and they had just a touch of pinkness left in them.  We like it like that 🙂  Tender and juicy 🙂Steak Roll Ups 5
  9. Serve with some yummy veggies!!! I can’t wait to share the 5 spice veggie recipe with you that I served by my steak rolls’ side!Steak Roll Ups 6

Look at the gooey cheese!! MMM!  I hope you LOVE it!! 🙂

Steak Roll Ups last