Food and Weight: An Ongoing Journey

Wednesday is for Taking it Easy

Posted on: January 16, 2013


Today was really ugly out, so I stayed home.  Did a bit of cooking, so I have a couple of recipes for you all today.

Monday’s lentil burgers came out well, although I managed to overcook them slightly.  Still, they held together and taste good , especially on a bagel thin with some green veggies under them and a wedge of Laughing Cow spread over them.

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Deb’s Lentil/Quinoa Burgers (10 burgers @ 3 Points Plus per burger)

Ingredients:

  • 1 pkg (4 servings) Streit’s Lentil Soup Mix
  • 1 cup cooked quinoa
  • 2 eggs
  • 4 cups water (for making the lentil soup)
  • 1/2 cup matzo farfel

Directions:

  • Prepare the lentil soup as per the package instructions.  Drain off the liquid (and freeze for stock).
  • Let the lentils cool to room temperature.
  • Mix together the lentils, quinoa, eggs, and matzo farfel.
  • Shape into patties and place on a baking sheet sprayed with non-stick cooking spray.
  • Broil for about 4 minutes per side, until golden brown.

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Today, I looked in the fridge, and was a bit alarmed by all the leftover veggies I found, so I took the stock left over from making the veggie burgers and made gumbo.

Deb’s Leftover Veggies & Seafood Gumbo (11 one-cup servings, @ 3 Points Plus per serving)

Ingredients:

  • 2 cups veggie stock
  • 1 pkg frozen okra
  • 3 cups cooked broccoli
  • 1-1/4 cup cooked corn kernels
  • 1 pkg Great American Seafood’s Seafood Combination
  • 3/4 cup tomato paste
  • 2 cups water
  • 4 links, cut up, Premio Sweet Italian Sausage

Directions:

  • Put all ingredients into a large pot.
  • Bring to a boil.
  • Simmer, stirring occasionally, for 20 – 30 minutes.
  • Portion into one-cup containers, except for one portion – place that in a bowl and enjoy.

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And lastly, I got a huge bunch of turnip greens at the produce market the other day, so I decided to braise them in some of the leftover sparkling cider from New Year’s Eve.

Deb’s Braised Turnip Greens (4 servings @ 2 Points Plus per serving)

Ingredients:

  • 3 – 5 cups of turnip greens, rinsed and chopped into 1″ wide segments
  • 1 cup Martinelli’s Sparkling Cider
  • 3 Tbsp Bacon bits

Directions:

  • Place all ingredients in large pan and cover.
  • Simmer  until tender, stirring occasionally.
  • Divide into four portions and enjoy.

So those are today’s recipes.  All of them support getting more veggies into my diet, and moving toward a flexatarian lifestyle.  If you try them, please do let me know what you think!

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