Wednesday, July 31, 2013

Happy Wednesday - Recipes




Happy Wednesday! I hope all of your weeks are going well, but if not, remember that you are now officially over the hump! =] 
I've been keeping busy this week with Lisanna and shopping and tweeting and cooking! Lucky for you, that means I have some new quick and easy recipes to share. Because, let's be honest, with a 6 week old baby you have no choice but for it to be quick and easy. 

Click "Read more" to see the recipes!


"Not Your Average Burrito" 
adapted from Peta2's College Vegan Cookbook

Ingredients:
Tortilla
Salsa
Brown Rice
Frozen broccoli cuts/florets
Your choice of substitute chicken or real chicken

Heat rice, "chicken", and broccoli in microwave according to directions. Spread your salsa then pile on the ingredients and roll it up! =]


Chick Pea Salad Sandwich

Ingredients:
Bread
1 can chick peas
1 stalk celery
2 boiled eggs (you can find a tutorial on that here)
2 tablespoons mayo

Mash chick peas with a fork.
(They'll start out like on top and should end up like on bottom)
Break up eggs into little pieces.
Combine all ingredients.

This one was pretty good, but maybe a little bland. I'm going to try adding pickle relish next time, so feel free to beat me to it! =]


Cheesy Zucchini Bake
(My non-vegetarian hubby loved this recipe, so this one is for those of you with carnivorous hubbies.)

Ingredients:
2 Zucchini
2 Yellow Squash
1 Tbsp Basil
1/2 tsp Thyme
3/4 tsp Garlic Powder
1 cup Mixed Cheese
Parmesan Cheese

Preheat oven to 350.
Grease a glass baking pan with oil or cooking spray.
Slice zucchini and squash.
Put all ingredients except the parmesan cheese into the pan, mix up, and bake for 25 minutes.
Generously sprinkle on parmesan and cook for 2 more minutes.

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