A Day of Good Eats…

Wednesday, March 4, 2009

Wow.  All I can say is what a difference a day makes.  My night at the hospital yesterday was a complete 180 from the prior night.  Very slow and actually easy.  I was done with everything by about 2:30 am so I pretty much got paid to drink coffee and play on my iphone 🙂  Don’t worry, I did actually help a lot of the other nurses and no actual patients were harmed with my laziness!  When I am tired, my humor comes out!

Okay, so when I came home I kept thinking that I would like another bowl of oatmeal but I wasn’t sure what I wanted to put in it.  I was out of raisins and I kind of wanted something IN the oats.  I knew I had bananas and from what other bloggers have said, placing a cut up banana on the oats after it comes out of the microwave, results in a warm, melty banana.  So I figured I would do that.  And of course the peanut butter.  But then I remembered that Kimm’s mom had given us a bag of mini M and M’s and I thought that a few of those sprinkled in would give it a bit of chocolate goodness.  And you know, I was right.  This bowl of oatmeal was SO good.  It was like eating dessert.

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Before mixing it all together–after it was mixed it was all melted together…not as pretty!

In the mix:

1/2 cup old fashioned oats

3/4 cup water

pinch of salt

sprinkle of white granulated sugar

1/2 banana, cut

1 spoon of White Chocolate Wonderful pb

about a TBSP of mini M and M’s

Then for lunch, I decided to make some mashed potatoes since a few of our potatoes were getting a bit soft.  I forgot how much I love homemade mashed potatoes.  After they were fork tender, mixed with a bit of Country Crock, some whole milk, salt and pepper, celery salt and garlic salt.  No real measurements.  Just a sprinkle of each and a few tastings to ensure that it tastes okay.  Actually better than okay…really yummy.  Just had leftovers with it for lunch.  I don’t know what it is, but I am really on a kick now of not letting food go to waste.  I feel really proud when I am able to use up everything that we have bought.

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Fluffy goodness!

For dinner I FINALLY made a new recipe.  Actually TWO new recipes.  The first was the Enchilada Bake from the Betty Crocker Easy Everyday Vegetarian cookbook.

12 corn tortillas (6 inch), torn into bite-size pieces

2 cans (15 oz) chili beans in sauce, undrained (I used small red beans and I drained them)

1 can (10 oz) enchilada sauce

1-1/2 cups shredded Monterey Jack cheese (I didn’t measure and probably used less, and also some mild cheddar cheese as well for contrast)

3 medium green onions, sliced

Heat oven to 400 degrees.  Grease 2-quart casserole with shortening (I used Pam spray).  Arrange half of the tortilla pieces in casserole.  Top with 1 can of beans.  (Then I put half of the can of the enchilada sauce and a layer of each of the cheeses.  Then I repeated the layers and sprinkled with the onions–the actual recipe stated to put the second half of the tortilla pieces on top of the beans then put all the enchilada sauce on top covered with the cheeses–I just wanted to have sauce and cheese throughout the whole casserole).  Bake uncovered about 20 minutes or until bubbly around edge.  Makes 6 servings.

This turned out good in my opinion, although Kimm thought it had a bit of a kick from the enchilada sauce!  It did, but I liked that.  I feel we got a good dose of protein with all the beans.  And we ate just 1/6 of the casserole each, which is kind of unusual for us (we like to eat a lot!) and according to the recipe this would be about 320 calories.  So not bad!

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Oh yeah…cheesy!

Our side dish was what I call Pan Roasted Grape Tomatoes.  I’m sure it’s called something different by someone else!  Basically I wanted to use up the package of grape tomatoes in our fridge that were getting a bit wrinkly (meaning I wouldn’t put them on a salad, but didn’t want to through them away).  So I heated about a tablespoon of olive oil in  a pan, then added one garlic clove minced, cooking for about 30 seconds.  Then I added the tomatoes (about half a package), salt and pepper and basil (dried).  Then cooked for about 15 minutes while the casserole was cooking.

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Love the color!

Oh my goodness…so good.  Tasted like summer exploding in your mouth.  The garlic and basil created the most lovely taste and when you bit into a tomato it BURST in your mouth.  Seriously would make this again, especially during the summer.  Would be great paired with corn on the cob and a veggie burger.  The funny thing about this recipe is that I was watching Barefoot Contessa tonight and she made something very similar, except just added more and different fresh herbs (basil, thyme, and parsley).

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The plated meal…

Tonight we are going to use up our avocados and have some guacamole.  Looking forward to that!

I think that I will sleep VERY well tonight.  I hope I do because I really want to accomplish a lot tomorrow as it is my only full day off before starting back to work again on Friday.  And that will be my first three day weekend in a while so I need to be fully rested.

We’re also going to be watching Renovation Realities on HGTV.  Hopefully it will be another humorous episode of home renovation.

Published in: on March 4, 2009 at 10:36 pm  Leave a Comment