1 Tbs. water
1/2 onion, chopped
1 peeled & diced carrot
1/2 lb. navy beans, soaked overnight
2 c. mushroom broth made from simmering mushrooms in 2 c. water
1/2 cube vegetable boillion
1 bay leaf
1/4 tsp. rosemary
1/4 tsp. thyme
1/2 large potato, peeled and cubed
Heat the water in a small skillet. Add onion and carrots and saute til tender.
In a small slow cooker, combine beans, carrots and onion, mushroom broth, vegetable boullion and herbs. Pour in enough water if necessary, to cover the beans. Cook on low 6 hrs. Add potato and cook 1 hr. longer.
Friday, April 30, 2010
Thursday, April 29, 2010
Good Week
I am doing good this week. I haven't had any slip-ups at all. I do find I have fallen into a bit of a rut with regards to what I am eating, but then that is probably good because it makes it easy to plan my meals, it makes it easy to get groceries and I am not wasting time and money on things I won't like.
I bake potatoes about 10 at a time and keep them in the fridge for future meals. I make big pots of soup and keep eating it until I am done. Sometimes I will have it over the potatoes, sometimes I will have it over rice and sometimes I will have it by itself. I like the baked potatoes by themselves, cut up and roasted again in the oven, or with creamed corn. My favorite snacks are plain rice cakes, smoothies or if I am really hungry, oatmeal with fruit and applesauce.
I am interested to see how I do tomorrow at my weigh-in considering the rough end I had to last week.
I bake potatoes about 10 at a time and keep them in the fridge for future meals. I make big pots of soup and keep eating it until I am done. Sometimes I will have it over the potatoes, sometimes I will have it over rice and sometimes I will have it by itself. I like the baked potatoes by themselves, cut up and roasted again in the oven, or with creamed corn. My favorite snacks are plain rice cakes, smoothies or if I am really hungry, oatmeal with fruit and applesauce.
I am interested to see how I do tomorrow at my weigh-in considering the rough end I had to last week.
Chili/Cheeze/Potato Casserole
Bottom Layer:
15 ounces chili beans in zesty sauce
15 ounces canned kidney beans -- rinsed
15 ounces canned black beans -- rinsed
Or 3 cans vegetarian chili
Middle Layer-Golden Cheeze Sauce:
Blend together the following:
15 ounces canned white beans -- Great Northern
6 tablespoons nutritional yeast flakes
1/4 cup pimientos -- or roasted red pepper
1 lemon -- juice of
1 tablespoon soy sauce, low sodium -- Shoyu
1 teaspoon onion powder
1/2 teaspoon prepared mustard
1/2 tablespoon salt
Top Layer:
4 cups hashed brown potatoes -- 1 bag frozen; sprinkled with
chili powder
1. Layer the beans or chili on bottom of oven-proof casserole.
2. Blend the sauce ingredients together and pour over beans. Top with
potatoes & sprinkle with chili powder.
3. Bake uncovered at 400 degrees until potatoes brown and cheeze sauce is
bubbly (30-45 min.)
15 ounces chili beans in zesty sauce
15 ounces canned kidney beans -- rinsed
15 ounces canned black beans -- rinsed
Or 3 cans vegetarian chili
Middle Layer-Golden Cheeze Sauce:
Blend together the following:
15 ounces canned white beans -- Great Northern
6 tablespoons nutritional yeast flakes
1/4 cup pimientos -- or roasted red pepper
1 lemon -- juice of
1 tablespoon soy sauce, low sodium -- Shoyu
1 teaspoon onion powder
1/2 teaspoon prepared mustard
1/2 tablespoon salt
Top Layer:
4 cups hashed brown potatoes -- 1 bag frozen; sprinkled with
chili powder
1. Layer the beans or chili on bottom of oven-proof casserole.
2. Blend the sauce ingredients together and pour over beans. Top with
potatoes & sprinkle with chili powder.
3. Bake uncovered at 400 degrees until potatoes brown and cheeze sauce is
bubbly (30-45 min.)
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