Thursday, July 12, 2012

Back to it!

Yes, folks, it's time to get back to it! I have neglected my poor blog for way too long. Anyway, here some recent recipes for you. I'm sitting here feeling kind of "blah" due to the fact that I put way too many onions in my omelet and my stomach did not appreciate it - but it was good. It tasted like it was missing something though, but I can't put my finger on what else it exactly needed - more cheese?

My hubby had to go to a class for work tonight, so I decided that I'd whip myself of a little something to eat that I know I'd enjoy and he wouldn't. I made myself a spinach, cheese, onion, tomato, olive and ranch omelet. It was good, but I like I mentioned before.....I shouldn't have put so many onions in it.

Ranch Spinach Omelet
4 eggs, beaten
dash of pepper, salt, onion powder, garlic powder, etc.
2 TBSP canned black olives
1/2 C. shredded cheese
1 TBSP finely chopped onions (I put more than that in, but next time I'll add a smaller amount)
 1/4 frozen spinach, thawed
3 TBSP chopped tomatoes
Drizzled with ranch dressing.

If you want to add meat - I'm pretty sure some shredded cooked chicken would taste good on it too!

Drizzle your small fry pan with some olive oil and turn onto mid-heat. In a small dish whip up your eggs, pour into the heated pan. Add your onions and spices. Top with olives, spinach, tomatoes and cheese. Once the eggs have cooked thoroughly and are set: remove from heat. Place omelet onto plate and drizzle with ranch dressing.

Lentil Shepherd's Pie
Lentil Shepherd's Pie

See the nice layers - you wouldn't guess that it's not meat just by looking at it.

This week, I haven't cooked a bit of meat. We enjoyed a Sunday dinner at my inlaws and then the rest of the week we ate shepherd's pie. It was quite good! I had seen different lentil shepherd's pie recipes online, but decided to just go ahead and do my own recipe. It was good, super easy and lasted for a week! My hubby will get to take the last of it to work tomorrow for his lunch.
Lentil Shepherd's Pie

1 bag 16oz lentils, cooked
5 large potatoes, boiled
1 large jar of sauce
2 cups of cheese
3 bay leaves
2 tsp minced garlic, opt.
Canned mushrooms, opt.
Boil lentils with bay leaves until lentils are soft. Find and remove the bay leaves. Place the mushy lentils into the bottom of a lightly greased 9x13 glass pan. Spread 2 tsp of minced over top of the lentils. Sprinkle 1 C.of shredded cheese over top of the lentils. Pour 1/2 the jar of sauce on top of the cheese. Mash your potatoes and spread them over top of the sauce layer. Pour the rest of the jar of sauce on top of the mashed potatoes. Sprinkle the remaining cheese on top of that and place in the oven to warm. You can add mushrooms to the top of the pie as well before warming it. Yummy!

It's a tasty, cheap and easy to prepare meal! We had fresh corn on the cob to go along with it and that was so good! Sometimes it's nice to have a meat-free meal every now and then.

Now I'm off to bake some yummy mocha brownies!

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