Posts Tagged ‘rice’

Picked Clean

Why, oh why, do the weekend pass by so quickly?

I have no pictures from lunch since I was just enjoying the company at our potluck, but my food turned out great!

My vegetarian enchilada-pasta dish was completely gone! Nothing left in the crockpot except for a black bean or two. I’m so glad it turned out well, because I kind of made it up as I went along last night  🙂  I made some extras for us to have this week, so I’ll post my recipe along with that in a day or two.

I also made a 9×13 dish of those cookie-topped brownies, and most of those were eaten, as well. I had some of my pasta dish, a piece of grilled chicken, a little bit of another veggie-full casserole, some fresh peaches + nectarines, and a lot of watermelon. It was good!

It was nice to sit and talk with everyone and catch up! A few couples hadn’t been there the weeks we had been, and since we were gone a few weeks ago, I feel like it had been a long time since we’d seen them.

Nick and I came home with full bellies and took a little Sunday afternoon nap on the couch with Roxy, which is tradition and one that I love. After getting up from the nap, I started working on laundry and cleaning the house while listening to a little Jennifer Knapp and Old Crowe Medicine Show. Nick mowed the lawn while I was working inside, and we both finished up about the same time so I started on dinner.

I had seen this lentil and brown rice cake recipe in one of the latest Clean Eating magazines and had marked it to make this week.


The flavors were so good in these cakes, but they started out by not holding together well at all. I ended up adding 1 more tablespoon of flour to the mix to get them to stay together better.

Also, instead of shaping the patties by hand, I used a 1/3 cup measuring scoop and just scooped the mixture into that, pressed it down, then turned it out into the hot pan. I pressed them out a bit, and they actually flipped well and mostly stayed together that way.


I also added some fresh cilantro to the lentil cakes – I don’t think you can have too much cilantro. BUT – they would be great without it, too.

Instead of making the salad and dressing in the recipe, I just used up a bunch of stuff in our fridge.

My lentil/rice cake tower salad had:

  • romaine
  • garden tomatoes
  • corn
  • 2 lentil/rice cakes
  • guacamole
  • fresh salsa


Overall, I really liked this recipe. The flavors in the cakes were great, and I love the mixture of lentils + nutty brown rice.

I was going to say that I needed to pack my lunch for work tomorrow, but I’m working from home so I guess I don’t have to! I keep forgetting  🙂

I’m off to watch a new Iron Chef America! Allez Cuisine!

Do you like lentils? What’s your favorite way to have them?

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Crazy Busy Weekend

Good morning!

Ah, I have so much to catch up on!

My dad got in last night around 5 on his new motorcycle and stayed the night with us before heading home this morning.

Nick’s parents, sister and her husband got in around 7 last night and we started on dinner. Of course, everyone had to take turns riding on my dad’s new bike before eating, but dinner still turned out great!

We made our Caribbean feast  –


I made our jerk marinade and let the chicken sit in that in the fridge until we were ready to grill.

I also made some peas and rice, based on a dish we had in the Bahamas and a recipe we found online, and used some of our fresh peas! We also had some grilled squash for a quick, summer meal.


Nick also made some blueberry mojitos, but none of my pictures turned out well!   😦

and then the cheesecake.


I am so happy with how it turned out! It didn’t crack at all (thanks to the water bath) and it was delicious!


Nick’s sister brought some fresh blueberries from Maryland, so we took about a cup of those and a Tbsp or so of agave nectar  and let that simmer until the berries broke down, then poured it over the slices and added a few pieces of our fresh mint.


The best thing about the cheesecake? You would never guess that’s it’s pretty healthy!

I used:

  • 3/4 cup graham cracker crumbs
  • 8 oz. fat free cream cheese
  • 8 oz. low fat cream cheese
  • 1 cup park skim ricotta
  • 1 tsp lemon zest
  • 2 eggs
  • 2 egg whites
  • 1 cup sugar
  1. Spray 9″ springform pan with cooking spray and pat crumbs into bottom of pan. Bake at 350 for 8 minutes. Take out and let cool while you make the filling.
  2. Mix together the cream cheese and ricotta until smooth.
  3. Add in the eggs one at a time, then mix in the whites until mixture is smooth.
  4. Blend in the zest and sugar.
  5. Pour over crust.
  6. Put springform pan into deep dish, then pour hot water into dish so it comes 1/4- 1/2 way up the springform pan.
  7. Bake 50 minutes or until center looks almost set.
  8. Take out and let cool, then chill in fridge for 3-4 hours before serving.

A successful first cheesecake! I’m psyched  🙂


Nick is doing the Ride, River, Run race this morning at 10 that is 14 miles bike riding, 7 miles paddling in the kayak, and 5 miles running. He’s crazy  🙂

I got up and made my Mom’s breakfast casserole this morning for everyone to have while we’re getting ready to cheer him on.


For the casserole, I used:

  • 1 lb. lean turkey sausage
  • 1 pkg. low fat crescent rolls
  • 3 eggs, 1 cup egg whites
  • 1/2 cup fat free cheese
  • 1/4 cup colby/jack shredded cheese
  • salt, pepper, oregano

We also had some fresh berries on the side + coffee.

Good way to start the weekend!

The plan today is going to be kind of crazy – I’ve got a pork loin in the crockpot for lunch, pasta salad is made, and corn is in the fridge. It will probably be a late lunch (after the race is finished), then maybe a food/beer/wine festival today? I guess we’ll see  🙂

Happy 4th of July!!!

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