Sunday – Gumbo – gotta do something with all the okra coming out of the garden!
Large pot
Dice about 4 – 6 tomatoes
Sautee in garlic (2 – 3 cloves minced) and olive oil
Add 1 diced onion
2 diced peppers
as much okra as you like!
Can of organic black beans
Optional – frozen GMO free organic corn
Cook 1 cup of rice and add to the pot along with about 4 – 6 cups of water
Serve with cheese quesadillas or corn bread
Monday – GF Pasta with red sauce and parmesan cheese, field green salad on the side
Tuesday – Omelettes stuffed with sauteed mushroom, onion and a little cheese with roasted small potatoes cut up in small pieces and rolled in olive oil and garlic, roasted in the oven at 450 for about 20 – 30 min.
Wednesday – Southwest Quinoa Salad (off Pintrest)
Ingredients:
1 cup dry quinoa
2 cups water
1 (15 oz.) can black beans
1 (15 oz.) can reduced sodium whole kernel corn
1 large orange bell pepper, chopped
1/2 pint grape tomatoes sliced (I omitted these)
1 c scallions, sliced
1 c fresh cilantro, chopped
1/4 c extra virgin olive oil
juice of 1 large lime (2 T “Real Lime”)
1 t pepper
2 t garlic powder
1 T chili powder
Directions:
Cook quinoa as directed on package. Once the quinoa is completely cooked, fluff the quinoa with a fork and set it aside to cool.
Drain the black beans and the corn in a colander and rinse thoroughly with cold water.
Pat dry with a paper towel, and pour the beans and corn into a large bowl.
Add chopped orange bell pepper, sliced grape tomatoes, sliced scallions, and chopped cilantro.
southwestern quinoa salad
In a small bowl, whisk together the olive oil, lime juice, black pepper, garlic powder, and chili powder.
Pour the dressing over the salad, and toss well.
Add the cooled quinoa to the salad and toss well, making sure that the salad is evenly coated with the dressing.
Season to taste with additional black pepper, garlic powder, or chili powder.
Refrigerate and serve chilled.
Thursday – Stuffed baked potato
One of the easiest, quickest, most nutritious meals for a busy week day. Stuff with beans, veggies, cheese, anything and everything!
Friday – Asian Rice Noodles and Stir Fry
Sautee in sunflower and sesame oil:
1 – 2 zuchinni sliced into match sticks
1 – 2 squash cut in rounds
1 onion diced
2 minced cloves of garlic
Crimini or Shitake mushroom sliced (1/2 c – 1 c.)
Add fresh ginger and soy sauce to taste
Serve on Asian rice noodles
Weekly Menu – Cooler Days Ahead
