Happy early post...work is slow, so I said let me put this week's eats up now.
I am researching different meal ideas so I don't get bored. So in my searching online, I found a BuzzFeed story that linked me to a decent site. I like to use my crock pot as much as possible when I cooking, it is so much easier in my opinion. As they say set it and forget it! I found a slow cooker enchilada quinoa bowl. Looked easy and delicious, so I said let's do it.
I tried to keep this vegan, but messed up and added cheese...I make this for myself and my cousin, who I keep vegetarian mostly, so I don't limit his cheese.
I used Tofutti cream cheese for the first time, so I am curious how it tastes.
Here are my step by step pics this week, I am trying to get better at taking step by step shots.
I started with light red kidney beans (rinsed) I rinse all my beans and corn even if it says no salt.
Then black beans, corn, diced tomatoes, green chili, the tofutti cream cheese, and red enchilada sauce (when I make my stacked enchiladas I use green sauce, but I didn't think that would taste right in this dish) and quinoa (dry and tossed in the crock pot). I guessed on the amount of water to use, the recipe called for 1/2 cup of water but I had more quinoa than they did...so I basically double the water. Seemed fine. I seasoned the pot with my house seasoning, and some chili powder. Nothing elaborate. I topped it off with a 3 cheese blend and voila...dinner looks amazing.
I started my new job February 5th, but I didn't take one single pic of my outfits. But I started fresh Mid-March. Week 3/12/18: GRE...
A co-worker wanted me to food prep to prepare for her vacation to Jamaica. She waited until the last minute, but I love food prep and was h...
This week I wanted sweet potato chili. I have to find other alternatives to the fax meat, not only because it is processed and I am trying ...