Monday, November 6, 2017

Food Prep Week 11/6

Happy early 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 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.

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