Well, it’s officially that time when Summer wraps up and school starts to once again take over. I will be back in classes TOMORROW. Ahhhhh! In some ways, I’m ready to get things going again but for other reasons I wish summer could go on forever. Unfortunately that’s just not how things work so I’m going to try and be positive about a brand new semester. I will definitely be kept busy. The previous year, I was extremely busy with school alone; this summer I was pretty go, go, go with work. Now I will get to see what it’s like to juggle both at the same time. Can I do it? The jury is still out. Keep your fingers crossed for me!
I have a lot of basic classes to knock out, but dietetics-wise, I am enrolled in Principles of Food Production and Management. I have enjoyed all my dietetics related courses thus far, so this one I am looking forward to. In addition, I will be taking Chem II, English II, and Accounting. I feel like I got pretty lucky in terms of how my schedule is laid out, so that definitely makes things easier. My chem lab will be first thing in the morning which is the only way I wanted it; otherwise I would just dread it the whole day, ha ha.
So onto Sunday Food Prep time!
This recipe is based off Mamma Pea’s Garden Enchilada Bake and I hope Sarah doesn’t hate me for taking her lovely vegan meal and turning into a meaty manly meal. Sometimes you’ve just got to do what you’ve got to do. I will say that I would love to try her vegan version of it sometime as I’m positive it would be delicious, but I needed a little more oomph this time around.
- 1 cup quinoa, rinsed (I used a combo of white and red quinoa)
- 1.5 cups vegetable broth
- 1 15 oz. can tomato sauce, divided
- 1 tsp chili powder
- 1/2 tsp oregano
- 1 package extra lean ground beef (16 oz.)
- 1 extra large zucchini, shredded and squeezed
- 1 small container portobello mushrooms, sliced
- 1/3 cup cream cheese
- 1/4 cup nutritional yeast
- 3 tsp garlic powder
- 1/2 tsp cumin
- salt and pepper (I used Lawry’s Seasoned Salt which adds a lot of flavor)
- 1 cup shredded 2% extra sharp cheddar cheese
- Preheat oven to 375 degrees.
- In a medium stockpot, combine quinoa, broth, 1/2 cup of tomato sauce, chili powder and oregano. Bring to a boil over medium high heat. Reduce heat, stir, cover, and simmer for 20 minutes. Remove lid and cook for an additional minute or two, or until all of the liquid has been absorbed and quinoa is fully cooked.
- While that is cooking, saute your mushrooms in a pan. Then add in ground beef and cook until just browned.
- Add shredded zucchini, cooked mushrooms and ground beef, remaining tomato sauce, cream cheese, nutritional yeast, garlic and cumin and heat until fully incorporated. Season with salt and pepper to taste.
- Transfer mixture to a large casserole dish (2 qt. or larger) that has been lightly spritzed with olive oil or cooking spray.
- Top casserole with grated cheese and slightly mix in. Bake for 25-30 minutes or until cheese is bubbly.
- To brown the top of the casserole, you can switch the oven over to the broil setting for the last several minutes.
- After taking dish out of the oven, let rest for 10 minutes to let everything settle.
- Top with cilantro and serve!
I got 5 BIG servings out of this, because this girl can put down the food. I do not do tiny portions. 😉
This was positively stinkin’ delicious. Make this for dinner tonight! The seasonings, the cheesy goodness, the…everything. You can’t go wrong! Although optional, I highly recommend using the nutritional yeast in this recipe as it enhances the cheesy flavor tremendously, especially paired with the sharp cheddar.
Turbo Fire 45 Class. Gets me every time! Workout DVD’s are a great addition to anyone’s fitness regimen because of the ease of access. I know I can get in an awesome workout without even leaving my house if need be…or if I’m feeling a bit on the lazy side. I did Turbo Fire all the way through last semester and occasionally over this summer. Since they are so convenient to fit into my busy schedule, I figured it would be a good idea to look into a new series to switch things up again. Any suggestions, I am all ears!!!
Did you make anything for food prep for the week?
What is the best workout DVD series you’ve done? Any new ones I should know about?
Enjoy the rest of your weekend everyone!