Menu Planning Monday: Spinach, Mushroom, & Onion Scramble

I'm gonna get right down to it people.  Scott & I are having a hard time with this diet.  And I don't mean in the "we're-not-eating-what-we-should" way.  We're actually not really eating as much as we should be.  We hardly ever have anything prepared....

I AM proud of the fact that we haven't been over eating, and we do try to stick to foods that we're supposed to have.  (I haven't had chocolate since Easter.  Insane.)  With that being said, I am now trying to focus on making healthier choices: leaner meats, more veggies, whole wheat grains, etc.  I have been feeling totally uninspired in the kitchen since we started this diet.  It seems like we can't have anything good fun any more.  We did agree that it's ok for us to take a day now and then to indulge.  So I've been looking for some inspiration, and thankfully, my new bloggy-friend Julie, posted this recipe on Friday, and I decided I HAD to try it.  (I had it for lunch yesterday.)

I did make a few tweaks for what we had on hand and to incorporate some of the ways we cook things for our Insanity diet.  I also made it for two instead of one.  ALL credit goes to her, though!  Thanks, Julie!

Spinach, Mushroom, & Onion Scramble
Original Recipe by Jule from Love, JulieBug.com

Ingredients:

• 1 small can of mushroom pieces
• 1/2 onion diced
• 3 handfuls of spinach
• 2 whole eggs
• 2 egg whites
• salt & pepper
• 1 T olive oil

1. Put olive oil in the pan and add onion to soften it.
2. When onion is softened, add the canned mushrooms to heat them.
3.  Add spinach, and let it cook until wilted.
4.  Add salt & pepper to the vegetables.
5.  Meanwhile, scramble whole eggs and egg whites together.  (Julie suggested with a little water or coconut milk.  I just added a dash of skim milk.)
6.  When the veggies are done, pour in the egg mixture.
7.  Serve with with one slice of wheat toast with a teaspoon of butter.

This is Scott's half.  I've been so hungry lately by the time I eat, that I totally devour my food before I can snap a pic.

Also sharing at: Mostly Homemade Mondays

 

Stuffed Pepper Soup

I LOVE Stuffed Pepper Soup.  I think I actually like this way better than regular stuffed peppers for a couple of reasons.  1) It's quicker.  2) I always break up the full pepper when I eat stuffed peppers anway.

I've shared this recipe on WordPress, but today, I share it in an updated way.  I made this soup in my Bean Pot today.  If you don't know, a Bean Pot is an item from Celebrating Home.  It is made of stoneware, and you can make way more than beans in it, as the name might suggest.  :)  Don't have a Bean Pot?  No problem.  You can make this soup in a Crock Pot or on the stove.  That's the beauty of it!

Stuffed Pepper Soup
Ingredients

• 1 lb. ground beef
• 2 medium green bell peppers
• 1 serving minute rice*
• 1 4oz. can mushrooms
• 2 cans condensed tomato soup

*One serving of the minute rice I use is made with 1 c. boiling water, and 1 c. rice.
**We had half of a small onion left from our dinner yesterday, so I chopped it up and tossed it in, too.

1. Preheat oven to 350*. 
2. Brown ground beef and drain.
3. Cook rice according to package directions.
4. Chop up green peppers.
5. Put all ingredients into the Bean Pot.  Add 1 can of water.  (You can adjust this depending on the consistency you would like your soup to have.  For thinner, more "soupy" soup, add 2 cans.)

     6. Bake at 350* for one hour or until peppers are tender.

     7. Serve over mashed potatoes.  (I always do! :) )