Update on “Mission Clean Out Duke’s Refrigerator”:
- 4 cups plain yogurt 3 cups plain yogurt
- 8 cups cottage cheese 4 cups cottage cheese
- 1 gallon of milk (well, most of it anyway)
- 12 oz queso fresco
- 1.25 cups sour cream
- Fruits and Vegetables
- 1 jalapeño
- 3/4 of a green pepper
- 1 bag scallions 1/2 bag scallions
- 1/2 head cabbage
- 1/2 lb. baby spinach
- 5 apples 4 apples
- 4 bananas 2 bananas
- 1.5 cucumbers 1 cucumber
- 2 plum tomatoes 1 plum tomato
- 1/2 bunch cilantro
- 2 avocados 1.5 avocados
- 2 onions
- 2 sweet potatoes
- 1 bunch parsley (was not counted in original inventory) 1/2 bunch parsley
Chris and I both liked this meal. I am not sure if he was so hungry that he did not notice the raw tomatoes, if it tasted so good that the tomatoes did not matter, or what was going on, but he did not even mention them. Normally he calls them out and then make the ‘tomato face’. I’ll just roll with it.
This was a tasty and refreshing meal on a hot day (especially if you have broken air conditioning like we do). We both thought we would like to have it again, even not during refrigerator clean out week. If we had used Greek yogurt (or strained our yogurt to thicken it) this would be pretty good stuffed into a pita as well.
- 1 cup (140 g dry) lentils
- 1 cup yogurt (I used nonfat.)
- 1/2 cucumber, peeled and diced
- 1 tbsp tahini
- 1 plum tomato, diced
- 1/4 cup fresh parsley, finely chopped
- 4 medium scallions, finely chopped
- salt and pepper to taste
- 4 tbsp white balsamic vinegar
- Cook lentils according to instructions on package. Drain well and chill.
- Combine yogurt and tahini.
- Gently stir in cucumber, tomato, parsley, and scallions.
- Season to taste with salt and pepper.
- Serve lentils topped with yogurt mixture and a few splashes of white balsamic vinegar.
Servings ~ 2
Calories ~ 317, Fat ~ 5 g, Carbohydrates ~ 49 g, Protein ~ 21 g