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Saturday morning Chris and I gave meal planning another go. We tore pages out of a stack of cooking magazines to create a queue of recipes that we would like to try. Before heading to the grocery store, I selected a few recipes to try this week that had some common ingredients and made my grocery list. Some of the key overlapping ingredients were sweet peppers, scallions, parsley and cilantro.

I started my grocery shopping by hitting up my two regular grocery stores. Things were looking good. After the first store, nearly 75% of my grocery list was checked off.

By the time I got to the checkout of the second store, I realized that I might have to stop at store #3 to get the last few ingredients that weren’t available at the first two stores. Keep in mind, the missing ingredients weren’t odd grocery items by any means: cilantro, parsley, and bean sprouts.

Store #3: Fail!

No big deal. I had a few recipes to make over the weekend before I needed the remaining ingredients.

Monday – Grocery Shopping – Round 2

Surely the grocery stores had received new produce and restocked those empty produce bins by now. Nope.

Tuesday – Grocery Shopping – Round 3

Any luck? Nope.

Soon I’m going to have to figure out what to do with all of the other ingredients that I bought for my recipes.

So much for meal planning. Psssht.

Adapted from Bon Apetit.

Ingredients

  • 1 1/3 lbs. medium zucchini, trimmed
  • 1 tsp coarse kosher salt
  • 1/2 cup thinly sliced green onions
  • 3 tbsp chopped fresh dill
  • 3 tbsp chopped fresh mint
  • 2 garlic cloves, minced
  • 1 tsp finely grated lemon peel
  • 1 cup panko
  • 1 large egg, beaten
  • 1 cup crumbled feta cheese
  • 1 tsp olive oil
  • Greek yogurt for garnish

Directions:

  • Grate zucchini on large holes of box grater onto clean kitchen towel.
  • Sprinkle zucchini with salt, then let stand for 30 minutes to sweat the zucchini.
  • Pre-heat oven to 375 degrees and line a baking sheet with foil.
  • Wrap zucchini in towel and squeeze out as much liquid as possible.
  • In a medium bowl, combine zucchini, green onions, dill, mint, garlic, lemon peel, and black pepper.
  • Gently stir in panko and egg, then feta.
  • Lightly coat hands with olive oil to prevent patties from sticking.
  • Using 2 tablespoons zucchini mixture for each, shape mixture into 1 3/4- to 2-inch-diameter patties and place on baking sheet.
  • Bake keftedes for about 25 minutes, flipping halfway through, or until firm.
  • Serve keftedes warm or at room temperature along with Greek yogurt.

Servings ~ 9 (1 patty)
Calories ~ 91, Fat ~ 4.8 g, Carbohydrates ~ 7.7 g, Protein ~ 4.3 g

In one of my very early posts, I mentioned that I had cut my (former) favorite breakfast out of our budget and had switched to oatmeal for $0.06 per serving to help save for our trip to Africa. Since the switch, I have eaten more oatmeal than ever before.  

Last week I decided that I needed a break from oatmeal, so when I saw this post on Cate’s World Kitchen I thought that I would change things up a bit. I guess it was still ‘eating oatmeal’ for breakfast, but in a much different form. I think I will change-up my breakfast routine now and then with granola and yogurt parfaits now that I have learned how to make a relatively healthy, low sugar, low-fat granola.

This is not a super sweet granola, Chris added honey on top of his granola and yogurt parfait. I secretly, ok, not so secretly, wanted honey on mine because I like honey. I have been known to eat it with a spoon directly from the container. Unfortunately, since I barely ran all week, I decided that I did not need honey on mine. Bummer.

Chris’s parfait tasted like candy. Mine just tasted like a healthy, welcome change for breakfast. I guess that goes to show that this granola has something to offer to each of us.

Adapted from Cate’s World Kitchen.

Ingredients:

  • Non-stick cooking spray
  • 3 1/2 cups rolled oats
  • 1 cup coarsely shredded unpeeled apple
  • 1/3 cup water
  • 1/4 cup honey
  • 1 tsp. ground cinnamon
  • 2 tsp. vanilla extract
  • 1/2 cup sliced almonds
  • 1/2 cup dried cranberries

Directions:

  • Spray a baking sheet with non-stick spray and pre-heat the oven to 350 F.
  • Mix the apple and oats in a medium bowl and set aside.
  • Bring the honey, water, and cinnamon to a boil in a small saucepan.
  • Remove from heat and stir in the vanilla, then pour over the oat mixture and toss well.
  • Stir in the almonds, spread on the baking sheet, and bake for about 35 minutes, stirring occasionally.
  • Once the granola is golden brown, remove from the oven and stir in the cranberries.
  • Let cool completely, then store in an airtight container.

Servings ~ about 9
Calories (per 1/4 cup) ~ 206, Fat ~ 5 g, Carbohydrates ~ 37 g, Protein ~ 5 g