Total Pageviews

Monday, August 6, 2012

Sun. Aug 5th

Broiled Veggie Salsa & Bean Dip

Daily Tidbit: I am a big fan of using little leftover tidbits and creating something new and different with what is left in the fridge or pantry.  Today I had a very small bit of broiled veggies leftover from yesterday and decided to try out a Broiled Veggie Salsa & Bean Dip for a snack with chips.  Pretty good!  And I was able to squeak in at least one more serving of veggies into my day. 

Here is an inspiring article about the art of creating new foods with leftovers, along with some ideas!


Oatmeal with Walnuts & Blueberries

Breakfast: Oatmeal with Walnuts & Fresh Blueberries
½ cup plain Oatmeal (cooked in Fat Free Milk, in microwave)
2 tbsp of plain Walnuts
½ cup Fresh Blueberries
2-3 shakes Plain Cinnamon on top
5 oz. glass of OJ
Regular Coffee, black


Curry Cauliflower Carrot Soup
Spinach Pesto Veggie Pasta

Lunch:  Soup & Spinach Pesto Veggie Pasta
Curry Cauliflower Carrot Soup (link to Recipe below)
Spinach Pesto Veggie Pasta (Recipe below)
8 Red Grapes
Water with Lemon


Broiled Veggie Salsa with Beans
Organic White Corn Tortilla Chips

Broiled Veggie Salsa with a bowl of Organic White Corn Tortilla Chips (recipe below)


Indian Spiced Lentils

Goat Cheese Ricotta Dip with Tomatoes & Toasts

Dinner:  Indian Spiced Lentils & Tomato Cheese Toasts
1 cup of Indian Spiced lentils (link to recipe below)
3 Sliced White Bread Toasts, brushed with EVOO, and topped with:
Goat Cheese Ricotta Dip (link to recipe below) 

with Sliced Plum Tomatoes 
1/2 Peach topped with 1 tsp of the Goat Cheese Ricotta Dip
Red Wine


Dessert:   Dziriate Pastry Cookie (A sweet mini Almond Pastry from Algeria) & then to avoid eating a second one, I ate a Gala Apple!

Dziriate Cookies are like a little bite of heaven.  I found this recipe at the New York Times Site:



Curry Cauliflower Carrot Soup Recipe:

Spinach Pesto Veggie Pasta Recipe:
Heat 1/2 cup of Fat Free Milk in warm pan on stove.  Add 1 tbsp of Cream Cheese and whisk until a sauce forms.  Add 2 cups cooked pasta, 1 can of White Cannellini Beans (rinsed & drained), and a puree of 1-2 handfuls of raw Spinach & 1 Garlic clove (made in food processor) to the cheese sauce, along with 1/2 cup of Parmesan cheese.  Once sauce is thickened add diced raw Zucchini, stir and serve with additional Parmesan cheese on top if desired.

Broiled Veggie Salsa Recipe:
1 cup of diced Broiled Veggies (leftovers from last night) + 1/2 cup of Red Kidney Bean + 2 tbsp of Jarred Medium Salsa + 1 tbsp water

Indian Spiced Lentils Recipe: (made without chicken this time!):

Goat Cheese Ricotta Dip Recipe:


No comments:

Post a Comment