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Saturday, September 1, 2012

Fri. Aug 31st

Baked Feta Dip

Daily Tidbit: Tiny Capers, like the ones in the picture of the Baked Feta Dip above, are loaded with yummy flavor and it turns out they are nutritious as well!


Cheerios with Walnuts & Peaches

Breakfast: Cheerios with Walnuts & Peach slices
1 cup Cheerios
1 cup Fat Free Milk
1/2 Peach, sliced
2 tbsp Walnuts
5 oz Orange Juice
Regular Coffee, black


Spinach Salad with Hard Boiled Eggs

Lunch:  Spinach Salad with Hard Boiled Eggs
2 little handfuls of Baby Spinach leaves
2 Hard Boiled Eggs
1/2 Avocado
1/2 cup of raw Baby Carrots, pureed
1 Radish, sliced
Tomatoes, sliced
Sunflower Seeds
Red Onion
3 tbsp Gala Apple, diced
1 tbsp Trader Joe's Light Champagne Vinaigrette
Regular Coffee, black


Snack: None.  The salad at lunch was pretty hefty (with the Eggs & Avocado & Sunflower Seeds), and I knew I would be eating a lot for Dinner.  Though I did have another Regular Coffee, black.


Baked Feta & Tomato, Olive Balsamic Toasts

Green Salad with Red Pepper & Radishes
Tomato Mozzarella Cucumber Salad in Balsamic Vinaigrette
Cinnamon Apricot Vegetable Tagine
My Dinner Plate!

Dinner:  Friends over for Dinner 

-Baked Feta with Capers, Red Onion, Tomato & Oregano (recipe below), served with thin slices of Baguette (I had 3 of these)
-Tomato, Olive Balsamic Toasts (delicious, full of flavor, brought by a friend!)  (I had 2 of these)
-White Wine

Meal: (as pictured above in "My Dinner Plate", plus 3 or 4 more of the Tomato, Olive Balsamic Toasts - they were delicious!)
-Tomato, Mozz, Cucumber Salad, tossed in Balsamic Vinaigrette
-Green Salad with Radishes, Tomatoes, Avocado & Peppers tossed with Oil & Vinegar
-Cinnamon Apricot Vegetable Tagine, with Whole Wheat Couscous (recipe below)
-Roasted Chicken
-White Wine


Dessert: 1 Slice of Chocolate Cake & Vanilla Ice Cream (sadly I forgot to take a photo of this deliciousness!) 
Tequila & Lime Juice on ice



Baked Feta with Capers, Red Onion, Tomato & Oregano Recipe: 

Cinnamon Apricot Vegetable Tagine Recipe: 
First, Microwave 1-2 tbsp of water, then place 12 Saffron threads into hot water and allow to steep for 10 minutes, then:

Put Slow Cooker on "High Heat" and add the following ingredients:
2 tbsp EVOO
2 tsp crushed Garlic
Saffron threads & hot water
1 tsp Cinnamon
3 tbsp Tomato Paste
1 tsp Paprika
1 White Onion, chopped
salt/ pepper

Stir and let ingredient flavors meld in Heated Slow Cooker for 10-15 minutes. 

Then add the following ingredients:
2 cans Chick Peas, rinsed & drained
1 small Acorn Squash, diced
1 large Zucchini, chopped into bite sized pieces
16 Dried Apricots, quartered
1/2 cup Raisins
1 cup plain Almonds
2 tbsp Honey
3 cups Water

Mix ingredients inside Slow Cooker and cook on "High Heat" for 3-4 hours, until Vegetables have reached desired done-ness.  Serve with Whole Wheat Couscous & top with freshly cut Cilantro.

In this case we served this dish with Chicken on the side, as some of the guests were Vegetarians.  However, for a meat eating crowd you could sub in Low Sodium Chicken Broth (instead of using Water) and you could cook the dish with Chicken Thighs in the Slow Cooker along with the Vegetables and Fruit, on the Low Setting for 8 hours.


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