1/2 cup sprouted red quinoa
1 avocado diced
1/2 cup diced red onion
2 diced green onions
1/4 cup chopped walnuts
1 med diced Roma tomato
1 tbs olive oil
1 tsp apple cider vinegar
Salt & Pepper
Add all ingredients to small bowl. Add oil and vinegar and salt and pepper to taste. Mix well serve.
To sprout quinoa, add 1 cup quinoa to container with cover. Rinse quinoa well about three times. After rinsing fill container with fresh water and cover. Let container sit on countertop overnight. In morning rinse quinoa and drain very well. Dry out container and put drained quinoa back in and cover. It will last in refrigerator about four days. ( This method of spouting works well with other grains as well as lentils.)
A little something I did while recuperating from a broken right femur and broken left shoulder.
Tessie a long haired Chihuahua
Tessie is my friend Diane's little baby. She was 14 years old. I had just finished this painting and she died of cancer the next month. The portrait captures Tessie's beautiful dark brown eyes. It is done in watercolors on 140 lb cold press paper.
Something very special has happened.
On January 9, 2016, my second Great-Grand Baby was born.
6.5 LBS 18 1/4 " LONG
2 HOURS OLD
PROUD PARENTS GENA & JAKE (my 2nd grandson)
ANYA AT HOME
ONE WEEK OLD AT GREAT-GRANDMOTHERS HOUSE.
That it for now. Lots of things have been happening but it is much too much for this post.
When I am fully recovered from these broken bones, I will write more.
1/2 cup Picsweet Seasoning Blend,
Frozen onion, pepper, celery and parsley
.5 tsp Garlic
2/3 cups Crush Tomatoes
1 tbsp. Italian Seasoning
1 tsp. Parsley, dried
1 tbsp. Parmesan
In a small glass bowl,
mix all ingredients but use only half of the Parmesan cheese. Cover with a dish and cook in microwave for
5-6 minutes, makes about 1 2/3 cups of meat sauce. Serve over pasta. Sprinkle the other half of the Parmesan
cheese on top. Nutrition facts per serving:WW Points 4
I'm on a roll, thinking up all sorts of fast and easy recipes that make one or two servings. They are loaded with Protein and low in calories. Here is the latest:
Microwave Tuna and Noodle Casserole
1 cup Cooked Pasta, linguine
1/2 cup Tuna, Canned in Water, drained
1/2 cup Campbell cream of mushroom w/ roasted garlic
1 tbsp. chopped Scallions, raw
1/2 cup Great Value Peas & Carrots, Frozen, and Drained
1 tsp Worcestershire Sauce
1 tbsp. Parmesan Cheese, grated
1 tbsp. Bread Crumbs Panko
Salt & Pepper
In small bowl, mix tuna, cream of mushroom soup, Scallions, Worcestershire Sauce (you can add a tbsp. or two of water to loosen up the soup). Spray a small shallow baking dish with cooking spray, add 1/2 of pasta, sprinkle 1/2 the Peas and Carrots, pour half of the soup and tuna mixture over this layer. Repeat to use up remaining pasta and Tuna mixture. Mix Panko and Parmesan Cheese together (this will prevent clumping of the cheese). Sprinkle cheese and Panko on top. Cover loosely with a dish (to let out steam- do not use plastic wrap) and cook in microwave for 5 minutes.