OK, new week, back on the wagon or at least closer to the wagon. I decided to spend the day cooking up a storm so I would have plenty of healthy choices in the fridge for breakfast, lunch, and dinner. Eliminating the need to stop on my way home and make unhealthy food choices.
I made a batch of vegetarian stuffed mushrooms and put them in individual containers to either take to work for lunch or re heat for dinner this week. I started by cooking up a batch of quinoa. While that was cooking, I sauteed eight ounces of sliced mushrooms, one onion diced, and two small zucchini. I seasoned the veggies with some salt, pepper, and garlic powder.
I combined a cup of quinoa with the veggies and stuffed them inside red bell peppers. I whisked together a cup of white wine and a cup of tomato sauce and poured that into the bottom of my pan. I carefully placed the peppers in the sauce, covered the entire thing with foil and baked it for about 40 minutes. I took the foil off and continued cooking for another 10 minutes, then pulled it out, let it cool and packed it into containers.
I am taking one for lunch today – hopefully it tastes as good as it looks and smells!