Creamy Quinoa

Have you tried Philadelphia Cooking Creme? It's kind of flavored cream cheese for cooking. On 2 different occasions Publix has had AMAZING deals on it, like free & $.25 w/ sales and coupons. So, both times I bought it. I used it tonight. I know I was really leery of it at first & no, I'm not getting any compensation for this recipe. I really just like it. We've tried all the flavors & I think the savory garlic is the best. I feel like it's so good because it has flavor but is versatile for a variety of recipes. I'm pretty sure when I buy it again I'm going to stock up on only savory garlic kind. This is another recipe that was SO good I wanted to blog so I wouldn't forget it. I didn't take a picture. I thought about it but it really wasn't that good looking. It actually looked sort of gross but tasted delish.


1 packet of taco seasoning mix
1 can of rotel, undrained (if that's too hot I bet you could use any diced tomatoes)
1 can of corn, undrained
1 can of mushrooms chopped & drained
1 can of black beans, drained
3 cups of cooked quinoa
1/2 chopped onion
1 package of savory garlic Philadelphia Cooking Creme- I think you could use the Santa Fe kind and leave out the taco mix but we didn't have any.
2 TBSP of nutritional yeast

For Kyle I separately cooked 1 pound of ground beef.

This is so easy & good.

1. Cook quinoa according to package directions
2. Chop onion & cook until brown in skillet
3. Add corn, tomatoes, mushrooms, & black beans to skillet cook until warmed thoroughly
4. Add Quinoa
5. Turn off the skillet & add taco seasoning, nutritional yeast, & cooking creme. The heat from the burner previously being on will melt it.
5. Enjoy!



I haven't blogged in 10,000 years & I didn't even take a picture of this. I did however have a baby. Enough said. Now I'm on weight watchers. This is sort of a recipe I got off their website. I actually made this for dinner last night. It was great. It’s quick & frugal summertime dinner. All the ingredients we had in our fridge. Some even came from Mr. C's container garden. I liked it so much I thought I would put it here.

1 loaf of french or italian bread.
2 english cucumber
2 whole tomatoes
1 red bell pepper
1/2 onion
3 TBSP olive oil
3-4 TBSP of capers

1/3 cup olive oil
1/4 cup red wine vinegar
2 TBSP of garlic
30ish fresh basil leaves, chopped
2 TBSP of dijon mustard

1. Cut bread into 1 inch thick cubes
2. Coat bread cubes with 3 TBSP of olive oil
3. In skillet over medium heat brown bread, usually takes about 10 min.
4. While that is cooking thinly slice onions, chop cucumbers, & tomatoes. Combine & set aside
5. Whisk together the ingredients for the dressing
6. Combine all ingredients together, making sure to coat bread cubes.
7. Eat right away. This does not stay good & the bread goes soggy if it stays out but if eating quickly it's super good.
I ate this alone as a main course but fed Mr. C fish with it.