bell pepper, casserole, leftovers, New Balance Buttery Spread, Paula Deen Vidalia Onion Peach Grilling Sauce., quinoa, San-j Sweet and Tangy Sauce, sesame oil, shrimp, Shrimp and Quinoa, spciy, sriracha, T, tuna and quinoa croquettes, Tuna Croquettes
I hate boring leftovers. That means I don’t want to eat the same thing two meals in a row. So over the years of being single I’ve learned how to dress things up. So with this blog I’m going to show you how to dress up leftovers and make them something completely new. It takes the boring out of leftovers.
This is yummy and it feeds about six. If you live alone as I do, you can change it up to make it slightly different for different meals. The base quinoa and shrimp has 274 calories the way I’ve cooked it.
- 16 oz can black beans
- 12 oz frozen shrimp
- 1 c. dry quinoa
- 2 T. New Balance Light Buttery Spread Made with Olive Oil (you can vary this but then you need to adjust the calories)
- 1 1/2 cups fresh mushrooms, chopped
- 1 c. diced onion
- 1 t. sesame oil
- 2 garlic cloves
- 1/8 c. pineapple juice
- sriracha sauce (on a five star hotness scale, 1 star is none, 2 stars is 1.8 c., 3 stars is 1/4 c., 4 stars is 3/8 c. and 5 stars is 1.2 c. I have figured the calories at 1.4 c,
- 3/4 c. diced pineapple
- 1 t. paprika
- 1 t. parsley
- 1 t. allspice
- 1 t. cumin
- 1 t. basil
- 1 t. tarragon
- 1 t. rosemary
- 1 t. marjoram
- 1 t. curry powder
- Preheat oven to 350 (actually I did it later, while I was chopping everything.
- In a small sauce pan combine quinoa with 2 1/2 c. water and paprika, parsley, allspice, cumin, basil, tarragon, rosemary, marjoram and curry powder. Cook over low-medium heat until all the water is absorbed.
- Melt 1 T. of the butter in a small saucepan and saute onions. Remove from heat and put in casserole (I mixed everything in my casserole to save on cleaning.
- Chop shrimp into 3 or 4 pieces per shrimp (or not – this is totally up to you. I did to spread out the shrimp.) Add to onions.
- Open can of lack beans and add to onions.
- add pineapple juice and sriracha.
- Saute mushrooms and garlic in remaining buttery spread and the sesame oil. Add to onion mixture.
- When quinoa is cooked stir and add to onion mixture.
- Add pineapple.
- Cook at 350 for about 20 minutes or until is hot.
Note: you don’t have to do everything in the order I said. For example, you can open the can of beans and put in casserole first. It doesn’t matter. Just however it works out for you. You can also add more or less or each spice. Adjust it to your taste.
Day 2: On day 2 I took 1/2 c. of the Shrimp and Quinoa and put it in a glass container. I then put a piece of halibut on top of it. I drizzed a few drops of truffle oil and 1 T. San-J Szechuan Sauce (it’s GF) and baked at 350 for 20 minutes.
Day 3 Lunch: On Day 3 I took a bell pepper and cleaned out the insides. I took 1/2 cup of the Shrimp and Quinoa mix and 1 T. Paula Deen Vidalia Onion Peach Grilling Sauce and mixed them together. Then I stuffed the bell pepper and baked at 350 for 25 minutes.
Day 3 Dinner: For day 3 dinner I decided to make Tuna and Quinoa Croquettes. I took 1 can of tuna (drained), 1/3 c. of the quinoa mixture, 1 t. garam masala, and an egg and mixed them together. Then I formed patties. I took coconut oil and put a light coat on a griddle and browned on the griddle. Then I put San-J Sweet and Tangy Sauce on them.
So anyway, there you have it. Ways to dress up those leftovers.