The Random Scramble

Remember when I use to share my weekly meal plan and then one day just stopped? 🙂 Oh, not really? Well, that is ok. Carrying on and moving forward (wipes tear away), hopefully you HAVE noticed that The School of Life Linkup with Shannon and Miriam has taken over on Sunday. When am I going to stop mentioning this link-up in every post? When you join–there it is, on you to make the madness stop. Joking of course (sort of)…no pressure…there is still time to join this week (wink, wink, nudge, nudge). Despite my posting schedule being disrupted (and it not being popular), I’m going to carry on with my meal posting. I’m sharing today but I’m not sure what day of the week I will continue sharing this post on. {Insert dramatic music here and wait at edge of your seat}

These meals were from the week before last; last week we were vacationing most of the week so little meal planning was needed. The one meal we did make was a clean out the fridge scramble. Eggs are such a great way to have a quick dinner with very little planning involved. I hate wasting food and try to throw away as little as possible by planning carefully, knowing our limits (planning a meal with perishable items for everyday of the week will not work for us), eating left-overs for lunch, and doing random dishes from time to time. Enter The Random Scramble:

Step One~ See what you have laying around; some cheese (cheese makes everything better), some veggies and/or meat, salt/pepper, leftover fresh herbs (who ever uses the whole package). You could do a Southwestern twist with salsa, black beans, and peppers or Mediterranean with sun-dried tomatoes, feta, and olives…anything goes. Even cream cheese is nice in a scramble.
Step Two~ Whisk together 8 to 12 eggs depending on hunger level, add milk for a creamier consistency but I like drier eggs so we don’t always add milk (about ¼ cup). Add salt/pepper and herbs.
Step Three~ Cook the meat (if using), remove from pan, allow to cool, and chop into bite sized pieces.
Step Four~ Saute veggies (use a little olive oil or butter); when softened, add egg mixture, and allow to cook 3-4 minutes while stirring (often but not continuously). Once eggs have started firming, add cheese/meat and continue cooking and stirring until eggs are cooked through. BOOM…Dinner is served.

Our random scramble had cheddar cheese, country ham, asparagus, and green onions.

The Rest of the Week:

Creamy Vegan Pasta Salad with Quick-Pickled Chiles: Loved this! We will have this again for sure! I skipped the snap peas and of course used my handy-dandy stick-blender instead of the blender. This did not taste like onions, and I used the good olives from the olive bar, and chopped them up. This is a great recipe for lunch.
Thai Chicken, Zucchini and Tomato Curry: very flavorful. Great dish…winner, winner Thai Chicken Dinner 😉
Lime Shrimp Tacos with Strawberry Salsa: Another winner! I did not use the chipotle sauce for this…I am not buying a whole can of chipotle chiles just for some of the sauce. I used about 2 to 3 tablespoons of Sriracha instead and it turned out great. I would recommend adding some smashed avocado as a taco addition to add a touch of creaminess.
Strawberry Shortcake Protein Overnight Oatmeal: So I finally tried the overnight oatmeal and loved it! Thanks for the great feedback about overnight oats on my “Let’s Talk Breakfast” post. I even got a text from P on how much he loved it and I could tell he was dubious on the whole concept. I loosely followed this recipe, but: did not use protein powder, used vanilla greek yogurt (not plain), added chopped pecans, about a tablespoon of raw sugar (not stevia), and I just made it directly in the individual jars (who wants more dishes to clean). Kathy over at Vodka and Soda shared a yummy sounding chocolate version and Anna from A Dash of Quirky did a post on a cinnamon version.
Savory Green Power Waffle with Sun-Dried Tomatoes, Basil, and Ricotta: I completely ignored half of the recipe so take this with a grain of salt 🙂 I did not buy rice or almond flour but did make the quinoa flour. It was ok, but not something I’m trying again. P said he really liked it. I used kale instead of spinach and topped the waffle with a fried egg. It was an interesting concept.