Short Mom

1 can black beans, 1 can Rotel, 1/2 carton chicken broth, 2 lbs frozen chicken wings, cumin, adobo and chili powder.

Crockpot on low 4 hrs. Pull out the wings and let cool. Purée 1 cup of the soup and pour it back in.

Add in a bag of frozen gumbo veggies and the meat off the wings. Cook another half hour or so.

My salad has fennel, walnuts and pears.

The dressing is 1/2 avocado, 1/2 cup orange juice, scallions, salt and pepper. It is fantastic!!!

New favorite way to make salad dressing (using avocado for the base). All kinds of things could be thrown in there!

Can you call it an omelette if there is no cheese, or is this just scrambled egg with stuff in it?

Butternut squash soup is better than dry toast.

No wheat choices have saved me from many cookies, pretzel chips and Triscuits this week.

My omelette exploded with goodness.

I’ll show you mine if you show me yours.

Crockpot BBQ pork with sautéed napa cabbage, green garlic, broccoli and asparagus.

Currently going in my face.

Quinoa chicken salad — great use for leftover chicken.

Mix cooked quinoa, diced chicken, toasted slivered almonds, chopped grapes and celery. For the dressing: 2 Tbsp each of olive oil and vinegar (I used red wine vinegar), salt & pepper and 1 or 2 Tbsp sugar.

I always cook quinoa in 1 part water and 1 part chicken broth. Otherwise it tastes and smells like wet cardboard.

Oh wow — Lemon rice and fish stew. Husband says: “I feel all healthy inside!”

Cook 3/4 c jasmine rice. When it is done, stir in the juice from one lemon.

In large skillet, Sauté green garlic and celery in a little butter (you could use leeks or green onions or whatever). Add in 3 cups chicken broth, 3 Tbsp sugars and pinch or two of kosher salt. Simmer a bit, then stir in rice.

Sink fish filets into broth and rice mixture. Simmer until cooked through. I used 2 frozen talapia filets, took about 15 min.

Serve topped with mint or other fresh herb.

My salad has hydroponic kale. Don’t tell @mrs-trivialbob.

Braised celery with jowel bacon, sausage, onions and salsa-style fire roasted tomatoes; served on grits.

I was craving polenta. So rich that my plate is just a dessert-sized plate.

I’ve managed to eat everything in the kitchen today and am sure the scales will be up tomorrow. :-)