I have to admit that I’m kind of glad this past weekend is over.
Don’t get me wrong – I loved having four days where I didn’t have to worry about homeschooling or much of anything else.
But I also felt a little trapped in my house.
You see, I’m one of those weirdos who absolutely HATES holiday crowds. While I admire those of you who get up early and fight the masses to get the best deals possible on your holiday gifts, that just isn’t me.
I do as much of my holiday shopping online as possible and usually get it done in a day or two.
Then exactly three days before Christmas, hubby and I will get out everything we have for the boys and declare that it isn’t enough.
I’ll go into a mommy-panic, sure that my boys are going to be disappointed. At the last minute, when things are only slightly less insane that we were this past weekend, I’ll brave the crowds and go buy just a little more. (And by little, I mean WAY to much.)
It will take me at least 24 hours to recover from this shopping trip, after which I will SWEAR that I will never, ever do this again. I will believe this lie that I’ve told myself until exactly three days before Christmas the following year.
Despite this, I never go shopping on Thanksgiving weekend. Not even to the grocery store, which I am pretty sure is quite tame after Thursday. It’s just another one of my quirks.
This year, I really am hoping to save myself a lot of time, aggravation and stress by doing absolutely all of my Christmas shopping online.
Speaking of saving time, I am all about saving time on kitchen clean up. I may be the worlds messiest cook and I absolutely hate cleaning up. (Though I also can’t stand a messy kitchen.)
Today I’ve got main course recipe that uses only one skillet. It’s packed with protein, kid friendly and can be made in a little over 30 minutes (assuming you have cooked quinoa) which makes it the perfect week night meal.
It’s also a versatile dish that can be adapted to suit carnivores, vegans & vegetarians alike simply by waiting to add the protein in at the end. (This is something I really appreciate around the holidays when I sometimes have all three to feed!) Though it is easy to make this gluten free, you should note that the Gardein Chick’n does contain gluten and is therefore not appropriate for those following a gluten free diet. (My hubby & kids love it though!)
Inspired by Cooking Light
- 10 ounces Gardein Chick’n Scallopini, Beyond Meat strips,steamed temph or meat of choice, cut into pieces
- 1 onion, chopped fine
- 3 cloves garlic, minced
- 3 cups cooked quinoa 1
- /2 teaspoon sea salt
- 1/2 teaspoon crushed red pepper (optional)
- 1/2 cup vegetable broth
- 2 cups chopped tomatoes
- 1 tablespoon tomato paste
- 1/4 cup nutritional yeast (optional)
- 3 cups baby spinach
- Optional Toppings: 3/4 cup vegan feta, feta or daiya cheddar
- Spray a large skillet with olive oil and heat to medium. Cook chick’n or tempeh until golden brown. (If using chicken make sure that it is cooked through.) Remove from pan.
- Spray skillet with olive oil again. Add onion and cook for 10 minutes, until tender. Add garlic, quinoa, sea salt and red pepper and cook for 3 minutes longer. Add vegetable broth, tomatoes, tomato paste and nutritional yeast to the skillet. Cook over for 2 minutes. Return chick’n to the skillet and stir in spinach. Cook until wilted. Salt and pepper to taste. Top with cheese if desired and serve warm.