Hope everyone had a great weekend! It feels like we are finally settling into our home as we put the final finishing touches.
We went garage saling this weekend and found some cool pieces of furniture for super low prices. I think I like this area for garage sales. Yay!
So I finally have some news to share with the blogging community. We are expecting our SECOND child. I am almost 4 months along and am due in February. Yes! Our children will be about 15 months apart so my hands will be quite busy. Ha. I will continue to venture with mt recipes for sanity. I will!
I know Julianne will be so excited to have a play partner. We are longing for play dates because I can only imagine her being bored to tears with no one to play with except her parents. We have found several parks and maybe we will run into other families soon.
We are slowly getting to know people in our church so I know that in time we will have families to hang out.
In the meantime I continue onto my quest for quick meals. I bring you this yummy skillet I saw in Better Recipes. It won for being the best meatless recipe and so I thought I would try it but I cannot do anything without adapting or modifying.
I thought it needed more veggies so I nixed the corn and added a bunch of asparagus and mushrooms. It made for a complete meal.
I would make a green salad to accompany it for next time but we had plenty of yummy tomato sauce for dipping so we had some whole wheat bread for dipping.
For you vegans out there, you can leave out the eggs and add tofu if wanted.
If you have noticed I am eating a wide range of foods and creating recipes that are not vegan but feel free to make your own substitutions to make them vegan. We enjoyed this recipe in our home and plan to make it again.
Any questions you have for me? I am here to answer them. I will be writing a post about how much lighter I am with this pregnancy. I am totally not having the same symptoms that I had when I was pregnant with Julianne and I was not even vegan with that pregnancy.
My focus all around is having a well-rounded and healthy lifestyle that nourishes my family and my children.
🙂
Spicy Veggie and Egg Skillet
Prep Time: 20 minutes
Cook Time: 30 minutes
Ingredients (4 servings)
- 1 pound red potatoes, washed and cut in cubes
- 2 Tablespoons olive oil
- 1 large poblano pepper, seeded and diced
- 2 cups asparagus, cut in 1-inch pieces
- 1 large onion, peeled and diced
- 2 garlic cloves, minced
- 1 1/2 cups white button mushrooms, cut in fourths
- 1- 28 ounce can crushed tomatoes
- 1/4 cup water
- 2 to 2 1/2 teaspoons Tony Chachere’s cajun seasoning
- 6 large eggs, organic
Instructions
Wash potatoes and dice into 1-inch cubes. Place in a medium pot and cover with water.
Bring to a boil and boil potatoes for 15 minutes. Drain potatoes and set aside.
Bring to a boil and boil potatoes for 15 minutes. Drain potatoes and set aside.
In a large skillet, heat olive oil on medium heat, add onions, poblano peppers, and garlic and saute’ for 7 minutes. Add asparagus and mushrooms and continue cooking for another 10 minutes.
Add the tomatoes, water and seasonings and bring to a boil. Boil for 7 minutes.
To add eggs: Make 6 cavities in the tomato mixture and crack each egg into each cavity. Cover the skillet and lower heat to medium. Cook until the eggs are to your desire. For poached cook for 10-15 minutes.
Divide mixture between 4 plates and serve with whole wheat bread for dipping.
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