Good morning and happy February! Spring is right around the corner now, right?
No late-arrival for me this morning. Boo. The main roads weren’t too bad and I made it to work in one piece. Even though I lived in Boston for 7 years, I am awful at driving in the snow! I drive like an old lady even when it flurries. Chris would probably even say that I drive like an old lady all the time :)
Anyway…enough about my driving skills, let’s talk dinner!
We had leftover shrimp to use up, so I scrounged around in the pantry and found some bulgur.
I had exactly one cup left in the box, which was the perfect amount to whip something up for dinner.
I found two shallots in the fridge, which I chopped up.
And added the shallots & bulgur to a heated saucepan with 1 tbsp vegetable oil.
Once the bulgur was golden, I added 2 cups of vegetable broth.
Side note – these are the best measuring cups ever!
See how you don’t have to crouch down to see if there’s the right amount of liquid since the measurements are on the inside?
We got these for our wedding from the Pampered Chef. Thanks for the gift certificate Renee!
So I added the vegetable broth, brought it to a boil, then turned the heat down and simmered for 15 minutes.
While the bulgur was simmering, I heated up frozen cauliflower and broccoli in the microwave and added them to the pan.
With two minutes left, I added the leftover shrimp to heat up.
Lastly I added a few spices for flavor.
In addition to ~ 1 tsp curry & cumin I added a dash of S & P and red pepper flakes.
Spoon into a bowl and serve!
Bulgur is an excellent way to add fiber & protein to your diet.
I’m happy to have vegetables back in my life!
During the few days I was sick I had zero vegetables.
This dish was very easy to make! And I enjoyed it so much I went back for seconds.
Dessert was a handful of yogurt covered pretzels.
Do you spy a pup?
*****
Ok, now. Breakfast!
It included this.
A delicious blueberry muffin. Compliments of my friend Jen.
Only one small blueberry muffin would never fill me up. No sir.
So what did I do?
I used it as an oats topping!
I warmed the muffin up in the microwave first.
In the oats was:
- 1 cup milk
- 1/2 cup oats (an overflowing 1/2 cup)
- 1 tsp brown sugar
- Lots o’ cinnamon
So simple yet sooooo tasty.
The blueberry muffin was a divine addition. Thanks Jen!
What muffin flavor would you use on top of your oats?
Hope today is the beginning of a great month for y’all!
