The Musings of a Working Mom

I love when I'm able to make an awesome meal out of whatever is in my pantry and fridge...this dinner from Sunday night did not disappoint!  Grilled veggies with a healthy quinoa pilaf.  I was able to use up most of the veggies and haloumi cheese in my fridge that was nearing their expiration date.  I already had sun-dried tomatoes and pine nuts in my fridge (staples that I always have on hand).  With the ingredients that I had on hand, I was able to make a very delicious and healthy meal in very little time.  There are so many variations to the pilaf and grilled veggies/protein that you can do.  I can't wait to make this again and again!  Enjoy... Mediterranean Quinoa Pilaf  Makes about 3 1/2 cups (recipe courtesy of Nature's Earthly Choice Quinoa) Ingredients: 2 cups low sodium Veg stock/broth 1 cup quinoa 1 1/2 Tbsp olive oil 1/3 cup diced sun-dried tomatoes 1/2 large onion, chopped 1/2 cup mushrooms, rough chopped 2 cups baby spinach, rough chopped 1 clo

This month's Ipsy bag does not fail to impress....I am so happy that I cancelled my Birchbox subscription and signed up for this beauty subscription service. The theme for this month is Glamour Academy - which is perfect since we are all gearing up for back to school.  Is it me or does the bag remind you of Harry Potter???  In any case, I love it!! Included in this month's bag: 1.  Michael Todd - Pumpkin Nutrient Rich Facial Mask (1 fl. oz.) 2.  Mica Beauty Cosmetics - Shimmer Powder in #17 Bronze 3.  Urban Decay Revolution Lipstick in shade 69 4.  Smashbox - Photo Finish Foundation Primer (.25 fl. oz.) 5.  Pixi Beauty - Lash Booster Mascara Have you signed up for your monthly Ipsy beauty subscription yet?  What are you waiting for - it's only $10/month!!

Here is yet another awesome, delicious and crowd pleasing meatless recipe that is not only good enough to serve at a party or even at the holidays but great to serve for a weeknight dinner as well. Poblano Lasagna (recipe courtesy of Food Network Magazine) Ingredients: 3 cloves garlic, minced, divided 2 cups fresh corn kernels (from about 2 ears), or frozen and thawed 2 cups heavy cream 1 teaspoon fresh thyme Salt and freshly ground black pepper 1/2 cup thinly sliced white onion 1 large zucchini, thinly sliced lengthwise 4 poblano chilies, charred, peeled, stemmed, seeded and cut into 1-inch strips 12 (7 by 3-inch) no-boil lasagna sheets 2 cups shredded Oaxaca cheese, or mozzarella Directions 1.  Preheat oven to 350 F. 2. Melt 2 Tbsp butter in a medium, heavy saucepan over med heat. Add 2/3 of the garlic and  sauté for 1 minute.  Mix in the corn and saute for 5 min.  Stir in the cream and thyme. Cook over medium-low heat for 5 minutes for the flavors to incorpora