I made these before moving into the Outback and I haven’t made to many things since moving in. Just typical dinners – grilling, a simple side and a veggie. Since it’s past our month mark of living on the road, I’m thinking it’s time to venture into some other meals. The main problem is space. I can’t buy that one thing to make one recipe since everything has a place now. I don’t even have soy sauce! The horror!
This last month, I’ve been seeing what can fit in the fridge, freezer and pantry. The fridge is 6 cubic feet, the freezer is way small, basically no counter space and the pantry is a decent size, but when everything is in there – it can be a challenge to find it and get it out. (I need a step stool and headlamp to see in the way way back.) All things I’m getting used. The stove has three burns, which are all very close together and I can only have one big pot/frying pan and one little one. I’m still trying to find the balance on this. The oven is about 13″ x 13″ inside, but it’s great! My mom refers to it as the “Easy Bake Oven.” Did y’all have one as a kid? They were the best! The Outback oven bakes better than the apartment and it’s gas!! Oh – how I missed cooking with gas.
To my surprise, the fridge and freezer holds more than I thought they would. The freezer has at least eight dinner options in it right now. Not bad, right? What I really love about this new setup is everything gets used and nothing goes to waste. I’m looking for new ways to cook meals – one-pot or in my new Instant Pot (I’m in love!). I’m visiting the grocery store a little more often, but it’s fun to see what different stores have for gluten-free and what’s locally grown. Never hurts to try new things.
Today, I’m going to bake my first recipe in the Outback for the blog. Wish me luck! Now, where did I store the mixer???
- 1 cup cooked quinoa
- 2 eggs
- ½ cup zucchini, shredded
- ½ cup shredded cheddar cheese
- ½ cup diced ham
- 1 ½ teaspoons dried parsley
- 2 tablespoons Parmesan cheese, grated
- ⅛ cup red onion, diced
- ½ teaspoon salt
- ¼ teaspoon pepper
- Preheat oven to 350° degrees and generously grease a mini muffin tin with cooking spray.
- In a large bowl, mix all ingredients until well combined.
- Scoop 1 tablespoon of quinoa mixture into each cup.
- Bake for 18-20 minutes, or until the edges are golden brown.
- Cool for about 3-5 minutes before removing from pan.