A couple of cool things about doing Meatless Monday: (1) we are trying some vegetarian recipes that I have long eyed and never cooked, and (2) it is forcing me to come up with lunch options that might never have otherwise occurred to me. That, and the nutritionist I saw today was terribly impressed that I had the whole family giving up meat for one day a week.
For breakfast yesterday, DH and the kids had cereal and peanut butter apple. I had a peanut butter fold-over on wheat, a small glass of milk and some blackberries. W had PBJ on wheat and B had cheese tortellini and a Caesar salad. I was in the mood for a sandwich, and had seen a Food and Wine recipe for egg salad online over the weekend, so decided that was the ticket. I had to go with what was in the fridge and pantry so I chopped celery, shallot, parsley, combined that with the eggs I boiled, and added some light mayo, grey poupon, salt and pepper. I had it on wheat with some lettuce and enjoyed it, although it would have been better if I had had some more substantial bread. And some green olives with pimento…
Dinner was a Cooking Light recipe that I had wanted to try for several years – Butternut Squash Lasagna. It was published the same month as the stuffed shells that we had two weeks ago and uses the same Smoky Marinara. We made it with whole grain lasagna noodles to up the fiber and make it work on DH’s low carb diet. DH was cooking since I had much grading to do and am still recovering from shingles. I was in the kitchen while he was putting the casserole together, and we were both puzzled as to why it was not fitting in the recommended size dish. It turns out that he used twice as much ricotta cheese as he should have. Certainly there are worse things than too much cheese, but the lasagna was under-seasoned as a result. If we try it again, I would use the right amount of ricotta but might increase the smoky marinara by fifty percent. Our overly cheesy lasagna did not photograph well so I am posting a food pic from this weekend instead.
Sausage balls are a southern tradition. We only make them during the holidays and mostly eat them for breakfast. B helped me by being a taste-tester as I experimented with garlic and red pepper flakes, but I rolled them all. This is my army of sausage balls.