Feeds:
Posts
Comments

Archive for the ‘Meatless Monday’ Category

Hello All, hope everyone is well and enjoying the Spring Weather. I know I am. It was slow to arrive to Michigan, so I am taking advantage of any time I can get outside. So with Spring here I wanted to make a light, but hearty dinner.

I love lasagna. I love spaghetti squash. So let’s make a Spaghetti Squash Lasagna.

First step is to Roast your Spaghetti Squash.

PREPARATION:

  1. Preheat oven to 400 degrees
  2. Slice spaghetti squash in half, lengthwise. Drizzle cut side with olive oil, salt and pepper.
  3. Place squash, cut side up on baking sheet. Bake for 45 minutes to 1 hour, until squash is tender when pierced with a fork.
  4. Remove squash from oven and cool slightly, to handle. Into a bowl, shred the inside of the squash with fork.

Now onto the Lasagna. Okay…Here’s the thing. I know most people omit the noodles when they use spaghetti squash, but it just didn’t seem right to me. So I added noodles. I make my own rules, what can I say.

013 014 015

Spaghetti Squash Lasagna

8×8 Baking Dish

Serves 4 Large Pieces

Ingredients:

  • Roasted Spaghetti Squash
  • No Boil Lasagna Noodles
  • Tofu 1 Container
  • Shaved Parmesan Cheese
  • Seasoning for the Tofu: Italian Garlic Gold Nuggets, Parsley, Salt and Pepper
  • Pasta Sauce
  • Parmesan Cheese Shaker (optional)

Directions:

Preheat oven to 350 degrees. Press the water out of the Tofu. Crumble with a fork and season with Salt, Pepper, Parsley and Italian Garlic Gold (or any other Italian Seasoning). Mix well. Cover bottom of 8×8 pan with pasta sauce, then a layer of noodles, then spread the tofu mixture over noodles, then a layer of spaghetti squash and some shaved parmesan cheese. Repeat the process 3 times. When finished top layer should be pasta sauce and I also sprinkled in the remainder of my seasoned tofu and shaved parmesan cheese.

Bake on 350 degrees for 40 minutes.

021

I just have fun when making a lasagna. I layer as much as I can depending on the ingredients. One note to stress when making this recipe, make sure you press out all the water from the tofu. Nothing worse than a watery lasagna, and of course ricotta cheese can be used in place of the tofu. I like to use either or, just depends what I have on hand.

023

 

 

Recently, Meijer contacted me and asked if I wanted to try their New Cereal. I love cereal and so does my husband, so I was so excited to give them a try.  Plus their price point on cereal is a far better deal than any national brand cereal, and I really like that.

They sent 3 boxes:

  • Blueberry Muffin Squares
  • Toasted Oats
  • Fiber Complete

 

Also for anyone interested in trying them Meijer is having a 50 Percent Off Sale on Meijer brand cereals and an In-store Cereal Party in all of their stores on April 20 (11a.m.-4p.m.). This is a great event for kids, they can sample new flavors, make cereal crafts and pose for fun pictures!  I loved all the flavors, but have to say that the Blueberry Muffin Squares were my favorite and my husband loved the Toasted Oats. Hope you can make the event and stock-up your pantry with some great new flavors of Meijers brand cereal.

 

 

011

 

Check Ya Later.

Read Full Post »

Today I received a notice from Word Press that I have had 100 plus likes on my posts. Thanks to everyone who liked my previous posts, it is always great to know that someone is reading them.

One thing I really enjoy is Meatless Monday. I look forward to it, I normally make a noodle dish and tofu with a vegetable. So for this Monday’s Meatless Meal I tried something new, Tempeh. I can not get past the fact that I have never tried it before. I have seen many recipes for ways to use it, but I just wanted to try it as simply prepared as I could to really test out the flavor.

Wow, the amount of protein in Tempeh is amazing, 22 grams with two servings in the package. So not only do I have a protein packed dinner, but I will have enough for a protein packed lunch.

I’ve been on a Brussels Sprouts kick lately. I just can not get enough. So I did my favorite preparation and Roasted them on 400 degrees for 30 to 35 minutes, I like them well done so I go the entire 35 minutes, but if you do not like them crispy then 30 minutes is all it will take.

Now to the His part of my post, my husband will eat anything I cook, he is not picky and he loves all kinds of food, but the last few times he has eaten soy or tofu he has broken out in hives. So I surprised him with Home Made Venison Helper.

For the Tempeh and the Her part of the post, I followed the package directions, oil in the pan with 2 teaspoons of soy sauce and brown both sides. This only took about 8 minutes.

Now getting back to the Venison Helper I finished the dish by adding some shredded cheese.  In my opinion cheese makes everything taste better. That is the main reason I could never become a vegetarian. Cheese. Heavenly Cheese.

Can you blame me for being hooked on the Brussels, look at them.

There was so much leftover, that I will not have to cook tomorrow night and I really want to try it out.

His Meal.

This was a total hit with the husband. I think he was relieved that his dinner was soy free. I certainly do not want to serve him anything that he might be allergic to.

Her Meal. 

I topped my meal with some leftover pasta sauce. I liked it, but my mind drifted off to my Favorite Tofu Meal. Lime marinated Roasted Tofu. I have a feeling that I will be making it real soon. I will defiantly try tempeh again, but I think I will jazz it up a bit.

In case your interested in the recipe for Homemade Venison Helper. Here you go.

Ingredients:

  • 1 lb. ground venison or use ground beef or ground turkey
  • 1 tsp black pepper
  • 1 tsp onion powder or 2-3 tsp. onion flakes
  • 1/4 tsp garlic powder (or 1 clove minced garlic)
  • 1 1/2 cup tomato sauce
  • hefty squirt of mustard
  • 1 3/4 cup water
  • salt to taste
  • 2 1/2 cup pasta-your choice
  • 2 cups shredded cheese (added once the cooking is completed)

Method:

Brown and drain meat.  Stir in pepper, onion powder, garlic, tomato sauce, and mustard.  Pour in water and pasta.  Bring to a boil and reduce heat; cover and simmer 15 minutes, stirring occasionally until the water is absorbed and the pasta is cooked.  Turn the heat off and stir in the cheese. Serve and enjoy. 

BEST BODY BOOTCAMP

Boot Camp Update: We are into our last phase of the Boot Camp, we have two weeks left, and the thought of it ending makes me really sad.

Mondays workout had a few boxing exercises in it. I found my self having so much fun doing them. I took a few cardio boxing classes in the past and I forgot how much I loved punching and striking moves.

Question of the Day: Do you ever find yourself making different meals for family members?

Check Ya Later.

Read Full Post »

%d bloggers like this: