Wednesday, February 24, 2010

I have been gone for a while!  So sorry!  I am down 14 pounds, I have gained a few back, but only a few.  I am currently working on creating, and stickign to a food plan.  Here is my next weeks plan!

TH 2/25

BF: Spinach rice Casserole and MSF sausage
L: BBQ Lentils with veggie meatloaf
D: etouffee

FR 2/26

BF: Spinach rice Casserole
L: Veggie meatloaf with etouffee
D: BBQ Lentils and cheddar biscuit

SAT 2/27

BF: English Muffin sammie
L: BBQ Lentils
D: Vegan Alfredo with pasta & veggies

Cooking: Vegan Alfredo Sauce and pasta

SUN 2/28

BF: Four Seasons with parents
L: BBQ Lentils
D: Vegan Alfredo with pasta & veggies

Cooking: Impossibly Easy Cheeseburger Pie, PEANUT BUTTER PASTA

MON 3/1

BF: Cereal & soymilk
L: Vegan Alfredo with pasta & veggies
D: Cheeseburger Pie

TUES 3/2

BF: Egg Muffin
L: Cheeseburger Pie
D: PB Pasta

WED 3/3

BF: Cereal & Soymilk
L: PB Pasta
D: Cheeseburger Pie

Of course, all of these are WWized and Veggieized recipes.

BBQ Lentils

Serves 4


1 cup green or red lentils

1 cup barbecue sauce

1 tablespoon brown sugar or honey

1 garlic clove, crushed

1 cup brown rice
1 large yellow or green zucchini

2 to 3 tablespoons shredded or grated Parmesan cheese


1. In a medium saucepan, bring 1 cup of lentils, 3 cups of water and a dash of salt to a boil. Simmer for 20 minutes or until the lentils are soft. Once cooked, drain any excess water from the lentils. Mix in the barbecue sauce, brown sugar or honey, and the crushed garlic. Simmer for 4 to 5 minutes.

2. Meanwhile, in another saucepan, cook 1 cup of brown rice according to package instructions.

3. Slice the squash into 1/4-inch rounds and place in a microwave-safe bowl. Cover with plastic wrap and microwave for 4 to 5 minutes or until squash is opaque. Drain excess water and sprinkle the cheese over the hot squash. Serve over rice with squash Parmesan on the side.

Peanut Butter Pasta

Adapted from The Garden of Vegan

Makes 2-3 servings.

Dry pasta (enough for 2 people)

1/4 cup natural peanut butter

1/4 cup hot water

1/4 cup soy milk or coconut milk (or more water)

1 tbsp soy sauce

1 tsp steak sauce or vegan worcestershire sauce

4 cloves garlic, minced

1/4 tsp cayenne (more if you like it spicy)

1/2 tsp salt

1/2 tsp black pepper

3-4 cups veggies (broccoli, bell peppers, edamame, carrots, peas, corn, etc), cut into bite size pieces

1/2 cup chopped nuts (optional)

Cook the pasta. While the pasta is cooking, whisk together the peanut butter, hot water, and milk (soy, coconut, rice - if using) until smooth. Stir in the soy sauce, steak sauce/worcestershire, garlic, cayenne, salt and pepper. When pasta is almost done, add vegetables and cook for another couple of minutes. Drain and return to pot. Pour in the peanut sauce and toss well. Garnish with chopped nuts, if using.

Impossibly Easy Cheeseburger Pie

Get all the great taste of a cheeseburger magically baked in a pie.

Prep Time: 15 min

Total Time: 40 min

Makes: 6 servings

1 pkg Morningstar Farms Crumbles

1 large onion, chopped (1 cup)

1/2 teaspoon salt

1 cup shredded Cheddar cheese (4 oz)

1/2 cup Original Bisquick® mix (using Aldis Fit & Active mix)

1 cup milk

2 eggs

Total Time: 10 min

1. Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray.

2. In 10-inch skillet, cook crumbles and onion over medium heat 8 to 10 minutes, stirring occasionally, until cooked through; drain. Stir in salt. Spread in pie plate. Sprinkle with cheese.

3. In small bowl, stir remaining ingredients with fork or wire whisk until blended. Pour into pie plate.

4. Bake about 25 minutes or until knife inserted in center comes out clean.

Veggie "Meat" Loaf

By Joanie Fuson

Nutritional information

Calories: 309.4

Sodium: 1,624 mg

Fat: 5.2 g

Carbs: 51.6 g

Fiber: 6.8 g

This was on the Indystar website a couple weeks ago.  It says it serves 4, but you can easily get 8 or more servings!  It's good on bread with light mayo too, like a cold meatloaf sandwich of my youth!


1 tablespoon canola oil, plus more for the pan

1 3/4 cups vegetable stock

4 teaspoons vegan Worcestershire sauce

3 teaspoons hickory liquid smoke

2 cups textured vegetable protein (TVP)

1/2 cup diced red onion

1/4 cup diced red or green bell pepper

1 cup quick oats

1 3/4 cups ketchup

2 tablespoons vital wheat gluten

1/4 teaspoon each sea salt, pepper

1/4 teaspoon garlic powder


1. Preheat oven to 375 degrees. Grease a loaf pan or baking sheet. Bring stock, 2 teaspoons Worcestershire sauce and 2 teaspoons liquid smoke to low boil in pan. Add TVP, stir, let sit 5 minutes.

2. Warm 1 tablespoon canola oil in saucepan. Add onion and bell pepper and saute for 2 minutes. Put onion mixture, rehydrated TVP, oats, 11/4 cup ketchup, wheat gluten, salt, black pepper, garlic powder, 2 teaspoons Worcestershire sauce and 1 teaspoon liquid smoke in a large bowl. Stir until combined.

3. Put the mixture into a prepared pan or shape it into a loaf and place it on a greased baking sheet. Bake for 40 minutes. Add the remaining 1/2 cup ketchup to the top of the loaf and bake for an additional 15 minutes. Remove from oven, let cool for 5 minutes and serve warm.

1 comment:

Katy said...

Thanks for the recipes! I enjoy reading your blog.