Casseroles are a great way to get rid of leftovers that just won’t go away.
1 cup whole wheat pasta
1 cup cooked lentils
couple of slices turkey breast, shredded
.5 cup marinara sauce
2 tbsp shredded Mexican cheese
3 slices gouda
Mix first five ingredients together in a casserole dish. Microwave for 3.5 minutes. Add gouda layer on top. Microwave for another 30 seconds.
Sorry, I know you know how to microwave and melt cheese. I had an OCD moment and just had to type it out.
This was okay. I could’ve done without the turkey addition, but the lentils + cheese rocked as always.
Unpictured garlic toast was served with the casserole-mess, which Nick thankfully finished off.
Tonight’s dinner was a whole ‘nother ball game. (Is that correctly spelled/worded? I’ve never typed out ‘nother. Strange.)
Roasted Chickpeas, Sautéed Squash & Romaine Salad with Avocado
For the chickpeas:
2 cans garbanzo beans, drained & rinsed
.5 tbsp olive oil
-Ground Cayenne Pepper
Mix all together in large bowl until chickpeas are coated, line cookie sheet with foil and spread chickpeas out onto it. Bake at 425* for 20 minutes.
For the squash (serves 2):
3 small squash
1 t. olive oil
.25 t. beef fajita seasoning
Sauté squash on high heat until it begins to turn a golden brown. Turn the heat down to medium and let it cook for about 10-15 minutes until soft, tender and sweet.
Just romaine and half of a sliced, small avocado here. Drizzled with Kraft’s Olive Oil Greek Vinaigrette.
I’m just as big of fan of squash as I am zucchini, and by glancing at my tag cloud, you know that means a lot. Next summer I’m planning on planting enough squash and zucchini to cover my entire back yard. Nick won’t have to take care of the yard, and I can eat squash for every meal. Win. Win.
Summer squash has a sweet buttery flavor that sautéing really brings out. If squash isn’t a vegetable you normally eat, I suggest you try this as soon as possible.