With moving, comes the inevitable “Eat-out-the-freezer” movement.
So, this happened for lunch today.
I bought these in a fit of “OMG THESE ACTUALLY EXIST!?!” a few months ago, but only tried one before forgetting about them. So, the forgotten box was dug up and used for my lunch today.
These were really good! I usually go to Yves for my mock-meat products, and these just reminded me why. The only thing is that they must be cooked in the oven. The first time I tried one it was from the microwave and it was weak and floppy like nothing else (TWSS).
But from the oven, they were crisp and had the delicious POGO taste of my childhood (I used to live off the things. I worked in a fry-wagon when I was 12 and had a deep fried Pogo for lunch pretty much everyday. And real, hand battered corn dogs are still one of my favourite fair foods).
With a good pile of ketchup and honey mustard for dipping, I was good to go.
With some broccoli on the side. Needed some sort of vegetable in there.
Expect to see a lot of these freezer-type meals over the next 9 days – gotta eat up what we can!
My afternoon involved grocery shopping (OMG I HAVE FOOD AGAIN) and more apartment needs-hunting.
I am obsessed with this shower curtain. Absolutely obsessed. I love the tree thing I’ve been seeing around lately (ie. Caitlyn ‘s nursery)!
Our bathroom is all white, so I’m going to be sticking with a black and white theme – this will look lovely, dontcha think?
However, my body would probably hate me a little if I ate a meaty-smothered-in-cheese-cooked-with-canned-cream-soup casserole for dinner every night.
So, I like to take comfort foods and make them healthy enough for everyday eats.
One of my favourites?
My mom and I have been making this recipe for years. It uses cottage cheese, spinach, whole wheat pasta, and ground chicken – all healthy ingredients, brought together to make something that tastes like the comfort food you grew up with.
Seriously, so good.
(Serves 9 – 12. I know my mom and I adapted a cookbook recipe years ago, I’m not 100% sure which one though).
1 lb lean ground chicken
1 onion, diced
1 garlic clove OR 1 tsp minced garlic
Italian seasoning (about 1 tbsp should do you)
1/2 tablespoon olive oil
1 can sliced mushrooms with liquid
680 ml jar pasta sauce
1 cup 1 or 2% cottage cheese
1 package frozen spinach (300 grams)
1/3 cup grated parmesan cheese
whole wheat lasagna noodles (about 13 – you’ll probably only use 9-12 but I like to have a few extra in case some break)
1. Spray a large skillet with cooking spray. Sauté garlic, chicken and chopped onion until onions are soft and chicken is brown. Start water boiling for pasta.
2. When ready, add in pasta sauce, mushrooms and Italian seasoning. Cook for approximately 15 minutes.
3. Meanwhile, preheat oven to 350 degrees and prep spinach/cheese layer. Mix drained and thawed spinach, egg, olive oil, cottage cheese and parmesan cheese in separate bowl. Additionally, cook lasagna noodles to al dente.
4. Spray a 13 x 9 pan with cooking spray. Add 1/3 of the prepared sauce and spread on bottom of the pan. Top with noodles. Repeat.
5. Add spinach/cheese layer. Add a final layer of noodles and the rest of the sauce. Top with slices of mozzarella.
Of course, you can add as much or as little mozzarella as you want here – or leave it out altogether. But I think you need a few healthy slices.
6. Place in oven and cook for 25 – 30 minutes, until browned and the cheese is melted. Remove from oven and let sit for 5 minutes.
Mmm. Gooey deliciousness.
The lasagna of your childhood – healthified.
And you won’t even notice!
Although lasagnas take a little while to make, they’re so tasty and can easily feed a crowd. And the leftovers the next day? Even better.
So Eric and I had a delicious dinner tonight.
(Clearly, I am too impatient to wait the 5 minutes to let it set properly. I just dive right in there – amazing I didn’t burn my tongue off).
We rounded off dinner with simple side salads – greens, carrots, cucumber, bell pepper and balsamic vinaigrette.
If you try any of my recipes, make it this one. You won’t be disappointed!
(For veggie-friends – I’ve made this recipe with Yves ground round before and it worked great).