This week started off with two delicious casserole recipes. And it kind of went downhill from there because I spent the last half of the week in this vicious migraine-and-lack-of-sleep cycle. The caffeinated Excedrin is the only thing that works for my migraines, but I’m sensitive to caffeine so if I have Excedrin anytime after 3pm, I don’t sleep. So I just didn’t sleep at all Wednesday night. Not an hour, not ten minutes, not at all! And since then, the migraines keep coming back as soon as the Excedrin wears off. Basically, I’m both hopped up on caffeine and exhausted. So the week that started with so much promise is ending with cheese on a Wasa.
Here’s what I ate this week:
Cauliflower and Tofu Lasagna with Butternut Squash Sauce // This was from one of my early recipe posts. It makes a small lasagna, but with the tofu, cauliflower, and whole wheat pasta, each portion is really filling. We’ve still been doing a lot of planning for leftovers (then we have half as many meals to prepare each week!), so we had this two nights in a row.
Sweet Onion Casserole // This casserole is so good and it’s only 5 PointsPlus per serving. I love the way smoked cheese smells when it’s baking in the oven.
Barbecue Tempeh Sandwiches // I make these fairly often because they’re super easy! I thinly slice a slab of tempeh, marinate it in barbecue sauce, and then toss it in a skillet and heat until the sauce has thickened. My husband made them this time because I wasn’t feeling so hot (which is my explanation for the lousy picture too–the last thing I felt like doing was photographing food).
Wasa + Cheese // I swear, this is good. It really is! Heat your broiler, put 3/4 of an ounce of cheese on a Wasa, and then stick it in the oven until the cheese gets all melty and bubbly. I’ve been having these with my Middle Eastern Lentil and Rice Soup for lunch.
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