I hate to be one of those people who always talks about how busy she is, but I guess I am one of those people. I am busy, y’all! One of the things I’ve been doing lately to help manage my schedule and still eat good, homemade meals is to plan for leftovers the next day. Maybe it’s not super exciting to eat the same meal two days in a row, but if I like it the first day, I look forward to having it the second day.
So anyway, here’s what I ate this week.
Mushroom & Lentil Soup // This was from Everyday Food, but it doesn’t look like it’s up on the Martha Stewart website yet. I love lentil soup and the addition of mushrooms makes this recipe even heartier. Delicious!
Roasted Butternut Squash Fries // We had these with veggie burgers. They’re a really simple side dish–the hardest part is cutting the butternut squash.
Baby Bella and Kale Casserole // I just wrote about this one, so there’s not too much to add.
Chocolate Pomegranate Granola Bites // This recipe makes 40 cookies. I froze all but two of them and I’ve been eating one or two each day. They’re surprisingly satisfying for such small cookies.
Roasted Vegetable Sandwiches// This has been my lunch for most of the week–roasted red peppers and zucchini, lettuce from the garden, and those deli flat bread thingies spread with edamame hummus. In case you couldn’t guess, the inspiration is the Edamame Pate sandwiches from last week.
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