Cupcakes and asparagus! Although, full disclosure, I didn’t eat the cupcakes this week–they’re from a guest post I wrote for Texas Type A Mom that she posted a few days ago. But anyway, here’s what I ate this week! (And the cupcakes.)
Roasted Asparagus with Capers & Lemon Juice // This is one of my favorite easy roasted asparagus recipes. (Although really, most roasted asparagus recipes are easy, right?) Here’s what you do: roast a bunch of asparagus sprayed with olive oil at 400 degrees for about 10 minutes, more or less depending on their thickness. (You can see here, we had super thin asparagus to work with.) When it’s done, toss with 1 tablespoon of lemon juice, 1 minced garlic clove, and 2 tablespoons of chopped capers. I promise it tastes better than it looks.
Bourbon Mango Pulled Summer Squash Sandwiches // Although I came up with this recipe as a vegetarian substitute for pulled pork, it makes a great side dish too. The nice, bready hamburger roll was for my husband–I was stuck with the sandwich flats. You know, diet and all.
Roasted Potatoes // I still had potatoes left from my ginormous bag of Yukon Golds, so I roasted the rest and we had them with balsamic ketchup and squash sandwich leftovers. And I have no idea why this picture turned out so wonky.
Mushroom & Kale Lasagna with Rosemary Cashew Sauce // This recipe uses cashews (yes, cashews!) to make a rosemary alfredo sauce. And before you bake the lasagna, it even looks like alfredo sauce. Truth be told, I like it more than alfredo sauce too because alfredo sauce is just waaaaay too rich for me.
Cookie Ice Cream Sandwiches // My husband bought pumpkin ice cream and somehow expected me not to eat any. Ha! I used two of my Apple Cinnamon & Quinoa Muffin Top Cookies and put a wee bit of ice cream in the middle. Only 6 PointsPlus! And totally worth every one of those points!
Cadbury Chocolate Creme Egg Cupcakes with Salted Caramel Frosting // Go read my guest post over at Texas Type A Mom! I’ve seen the regular creme eggs baked in cupcakes, but I wanted to experiment with some of the other flavors. And believe it or not, I had the self-restraint to only eat one cupcake. Really!
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