Here’s your weekly peek at the Happy Healthy Mama family dinner table.
Vegetable lasagna. I don’t have a recipe as I never use one when making veggie lasagna. (If you need one let me know and next time I make it I’ll write down what I do and post it for ya!)
A friend of mine recently had a baby, and I was scheduled to bring her a dinner on Monday. So I made a double batch of the lasagna. Then I realized I wasn’t actually scheduled to bring her dinner until the following Monday (tomorrow). How’s that for mommy brain? The extra batch went into the freezer for us to have at some point. She recently found out her baby is dairy sensitive, so she’ll be getting something different now anyhow.
Leftover vegetable lasagna. Don’t you just love leftover nights? Some people hate leftovers, but I love having a night off from the kitchen. Even though I enjoy cooking a lot, a break is always good.
For Valentine’s Day, Tim and I did non-traditional gifts to each other. My gift to him? Beef for dinner and “real dessert”. His gift to me? He cooked and cleaned. Our menu included filets and Alton Brown’s Chipotle Smashed Sweet Potatoes. First, these sweet potatoes were fabulous. It was our first time trying this recipe and I can’t wait to have it again. They’re probably too spicy for most kids, but for Tim and me they were excellent. (Usually Meghan eats the same things we are, or we at least offer it to her, but this night we didn’t.) Tim cooked the filets on the grill to a perfect medium rare and they were divine.
Now a word about beef. So many people I know are shocked when they hear I eat beef because they most often see me eating vegetarian, but I do eat meat. I just eat it a lot less than the average American. Beef is a good source of easily absorbed iron, (important for pregnant and nursing mothers!) and it is also high in zinc, selenium, and vitamin B12. So beef can be healthful to eat, I just think it’s important to keep in mind two things when buying it: kind and clean. Kind: I refuse to buy factory farmed meat. Look for meat from small, local farms or ones that are certified humane. Clean: Organic, grass-fed beef is best. At a minimum you want the beef to come from farms that don’t administer hormones or antibiotics.
For dessert we used this recipe for chocolate lava cakes. We went all out sugar, white flour, the whole nine yards. Oh my chocolate. They were incredible. Super easy, too! If you are looking for a splurge dessert that you don’t have to be a pastry chef to make, this is it.
Italian style lentil soup with a salad. I make this soup so much in the winter; we love it.
One of my favorite recipes from Vegan Yum Yum is the Creamy Tomato Barley Risotto. It’s a side dish, though, and I wanted to make it a main dish, so I tweaked it and added broccoli, mushrooms, and white beans to make it more hearty. I loved it. Tim loved it, too, but still thought it was more of a side dish than a main. I disagreed.
Tortellini Soup from Weekly Bite. I made this last month when I was looking for quick recipes and Tim loved it so much that he requested I make it again. I followed Estella’s recipe except instead of the turkey sausage I used organic chicken sausage links that I sliced. (Yep, meat twice this week.) This could easily be made with something like Field Roast sausages if you want to make it meatless; I may actually try that next time!
Smoky grilled tempeh and cheater baked beans from Veganomicon along with roasted brussels sprouts. The tempeh and baked beans satisfied a craving for summer flavors in the middle of winter. Both were very good; Veganomicon rarely disappoints.
Need some more meal inspiration? Here are meal plans from previous weeks:
What’s the best thing you had for dinner last week? How much meat do you typically eat in a week?