Hope you all had a great weekend! Mine was a win for the most part. Saturday consisted of sleeping in, going shopping and having a giant lunch.
I was pretty excited because I am finally creeping out of “in between sizes” and settling into the smaller size. I also picked up an awesome new t-shirt, along with some work pants and a sports bra. All were much needed!
Sunday was my day off with Farmer Ben…and let me tell you, we both needed it! We started out with church, some napping (okay, I was the only one who napped…but who’s keeping track?) and an amazing lunch.
It was the kind of lunch that you have when you want something hearty but don’t have a lot of time….or just don’t feel like “cooking.”
As you know, I’m not big on boxed foods…but I have a serious weakness for Annie’s Mac and Cheese…especially with greek yogurt. So good!
Sorry for the lack of photos… I was in too much of a hurry to stuff my face. Oops.
Anyway, here is what I call “the Dirty Little Secret.” I justify it by telling the world that everything was local/from the garden except for the mac and cheese mix and olive oil.
Dirty Little Secret (Or Lunch in a Pinch)
- 1 box Annie’s Mac and Cheese-choose your own adventure on this one.
- 1 Medium Onion
- 2 Jalapenos, seeds removed
- 2 cloves garlic
- about a tbsp. olive oil
- 1/2 cup Greek yogurt or sour cream
- Optional:1 lb ground beef (or chicken sausage, turkey, beans, bacon, etc.-again, choose your own adventure)
- Optional: shredded cheese
What to do:
Cook your pasta as directed on the box of mac and cheese (to save time, boil water while you are prepping the rest) and set aside. Reserve cheese packet for later.
Roughly chop onion, jalapeno and garlic.
Throw them in a hot pan with some olive oil. Cook until softened, stirring occasionally so they don’t burn/stick.
Add in ground beef (or whatever you decide on)
Cook until your beef is browned, stirring occasionally to break up any big clumps.
If necessary, drain out excess oils/fat (we used a 90/10 grass-fed beef, so there wasn’t really anything to drain).
Add cooked macaroni and seasoning packet, along with some Greek yogurt…or sour cream if you’re feeling naughty. Stir until well combined.
We ate our’s like this, BUT if you want even more crazy goodness, pour your beefy mac into a casserole dish and top with shredded cheese. Cover with foil, removing for the last few minutes of bake time. Bake in a preheated oven at 350 until cheese melts/begins to bubble-maybe 15-20 minutes.
This will serve 4 people (better with a salad) or two extremely hungry people. We ate our’s in two sittings.
Again, this is just a quickly thrown together option, you could add in bell peppers, diced tomatoes, olives, whatever you want!
Lately, I haven’t been eating as well as I would like. It’s partly because I’ve been eating on the run and partly because I’ve been lazy about planning ahead.
It’s been all about beef, bacon, nachos, potatoes and cupcakes. Granted these are all grass-fed/local/from the garden…but I admit, I have been over-indulging.
Don’t get me wrong, I love greens but I have just wanted something a little more… meaty and cheesy.
So, in an effort to cut down on my carnivorous binge, I made some veggie burgers. I served them over greens with a quick yogurt sauce (greek yogurt, lemon juice, honey, dill and garlic powder).
These are super easy to make AND go really well with salad….so you’ll have plenty of room for shredded beef nachos later on… I’m only sort of kidding…
Lentil burgers are also totally good for you-packed with iron, protein, potassium, fiber and good fats!
Anyway, I used orange lentils in this batch but I would advise using black lentils instead–they are a bit firmer and will hold up better to mashing/mixing. You’ll need to rinse your lentils before cooking them to make sure any little stones are picked out.
Adapted from 101 Cookbooks
2 cups cooked lentils (I cooked mine with our favorite Thai Stock from Wegmans)
1 15 0z can beans –I used great northern beans- garbanzos, black beans or pinto beans would also work
4 large eggs
1 to 1-1/2 cups bread crumbs
1 medium onion, chopped
2 cloves garlic, chopped
a few good cranks/pinches of black pepper and sea salt
Parsley-I used about a tbsp
A few squeezes of lemon
1-2 tsp. Smoky Paprika
1 tbsp. Olive Oil
- Olives–Ben and I stumbled upon Lindsay’s Naturals Green or Black Olives and they are amazing! We had a can in our cabinet so I threw some in for some added texture.
- Jalapenos–I’ll probably make these again just so I can throw in some fresh japs from the garden! YUM!
- Your favorite cheese-I used about 1/4 -1/2 cup of Cabot Mozzarella
What to do:
Combine lentils, eggs and salt in a large bowl– use your trusty dough blender or a fork to combine until your mixture is still slightly runny but chunky-it’ll look like really wet/chunky hummus. (You can also use a food processor).
Add in remaining ingredients (except olive oil), stir until just combined. Let sit for a few minutes so the breadcrumbs absorb excess moisture.
Your mixture should be wet, but still able to be formed into patties. If necessary, add in more breadcrumbs a little bit at a time. Or, for more moisture, add in more water/egg.
(I mentioned using black lentils instead of orange-I found my moisture to be REALLY wet/mushy with the orange and was out of breadcrumbs, so I added in some unbleached flour-it worked just as well).
When you have the right consistency, heat oil in a heavy skillet over medium heat, form patties and add to skillet.
Cook covered until bottom begins to brown-this took about 7 or 8 minutes. Flip and cook another 7 minutes until other side is lightly browned.
Serve over your favorite salad or on a bun as a veggie burger.
Makes about 12 burgers ~177 calories per burger. You can store uncooked patties in the fridge for up to a week.