Simply Filling Vegetarian Week 3 Menu

Happy Green Day all!  You know I totally cannot resist asking you all ~ Did you have a Magically Delicious day?!  I had some amazing foods today and I promise – not all of them involved green things…..

The folks at General Mills sent us this special edition of Lucky Charms celebrating 50 years just in time to devour on St. Paddy’s Day. I think my favorite part about cereal is reading the back of the box.

Just 3 points+ a serving…

As much as I’d love to eat big bowls of Lucky Charms and pick out all the marshmallows, I resist the temptation and balance it out by topping my shredded wheat and banana with just a sprinkle of……Luck!

This way my cereal keeps me full for hours and I don’t have cereal envy looking at The Husband’s giant bowl of Lucky Charms in green milk (SF + 1 WPA) – 7 points+

Yesterday I decided to try a new recipe for lunches this week that I found of the March Issue of Vegetarian Times Magazine for Slow Cooker Squash Gratin.  I pretty much followed the recipe, but, made a few exceptions to lighten it up.

I am not really a fan of Acorn Squash so I decided to swap it out for Butternut Squash.

The secret ingredient that makes this gratin amazing ~ Smoky, Spicy Chipotles in Adobo

I used 2% extra sharp cheddar cheese with a 1 Tbsp. sprinkle of parmesan for the gouda.

I also swapped out the whole milk for fat free milk and used whole wheat flour.

This is the first recipe I’ve ever made in my crockpot where you use a paper towel between the slow cooker and the lid.  This allows the moisture to be absorbed to help the gratin firm up like it would as though you baked it in the oven.

It cooks in about 4 hours and you finish topping it with a sprinkle of cheese and panko.  I am not sure the panko adds much to this recipe so I would probably skip it next time.

The verdict is that this gratin is completely amazing!  I never would’ve imagined it would have such a rich flavor where you can taste everything ~ the sweet squash, the caramelized flavor of leeks and garlic, smoky, spicy chipotle and of course, cheesy goodness.  (SF + 1 WPA) – 5 points+

I also bought a veggie tray and portioned it into baggies for quick snacks and/or sides for my lunches this week.  Served up with 2 Tbsp. Light Ranch for dipping. (SF + 2 WPA) – 2 points+

Seriously the cutest mini peppers I’ve ever seen ! they are so little!

The other prep I did for the week ~ a batch of perfectly hard boiled eggs for snacks or egg salad sandwiches. (SF) – 2 points+

I scoured a bunch of recipes looking for the perfect Vegetarian St. Patrick’s Day Recipe.  But, when, it came down to it, nothing compared to the Slow Cooker Corned Beef and Cabbage and Easy Corned Beef & Cabbage Soup I’ve made in the past. 

That is until I saw the perfect recipe this weekend that made me go ~ that’s it!

It’s nothing fancy, but, it does involve a few “Irish” ingredients like Pure Irish Butter…..

And 4 leaf Clover and Pot of Gold Cheese Ravioli’s ~ totally Authentic I know

I am not even going to wonder what emerald green lake is in the pasta…..just cook, eat and enjoy!

I actually got the recipe next to the lady handing out the packages at Sam’s Club.

Simply cook the ravioli’s for 2 minutes, not 4 minutes because well, green ravioli’s cook faster than gold ravioli’s.

While the ravioli water comes to a boil, heat 1 Tbsp. Olive oil in a large skillet and sauté 3 garlic cloves with a small red onion until softened.

Add a container of cherry tomatoes, about 12 oz., 1/2 tsp. sea salt & 1/4 tsp. black pepper.  Then, pour 1 cup of Geyser Peak Sauvignon Blanc wine over the top.  Bring to a simmer and cook until the tomatoes start to burst, about 5 minutes.

Add 1 Tbsp. Sweet Cream Irish Butter as it adds a rich flavor to the sauce.

Scoop your cooked clover pasta and pots of gold on top.

Sprinkle with 1/4 cup fresh chopped basil and gently toss.

A few of my “pots of gold” exploded spilling their coins all over the pasta.  Yep, this is how I learned green pasta cooks much faster than yellow pasta LOL.  That sauce is so delicious, I am totally saving it to make with other pasta veggie combinations. (SF + 10 WPA) – 10 points+

Served with a side of green asparagus spears….I do not have a special term for these.

I definitely didn’t need it, but, decided I wanted it ~ 2 slices of Alexia Garlic Bread (SF + 3 WPA) – or 3 points+.

Here are my stats for today:

• Simple Filling (SF): 17 WPA (Weekly Points Allowance) used, 29 WPA remaining
• 29 Daily Points+ 3 WPA used, 46 WPA remaining
• I think I might’ve saved points+ on Corn Beef & Cabbage but having cheesy pasta in a garlic wine sauce is pretty high up there on the flavor list.
• 275 pushups down, 750 to go (with a makeup 150)
• My FitBit Dashboard

HERE IS WHAT’S ON THE MENU THIS WEEK:

• The other Irish Recipe I plan on making Vegetarian Style ~ Irish Nachos!
• Snobby Joes, kale chips
• Vegetarian Cobb Salads
• Smoky, Spiced Potato Shells with Greens
• 2 nights out ~ 1 Chipotle and 1 TBD for work.
• QUESTION OF THE DAY:

How did you celebrate St. Patrick’s Day?  Did you wear green and/or make a fun recipe?

The Husband just drew a green clover on his hand with a high lighter this morning LOL.

Night all!