I made this (with some minor alterations) last night for Justin and me while we were watching Master of None (so good, watch it now) and it was lovely. It was light and delicious. I probably only made half of the recipe but we both had hearty portions and there’s still one or two other portions leftover.
You basically chop up half of a white onion, some carrots (I used baby carrots because I didn’t have regular size ones), some garlic, and sauté them in olive oil. After five or so minutes, you add some tomato sauce and some chopped tomatoes, let that sizzle. Then you add water and lentils and let it all sauté for about 20 minutes (make the pasta while you’re waiting). I added two dashes of cane sugar, a teaspoon of salt, and lots of pepper (I love lots of pepper on anything).
I threw the last of some mozzarella that I had one it and voilà: dinner. Lots of protein and relatively healthy. Could’ve used more vegetables though, I won’t lie.
So, here I am with some spare time on my hands and I know I shouldn’t be eating out (and a dishwasher!!!). It’s also luckily warm comfy food season (because it recently dropped to sub-zero temperatures when it was 70* last week, whatever!), so that means getting to cook lots of pasta dishes, soups, and rice dishes that I can store in my fridge and heat up in no time so I can avoid paying Dig Inn $12 every time I want to eat a healthy and quick meal.
The weekend before last I made three things that lasted through the week:
Jordan’s Crack Pasta (not healthy at all, but it’s so good)
Penne with Tomato, Cream, and Five Cheeses (recipe)
These are great recipes that I mostly followed but I didn’t have enough canned tomatoes for the Crack Pasta but it turned out just fine with only one can. And instead of using two cups of heavy cream for the last recipe, I used 1 cup cream and 1 cup milk, which is great and it’s a tad healthier.
Additionally, on Thursday night I made a recipe that my best friend made up years ago and that I’ve been making occasionally ever since. It’s pasta with sautéed sun dried tomatoes, spinach, and parmesan cheese in olive oil and I threw some chicken in for protein.
Since this is a short week (not to mention I will inevitably go home with a bag of leftovers on Thanksgiving), I’m not cooking much. But I did make Creamy Rice & Sweet Peas (recipe) today. SO good.
Let’s not forget the Chocolate Chip Pumpkin Bread that I baked from scratch (I used a recipe that my high school boyfriend’s sister gave me in 2005 – so long ago) and Chocolate Chia Seed Puddingthat I made today.
I went through my huge binder of recipes last night and pulled a dozen more or so to make over the next few weeks (though I’m starting a gig on Monday). It’s so much easier, and healthier, than eating out.
If you have any suggestions for awesome, healthy recipes that I can make it bulk, leave it below!
Quiet Saturday Night At Home: Since I was out with friends last night, my night tonight is made up of Netflix and this pasta. I made this via a recipe on Ramshackle Glam. It’s pasta + asparagus + lemon juice/zest + olive oil + goat cheese + pepper.