John and I are back from our vacation in colorful southwest Utah. Although we did a lot of exercise, it just could not keep up with our vacation eating. We finished off the last two days with pizza and moo shu pork and Mongolian beef. I did not take pictures to chronicle my binge! But now it is back to sensible eating and new recipes. Since India has hung with me through the vacation they are the winners of the country with the most views and will be featured in a dinner next week. Look for a new menu tomorrow for the week starting on Monday.

I immediately started planning the rest of this week’s meals when we got home. Knowing what is on the menu is very helpful in keeping us on our healthy lifestyle eating program.

Friday – whole grain penne with kale, mushrooms, onions, and garlic

Saturday – pan-seared salmon with steamed new potatoes and broccoli

Sunday – BFD (breakfast for dinner) – some sort of eggs, vegetables, veggie patty, toast

Whole grain penne with mushrooms and kale

Mmmm, how delicious does that look?! Tonight while John boiled the water and cooked the pasta, I sautéed mushrooms, onions, garlic, and kale stems (don’t forget to use everything!) and added a little broth to help the stems cook through. When the pasta was about 5 minutes from being done I added the kale leaves. John drained the pasta and put it in with the vegetables while I stirred everything together and added a little pasta water to make it saucier. We finished our dinner bowls with a drizzle of good olive oil.

Simple, quick, economical, easy Vegan eating. Try it!