I just made something easy for dinner tonight. The bratwursts come from Trader Joe’s and are cooked in a little water and oil until the water evaporates and the sausage browns. The roll is a Cobblestone sausage roll. I cut off the ends and pulled some of the bread out of the center to make it 3 WW points. The sauerkraut is from a can doctored up with caraway seeds and Splenda. I really like Maille’s whole grain mustard with the bratwurst.
We were going to make chicken enchiladas but at 7 PM it seemed like too much trouble so we switched to tacos. I pulled some chicken off our large Costco rotisserie chicken and shredded it, sliced cabbage, and got our condiments while John singed the corn tortillas over an open flame. In ten minutes dinner was ready.
(Very pale picture. I need to get some different plates!)
Apple pie! Soup with a stick of butter in it! Hunks of homemade bread! Yes, I ate it all yesterday but as I used to tell my classes at Weight Watchers, you are not overweight because you ate a piece of birthday cake on your birthday. It is because you eat the cake on all the other days too! Granted since we celebrate both Jewish and Christian holidays I have a few more opportunities than are good for me, but the most important thing is to get right back to eating correctly.
On Monday John sauteed some shrimp and I made rice pilaf and broccoli. This dinner is a solid, healthy dinner. WW points – 7 (we used a little oil and a little light butter) What I ate on Sunday is like how professional athletes look at their losses. First what I can I learn from it, and second, forget it.
On to the new week!
We had a really fine dinner to celebrate Rosh Hashanah and it was vegetarian to boot! Our daughter and I went crazy baking. I made an apple pie since apples are symbolic for the holiday and our daughter made challah. Challah is an egg bread which she managed to make with some of her leftover sourdough starter. It was soooo good.
For the main course I made Autumn Soup. It’s a soup made out of equal parts onion, rutabaga, sweet potato, butternut squash, and carrots. You saute them in butter for a bit, add some vegetable stock, and then cook it until all the vegetables are soft. I used a stick blender to turn the vegetables into soup. Then with the addition of some cream and cayenne and an adjustment for salt, it is done. We garnished our bowls with lemon and chives. This was also soooo good.
Finally I actually made an apple pie. Our daughter and grandson helped me to peel all the apples and make the pie. It was a lovely dinner full of good things to eat and happiness.
Rutabagas take a long time to cook. Instead of hauling out the Instant Pot I just put them in boiling water and it took at least 45 minutes. They turned out really tasty though all mashed up with a little butter and salt. So glad that it finally turned cooler so that root vegetables can be back on the menu.
John did a great job roasting the chicken and I also prepared the broccoli. Division of labor in our house, John, head chef and preparer of all meat. I am sous chef and preparer of all things vegetable. We make a good team.
Here’s my pot of lentils with turkey sausage and a bunch of different vegetables burbling on the stove prior to dinner.
I really like lentils! All the vegetables make this a really hearty stew. Seriously you don’t even need the meat. It is easy to make by just sautéing up a few vegetables, adding the lentils and chicken or vegetable stock, cooking about 20 minutes or until the lentils are tender and putting in the greens (I used lacinato kale) at the last minute.
Looks delicious in my bowl too!
Thursday’s dinner was another “pantry” dinner. Some pasta, a can of tuna, olive oil, an herb, and a vegetable. Although I used fresh snow peas and tarragon, it could just as easily have been made with frozen peas and dried parsley or oregano.
John boiled the whole wheat penne in salted water while I sautéed some onions and garlic. When the pasta was nearly done I added the snow peas and tarragon. After he added the pasta to the pot and I had made a kind of sauce out of pasta water and olive oil, I put in the tuna trying not to break it apart too much. For finishing I added a little drizzle of our best olive oil and some cracked black pepper.
WW points – 11