Incoherent Scribblings

Saturday, September 20 – I had originally planned on starting my vegetarian experiment on Saturday, but I was invited to a Texas barbeque that day. As a result, I decided to push my experiment back a day. However, there were actually quite a few meatless dishes to choose from at the barbeque so in the spirit of my experiment, in addition to my barbequed chicken I tried the spinach salad (loved it), a spoonful of corn and black bean salad (didn’t love it), some type of risotto dish (didn’t really have an opinion), and some grilled Portobello mushrooms (loved them too).

Sunday, September 21 – I went to the grocery store with a meatless list in my hand and came home with stuff to make homemade macaroni and cheese, apple salad, and spinach lasagna. I made the apple salad and ate croissants.

Quick Apple Salad

• Apples
• Seedless Grapes (I prefer red)
• Pineapple Chunks (drained)
• Walnuts
• Cool Whip

In a medium bowl cut up the apples and grapes. Add pineapple chunks, walnuts, and Cool Whip. Stir up and serve.

Monday, September 22 – I ate apple salad and croissants for lunch and for dinner I made homemade macaroni and cheese. It had been a long time since I had made macaroni and cheese and I just made the recipe that I made when I was a kid with good old Velveeta cheese. It was edible, but apparently I have become a cheese snob in my old age because I kept thinking that next time I make macaroni and cheese I am going to make it with cheddar.

Tuesday, September 23 – Left-over macaroni and cheese.

Wednesday, September 24 – I had a long day at work and didn’t feel like left-overs so I went to Sonic… and had a hamburger and fries.

Thursday, September 25 – I had the last of my apple salad, the last of my macaroni and cheese, and some cheese and crackers.

Friday, September 26 – Mr G came over and I made the spinach lasagna (and cheesecake). The lasagna turned out wonderful! It was a recipe I made up as I went along, but I will definitely be making it again. In fact, even if my vegetarian experiment doesn’t work out in the end I seriously don’t think I will ever make hamburger lasagna again… that is how good my spinach lasagna was.

Saturday, September 27 and Sunday, September 28 – Lasagna (and cheesecake) left-overs.

Spinach Lasagna

• 1 (9oz) pkg frozen spinach, thawed and drained
• 1 tub Ricotta cheese
• 1 brick Mozzarella cheese (shredded)
• 1 brick Parmesan cheese (shredded)
• 1 pkg finely shredded Italian cheese
• Parsley
• Onion (chopped)
• Garlic (chopped)
• Oregano
• Basil
• Italian Seasoning
• Pepper
• Olive Oil
• Lasagna Noodles
• 1 jar Spaghetti Sauce
• 1/3 cup water

In a skillet sauté onion, garlic, oregano, basil, Italian seasoning, and pepper in olive oil. Add spaghetti sauce. Set aside.

In a large bowl, combine spinach, cheeses (minus the package of finely shredded Italian) and parsley.

In a 9×13 pan, alternate layers of noodles, spaghetti sauce, and cheeses until finishing with a layer of noodles and spaghetti sauce. Add water to the ends of the pan. Sprinkle finely shredded Italian cheese on top. Cover with foil and bake at 400 degrees for 45 minutes or until noodles are tender and lasagna is bubbly.