Saturday, November 6, 2010

3 Meals In 1

I find this diet to be pretty heavy in the food prep department. Because of that I end up eating fruit and vegetables in their raw natural state a lot of the time. But I love to cook and have found that my cooking skills are getting better on this diet. Here is a recipe I made up this week that made 3 delicious meals!

It all started with roasted vegetables that was a meal in itself. Then I made a salad and a soup! 2 more meals!

Meal # 1
Roasted Veggies - I could eat this every week, all winter.

Not my picture. I usually forget to use the camera while I am cooking. I'll try to do better.

You want to make a lot of this so you have left overs for the other meals.
On a lightly oiled cookie sheet with a lip add:

Large Butternut squash (peel with peeler and slice into 1.5 inch cubes)
2 onions (peeled and quartered)
Lots of baby potatoes (don't peel, dont usually need to be cut as they are already small)
Garlic cloves
Carrots - lots
Any other veggies you have on hand (I included Parsnips (GOOD!) and brussell sprouts)

Toss with olive oil (I used a very very small amount - like 1 Tablespoon) and course salt and pepper. (I was very light on the salt - 1/2 t)

Roast at 425 for 30 minutes or until tender.  I roasted each vegetable in their own side of the pan and didn't mix them all together. When you serve it put the veggies all on a large platter but don't mix them together. Let them touch but keep them with their own kind. It looks rich and fancy that way. Serve with balsamic vinegar for dipping, salad and rustic bread. I served applesauce too.

Meal #2
Roasted Veggie Salad - there is something so yummy about the potato in this salad!

Mixed greens
cold roasted potatoes, brussel sprouts, butternut cut into bite sized pieces
sliced apple
toasted walnut
Balsamic vinegar (Amy's Green Goddess dressing is quite good here too)

Serve with toasted pitas and hummus

Meal #3

Butternut "Sausage" Soup - this was my favorite meal of all!

In a soup pot warm:

 4 cups vegetable broth
left over butternut, potato, parsnips, carrot, onion and garlic (about 4 cups worth)

When warm blend in smaller batches until smooth. Return to soup pot and bring to almost a simmer. While it is heating, microwave 3-4 MorningStar Sausage patties (if you have meat lovers in the house maybe add an extra patty or 2) until they are warm. Break them up into small pieces and add to butternut soup. Serve hot with leftover roasted brussel sprouts and toasted whole grain bread for dipping.


Kristen said...

Will you move to Boise and cook for me and my boys? I will trade you for house cleaning or something else.

the wrath of khandrea said...

thank you for these simple ideas. i went "vegan" for my lunches this week, and it was fun! i'll try some of these next week... and i'll post my recipes as well because i'm sure you're dying to know how i prepared raw carrots and salt. oh, wait, now you know.

Kimberly said...

I'm trying these this week!

Robin said...

Kristen - Yes I will!