Thursday: Thanksgiving Meal #1
Friday: Lasagna, baby!
Saturday: Thanksgiving Meal #2
Sunday: Turkey Day leftovers
Monday: Garbanzo Bean Soup with Kale and Ham
Tuesday: Baked Flounder, Rice and Roasted Cauliflower
But yesterday while planning dinner out in my head all I could come up with was queso (of the Velveeta and Rotel variety). I was stumped there and didn't want to hit the grocery store on my way home from work.
[For the record, I am certain that me and my family could totally fill our bellies on chips and queso.]
I surveyed the deli drawer for sandwich ingredients (there were none) and I found a package of tempeh. The last dish I made with tempeh was wolfed down heartily by my family so I decided to go back for more. The package indicated I needed to use or freeze by 12/2 so that's where dinner began. Where to go (quickly) from here? I would normally opt for brown rice but that would have taken over an hour and I was losing precious daylight.
I found half a package of egg noodles in the pantry and thought with a little garlic, that would mix well. With the tempeh cooking in grapeseed oil and garlic, I checked around for veggies. I found kale and baby carrots in the crisper so I chopped that up and added that to the tempeh. After adding in the noodles, we seasoned with a tiny bit of garlic salt and then a healthy shaking of nutritional yeast.
And to think that I was afraid that between the little brick of tempeh and half bag of noodles I wouldn't have enough to feed my family:
|Surprise Vegetarian Dish (we had queso too!)|
It reminded me of the story of Jesus feeding the multitudes...
P.S. There were no leftovers of this dish....but we do have queso!