Sunday of Cooking, Monday of Meatlessness

10 Feb

Meatless Monday week 2 was an even better success than I had hoped for!  The man and I were both well-fed, full, and enjoying tasty meals.  On Saturday night, we went grocery shopping.  We have his kids most weekends, and this past weekend we did not, so we were able to go grocery shopping together (I usually go alone during a more normal hour than 10pm on a Saturday).  I had meal plans for the week and this weekend.  Everything went very smoothly… until he decided we NEEDED a knife and a mandolin.  Within 12 hours after purchasing said knife, 10 of which were spent sleeping, I proceeded to cut myself.

I never said I was a graceful cook.

I made several meals on Sunday, most of them created to eat throughout the work week:

  • a huge pot of (meatless) lentil soup
  • black bean casserole in the slow cooker (surprisingly delish!)
  • ricotta chocolate chip muffins (from
  • egg and vinegared pepper scramble
  • lemon-parmesan garlic cauliflower
  • roasted potato/pepper/sausage hash
  • garlic mashed potatoes

some lentils… yum!

My Sunday of cooking, coupled with my careful protein-laden meal-planning, gave us a successful meatless monday.  The casserole and lentil soup were crucial because of the beans/lentils… I really need that protein.

We also bought some healthy snacks, like hummus and edamame.  Delish!

I thought I’d post a recipe that I used to make EVERY SINGLE WEEKEND as it was the only thing I could make for a long period of time.  I know it’s basic, but it has a kick and is very satisfying!


Eggs and Vinegared Pepper Scramble

serves two; 7 points on Weight Watchers points plus system without parmesan cheese

  • 6 large eggs
  • 3 Tbsp low-fat shredded cheddar cheese
  • 1/2 cup canned chopped vinegared peppers
  • 1 Tbsp fat-free skim milk
  • freshly ground black pepper
  • 1 tsp of olive oil
  • OPTIONAL for additional points: a tbsp of parmesan cheese

Whisk eggs, milk, black pepper, and option parmesan cheese until the yellow parts of the yolks are combined and everything is one uniform color.

Cut the vinegared peppers (you can find these canned in a jar; or, if you are like me, and you have a lovely Italian grandma who likes to can, you will find jars of these easily in your pantry) into thin strips.  Heat a skillet on medium heat with 1 tsp of olive oil, and once heated, add the vinegared peppers.  Cook for several minutes, until the peppers are starting to look a bit browned.  (Browning helps to release the spicy-ness!)

Add the eggs and cook with the peppers, stirring occasionally.  Cook until almost cooked through, and then add the cheese and stir.  Make sure the cheese is evenly distributed throughout.

Serve!  (Add a piece of multi-grain toast for a low-point finish.)

I know it’s simple, but sometimes, especially when you are cooking ALL DAY on Sunday, you just want a simple brunch.


My goals for this week: work out (hah! I mean it!), meal plan for the entire week, and cook ahead again this weekend.




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