Recipes #18 and #19: Veggie Lasagna and Fruit Kabobs

Emily and Dan came over for dinner, and we ate recipes #18 and #19 with salad and grilled multigrain bread.

Recipe #18 is noodle-free vegetable lasagna. It has eggplant, zucchini, and portobello mushrooms layered with a spinach/egg/ricotta cheese mixture. In the middle is fake sausage crumbles, and there's tomato sauce on the bottom and top of the whole thing. Once assembled, it's covered with mozzarella cheese and baked.

I put it together the night before and then baked it for 30 minutes when I got home from work.


I'm not gonna lie; it was delicious. DELICIOUS. Plus, a serving is one-fourth of a 8" square pan, which I love. We've decided that next time I can roast all the vegetables at one time instead of messing with cooking small batches in a skillet.

Dessert was a Weight Watchers recipe, strawberries and bananas grilled for a few minutes and then drizzled with chocolate sauce.

Fruit kabobs (chocolate sauce not pictured)

The fruit was yummy. I can add these two as grillable fruit along with pineapple and pears. The chocolate sauce tasted very good, but it was runny. Perhaps next time I'll refrigerate it a bit before serving. I loved the taste of chocolate, coffee, and cinnamon.

Actually, I've just named four of my favorite things: strawberries, chocolate, coffee and cinnamon. Brilliant foods.

I added the remainder of the pudding powder and some additional milk and plan to eat it as pudding for leftovers. I have a sneaking suspicion that my chocolate pudding will always have instant coffee and cinnamon thrown in from now on.

I'm super pleased with both these recipes. It feels good to have a couple more wins.