Hello Monday. We meet again. I am seriously dragging this morning and wishing I was curled up on the couch watching a Law & Order: SVU marathon. Instead I’m in my cube, playing Words with Friends, and studying water-soluble vitamins. C’est la vie.
Today marks the start of the #RESTWEEK Challenge which I am pretty pumped about after my 6.5 mile run yesterday. It took me every bit of motivation and a pre-nap to get me out there, but am glad I did. Nothing beats that feeling of a good run. Eating ice cream comes in at a close second but still doesn’t beat it. Nuffin.
The first task of the challenge was to decorate a morning journal to be used throughout the week. I felt like I was back in 7th grade decorating my binder with cut outs of Justin Timberlake and lip gloss. Except now it’s smiling apples and walnuts. I’ve grown up SO much. I loved taking a trip down memory lane as I stuck all my pictures on just the right spot to beautify my journal. Masterpiece revealed!
In Southern News, I also checked off another on the Southern in Sixty bucket list. Peanuts in a bottle of coke. The roomie and I were bound to find an old-fashioned coke bottle, but even Cracker Barrel let us down. Well, actually they DID have coke, but were tiny bottles which wasn’t gunna cut it for the true experience. Instead I got a bottle of CheerWine, which is an old Southern soda which is kinda like a cherry coke. Until I tried it. It was far from cheery and even further from wine. It didn’t taste like cherry coke at all, and well just wasn’t worth drinking. The only reason I did was to get to the salty peanut surprise inside, which was tastier than i expected. Sweet and Salty. But not nearly as awesome as fried green tomata’s, so I call it did and done. NEXT!
This week’s recipe was one I adapted from Lindsay over at The Lean Green Bean for Lentil Veggie Mac & Cheese. I didn’t have any macaroni noodles, but had plenty of brown rice to spare. Kitchen experimentation initiated.
Delicious! This dish reminded me of shepherd’s pie, kinda more than my actual take on shepherd’s pie did. The world may never know. Either way I can’t wait to eat this dish up which made quite the large amount of food. If I carried that pan around for a good bit I could have probably counted that as my workout too. I choose to eat it instead.
- 1 cup brown rice, uncooked
- 1 cup lentils, uncooked
- 2½ cups frozen mixed vegetables, thawed
- 1 cup fat-free milk
- 1 Tbsp cornstarch
- 1 cup shredded cheddar cheese
- salt & pepper, to taste
- Preheat oven to 375 degrees F, and spray a square baking dish, or cast-iron skillet with cooking spray.
- Cook both your rice and lentils according to the package instructions.
- Once cooked, add the lentils and veggies to the rice and set aside.
- Heat a medium saucepan over medium heat.
- In a small bowl, whisk together milk and cornstarch.
- Add milk mixture to saucepan, whisking constantly.
- Add your cheese and stir until it is melted.
- Pour over the lentils and rice and stir to combine. Season with salt and pepper.
- Add the mixture to your prepared baking dish, and sprinkle with more cheese.
- Bake for 15 minutes ,or until the cheese is melted.
What meals did you make over the weekend?
What is one thing you are grateful for?