Eat Your Veggies

WooWahWooWoo!  My girlfriend is going PESCATARIAN.  Educational time.  Just roll with it. PESCATARIAN is when you choose a VEGETARIAN lifestyle, plus fish.  Heah {here} are some of our suppers this week of meat-having-meals ...with a pescararian twist!  No I'm not pretending to be a chef.

Stuffed Bell Peppers

Quinoa in vegetable stock (or chicken stock if you're cutting out meat for health vs morals-I just think it tastes better), Black Beans, Corn, Salsa, Tofu if you're feeling sassy...roast some garlic in olive oil*

*this is where I pretend I'm Ina Garten and chastise you if you don't use "good" evoo

add a little onion, chili powder and cumin, in goes the quinoa, beans corn and salsa, cook down a lit' bit, stuff the pepps, top with Cheddar Cheese (which I normally grate but was too lazy/busy/didn't care to clean the cheese grater because I have a life/ so i just cut off a few slices).  On the grill they go.  Then. you eat.  Naow.  I'm big on eating per the USDA standards. Including get in your protein.  That's why the quinoa/black beans/tofu.  It's a necessity. If you don't know. Now you know. (I tell you the truth-mine-as in this image-does contain ground beef.  because I am not a reformed Pescatarian.)

I also think it is a RIGHT for you to know.  That this is what I found when I searched "usda food guide 2012"

No I am not joking.

Don't eat that.

Ok option 2: Here she comes again.  That Quinoa.

Mah Seester has a Gluten Intolerance.  That means no. tolerance.  So we eat the gluten free, at times (aka another reason you can and should know and love quinoa)

Heah. {here} We have a White Memorial Presbyterian Church CookBook recipe for Spaghetti Casserole.  You know we just love our casseroles.

 Because you are the boss of your choices, you can alter recipes to fit your lifestyle.  So.  This sauce was made in the crock pot as I do not have 4 hours to cry over a vat of perfecto italian sauce after putting up my own tomatoes. yes. that.  I did that before I had a child. 
2 Cans of Tomato Sauce, Garlic, "good" evoo, 2 Tbsp Cream Cheese, 2 Tbsp Sour Cream**

**I ain't lyin'

1/4 Cup of Parmesano-Romano, EYE-talian spices, I went for basil, oregano, and parsley...and whatever else you know makes your gravy great.  The ingredients to the sauce are give or take.  I ain't EYE-talian so you know no one's going to be slappin their momma over my gravy.  I'm ok with that because I am what I am.  I had chicken sausage on hand so that's what I added but it's ellll delish with shrimp.  Or Cannellini Beans.  OR BOTH (remember your proteins, shug). Or Tofu.  Or you could have some sense and throw enough cheese on top before you bake it to account for all your fat, caloric and protei-onic needs.  So yes.  When your'e ready, cook your pasta, integrate your sauce, cover with cheeses and bakey. 'Til it melts.

This Vegetable Chowder from an earlier post is also an option.  Recipe stolen from Whole Foods.

or there's tilapia/black bean/rice enchiladas:

mine is in a throw-away-able container not because I am tacky and cook in those so I dont have to do dishes, LAWD yall, my Nana would have a fit were she here with us today should I resort to such-
I am in fact, using this serving tray because when I have extry, I freeze it and hoard it for friends and family in need of sustenance.  This has made it's way on to greener pastures, aka, my Aunt Marilyn's house.

or you could do vegetable stir fry (load up the veggies. please for the sake of your health and wellness and all over glowing skin.  I went with what I had on hand-green beans, peas, asparagus, carrots, broccoli and edamame)...or shrimp stir fry (still loaded with veggies. and brown rice please)

...or quiche, GAH, is there QUICHE: cheese, broccoli, breakfast, salmon-yes salmon quiche is so very necessary, lobster ravioli, three (or four or five) bean chili, spinach salad with  blackened mahi...gazpacho...etc...nahmean?!