Lunch for breakfast

The non-dairy options in this house looked bleak. I offered my daughter homemade granola, eggs or, if school lunch wasn't going to be PB&J, PB&J. She wanted PB&J but the school lunch options were hot dog (which she doesn't like) or cheesesteak (dairy) so it's a PB&J day.

For breakfast, I made her raw broccoli with Newman's Own Sesame Ginger dressing, some of the Bolthouse Immunity-C boost (mango/cherry, I'm an addict-- tried the mango 21 protein by the same company and it had to be one of the nastiest things I've ever tasted) and a Boca chk*n patty on soft wheat bread (yes, the store-bought kind).

Maybe today I will make bread... Or biscuits.

Salads for survival

I've been slicing Boca Chik*n patties and putting them in "emergency" salads when I find myself starving for no reason. I hate using so many processed meat analog products, but even with lots of cashews or almonds, I find I'm needing something with some unidentifiable heft to satiate me. I'm going to experiment with avocado bagel sandwiches to see if that helps...

Spinach Boca burgers

In our trip to Target today (I went hoping to pick up some extra hours), we found some Boca Burgers on clearance for $2.78 a box. So, for lunch, we had boca burgers. My husband used one slice of Archer Farm honey oat bread, toasted in and sliced it in half. Then he also cut the burger in half and piled it on the bread. He topped all our burgers with fresh spinach and mine with buffalo blue cheese dip. Child loved hers so much she asked for a second one!

Update and Tator Tot Casserole.

I don't even know how I could have not updated this since Tuesday... Last night we had a 50% off coupon for our favorite Mexican restaurant, so today we had leftovers for lunch and fruity fred for breakfast. Somewhere on my camera, I have photos of Wednesday night's dinner which was Light Life Vegetarian stir-fry beef, sautéed in olive oil and soy sauce, sprinkled with oriental five spice and rolled into a warm wrap. With a side of fresh vegetables with dippings...

Now, I'm cooking some tator tots and I'm going to place them in a greased bread pan. I'm going to layer some thawed French cut green beans on top, with a hint of four-color pepper, and pour some Aldi brand Italian blend steam-in-bag vegetables with herb sauce.

Debating whether to add corn for sweetness...

I will probably add some crumbled boca burger for protein and cook it like a casserole. My family will love it.

Daddy pasta

Last night, I had three meals in mind. But, since my husband got home from work first, he whipped up his famous Daddy Pasta for an Army. He makes more than a pound of pasta, because he thinks it will make good lunches to take to work.

In this case, he made a huge quantity of wheat pasta with red sauce, peas and vegan Boca burger.

The sauce, as usual, is the cheap cans of plain tomato sauce with his special seasoning added.

Hot Dill Slop

Today's house special is far from gourmet. But it's snowing and we didn't have the stuff for the soup I originally planned.

This is a variation of Eileen Bresslin's vegan herbed potatoes recipe, beefed up as a skillet meal for a snowy winter day. (We had tea and Fred the Amish Friendship bread for breakfast. I've got him in the freezer.)

Ingredients:

• About three tablespoons extra virgin olive oil
• Equal amounts low sodium soy sauce
• About two tablespoons fresh dill
• About 2/3 cup frozen French cut green beans
• 1 vegan original Boca burger, broken into crumbles
• 1 can sliced potatoes
• 1 can whole kernel corn, no salt added

In a skillet (I used my Le Creuset), put the oil, the soy sauce, and the dill. Heat over medium. When the skillet is hot, add other ingredients and cook until hot.

This turned out fabulous!

By the way, if you notice strange specks on my stove in this photo, it's dill that didn't make it into the skillet.

Odd little lunch

My husband has his holiday luncheon today at work. So I prepared for my daughter:

Some italian blend mixed vegetables (zucchini, carrots, lima beans and broccoli) and a Boca vegan burger we got at the warehouse club. I heated the burger, added shredded cheddar cheese, swirls of ketchup and ranch dressing, and she loves it (even though we don't have a bun of any kind). Served with chocolate soymilk.