In an effort to eat more vegetable based meals, I have decided to make at least one vegetarian meal a week for dinner. A “Meatless Monday” if you will. So, naturally to start this new endeavor I decided to make my inaugural Meatless Monday a vegetarian dish that is coated in crunchy breadcrumbs and smothered in delicious marinara sauce and completely covered in gooey mozzarella cheese. Baby steps.
So, summer is officially over (well, technically the last day of summer is September 22nd) but after Labor Day I think its safe to say that we fold up our swimsuits, throw on a turtleneck and dive into a big pool of pumpkin spice. Or, in other words, accept it’s time for fall.
My form of acceptance is kicking of the start of the season with a big pot of soup. I love soup and one of my favorites is this Broccoli and Cheddar Cheese Soup. It’s thick and creamy with a hint of nutmeg, perfect for a lazy weekend and even better to bring for lunch the next day.
Ok, so if you are a chicken caesar salad lover you are probably giving this post the crazy eye right now. But please, I need you to trust me on this one. This is definitely a pumped up version of the classic.
French fries are one of my favorite foods. I mean, it may border on addiction but that’s a conversation for another day. So, keeping to the old adage “all things in moderation” I try to find better alternatives for my beloved french fried potatoes whenever I can.
That’s where these sweet little darlings come in. Starting with sweet potatoes that are a great source of vitamin C as well as other nutrients. We’re also gonna skip the oil and grease by baking these without losing any of the flavor.
But wait, there’s more!
Let’s add a kicked up fry sauce with a little cajun spice for good measure.