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Lean Green Bean’s Veggie Mac n Cheese – my take….

So in a quest to actually cook and try something new I’ve been scouring Twitterverse for new recipes. In my quest I stumbled upon Lindsay’s blog. She’s a DTR and Dietetic Intern at Ohio State with a great food blog! Her veggie Mac and Cheese recipe caught my eye. I mean, who can resist Mac and Cheese? Anyone? So, I went to the store an easily found the few ingredients I was lacking (lentils, goat cheese, white shredded cheddar cheese, and I was out of cayenne pepper). Love it. Easy and cheap shopping! At home I already had some veggies: sweet potato, carrots, onion, and zucchini.
Like most people I am busy and the day I made this was a particularly busy day. Between school drops off and pickups and a doctor appointment for one, teeth cleanings for all four, and soccer for one child I had no choice but to make this in stages.
First, I cooked the lentils during lunch.


I did the whole bag, and then upon Lindsay’s suggestion froze the rest of the cooked lentils.

Then it was pick up one, go to dr, pick up another at a different school, go back to first school and pick up a third.  Dentists appointments for all.  Soccer drop off.  While she was at soccer I sautéed the veggies and cooked the pasta. After they had softened I shut the burner off and let those sit for over an hour to go pick up DD and drop off her friend. Not ideal but it totally worked. (And yes, my cooked lentils were still sitting, covered, on the stove.)

Onions, zucchini, sweet potato, baby carrots, and garlic

Onions, zucchini, sweet potato, baby carrots, and garlic

Then at 7:30 pm I finally got to finishing it. Pretty easy and quick. I even gave myself a challenge to have the entire kitchen picked up and dishes washed while it was cooking!

Mission accomplished.  Cleaned up while it cooked!

Mission accomplished. Cleaned up while it cooked!

Finished Product!

Finished Product!

So, the big question of course, how did it taste???

Well, I have to say I really enjoyed it!  I did add salt though.  I get it.  I know salt isn’t a great thing for you, but honestly, I felt it needed it and I don’t do a lot of salt on a regular basis. (Side note: I gave some to my neighbor to try and she agreed, the salt finished it.) I also used a full teaspoon of cayenne and that was just a bit too much heat for me.  (read: my mouth was on fire!).  But the heartiness of the lentils, coupled with the tenderness of the pasta, the crunchiness of the veggies, the sweetness of the carrots and sweet potatoes, it was really quite hearty, tasty, and filling!  One other thing, besides a little less cayenne, I would do next time is maybe add another clove of garlic.  But that’s just my preference.

And how was it as a leftover? Perfect!  I had it for lunch and dinner the next day!  And still had some leftover!  It heated up well in the microwave and the heat of the cayenne seemed to be less in its leftover stages.  ;-)

So thanks Lindsay for a great recipe!  I will definitely be making this again and be searching your blog for other great veggie recipes!

I so appreciate those who know and love to cook and share with those who don’t love to cook, namely, Me!

Please note, Lindsay didn’t ask me to review her recipe.  I felt compelled to share because (a) I don’t enjoy cooking and this was nice and easy and (b) it was truly yummy!


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