Pre-Surgery Cook Off

I haven't posted much this week, because there isn't a whole lot to report. I'm meeting with my surgeon on Friday to discuss the plan, so until then I'm doing what I can to prepare for the surgery. The last few days I've been cooking up a storm, so I have a fully stocked freezer of ready-to-go meals during my recovery. As mentioned in my first post, I'm a pescetarian, which is easily defined as vegetarian+fish, so here are the veggie-friendly options I'm whipping up so far:

Vegetable Lasagna 
A standard "quick and easy" meal for me, I prefer to use whole-grain lasagna noodles (I'm a bit pathological about my whole grain intake. Yay for fiber!) I layer part-skim ricotta cheese for the bottom layer (I keep this layer pretty thin just to keep the fat content down). My top layer is oregano, spaghetti sauce, whatever vegetables I have on hand (the pre-chopped mixed veggies in the produce section are an easy option), and a little Parm cheese to help it stick together. I usually cook the veggies in the sauce for 15 minutes on the stove first before adding them to the lasagna. 

Mushroom and Black Bean "Risotto"
Another one-pot dish that freezes well. It's a fake risotto, because it uses barley instead of rice, and I undercook the barley just a tad so it doesn't get gummy in the freezer (you can finish cooking the barley during reheating). On medium heat, toss chopped mushrooms, carrots, onions, and cooked black beans in a pan with butter/oil for about 5 minutes then toss in the uncooked barley for about 2 minutes. Add a cup of sodium-free veggie stock and cook it off. Repeat with the stock until  the barley is cooked (or slightly undercooked, if you're freezing).  Mix in Parm cheese and a few teaspoons of chopped parsley and serve (or freeze).

Pumpkin Chili
This is a fall staple for me and a hearty one-pot meal. It does not taste like pumpkin at all, but the pumpkin gives the chili a creaminess and a mild harvest flavor (plus, it's a great way to squeeze in an extra vegetable.)

Here is my base for the chili. This makes a BIG pot (enough for a family, plus leftovers for freezing --  so feel free to cut down the recipe. Note -- Cook this the day before serving, because it tastes pretty bland right off the stove.It takes awhile for the spices to reach peak flavor.)

• 2-3 onions, chopped (red or white) 
• 2 red peppers, chopped
• 1 can pumpkin (or 2 cups fresh pumpkin) 
• 2 regular boxes of grape tomatoes or cherry tomatoes 
• 1 BIG can (0r 2 regular cans) of diced, chopped, or peeled tomatoes  
• 2 BIG cans (or 4 normal cans), drained, of any beans you want (chick peas are awesome – I recommend ½ chick peas and ½ black beans) 
• Box of frozen corn
• 1 can (or 2 cups) low-sodium stock (chicken, beef, or vegetable). 
• 1 Tablespoon cinnamon 
• Chili powder (to taste. I sprinkle a generous coating on top)
• Cumin (to taste. I add equal amounts of cumin and chili powder. You don't want to skimp on either, or you'll have a bland chili) 
• 1 Tablespoon minced garlic
• Salt and pepper to taste 

Toss it all in the crockpot and cook.