From Meatitarian to Flexitarian

Can you believe there is such a word as "Flexitarian"?  It actually exists.  It is a noun that means "a person who has a predominantly vegetarian diet, but who eats meat, poultry or fish on occasion."  Then there is another word "lacto-ovo" which refers to vegetarians who also consume dairy and eggs. 

In the past 5 weeks, I have never eaten more fruit and veggies in my life.  The good thing is I am not that hungry anymore.  It is a balance and you really have to eat enough food and not starve.  People are now beginning to notice my weight coming down and my larger pants are being given away to fatter people in need of them. I can imagine that conjures up a series of thoughts and snickers, well snicker away.  It makes me laugh too.

I am on a roll now with veggies as the larger part of the meal.  Last night's Corn off the Cob Gratin was a big hit. My husband ate 2 servings of it.  My housekeeper had some today and loved it especially the butternut squash as well as the corn. So here goes another Meatless Dinner

CORN OFF THE COB GRATIN
Makes 6 main-dish servings
Apprroximately 10 on Weight Watchers Points Plus Program

1 lb. pkg. of butternut squash cubes
4 ripe tomatoes sliced
PAM
2 tbsp. olive oil
salt and pepper
2 tbsp. chopped basil
1 1/2 cups skim milk
2 tbsp. cornstarch
3 large eggs
Between 1/4 and 1/2 cup of snipped fresh chives (according to your taste)
2 tbsp. cornstarch
5 ears corn
3/4 cup Panko (Japanese bread crumbs)
3/4 cup shredded Cheddar
1/2 shredded Mozzarella
6 tbsp. of grated Asiago cheese

1.  Preheat oven to 400 F.

2.  Spray a large baking dish with PAM.

3.  Arrange sliced tomatoes on the bottom and butternut squash cubes in between.  Drizzle with 1 tbsp. of olive oil;  sprinkle with 1/4 teaspoon salt and 1/8 tsp. pepper and about a tbsp. of  the chopped basil.  Roast 25 minutes or until slightly dry.

4.  In a large bowl use an electric hand mixer or a whisk if you prefer, add skim milk, cornstarch and a 1/8 teaspoon of salt and pepper and mix until the cornstarch dissolves.  Add in eggs and beat until light and frothy.  Then add half of the chives.

5.  Cut corn kernels from cobs and put in another large bowl.  Add panko, cheddar, 1/8 tsp. salt and pepper, and remaining basil, chives and 1 tbsp. of olive oil.  Stir until thoroughly mixed.

6.  Take tomato and butternut squash mixture from the oven and evenly pour the corn mixture on top of tomatoes and squash.  Then evenly pour the milk and egg mixture on top. 
Sprinkle with 6 tbsp. of grated Asiago cheese. 

7.  Bake 25 to 30 minutes or until browned and knife inserted in centre comes out clean.  Cool in pan for 10 minutes before serving.

It is delicious.  Enjoy it.