There are days when I am back cooking for two. The leftovers from last week have been deposited in the compost bin and we are ready for something new. The only problem is it is a damp, rainy October day. I have my last meeting at 3 p.m. but am relishing the do-nothing possibilities of the rest of the day, something I haven't had for a while. I shop nearly daily so there is always something in the fridge or freezer that is eat worthy.
I have a pot of my chicken soup on the stove, always a wonderful go-to on a yucky day. But what else can I serve. I rooted through the freezer and found Gusto della Casa's frozen Mushroom Tagliatelle. A little calculation showed 5 points per cup and it has no artificial colours or flavours and no preservatives. I can add to that for dinner. I had just bought a jar of Daiter's Vegetarian Meatballs the other day. They aren't made of any soy product. Like other Jewish vegetarian dishes, they are made with things like eggs and veggies and matzo meal. That calculation came to 1 point for 2 vegetarian meatballs. That is a great addition but I can still add something else and I am sure I will but I have a wonderful start on a nice comfort food dinner for a dreary day.
I checked out the ingredients in the vegetarian meatballs. It is just tomato sauce, mushrooms, vegetable stock, egg whites, carrots, broccoli, matzo meal, onion, fresh garlic, sugar, lemon and parsley in descending order which means the largest amount goes first on a label.
Ah, all I need now is a good book to read.
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