Monday, January 6, 2014

Lunch Week 1: Leftover Mushroom Lasagna with Salad

So every Sunday, I head over to the kitchen to whip up a big batch of food for lunch the next week. Yes, I brown bag. And I almost always do it every week unless I become too busy to even buy cold cuts from the deli. I do it for several reasons being health, finance, and laziness. Now, you may think that spending hours on a day off to prep and cook five meals at once is hardly lazy. But let me remind you, I hate it when the time comes to decide what to eat for lunch every day. I work in Midtown so the choices are endless. My problem, the more choices, the harder it is for me. So it's much easier for me to have my lunch ready and already decided.

So my lunch for the week: Leftover Mushroom Lasagna with Salad
The best thing about hosting dinner parties is that I get to make extra without much more effort and eat the wonderful results for lunch the next week. I made a mushroom lasagna for my holiday dinner with my family and it turned out really good. It got even better over time.

To give you a brief description of the effort that went into the lasagna: mushroom bolognese, roasted mushrooms, bechamel sauce, and cheese. It was truly mushroom heaven.

The side salad was something fresh to offset the carbs and fatty white sauces and cheese of the lasagna. Baby kale and spinach with pomegranate seeds, carrots, cucumbers, and bell peppers.

No comments:

Post a Comment

Note: Only a member of this blog may post a comment.