When I decided to move to Orlando, I came to be closer to my family and friends. Unfortunately I left one important friend/ family member behind. I had spent the last three years with my Lil Sis right down the street from me, but now its a good four hour drive between us. My Sister is my best friend and I miss having her so close, so whenever we have a chance to visit each other I am very thankful.
This weekend my sis was in town to attend a wedding with her boyfriend, so I managed to snag her for a night. Of course I put her right to work in the kitchen and she managed to help me dish out an amazing meal. Caitlin joined us as we ate, drank wine, and gabbed about life. It was a perfect girls night in.
For starters I wanted to attempt my Bloggers Secret Ingredient recipe for the week. This week the amazing Shannon selected Lentils as the ingredient of choice. I was thrilled because I actually had lentils in my cabinet that I could work my magic on.
I researched some lentil recipes and came across a take on crunchy lentils. I haven’t seen anyone use crunchy lentils so I decided to take that direction with the lentils. After some brainstorming I finally came up with the following recipe.
Crunchy Lentil Cheese Bites
All you need is:
- 1/2 cup dry lentils
- Cheese Cubes ( I used Cabot 2% Jalepeno Cheese)
- Egg Whites
- Fat Free Milk
- Cook the dry lentils in boiling water as the directions, drain, and pat dry with paper towels
- Spread the lentils on a baking sheet, spray with oil, and bake in the over at 415 degrees for 10 minutes
- In a bowl combine equal amounts of egg whites and milk to cover the cheese cubes
- Place the crunchy lentils in a separate bowl and try to grind lentils
- Take cheese cube and dip in egg mixture and then in lentils and place on baking sheet
- Bake at 415 for 3 minutes
- Place cheese cubes on crackers and enjoy!
I was scared when the cheese melted more then I wanted to, but oh my god these were good! The perfect little appetizer to enjoy while chatting with a good glass of wine! I am happy to submit this recipe to the BSI of the week!!!
Speaking of wine… I enjoyed this glass of Chianti with my meal
I love Chianti wine. This exact bottle of wine reminds me of a guy I dated back in college. This was the bottle of wine we enjoyed together and it always reminds me of him. Awww… memories.
For the main course my Sis did an excellent job in the kitchen helping me put this together. I was running late with food so I just kind of through her into the kitchen and started giver her directions. She happily did what she was told and did a fantastic job. I give her half credit for this meal.
I created a Santa Fe Spaghetti Squash Casserole loosely based on this recipe by the Fat Free Vegan.
I accidentally left out the spinach and added carrots, tomatoes and mushrooms to the dish. I also topped mine with a dollop of Fat Free Plain Yogurt.
This was delicious. Can you believe my Sister had never had spegetti squash before?!?! I think I won her over on it! I sent her home with some left overs for her boyfriend to enjoy.
For dessert Caitlin made these amazing cupcakes!
Look how cute her cupcake caddy is?!?!? I want one!
I had one and a half of these babies and I have another one in the fridge calling my name! Don’t expect it to still be there tomorrow
I had so much fun catching up and gossiping about life, but now I am exhausted! I have to get up SUPER early tomorrow to meet my cousins for a 5k Breast Cancer walk. My aunt passed away from breast cancer in 1995 so we have put together a ‘Team Joan’ in her honor. My Aunt Joanie was an amazing person and I am so proud to be able to walk on her behalf.
I will be at the walk all morning, but should be back after lunch for a recap post. Have a great night!