May 14, 2009
Turkey Sausage Pasta Bake
Pasta bake. One of my standards. I love this one because I can get rid of leftovers easy.
I start by browning some turkey sausage with a bunch of chopped onion, add whatever veggies and tomato sauce, boil some pasta, dump in a bunch of tofu cheese (for lactose intolerant husband) and bake at 350 degrees for 30 minutes. I freeze whatever is left in individual containers and have dinners ready to defrost.
I was quite proud of this batch. I used some sauce I saved from the bison meatballs, so it was very rich and kinda creamy.
I was excited to serve this to husband as he thought he was getting leftover vegan chorizo pasta bake which he didn't really like (little did he know I threw that out and made him a fresh one because that's how deep my love is).
When I got home I asked him how he liked it and he said, "good, except I had sausage for lunch". Okay, if you think you're having CHORIZO pasta bake, regardless of whether it's actually a meat product, wouldn't you have fish or perhaps chicken for lunch? This irritated me greatly, which is totally irrational on my part. I want everything I make that passes his lips to be the BEST thing he's ever eaten and I want him to praise me accordingly.
Realistic this is not. It is also unrealistic to think he will ever put half eaten food into the refrigerator covered or that the dishes he washes with a scrub brush instead of a sponge will come out perfectly clean. That's what an immune system is for, right?
Thursday workout: 40 minutes varied cardio at Gold's Gym