When eating on my own, I tend to make lots of pasta... I love my carbs! So this week, although it may seem a bit redundant, I had whole wheat pasta shells two ways. The first, a recipe I've been wanting to try for ages, was Jess's Get Sconed version of the New Farm Mac and Cheez. 
I think I have found a new addiction. This stuff is crazy good and way better than what I remember of Kraft Mac and Cheese or the Shells and Cheese. This made 4-6 servings and I ate half in one night!! I made a few tiny additions, I added grated FYH mozzerella on top then added panko instead of breadcrumbs. I can't wait to make this again. Here it is coming out of the oven all bubbly and hot....
For dinner last night, DGMGV's Oven Roasted Herbed Tempeh with Zucchini and Sun Dried Tomato Creme Sauce over Linguine caught my eye. I have recently discovered a great likeness for tempeh which I had previously not possessed. And sun-dried tomatoes make everything better. My only changes were as follows: I tossed the tempeh in 2 T nutritional yeast, 1 T corn flour, 2 tsp Herbes de Provence, 1 tsp garlic and parsley flavored salt, and olive oil. For the sauce, I added a generous helping of frozen peas along with the zucchini. It was a delicious and simple meal. When John got home last night, he gave his seal of approval for the tempeh as well! Can't wait for the leftovers today for lunch...
