Time was tight; leftovers were plentiful. What to make? I had enough leftover meatloaf for a single, generous serving . . . OR . . . I could add onions, mushrooms, chopped tomatoes, and some Classico Spicy Red Pepper Pasta Sauce, et voilá, four generous servings of spaghetti. First I started up the collard greens so they would have time to get extra silky, gathered together all the ingredients to make the meat-intensive sauce, and then the spaghetti noodles hit the boiling water.
Two dollops of sour cream, and a sprinkling of asiago brought the taste to “almost lasagna” without the extra effort or extra calories of the real thing.
A few leaves of Romaine provided the base for a nice salad, and the newly-acquired Bleu cheese dressing was perfect on it. I love Bleu cheese dressing, but it is always sooooo heavy. This Bolthouse brand is yogurt based, and provided the perfect consistency for an enjoyable taste of Bleu cheese without the attendant aftermath of the regular kind of dressing. I hadn’t noticed until I got it out for use, but the calorie count is considerably diminished as well – BONUS! In the past I had made my own Bleu cheese dressing with my homemade yogurt, but even the smallest wedge of cheese lasted far too long. With Bleu cheese, how does one tell when it has gone off? ;->