I am really glad it is September– only because I can consume foods other than the 12 I ate in August. I did cheat and eat peanut butter almost every single day, so really it was 13 foods. I seriously could not stop with the peanut butter. A spoon a day was the only thing keeping my sanity. When the kids went back to school it helped a little. I just licked the knife everyday when I was making lunches.
More confession: I technically ate this squash casserole, some pork tenderloin, and cucumbers for dinner on Sunday, because I forgot August had 31 days– I thought I was done.
That is a lie. I knew. I look at my planner at least 17 times a day ya’ll. I just couldn’t eat off that list anymore. My family needed me to be a normal person so they allowed it.
Here is the recipe for this amazing squash casserole:
These are all the only ingredients you need! Squash, an onion, 1 tablespoon of olive oil, 2 eggs, and extra sharp cheddar cheese!
(I shopped at Aldi’s this week. Everything except the eggs came from there. I have a love/hate relationship with that place. My friend and fellow blogger Jen writes about it all the time, so I thought I would give it another go. It is better than it used to be, and its cheaper. I got a TON of food for $120. (Including beef, pork tenderloin, salmon, tons of produce, nuts, cheese, and even dog food.) But I still had to go to Harris Teeter for stuff like whole wheat wraps and peanut butter. The pb they were selling had about 7 ingredients. NOPE! Plus I had to bag my own groceries…gasp! I mean, I didn’t physically do it. That is what kids are for right? So, my daughter had to bag our groceries. I also just taught her how “fun” it is to pump gas! )
Preheat oven to 350 degrees. Chop onion and sautee in olive oil in a large pot. Chop the squash and add to the pot along with about 4 cups of water. Use a ton of squash. (It will cook down, I promise. The first time I made this I used 2 pieces of squash. It made a two bite casserole in a little ramekin! ) Boil for about 10-15 minutes.
Drain squash/onion mix. Let it sit in the strainer for a bit so your casserole isn’t all watery. (I push on the top with paper towel mittens. That just means you wrap your hands in paper towels) Pour it back in the same pot (because who likes washing dishes you don’t need to use?) and add the shredded cheese, eggs and salt and pepper.
Pour the mixture in a baking pan and bake for 30-40 minutes. This is one of my favorites…as a side, or even a meal. I would try to lie to your kids and say its mac and cheese. Let me know how it works out for you. Mine bought it until the first bite. 🙂
My first official not August Project 12 meal. My husband is the ultimate grill master–pork tenderloin on the grill is so much better than in the oven. The one I got from Aldi’s was already seasoned–lemon and herb.
On to a new project for September…you can check out what by CLICKING THIS.