This year, at the end of March, we started a diet. It involved eating "program meals" (pre-packaged 100-110 calorie glycemic balanced "fuelings) 5 times a day, and 1 "lean and green" meal each day. To comply with this diet, I started cooking. Ooooohhhhh did I hate it in the beginning. What a chore it was to have to prepare a meal (only *one* meal, mind you! no 3-meals-a-day requirement) each day!
But... as a result, I started using our kitchen, using our cookware, following recipes, and making my own customizations. I was doing a lot of stir-frying of veggies and our fry pans started showing quite a bit of wear (not only from the use, but also from the vibration against other objects during travel; even though I tried separating them with paper towels, I don't think that was fully successful.
So, about a month ago, I decided it was time to get a new large fry pan. I asked for input from folks on Facebook and got some ideas.
|I wanted pans that would not stick and in which I could use less cooking oil, so I got a non-stick ceramic interior, and a T-Fal non-stick.|
|So, a couple of days later, I made "Lean and Green Lasagna" or (maybe a better title) "Cheesy Beef and Tomato Casserole". The pan was plenty large for browning two pounds of lean ground beef and briefly cooking the tomatoes with the beef.|
|I could have baked in the copper pan too, but chose to put it into the casserole dish for baking as I thought that the contents might be a bit deep for cooking through well in the square pan.|
|The recipe has a cheese (mozzarella, ricotta, parmesan) mixture with Egg Beaters in it which gives some "body" to the cheese, and then part skim Mozzarella on top.|
I guess you *can* teach old dogs (or humans) new tricks!