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Going to sautee sea scallops and serve over pasta with an Alfredo sauce. With the entree I am doing a Ceasar Salad but with spinach instead of romaine.
Last night, the plan was to make a barley lentil soup I happened upon while surfing the web, but my son and I ended up having pizza, so I decided to soak the barley and lentils overnight and make the soup this morning. Oh my gosh, it is delicious! Had a small portion for lunch and will serve the rest for dinner. I love this soup so much that I think it will be my autumn go-to. Here's a link to the recipe if you'd like to try it...
Note: I did not have the red wine or Worcestershire sauce called for in the recipe, so I skipped adding them and drizzled in a little balsamic vinegar and a flavorful EVOO at the end.
Baked falafel in low carb wraps, with spinach/arugula, tomato, cucumber and yogurt sauce. Some of the left over chickpea salad, which is kinda redundant, but we'll live.
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