I’mstarvingdinner: squash smothered veggie burger with TWO pickles

I spent the afternoon moving furniture and finally re-covering and fixing the broken chair that’s been staring at me, pitifully, from the corner for weeks. It’s funny how those projects start to spiral. First, I was tidying, then vacuuming, then steam cleaning, then thinking, plotting, taking off my glasses, putting my hair up, moving heavy furniture around my bedroom, re-vacuuming, hitting up the extra fabric to see what I had, figuring out how to load the staple gun (How do I forget how to do that every, single time?) and getting to business! Phew! I am tired and I was hungry!

"new" chair!

“new” chair!

No eating air and fruit tonight. I decided on a squash smothered veggie burger and I love Brussels sprouts lately : )

Brussels sprouts:

  • 5 sprouts
  • TBS coarse grain mustard
  • TBS pepperocini juice from the jar
  • salt and pepper
  • splash of hot sauce
  • sprinkle of black sesame seeds for fun

Roast in the toaster oven for 30 minutes while the frozen veggie burger cooked in a pan. I didn’t worry about flipping them midway and they were just right.

Brussels sprouts, roasted in the toaster oven

Brussels sprouts, roasted in the toaster oven

Smothering for veggie burger:

  • 3 slices yellow squash, julienned in shape
  • 5 small mushroom caps, cut the same way
  • dash cayenne
  • dash Italian seasoning
  • salt and pepper

Cook in a pan until lightly browned. Finish with the veggie burger.

Veggie burger:

Sear on both sides in a pan, then cook on lowest setting under a lid to heat through.

You could cook any way you like, though, of course.

I ate on a wheat bun, 3 pieces of crunchy romaine lettuce, more hot sauce, creole mustard, banana peppers and two pickles! Because I’m wild!

Hungry Man dinner

Hungry Man dinner

Tired, happy, full. Hope your night is wonderful.

Hungry Chair

Hungry Chair

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