Week One- Monday

Today wasn't bad at all, aside from my mother accusing me of eating the 3 meat pizza in the fridge. Very strange, since she saw my brother eat it this morning. But never mind that. Today for breakfast I had a juice box. Vegetarian or not there is nothing breakfast friendly at my house, at least, not after my brother wakes up. I'll have to stock up on granola or something. Growing boys. What can I say?

Anyway, lunch was nice. I went to MD Anderson today, and the cafeteria is not only vegetarian friendly, but just about anybody friendly. I had some Greek Orzo and a bottle of green tea. I haven't had dinner yet, but I'll probably heat up some of my leftover Pei-Wei and eat that.

As for the party yesterday, there were humongous turkey legs, but there were plenty of veggies to eat too. I had potatoes and corn, celery, tomatoes and at least a pound of crackers.

I feel bad for not having posted a recipe yet, so:

Stuffed Mushrooms
1/2 cup Italian-style dried bread crumbs

1/2 cup grated Pecorino Romano

2 garlic cloves, peeled and minced

2 tablespoons chopped fresh Italian parsley leaves

1 tablespoon chopped fresh mint leaves

Salt and freshly ground black pepper

1/3 cup extra-virgin olive oil

28 large (2 1/2-inch-diameter) white mushrooms, stemmed

Preheat the oven to 400 degrees F. Stir the bread crumbs, Pecorino Romano, garlic, parsley, mint, salt and pepper, to taste, and 2 tablespoons olive oil in a medium bowl to blend.
Drizzle a heavy large baking sheet with about 1 tablespoon olive oil, to coat. Spoon the filling into the mushroom cavities and arrange on the baking sheet, cavity side up. Drizzle remaining oil over the filling in each mushroom. Bake until the mushrooms are tender and the filling is heated through and golden on top, about 25 minutes. Serve.

from Food Network