Switching up my menu plan?

I'm as shocked as you are!  Don't worry...I'm still going to be making the spaghetti and lentil balls but probably not until Monday when I have a chance to make a giant pot of sauce.  Life got in the way of that today so I had to make something a little less time consuming.  I first had this casserole at a baby group that I go to, I couldn't believe that I actually liked it (I'm not a fan of cottage cheese).  I've modified the recipe since then but the bones of it are the same.  I also added Veganomicon's chicken cutlets (done as nuggets) and an arugula salad.  Very filling and delicious <3

Cheesy Vegetable Pasta Bake

1 cup chopped carrots

1 cup chopped broccoli

1 chopped red pepper

3/4 cup frozen peas

1 onion

1/2 cup cottage cheese

2 cups plain yogurt

1 cup grated cheddar cheese (I like to add a little more!)

1/2 cup milk

 2 tsp salt

1 tsp basil

1/2 tsp hot sauce

1 box whole wheat fusilli pasta

2 tbsp melted butter

1/2 cup panko bread crumbs

*Saute vegetables in olive oil until soft

*Cook pasta according to package instructions

*In a large bowl, combine cottage cheese, yogurt, cheese, milk, salt, basil, and hot sauce

*Add vegetables and pasta and turn into large casserole dish

*Mix together butter and bread crumbs and sprinkle on top of dish

*Bake at 350 for 40-45 minutes

Chickpea Nuggets

2 cups cooked chickpeas

4 tablespoons olive oil

  1 cup vital wheat gluten
1 cup panko breadcrumbs
 1/2 cup "chicken" broth
4 tablespoons braggs
4 cloves minced garlic
1 teaspoon lemon zest
1 teaspoon dried thyme
1 teaspoon Hungarian paprika
1 teaspoon dried rubbed sage

 

*Pulse together in a food processor chickpeas and oil
*In a large bowl combine all ingredients and knead for several minutes
*Form into nugget (or cutlet) shape and pan fry in olive oil for 5-7 minutes per side