Hello All,
It’s been a busy couple of weeks for me and I know you are feeling it too. The good news is that fall is right around the corner. Coming with it is some downtime and football. This week’s menu is inspired by the last great veggies at the market or garden. Enjoy them while they’re cheap.
Day 1 – Meatless Monday Eggplant Lasagna
Not only is this meatless but almost carb-free. This is a real treat. To make it even easier, use marinara sauce.
http://www.realsimple.com/food-recipes/browse-all-recipes/eggplant-lasagna-herbed-ricotta-asiago-00000000019598/index.html
Day 2 – Green Pizza
Lydie loves green foods. She’ll tell you this is her favorite.
1 refrigerated pizza dough
3 cloves garlic, minced
1 cup ricotta cheese
½ cup parmesan cheese
1 box frozen spinach, thawed and drained
Salt and pepper
1 bag shredded mozzarella
Preheat oven. Rollout pizza dough and rub garlic on it. Mix ricotta, parm, spinach and salt and pepper to taste. Spread evenly on dough. Sprinkle cheese on top. Cook as directed on dough, about 20 minutes.
Day 3 – Fire Soup or Sopa de Polla Fuego
This is just like the chicken soup in my favorite Mexican restaurant. It’s super simple and tastes amazing. Splurge on the avocados; they really make the soup. I cook rice on the side and ½ cup to each bowl with the soup.
http://www.rachaelraymag.com/recipes/rachael-ray-magazine-recipes/mucho-gusto-latin-recipes/Mexican-Chicken-Lime-Soup
Day 4 – 5 Ingredient Turkey Lettuce Wraps
These easy wraps cook up in minutes and taste great. That’s a win-win kind of meal.
http://www.rachaelraymag.com/recipes/rachael-ray-magazine-recipes/take-five-ingredients-recipes/Teriyaki-Turkey-Lettuce-Wraps
Day 5 – Sausage, Eggplant, and Peppers with Potatoes
I came up with this because I had everything on hand. It would be great in a hoagie roll, over pasta, or with a package of instant mashed potatoes, like I made it.
1 package of sausages
1 eggplant, pealed and diced
1 large onion, sliced
2 bell peppers, sliced
1 jar marinara sauce
1 package of instant mashed potatoes, prepared as directions say
Cook sausages in a covered skillet with 1/3 cup of water for 10 minutes. Take top off and brown sausages on all sides and remove from pan. Add 3 T. olive oil to pan and add all the veggies. Cook until veggies are tender and browning. Add jar of marinara sauce and cook until heated through. Add sausages back to pan. Serve with potatoes.
Day 6 – Whole Wheat Banana Bread
I brought this to school last week and everyone raved. I make it on Sunday with bananas that are going bad and have it for breakfast all week.
2 cups whole wheat flour
1 cup sugar
2 tsp. baking powder
1 tsp. cinnamon
¼ tsp. ground nutmeg
¼ tsp. salt
2 medium mushy bananas, mashed up (about a cup)
2 eggs
1/3 cup olive oil (you could also use vegetable or canola)
¼ cup milk
1 tsp. vanilla extract
1 cup chopped nuts
½ cup semisweet chocolate chips or chopped chocolate bar
Preheat oven to 350. Line a 9x5 loaf pan with parchment paper.
Combine all wet ingredients in a large bowl. Add dry ingredients and mix until just combined. Stir in nuts and chocolate if desired.
Bake for 50-60 minutes until toothpick inserted comes out clean.
Day 7- Leftovers
You have plenty left in your fridge. Take the night off to enjoy the leftovers.
Drink of the Week – Basil-Lemon Gimlets
I have some basil I need to use up before the first real cool snap. This is how I plan to do it.
16 fresh basil leaves
4 tablespoons simple syrup or water with 4 spenda packets to cut down on the carbs
10 ounces vodka
Juice of 1 lemon
8 ice cubes
In a cocktail shaker, muddle 8 of the basil leaves with 2 tablespoons of the simple syrup. Add 5 ounces of the vodka, half of the lemon juice and 4 ice cubes and shake well. Strain into 2 martini glasses and repeat with the remaining ingredients.
With football fantasies and cool breezes,
Brooke
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