I need to do a little make up here. Today I am going to post the recipes I made Saturday night as well as my rough menu for last week. I always make a menu, but life happens, and it never goes exactly to plan. On this week's menu you'll notice a couple meals that were on last week's menu that never got made. That makes things easy since I already have the ingredients.
Also, by request, I will soon be posting a delicious zucchini pancake recipe that you can freeze (I didn't forget Amy :-)
Eggplant Bolognese
Yield: 6 servings (1 cup sauce, about 3/4 cup pasta, and 2 tsp basil);
323 calories per serving
2 tablespoons olive oil
2 1/4 cups chopped onion
3/4 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper
1/2 pound ground sirloin
8 cups chopped eggplant (about 1 1/2 pounds)
1 Tablespoons minced garlic (about 3 to 4 cloves depending on size)
1 tablespoon tomato paste
1/2 cup red wine
1 (28 oz) can whole tomatoes, undrained
1 tablespoon red wine vinegar
10 ounces uncooked whole wheat fettuccine*
1 tablespoon kosher salt
1/4 cup small fresh basil leaves
1. Heat olive oil in a large dutch oven over medium-high heat. Add onions, 1/4 teaspoon salt, 1/4 teaspoon pepper, and beef (I do this on the side since I don't prefer to eat it); cook 10 minutes or until beef is browned, stirring to crumble beef. Add eggplant, garlic, 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper; cook 20 minutes or until eggplant is very tender, stirring occasionally. Add tomato paste; cook 2 minutes, stirring constantly. Add wine; cook 1 minute, scraping pan to loosen browned buts. Add tomatoes; bring to a boil. Reduce heat, simmer 10 minutes, stirring occasionally and breaking up the tomatoes as necessary. Add remaining 1/4 teaspoon salt and red wine vinegar.
2. Cook pasta according to directions, adding 1 tablespoon salt to cooking water. Drain. Toss pasta with sauce, sprinkle with basil leaves.
*I had pasta for lunch the day I made this, so I made whole wheat cous cous instead of pasta. It worked great. I served the cous cous first and topped it with the sauce.
Buttered Green Beans and Mushrooms
Yield: 8 (1/2) cup servings; 44 calories per serving
3/4 pound (12 oz) green beans, trimmed
2 tablespoons butter (I personally thought 1 was enough)
6 ounces cremini mushrooms, thinly sliced
4 ounces shitake mushroom caps, thinly sliced
3/4 teaspoon kosher salt, divided
1/2 teaspoon coarsely ground black pepper, divided
1 teaspoon minced garlic (about 2 cloves depending on size)
1. Steam green beans, covered, 4 minutes or until crisp-tender. Plunge green beans into ice water, drain. Pat dry with a towel; set aside.
2. Melt butter in a large non-stick skillet over medium-high heat. Add mushrooms, 1/2 teaspoon salt, and 1/4 teaspoon pepper; saute 8 minutes or until mushroom liquid evaporates. Stir in garlic, saute 1 minute, stirring constantly. Add remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, and green beans; cook 3 minutes or until thoroughly heated, tossing to combine.
Rough menu for the week:
Monday:
Lunch- Grilled cheese with fresh mozzarella, fresh basil, and Roasted Red Pepper, Garlic, and Eggplant spread from Trader Joes. Side of fresh cantaloupe and carrots
Dinner- Black Bean Soup and Southwest Turkey Burgers
Tuesday:
Lunch- Tomato Basil Soup with Ricotta Dumplings and bulgur pilaf
Dinner- Quinoa and Parsley Salad and Butternut Squash Soup
Wednesday:
Lunch- Leftovers
Dinner: Baked pasta with spinach, lemon, and cheese served with a side of citrus green beans
Thursday:
Lunch: Prosciotto, Pear, and Blue Cheese Sandwich
Dinner: Tuscan Baked Chicken and Beans
Friday:
Lunch: Leftovers
Dinner: Mushroom and root vegetable pot pie, steamed broccoli
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