Meal Plan 9/30-10/6

Obviously, I am making this post a week late.  The bonus, I can include my reviews since there were a couple of new recipes tried.  Two that were absolutely amazing and I am sure will become regulars around here...which is saying a lot.

We are officially dropping below freezing every night here now.  So, last week we had to harvest all of our tomatoes.  Oh man, do we have a lot of tomatoes.  I made three batches of roasted salsa, a huge batch of marinara, and I chopped and froze about 15 quarts...and we still have a ton on the counter.

Meal #1:  Turkey burgers with avocado and green salad

Meal #2:  Penne with turkey meatballs (with parsley and onion) and marinara with sauteed zucchini...this marinara was really yummy...very flavorful...I will definitely make again.

Meal #3:  Mushroom grilled cheese with green salad...OMG, this was completely heavenly.  I didn't have white wine on hand and just used water...still out of this world.

Meal #4:  Avocado egg salad sandwiches with green salad.  I am a huge avocado lover and this sandwich was Ah-mazing.  I only used half of an avocado and I subbed the mayo with greek yogurt and also used half the curry powder suggested since mine is hot.

Meal #5:  Banana chocolate chip muffins with homemade turkey sausage patties (for breakfast).  This sausage was really good...too spicy for the little one, but perfect for mom and dad!

Treat:  Me and the bean also made some princess crown cookies with oodles of sprinkles from this recipe...the cookies really held their shape and are yummy.

What does everybody else do with all of their tomatoes?

Have a great week!

Dinner...On The Cheap (Beans and Rice Made Fantastic)

I get a little thrill when I can cook dinner for the family (that the whole family is willing to eat!) for just a couple of bucks.  Last night I came up with this little concoction:

I call it Revamped Beans and Rice

3 c. cooked black beans (I cook my own in the crock pot at one time and store them in individual bags in the freezer)
1 14.5 oz. can diced tomatoes
1 tsp. cumin
1/2 tsp. coriander
1/2 tsp. salt
1/4 tsp. pepper
~2 c. white rice (raw)
sour cream and guacamole for serving

1. Throw the beans, tomatoes with the juices, and spices in a pot and bring to a simmer.
2. Meanwhile, bring several quarts of water to a boil (no need to measure).  Once it is at a rolling boil, add your rice to the pot (yes, seriously).  Boil rice for exactly 13 minutes.  Drain.
3. Um, well, that's it.  Serve beans over rice.  Add sour cream and guac.

And, isn't that the best rice you've ever had?  It comes out perfect every time!  No sticky mess, just flaky delicious rice.  Who knew?

Jeremy's Granola

My husband has become a foodie.  Unless I am out of town, then he eats turkey dogs and mac and cheese from the box.  But the point is, he has high expectations when it comes to my cooking.  He now won't eat boxed granola, so I make it for him.  I really don't mind though, because it ends up being less expensive and it is definitely a healthier option.  It took me a while to get the proportions of what he/the budget like.

Jeremy's Granola

1/2 c. light brown sugar
1/2 c. pure maple syrup
1/2 c. vegetable oil
1 tsp. cinnamon
1 tsp. pure vanilla extract
9 c. oats (not the quick cooking kind)
1 c. almonds
1 c. craisins

1. Preheat the oven to 350 degrees.
2. Whisk together the brown sugar, syrup, and oil in a large bowl.  Add cinnamon and vanilla.
3. Stir in oats.
4. Spread over two sheet pans in an even layer.
5. Bake for 20 minutes, rotating half way through to ensure even cooking.
6. Stir the granola around with a spatula when it is still hot to prevent it from sticking to the sheet pan.  Allow to cool completely.
7. Once cooled, add almonds and craisins (Jeremy prefers the almonds to be raw because they are healthier that way, but if you prefer to have them roasted, then mix in with the granola in step 3.

Of course, you can add just about anything you want to the basic recipe to cater it to your needs.  My favorite part - the super cute jar that I found to store it in.  Doesn't that look so much nicer than a cereal box?


Oh - one last thing...your house will smell AMAZING all day when you make this!

Summer Squash and Chicken (Yes, I said chicken) Lasagna

I was really craving lasagna this week and was too lazy to hit the grocery store.  So, I made do with what I had on hand.  And may I say that it was unbelievable?  I highly, highly recommend that you try this.  My toddler (who is the pickiest eater, ever) even gobbled it up and my husband went back for thirds, yes, thirds.

Summer Squash and Chicken Lasagna

For the sauce:
3 - 14.5 oz. cans diced tomatoes with the liquid
1 - 6 oz. can tomato paste
1 c. onion, finely diced
1 T. olive oil
3 cloves garlic, crushed
1 T. italian seasoning
1 tsp. salt
1/2 tsp. pepper

Remaining ingredients:
10 whole wheat lasagna noodles (the kind that you have to boil)
2 small yellow squash, thinly sliced
~5 oz. fresh spinach
1 lb. grilled chicken, shredded
8 oz. whole milk ricotta
16 oz. part skim ricotta
1 lb. mozzarella, shredded (shred your own, the pre-shredded kind has a substance in there to prevent caking that affects texture).

Directions:

1. Start the sauce.  Saute the onion in the olive oil until translucent.  Add garlic, cook just until fragrant.  Add tomatoes and their liquid, tomato paste, and spices.  Let simmer at least 30 minutes. 
2. Roast squash.  Spray the bottom of a cookie sheet with cooking spray or olive oil.  Place squash in a single layer.  Roast in a 400 degree oven for about 20 minutes or until cooked and a few brown patches (not burned, just a little bit brown).
3. Boil noodles until al dente. 
4. In the bottom of a 9x13 pan, spread just a little bit of sauce.  Place 3 noodles lengthwise.  Layer on top half of your two ricotta cheeses, a third of the mozzarella, the squash, half of the spinach, and a third of the remaining sauce.  Place three more noodles down.  Layer the remaining ricotta, another third of the mozzarella, the chicken, the remaining spinach, and another third of the sauce.  Place 4 noodles on top.  Spread over the remaining sauce and sprinkle on the remaining cheese. 
5. Bake at 350 degrees for 30-40 minutes until hot and bubbly.

Please leave me a comment if you get the chance to try this...I would love to hear how you like it.