Here we go. I've been wanting to start doing this again for a while and the busy-ness of this semester makes it a slight bit more of a necessity than a desire; at least if survival and healthy eating are involved. This weeks goal is to include 3 vegetarian meals and salads at nearly every meal.
Monday: ricotta gnocchi & butternut squash sauce, green salad, steamed green beans
Tuesday: crock pot pork roast with carrots and potatoes, green salad
Wednesday: grilled chicken drumsticks, crash hot potatoes, green salad
Thursday: school carnival, purchase dinner there
Friday: leftovers, salad
Saturday: zuchini lasagne, salad
Sunday: Sunday special grilled cheese and applesauce
This weeks "extras": sourdough rye bread, baked veggie chips, and chocolate ricotta cake
Posts
4 comments:
I've been making zucchini lasagna for years...not from Martha either but i'm not sure where. The first time I made it with long thing strips of zuke but it makes it hard to dish up and hard to eat, go ahead a cut the zucchini up a bit more it tastes the same...great.
oh, my recipe had slices of fresh tomatoes, zucchini, and cheese, garlic and no pasta; the zucchini was to be the pseudo noodles.
You are seriously my idol. It's enough for me to MAKE dinner let alone keep it healthy.
Two thumbs up.
African Kelly http://www.africankelli.com/2008/09/08/new-eyes-on-america/ just posted a lasagna that looks great.
Post a Comment