Our menu for the week (also found on www.whatkarascookin.blogspot.com):Sunday: Cream of fresh tomato soup and fresh breadMonday: Goat cheese & sun-dried tomato penne pastaTuesday: leftoversWednesday: TacosThursday: Dinner @ the Akins (yay!)Friday: Breakfast for dinner (probably eggs, bacon, biscuits)Saturday: grilling burgers if it doesn't rain
Here is mine for the week - all of the recipe's are simple...Monday, August 24Tuscan Ravioli (thanks to inspiration from http://www.whatkarascookin.blogspot.com) , okra and saladTuesday, August 2Caprese Pizza5 (also thanks to Kara) and Spinach SaladWednesday, August 26 - Dad at youth GroupLeftoversThursday, August 27, 2009Eggplant parmesan, green been bundles.Friday, August 28, 2009 Crockpot Dijon chcken and squash casseroleSaturday, August 29, 2009Spaghetti Pie
Kara - want the soup recipe (even though I don't plan on eating it until we get below 90 degrees!)Cyle - does your eggplant parm take forever? Last time I tried, it was TOOOO much work. If yours is fairly easy, definitely want that recipe!I'm loving this!
Yes, Cyle, I would love to try the eggplant parm! After hearing Suzanne rave about it, I have wanted to try it, but am too chicken to pay $13 bucks (or more) at a restaurant. But I'll try to cook almost anything (and subject Patrick to it, too)! Suz, the tomato soup was a creamy soup - not nearly as light as Emeril's from-the-can. But it was GOOD. Recipe will be on the blog tomorrow. And yes, I did feel odd eating soup in August, but I had tomatoes I needed to use...
PS - hope you like the ravioli and pizzas, Cyle!
Suz - soup recipe is up. Check it.
Ok the question about the eggplant parmesan, this is an easier version that skips the frying step. It was quite easy and the whole family loved it. The large eggplant was 50 cents at the market.. You catch my drift, it's a really cheap, healthy meal. I used a ragu sauce. This is one of hubbyloves fav. ... so I got points!
Ingredients Eggplant Parmesan•2 medium eggplants, peeled and thinly sliced into 1/2 inch rounds •1 tablespoon salt •1 egg, beaten 1 1/2 cups plain bread crumbs ( I used the italian bread crumbs for added flavor) 2 cups tomato sauce, divided •1 (16 ounce) package shredded mozzarella cheese, divided •1/3 cup grated Parmesan cheese, divided •1 teaspoon dried basil DIRECTIONS1.Heat oven to 350 degrees F (177 degrees C). 2.Place sliced eggplant in a colander and sprinkle salt over eggplant and let stand 10 minutes; rinse salt and pat dry. Dip eggplant in egg then in bread crumbs. Place a single layer on a sheet pan. Bake until tender, about 5-7 minutes on each side. 3. Add 1 cup tomato sauce to 9x13 baking dish, half of the eggplant, mozzarella and parmesan cheese; repeat layering process finishing with the cheeses. Sprinkle basil on top. 4. Bake for 30 minutes, or until golden brown. Cool 5 minutes before slicing and serving.
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