Meals for the Week of October 3, 2011
Zucchini Pasta Carbonara- A classic Italian dish, it's very quick to make. This version also happens to include chopped squash.
Crock Pot Thai Curry- You may have most of these ingredients on hand and simply need coconut milk and chili paste. Feel free to substitute the eggplant for another squash or use whatever combination of vegetables you like.
Butternut Squash with Spinach and Ricotta- This could be a main dish that you eat with a salad or some other veggies or just serve it on the side with a roasted chicken.
Bulgar Taco Salad with Cilantro and Lime- Bulgar makes this a hearty meatless salad that is a great complete meal with good sources of protein plus fiber and iron.
Chili Taco Casserole- This is an easy to make, homey casserole that I adapted to be made healthier and from scratch instead of using canned chili. You can make ahead and freeze or freeze leftovers.
Veggie Tacos- This recipe is so adaptable. Use whatever fresh vegetables you like then just follow the instructions for seasoning and preparing the tortillas.
Pizza Roll Ups- Easy and kid-friendly, you can actually bake them and then after they cool freeze for later.
Broken Noodles with Tomato Sauce and Ricotta- Skip a step and just cook the noodles in the sauce!
Roasted Fall Vegetable and Ricotta Pizza- A hearty meatless pizza with great roasted vegetables like butternut squash, potatoes, carrots and plenty of garlic.
Broccoli Crunch- Instead of a mayonnaise based dressing for the usual broccoli salad this one uses almond butter and the addition of apples and candied nuts make it the perfect fall weather salad.
Roasted Smashed potatoes- These are such a nice change from just regular roasted potatoes. You first cook them covered, so sort of steam and soften, then smash them and season. Crispy and fluffy! Leftovers are great for breakfast.