The Weekly Round-Up: 2/26 – 3/3


Sunday: Enchilada Skillet
Enchilada Skillet

3 cloves garlic
1/2 red onion
2 small zucchini
1 red pepper (or 1/2 red and 1/2 green)
1 1/2 cups corn (frozen is fine)
15 oz can black beans
1 package tortillas
2 1/2 cups enchilada sauce
6 oz. shredded cheddar cheese
sour cream, cilantro — if desired

*I’ll be making the mac & cheese tonight to reheat for tomorrow’s dinner

Monday: Macaroni and Cheese with Broccoli
*Unless you’re cooking for a small army, you’ll want to halve this recipe.
I tend to use shells in lieu of elbows in this recipe, because I like the way they catch the cheese. I’ll serve this with oven-roasted broccoli (tossed in olive oil) and try to eat an appropriate-sized portion of the pasta!

Mac & Cheese

Ingredients for Mac & Cheese:
8 tablespoons (1 stick) unsalted butter, plus more for dish
6 slices good white bread, crusts removed, torn into 1/4- to 1/2-inch pieces
5 1/2 cups milk
2 teaspoons salt
1/2 cup flour
2 teaspoons salt
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper, or to taste
4 1/2 cups grated sharp white cheddar cheese (about 18 ounces)
2 cups grated Gruyere cheese (about 8 ounces) or 1 1/4 cups grated Pecorino Romano cheese (about 5 ounces)
1 box of elbow macaroni (16 oz)


Tuesday: Green Goddess Bowl
There’s this small chain of restaurants around Boston called Life Alive. The refer to themselves as an “Urban Oasis and Organic Cafe.” It’s one of my absolute favorite places, in that it’s like a relaxing yoga studio that serves pretty much exclusively foods that I can and want to eat. I always order the green goddess bowl, which is this lovely concoction that has actually gotten me interested in slight amounts of ginger.

Apparently I’m not the only one who has tried desperately to recreate this dish at home. I’m trying one of the recipes that I found online tonight.

Like-Life Alive’s Green Goddess Bowl

Ingredients for the Bowl:
14 oz firm tofu
4 cups fresh kale
4 cups broccoli florets
3 cups brown rice
2 avocados

Ingredients for the Sauce:
2 tablespoons minced garlic
40 grams grated ginger (2 inches ginger root)
2 lemons
3 tbsps soy sauce
2 tbsps tahini

Tortellini with Kale Pesto and Peas

Ingredients for Kale Pesto:

2-3 cups kale
1/4 cup Parmesan cheese

Ingredients for Tortellini Dish:
1 small or large package pre-made tortellini
1 yellow onion
6 cups veggie broth (I sometimes cut this back to 4 cups, so it’s not so liquid-y)
1 1/2 cups frozen peas (about 1/2 a standard-size frozen bag)

Thursday: Mediterranean Salad Bowl
Mediterranean Salad Bowl
I noticed that we still have some leftover pita chips…you really can’t go wrong with this dish.

Ingredients for Mediterranean Salad Bowl:
2 cups rice (I also recommend farro)
1 shallot
1 red pepper
1 English cucumber
Nice lettuce mix (size according to number of portions desired)
Microgreens (They really do make this delicious!)
1 container hummus of your choice
Pita chips for serving (We like Stacy’s)

Dressing — Spices to Check You Have:
oregano, dill, thyme, paprika

Friday: Broccoli Meatballs with Pasta and Sauce of Choice
Broccoli Meatballs

Meatball Ingredients:
1-2 large heads of broccoli
1 cup almonds
1/4 cup parmesan cheese
1/4 cup parsley
1/4 cup basil
2 tsps. garlic
2 eggs

Ingredients for Homemade Tomato Sauce
*I will halve the sauce recipe for this dish

2 28-oz cans crushed tomatoes with basil
1 wax pepper (slight-spicy pepper)
2 cloves garlic
Good Handful of basil

Pasta of choice
Mozzarella cheese makes a great topping!


2 thoughts on “The Weekly Round-Up: 2/26 – 3/3

  1. Cathy February 24, 2017 / 9:57 pm

    I’m so glad this is back, I missed it this week… did my family …


    • teachtotransform February 25, 2017 / 12:15 pm

      Glad to hear it. I’m excited to be on a more normal schedule this week!


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