The Weekly Round-Up: 3/19 – 3/24

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Sunday: Roasted Vegetable Stuffed Shells
Stuffed Shells

Ingredients for Stuffed Shells:
1 red pepper
1 small eggplant
1 small zucchini
1 box jumbo shells
15 oz. ricotta cheese
1 egg
1.5 cups mozzarella cheese
Parmesan cheese
1/2 cup spinach
2.5 cups marinara sauce, bought or made

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

Monday: Walnut, Grape, & Kale Quinoa Salad
Walnut, Grape, and Kale Quinoa Salad

Ingredients for Salad:
1 cup quinoa
2 cups kale
2 pears
1 cup grapes
1 cup walnuts
1 cup blue cheese crumbles (optional)

Dressing ingredients to check:
White balsamic vinegar, dijon mustard

Tuesday: One Pot Pasta Primavera
One Pot Pasta Primavera

This recipe blew my mind the first time I made it. It really is one pot, quick, and delicious!

One Pot Pasta Primavera:
4 cups veggie broth
8 ounces linguine (I use whole wheat)
1 small onion
1 pound broccoli crowns
1.5 pounds asparagus
4 ounces mushrooms
4 cloves garlic
3/4 cup frozen peas
1 handful fresh parsley
1/4 cup whipping cream (I substitute coconut creamer)
Parmesan cheese (if desired)
1 lemon

Wednesday:  Mediterranean Salad Bowl
Mediterranean Salad Bowl

Yes, this was last Wednesday’s meal, but it’s the meal my husband volunteered to make since Wednesday night I’ll be demoing robots at a school STEM night.

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!)
Lemon
1 container hummus of your choice
Pita chips for serving (We like Stacy’s)

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

Thursday: Burrito Bowl
Burrito Bowl

Ingredients for Burrito Bowl:
Brown rice
Garlic
15-ounce can black beans (I often use a larger can)
Handful of cilantro
1 onion (I add this for extra veggies/flavor)
2 pints cherry tomatoes
1 avocado
Corn (I use frozen)
Sour cream and other fixings for serving (We sometimes eat this with tortilla chips)

I find this tastes extra delicious with just a small sprinkle of high-quality sea salt. Also, preparing the beans the way the recipe directs is worth it.

Friday: Tortellini with Kale Pesto & Peas
Tortellini with Kale Pesto and Peas

This kale pesto is the real deal — I don’t care much for regular pesto, but this one is divine. You’ll be looking for other things it’s delicious on. (Two hints – quesadillas and grilled cheese.)

Ingredients for Kale Pesto:
Garlic
Walnuts
2-3 cups kale
Lemon
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 bags

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