The Weekly Round-Up: 4/30 – 5/4

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Sunday: Zucchini Parmesan Sandwiches
Zucchini Parmesan Sandwiches

Ingredients for Sandwiches:
2 zucchini
1 egg
3/4 c. Panko breadcrumbs
1/3 c. Parmesan cheese
1 baguette or Italian bread loaf
1 log mozzarella cheese
1 c. marinana sauce
1 bunch basil

Monday: Tortellini and Kale Pesto
Tortellini with Kale Pesto and Peas

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

Tuesday: Quiche
Broccoli Cheddar Quiche

Ingredients for Broccoli Cheddar Quiche:
1 onion
2 cloves garlic
2 bunches of broccoli
3/4 cup shredded cheddar
4 large eggs
1 cup milk of choice (I usually use almond)

Quiche Crust: (Click link in recipe to get to the simple crust recipe)
*If you like a thicker crust, you will want to double this recipe.
1 cup flour
1/2 teaspoon salt
1/4 cup olive oil
1/4 cup water

Wednesday: Tomato Kale Fettuccine
Kale, Tomato, and Mozzarella Fettuccine

Ingredients for Pasta Dish:
8 ounces whole-wheat fettuccine
1 package grape/cherry tomatoes
1 14.5 ounce can diced tomatoes (fire-roasted, if desired)
1 clove garlic
2 tablespoons capers (optional)
1 bunch fresh kale
4 oz burrata or mozzarella cheese

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)

Friday: Fried Rice and Spring Rolls
Veggie Fried Rice

I got these tasty-looking frozen spring rolls the last time that I was at Whole Foods. So, we’ll be trying to make our own veggie-fried rice to go with them.

Ingredients for Veggie-Fried Rice
1 piece ginger
2 cloves garlic
3 eggs
4 c. brown rice (cook beforehand)
1-2 cups frozen peas
1 cup frozen corn
2-3 green onions

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