In the meantime, we have to eat. Here was last weeks Meal Plan:
Sun - Pasta with Asparagus and Artichokes
Mon (yoga/bkgrp) leftovers
Tues (field day/dinner with Sister) Crock Pot polish and cabbage
Wed (AM yoga/Virginia/Contractor out PM) leftovers
Thurs (yoga)
Fri (Errands/PM Yoga)
Lunches - sandwiches, chips, luna bars, fruit and yogurt
Pasta with Asparagus [and Artichoke Hearts] (Ckng Lght, March 2015) vegetarian
I modified this a bit - I used 1 - 14oz can Artichoke Hearts instead of Hearts of Palm. I like artichokes better. Same quantity, rinsed and drained. I didn't coarsely chop. I also recommend cutting back on the garlic. Five cloves left me tasting garlic well after dinner was done. I like garlic, just not hours later.
Otherwise, this was a very tasty dish, easy to pull together. Perfect for a weeknight meal. Leftovers were also tasty, not as creamy as night-of dish, but acceptable.
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| photo from cookinglight.com |
8 ounces
uncooked multigrain penne pasta (I used cavattapi)
1 tablespoon
extra-virgin olive oil
1 cup
chopped yellow onion
5
garlic cloves, minced
1 3/4 cups
fat-free milk, divided
2 tablespoons
all-purpose flour
1/4 teaspoon
salt
1/4 teaspoon
black pepper
1
(14-ounce) can hearts of palm, rinsed, drained, and coarsely chopped ** see note above
2 cups
(1-inch) diagonally cut asparagus
1 ounce
Parmesan cheese, grated (about 1/4 cup)
1. Cook pasta according to package directions, omitting salt and fat; drain.
2. Heat a large Dutch oven over medium-high heat. Add oil; swirl to coat. Add onion and garlic; sauté 4 minutes. Combine 1/4 cup milk and flour; stir with a whisk. Add flour mixture, 1 1/2 cups milk, salt, pepper, and hearts of palm to pan; bring to a simmer. Add asparagus; cook 4 minutes, stirring frequently. Add Parmesan; cook 30 seconds, stirring constantly. Remove from heat; stir in pasta and mozzarella.
2. Heat a large Dutch oven over medium-high heat. Add oil; swirl to coat. Add onion and garlic; sauté 4 minutes. Combine 1/4 cup milk and flour; stir with a whisk. Add flour mixture, 1 1/2 cups milk, salt, pepper, and hearts of palm to pan; bring to a simmer. Add asparagus; cook 4 minutes, stirring frequently. Add Parmesan; cook 30 seconds, stirring constantly. Remove from heat; stir in pasta and mozzarella.
Kielbasa Stew (Pinterest via bhg.com) gluten free
This was just "okay". I think 7-9 hours on low is way too long for a predominantly vegetable dish - the potatoes and added parsnips were overcooked, the cabbage had an off taste, and in general, everything was just a tich overdone. Not the most pleasant flavors or textures. I also thought the dish was missing a flavor; perhaps some chopped onion? celery? something was missing in the background. This made three meals.
So, recommended with reservations.
4 cups coarsely chopped cabbage
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| photo from Pinterest |
3 cups peeled, cubed potato
2 cups peeled, cubed parsnips (using up some veggies)
1 1/2 cups sliced carrots (I used whole baby carrots)
1 pound cooked kielbasa, sliced (I used venison polish, left whole)
1/2 teaspoon dried thyme, crushed
1/2 teaspoon ground black pepper
2 - 14 ounce can reduced-sodium chicken broth
In a 4- to
5-quart slow cooker combine cabbage, potato, and carrots. Top with
kielbasa. Sprinkle basil, thyme, and pepper over kielbasa. Pour chicken
broth over all.
Cover; cook on low-heat setting for 7 to 9 hours or on high-heat setting for 3-1/2 to 4-1/2 hours. Makes 4 or 5 servings.
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