Sat (L) leftovers (S) homemade pizza
Sun (L) leftover chili (S) Chicken Moussaka
Mon (yoga) leftover moussaka
Tues (yoga) leftover moussaka
Wed - chaos
Thurs (yoga) Chickpea and bulgur burgers
Fri (yoga) leftover burgers
Lunches - leftover chili and stew, sandwiches, fruit, nuts and luna bars
The magazine claimed this was a "32 minute" dish from start to finish. HA! I say, HA! Hardly. This easily took me closer to 45 minutes. It takes nearly 30 minutes just to dig everything out of the fridge and prep.
Despite the very inaccurate time, this was surprisingly tasty. Chicken definitely takes a back seat to the veggies, but it really adds a flavor punch. I did have a couple of tweaks: I didn't add chopped tomato, I added some leftover artichoke hearts, and 8 oz of cleaned and sliced mushrooms (using up some veggies in the fridge. Don't skip the yogurt/egg topping unless you have to - that was a perfect compliment to the rest of the dish.
This made three suppers for two of us. Recommended.
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| Photo from cookinglight.com |
1 tablespoon olive oil
10 ounces ground chicken
2 cups cubed eggplant1 cup chopped red bell pepper
1/2 cup chopped yellow onion
1 tablespoon chopped fresh thyme
1 tablespoon finely chopped garlic
1 cup canned unsalted white beans, rinsed, drained, and slightly mashed
(I used 1-14.5 oz can)
1 cup unsalted tomato sauce (such as Muir Glen)
1/4 cup unsalted chicken stock (such as Swanson)
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
3/4 cup plain 2% reduced-fat Greek yogurt
2 large eggs, lightly beaten
1/4 cup chopped fresh flat-leaf parsley
Step 1
Preheat oven to 400°F.
Step 2
Heat olive oil in a large skillet over medium-high. Add chicken; cook 5 minutes or until browned. Add eggplant, bell pepper, onion, thyme, and garlic; cook 6 minutes. Add mashed beans, tomato, tomato sauce, stock, salt, and pepper; bring to a boil. Reduce heat and simmer 5 minutes, stirring occasionally. Spoon vegetable mixture into a 2-quart glass or ceramic baking dish.
Step 3
Combine yogurt and eggs in a bowl. Pour yogurt mixture over dish. Bake at 400°F for 12 to 14 minutes or until bubbly and yogurt mixture is set. Sprinkle with parsley and pine nuts.
Chickpea Burgers with Garlic-y Avocado Mash (Ckng Light, March 2018) vegetarian, gluten free
The Husband made this dish as I was tied up with class. I forgot to ask him about assembly, but I do know when I walked in, the "burgers" were more "mush" than "patty". We did note that the leftover mix firmed up by the time we were done with
We skipped the buns and didn't miss them (at least I didn't). Given how soft the patties were, buns would have just made mush of eating the burgers. I did add a couple leaves of butternut lettuce and some tomato slices. These were surprisingly flavorful and I would make them again, tweaking the cooking the bulger part a bit.
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| Photo from cookinglight.com |
1/2 cup uncooked bulgur
1 (15-oz.) can drained unsalted chickpeas
2/3 cup chopped 1 teaspoon ground cumin
3/4 teaspoon kosher salt
3/4 teaspoon smoked paprika
1 large egg (used 2 small eggs)
1 tablespoon olive oil
1 ripe avocado
1/8 teaspoon kosher salt
1 grated garlic clove
Step 1
Bring water and uncooked bulgur to a boil in a small saucepan; cover, reduce heat to low, and simmer 12 minutes or until water is absorbed. Cool slightly.
Step 2
Place drained unsalted chickpeas in a large bowl; mash until almost smooth. Stir in chopped scallions, ground cumin, 3/4 tsp. kosher salt, smoked paprika, 1 large egg, and 1 large egg white. Stir in bulgur. Shape into 4 (3/4-in.-thick) patties.
Step 3
Heat olive oil in a large skillet over medium. Add patties to pan; cook 5 minutes on each side or until browned and done.
Step 4
Mash 1 ripe avocado; stir in 1/8 tsp. kosher salt and 1 grated garlic clove. Divide patties and avocado mixture among 4 whole-wheat hamburger buns
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