Happy New Year! Sorry I've been gone for so long! Life was overwhelming me for awhile there and I just wasn't feeling like blogging. I wasn't feeling like doing a lot of things and blogging was one thing I could cut out. I am finally feeling more on top of my game and ready to blog again. So here I am, beginning with my menu for the week. I am so happy to be back to meal planning. It really does make my household run more efficiently.
Monday: Kale Lasagna (see recipe below), sauteed broccoli rabe with garlic
Tuesday: Taco Tuesday! This is going to be a regular item on my menus each week. This week we are having tofu tacos with all the fixins...salsa, avocado, sour cream, cheese, corn and so on.
Wednesday: Stuffed Squash (stuffed with lentils and sausage), steamed baby caulifower with butter and salt. I got some cute little tiny squashes and cauliflowers at the farmer's market this week. So, each person will get their own squash and their own head of cauliflower. Cute and novel for the kids, I hope.
Thursday: Rice with veggies, scrambled or fried eggs, lettuce. Whenever I make rice now I add a whole bag of frozen mixed veggies to it. My kids love it and it is an easy way to add veggies with no prep. On top of the rice each person gets an egg however they want it. My kids like to wrap it all in a lettuce leaf and eat it up. Easiest dinner ever but super healthy and good!
Friday: Make Your Own Pizza. I use Naan bread from Costco for the crust and everyone tops it however they want.
Saturday: Vegetable Curry, Brown Basmati Rice, Raita, Chutney and Raisins. I might even make a Mango Lhassi to drink if I am feeling ambitious.
Sunday: Soup Night. I am copying a childhood friend's tradition of Sunday Soup. I make a big pot of soup, homemade bread and a giant salad. I love soup night!
Kale Lasagna
I know this doesn't sound sooo super appealing to kids, but it turned out to be tasty and between this and a side of brocolli rabe my kids got a double dose of healthy greens. Can't go wrong there!
1 bunch kale, washed
2 containers ricotta cheese (I use whole milk ricotta because I have scrawny kids who are well served by extra fat, you could certainly use part skim or low fat in its place)
2 eggs
1 C grated parmesan cheese
2 C grated mozarella
2 jars tomato sauce (I use Whole Foods brand eggplant marinara so they get another veggie with no effort on my part whatsoever)
16 no boil lasagna noodles
In a food processor chop the kale as finely as you can. Place kale in a large bowl along with ricotta, eggs and parmesan. Mix until well combined.
In the bottom of a 9x13 inch baking dish, pour 1/2 cup of tomato sauce. Layer 4 noodles on top, followed by 1/3 ricotta mixture, 1/4 mozarella and a cup of tomato sauce. Repeat layers 2 more times. On final layer, place 4 noodles, remaining sauce and remaining mozarella cheese. Cover tightly with tin foil. Bake at 375 for 1 hour. Remove foil and cook under broiler until top layer of cheese is browned and bubbly. Let cool for 15 minutes before serving.
I hope your family enjoys it!
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