Sunday, September 13, 2009

we might be eating

In an attempt to both motivate myself to actually cook and to save money by doing so, I have crafted a dinner menu plan for this week. It's been ages since I've done so and I've threatened multiple times since to once again commit meal ideas to paper. I think I'm up to once this year. Maybe twice. We'll see how this goes.

Here's what it's supposed to look like at our dinner table this week:

Mon: baked ziti and broccoli (now, if only I knew how to make baked ziti...anyone? anyone?)

Tue: cauliflower fritters, cannellini, broccoli (why yes, we do have a vast amount of broccoli)

Wed: chicken taquitos (to be made by Cardo)

Thu: zuke-a-ganoush, brussels sprouts (maybe some broccoli)

Fri: Mélange of Kale, Potatoes, and Tomatoes with Parmesan (I'll probably have enough kale left to make kale chips)

Sat: pizza (most likely of the from-the-freezer variety)

So, here's hoping that I actually stick with this. I'll post pictures as I make the dishes, as usual.


Kat said...

Not lowfat as is (you can do full fat or health it up by using chicken instead of beef, less or lowfat cheese, and sometimes I sneak a little grated zucchini into it the red sauce w/the meat.

This makes a HUGE amount, so half it if you don't want a lot. But it does freeze pretty well.

Baked Ziti
1 pound dry ziti pasta
1 onion, chopped
1 pound lean ground meat (beef or chicken or turkey)
2 (26 ounce) jars of your fave spaghetti sauce
6 ounces provolone cheese, sliced
1 1/2 cups sour cream
6 ounces shredded mozarella cheese
2 tablespoons grated Parmesan cheese

Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 8 minutes; drain.

In a large skillet, brown onion and ground meat over medium heat. Add spaghetti sauce, and simmer 15 minutes.

Preheat the oven to 350 degrees. Spray 9x13 inch baking dish w/ pam spray. Layer as follows: 1/2 of the ziti,1/2 Provolone cheese, sour cream, 1/2 sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture. Top with grated Parmesan cheese.

Cover w/foil. Bake for 30 minutes in the preheated oven, or until cheeses melt.

Coach J said...

Here's the freaking easy way (or lazy way... whatever) to make baked ziti:
1) Boil the pasta (any pasta will do here)
2) Drain pasta, return to pot, stir in one jar of pasta sauce (your fav jarred variety) and 2/3 of a bag of shredded mozzerella.
3) Put in oven dish (I use a corningware dish), sprinkle with remaining cheese and bake at 350 for 20 minutes.

I'll sometimes add fresh basil if I'm feeling fancy.

Coach J said...

BTW... Kat's sounds waaaay better.

The Furie Queene said...

My baked ziti is a combination of Kat's and Coach J's.

Brown a chopped onion and your choice of ground meat (or soy product) in a skillet. Once browned, mix with (cooked) ziti, stewed tomatoes (or spaghetti sauce), mozarella, and ricotta cheese. Bake as per Coach J's directions.

I really like the ricotta in it. It does a lot for the texture.