It's time to get back to Meal Planning. I am so happy for case lot time. Our shelves were literally empty and now they're filling back up. Amazing what you can create for dinner when you have "nothing." Tuna and pasta with some kind of dressing makes it to the table and we all eat it. We're enjoy the blessings of our garden--spent two days stewing tomatoes, making salsa, canning green beans--a first for me. Thanks Joyce for the lending of the Pressure Cooker. I've dehydrated, frozen and bottled about half the garden, we've eaten some fresh and the rest is yet to come. So grateful to have a house with a large garden area. It's been a blast to send the kids out to the back to get me stuff for lunch and dinner.
Enough ramble, here's what's cooking at the Larsen Cafe this week.
Zucchini Cheese Bake
3 c. quartered and chopped zucchini
1 small onion, chopped
1 c. biscuit mix
1/2 tsp. basil
1/2 c. Parmesan cheese (I use powdered)
1/2 tsp. oregano
salt and pepper
1/2 tsp. garlic powder
4 eggs, beaten
1/2 c. olive oil
Mix everything EXCEPT oil and eggs together. Combine eggs and oil. Pour wet ingredients into dry and mix until zucchini is well coated. Pour into pie plate, coated with non-stick spray. Bake for 30-40 min at 350 degrees, until golden.
Spaghetti Pie with Spaghetti Squash
Raviolis and Grilled garden veggies
Make your favorite dough and shape into long rectangle. Fill it down the middle with shredded chicken, mushrooms, basil and oregano, shredded mozzarella chicken, tomatoes, spinach and 1/2 c. Alfredo sauce. Cut the sides and braid them over each other, pinching the gaps closed. Brush with egg or butter. Bake 350 for 40-50 minutes.
I like to make weekends easy. This week we're having each persons favorite appetizer for dinner. Mini corn dogs, chicken strips, chicken wings, fruit kabob with yogurt, and nachos.