Happy Monday! It’s a rainy one here in Baltimore, but I have a rare free afternoon so I’m enjoying my time with the pup. Since I started working on top of schooling, I have been crazy busy and trying to take Lindsay’s meal planning tips to heart. On Sundays I go grocery shopping and try to spend the afternoon making a more involved recipe that I can eat all week. I wanted to share the dish I made yesterday because I am pretty proud of it!
Layered Vegetable Ratatouille inspired by this recipe from Table For 2
First, I made the yummy tomato sauce that is spread along the bottom of the dish. Is there anything that smells better than sauteed garlic and onions?? (No). Next, I sliced and sauteed squash, eggplant and zucchini and layered them in the pan. Bake it for about 20 minutes on 200 degrees and this baby was good to go. I used two baby eggplants, 2 zucchs and 2 squash. After last night’s dinner, I took the leftovers and portioned them out into tupperware to bring to work for lunch.
Another dish I have made recently was a Greek inspired pasta salad! I made this recipe up for an Oscar’s Party at Carrie’s place. I tried to make a “healthified” version of pasta salad and used low carb pasta and lots of veggies.
Greek Inspired Pasta Salad
First, I cooked up the low carb rotini, drained it and rinsed it with cold water.
Next, I chopped my veggies: zucchini, orange and yellow bell peppers and grape tomatoes.
I mixed the veggies in with the pasta, added some sprinkles of parsley, some low fat feta cheese and a couple tablespoons of olive oil.
Last step is to add a little salt and pepper to taste.
This dish was a big hit at the party and I can’t wait to make it again this summer!
So what’s been cooking in y’all’s kitchens??