I read a good idea for using zucchini. Peel zucchini and cut it into chunks, add just a little water and cook until it’s very soft. Then puree in a blender and use as a substitute for applesauce. Not to eat as applesauce, but to use in baking as an oil substitute. I’m thinking tomorrow when I make zucchini bread, I’ll use half oil and half zucchini puree. From what I read online, the zucchini puree doesn’t change the taste of recipes.
Monday: Oven Roasted Chicken and Veggies — easy and tastes great!
Cut up a couple of chicken breasts, a couple of carrots, a couple of potatoes – I will probably also cut up a zucchini. Put in a roasting pan, then top with 1/3 c. olive oil and a packet (actually I use 1/2 packet) of dry onion soup mix. Bake 45 minutes at 450.
Tuesday: Spaghetti Pie (close to my recipe … I remember getting this one back when I was teaching. Another teacher made it and brought it in, and it was so good).
Wednesday: Poppyseed chicken — always a favorite with the kids.
Thursday: Fiesta Chili Bake — I have made this for years and we like it — got the recipe from a Del Monte tomato label. Yep, more tomatoes.
Friday: Skillet Lasagna — like “regular” lasagna, but easier. Another recipe to use up tomatoes … I hope we won’t be sick of them by week’s end .
What’s on your Menu Plan Monday? More ideas at OrgJunkie’s.