It was a wonderful weekend which makes starting a work week more than a drag. Oh well, it was a 3-day weekend…I shouldn’t be complaining 😉 Any weekend with friends, family, wine, and home cooking…with some exercise thrown in for good measures, is bound to be a good one. I have to get the name of this wine from my mom…it was SO good.
This meal was the healthy entree my mom whipped up to follow-up her show-stopping antipasto appetizer. My mom LOVES Taste of Home recipes. We are both subscribed to their daily email list serve — some recipes catch my eye more than others. While I don’t remember this one coming into my inbox, it was one my mom saved to make while I was home. Not surprising seeing as it’s really, really healthy. And luckily, it was also really, really good 🙂
Eggplant Zucchini Bolognese slightly adapted from Taste of Home
1 lb whole wheat penne pasta
1 small eggplant, peeled and cut into 1-inch pieces
1 medium zucchini, cut into 1/4-inch slices
1 medium yellow summer squash, cut into 1/4-inch slices
1 cup chopped onion
2 Tbsp olive oil
2 tsp minced garlic
1 tsp salt
1/2 tsp pepper
1 lb lean ground beef (90% lean)
28 oz tomato puree
1 Tbsp Italian seasoning
1 Tbsp brown sugar
8 tsp grated Parmesan cheese
In a large bowl, combine the eggplant, zucchini, squash, onion, oil, garlic, salt and pepper. Transfer to two 15-in. x 10-in. x 1-in. baking pans coated with cooking spray. Bake at 425 F for 20-25 minutes or until tender.
Meanwhile, cook pasta according to package directions.
In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the tomato puree, Italian seasoning and brown sugar. Drain pasta; stir in tomato mixture and roasted vegetables. Sprinkle with cheese. Yield: 8 servings (1 1/2 cups each).
Nutrition Information (per serving): 425 calories, 12.4 g. fat (3.5 g. saturated fat), 51 mg. cholesterol, 400 mg. sodium, 56.6 g. carbohydrate, 10.6 g. fiber, 27.4 g.protein
Result: A hearty, delicious meal! My brother even rewarmed this for a late dinner after getting off work and he loved it, too. And uh, he’s a picky eater 🙂 I love all the fiber and the fact that this is a low-sodium meal! It’s also plentiful in protein and good fats — a great, balanced meal! Enjoy!
And a late, but fun, weekly menu!
Weekly Menu: May 9th-12th
- Monday: Whole Wheat Buttermilk Waffles
- Tuesday: Mango-Habanero Glazed Salmon
- Wednesday: leftovers
- Thursday: Spinach Salad with Hot Bacon Dressing and grilled shrimp
In completely unrelated news, Mr. Prevention and I booked a trip to Singapore and Thailand this weekend! We will be going for 10 days over my birthday and the 4th of July weekend. I’m very excited! We have a friend, Lena, who is currently working in Singapore so it will be wonderful to visit her and have a “local” tour guide 🙂 Thailand was my honeymoon dream destination….we went to Puerto Vallarta instead. But since we’re making the 20+ hour flight to Singapore, I figured a short flight to Thailand only made sense…right? 🙂 I’m very excited! We’ve been talking about planning this trip for the last year, so it’s great to see it come to fruition!
Question: What’s your dream travel destination?
Have a great week!