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
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!