So we've been in a dinner funk lately. Same old, same old. So same old, that I keep forgetting to update my weekly menu on the blog. Because it's basically pretty repetitive.
But a friend of mine keeps telling me to go to Trader Joe's. She even left me a (requested) voicemail with a grocery list of what to buy. And then I keep reading blogs that mention food from Trader Joe's. But Trader Joe's is in no way convenient for me to get to. However, Andy and I made a point to stop there on our last date night (exciting times we have) and I stocked up on a few things. So thanks specifically to this list posted from Caitlin at Healthy Tipping Point and my friend's recommendations, we have a few new things to try at home.
And I've been on an eggplant kick lately. We've been out to a couple of Italian restaurants this past month and I keep ordering eggplant parm because I'd never make it at home. Until now. Until Trader Joe's.
In the frozen section I was told to buy a box of the Trader Joe's Eggplant Cutlets. And we have pasta at least once a week - almost every Tuesday since it's a designated bath night. Messy meal for the kids...and then straight to the tub. The friend said to bake the eggplant and I also found a recipe HERE on a blog I'll have to check out more - Cooking with Trader Joe's. There is a good picture of the actual box I purchased in case you want to see what to look for if you go. Note, the friend makes eggplant parm sandwiches on french bread - something I'll definitely try in the future.
Ok, this recipe post is digressing and taking too long! Anyway, I basically just put a bit of spaghetti sauce in the bottom of a dish, put 4-5 eggplant cutlets on top of that, and topped them with more sauce and some shredded mozzarella cheese. I baked it uncovered for 25-30 minutes on 375. Meanwhile, I cooked some pasta on the stove top and heated some more sauce. We are saucy people, for sure. I diced 1-2 of the eggplant cutlets and mixed it with the kids' spaghetti. Stella and Henry didn't mind. Charlotte noticed. (Andy and I did not dice into teeny-tiny pieces.) We enjoyed it and decided it's a keeper.
Today Andy was kind enough to start the crock pot during lunch. Another new recipe that only requires 5-6 hours of cooking. If it's a hit, I'll be sharing it soon.
But wait, it's grilling season!?! Well, it may be spring, but we had frost this morning and it's barely 50 degrees so one last crock pot meal sounds wonderful. I will definitely be revisiting old recipes and trying new ones on the grill soon. Stay tuned for those as well.
Anyone try a new "keeper" recipe lately??