This weekend has been all about catching up on home and garden tasks. I’m behind on weeding the herb garden, so it’s gotten a little out of hand. Even the cilantro got tired of waiting on me to clip it, and bolted instead. Oops!
While I was busy processing an enormous batch of basil, Mr. ArthurizedHome sat down and developed this week’s menu. I think he did a nice job of planning meals around what is fresh in the garden, and on sale at the grocery store. Let’s dig in!
Noatmeal with Strawberries – What could be easier than heating up water and stirring this mix into it? One day we’ll tire of it, but today is not that day!
Garden Salad with Grilled Chicken – No recipe, just throw whatever is fresh at it! We’ll have Pioneer Woman’s dill dressing on our salads.
Summer Squash Oregano – This old Southern Living magazine recipe is a favorite. It’s so old that I can’t find the recipe online! I’ve searched. We’ve got oregano growing like crazy this year, and fresh summer squash from Pa Kettle’s garden.
Summer Squash Oregano
3 T. butter
1 onion, minced
1 garlic clove, minced
1 small, green bell pepper, chopped
1 T. chopped fresh oregano
3/4 lb. yellow squash, sliced
3/4 lb. zucchini, sliced
4 tomatoes, chopped
1/2 tsp. salt
1 tsp. pepper
1 cup grated Parmesan cheese
Melt butter in a large skillet; add onion, garlic and bell pepper and saute until tender. Stir in oregano, yellow squash and zucchini. Cover, and cook, stirring occasionally for 15 minutes. Stir in tomato, salt and pepper; cook, uncovered, until squash is tender. Spoon into a serving dish, sprinkle with cheese.
Southwestern Squash Casserole – Yum! To make this gluten free and lower in carbs, I’m substituting
gluten-free baking mix, coconut flour, arrowroot powder for the wheat flour.
Tomato and Cheese Pie – We didn’t get to this one last week! We had too many leftovers and other produce we were trying to use before it spoiled, so this one is back on the menu.
Tomato and Cheese Pie
adapted from The Supermarket Diet Cookbook
Prep: 20 Minutes
Bake: 30 Minutes
Makes: 4 Servings
1 container (15 ounces) ricotta cheese
4 large eggs
1/4 cup freshly grated Parmesan cheese
1/2 tsp. salt, plus additional for sprinkling
1/8 tsp. coarsely ground black pepper, plus additional for sprinkling
1/4 cup milk
1 T. cornstarch – I use arrowroot powder
1 cup packed fresh basil leaves, chopped
1 pound ripe tomatoes (three medium), thinly sliced
1) Preheat oven to 375°F. In a large bowl, with whisk or fork, beat ricotta, eggs, Parmesan, salt and pepper until blended.
2) In cup, with fork, stir milk and cornstarch (arrowroot) until blended; whisk into cheese mixture. Stir in basil. Pour mixture into 9 inch glass or ceramic pie plate. Arrange tomatoes on top, overlapping if necessary. Sprinkle tomatoes with salt and pepper.
3) Bake pie until lightly browned around edge and center is puffed, 30 to 35 minutes.
Mozzarella Parmesan Chicken Casserole – New Recipe!
Garlic Butter Sauteed Spinach with Salmon – This spinach is so bright and flavorful. Even better, you can have dinner on the table in 20 minutes, start to finish. Salt and pepper a salmon filet, squeeze some lemon juice over and pop it in the oven skin side down (450° for 15 minutes or until it flakes easily) and saute the spinach while it bakes. So good!
Keto cucumber slices, celery sticks or boiled eggs for me. I know I’m making this sound like prison rations, but I’m generally not hungry between meals on keto.
Hubby will nosh on his glorious, carb-laden watermelon, cherries, peaches and popcorn.
Coconut Milk Panna Cotta – This recipe is tried and true, but I’ve never made it without the honey. I’m going to give it a whirl with Whole Earth sweetener to bring those carbs down.
Have a great week, everybody!
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