I typically look up 5 or so recipes before I do my grocery shopping. Obviously the budget friendly way is to make sure the recipes have similar ingredients. 

I’m getting into a bathing suit in 11 days and knew that the next couple meals had to be healthy. My husband  also started a new job and has yet to pack a lunch. So, I stared looking up casseroles. I saw lots of veggie lasagna recipes online but none really stood out. So, I made up my own.

main ingredients: olives, pasta, mushrooms, bell pepper, squash 

type: casserole

dietary considerations: Vegetarian,  Low Fat,  High Fiber,  Healthy

tips: Farmers Market fresh vegetables are the best

Ingredients 

  7 oz low fat goat cheese (substitute: gouda cheese, grated)

 1/3 cup chopped pitted black olives (substitute: kalamata olives)

 1 tbsp dried basil

  1 tbsp dried oregano

  1 ½ tbsp crushed red pepper

   handful of fresh parsley, chopped 

  1 tbsp minced garlic

   4 cups prepared pasta sauce (I used a low sodium and gluten free sauce)

   1 lb whole-wheat lasagna 

    Freshly ground black pepper

  2 summer squash, diced

   3/4 cup bottled roasted red pepper, diced

  1 red pepper, sliced

  1 orange pepper, sliced

  1/4 cup grated Parmesan

  1 1/2 pounds mixed fresh mushrooms, sliced

  3 tbsp of EVOO

  1 tbsp of white balsamic vinegar 

   2 stems of green onions

    handful of cherry tomatoes, sliced

 

Preparation

Heat oven to 375°F. Mix olives, parsley, basil, oregano, garlic, olives, EVOO, balsamic vinegar, squash, peppers, mushrooms, green onions & tomatoes in a bowl; season with salt and pepper. Spread 1 cup pasta sauce on the bottom of your baking dish. Add one layer of lasagna and season with black pepper. Add a layer of veggie mix. Dollop spoonfuls of goat cheese over vegetables (or lay gouda slices) and spread to cover. Repeat layers, finishing with pasta and sauce. Sprinkle Parmesan on top, cover with foil and bake 40 minutes. Uncover and bake 30 minutes or until top browns. Let stand 10 minutes; serve.

 

Cook out at my parents house on May 1st came and went. However, the corn dish I made that day is still making my parents neighbors mouths salivate. 

Summer Corn Saute’ with Tons of Herbs

Bon Appétit  | August 2010

by Ian Knauer

main ingredients: Corn,  Herb  

type: Quick & Easy,  Vegetable

dietary considerations: Vegetarian,  Low Cal,  High Fiber,  Healthy

tips: Make sure you have lots of herbs. Fresh from a Farmers Market is best.

• 1/4 cup (1/2 stick) butter
• 1 large shallot, chopped (substitute: leeks) 
• 1 teaspoon cumin seeds (substitute: cumin powder)
• 6 cups fresh corn kernels (cut from about 9 large ears) (or frozen)
• 1 teaspoon coarse kosher salt (I like sea salt)
• 3/4 teaspoon freshly ground black pepper
• 1 cup chopped assorted fresh herbs (such as basil, cilantro, chives, and parsley) 
• 1/4 cup chopped fresh dill
• 1/4 cup chopped fresh tarragon

Prepare

Melt butter in heavy large skillet over medium heat. Add shallot and cumin seeds. Sauté until shallot is golden brown, about 4 minutes. Add corn kernels, 1 teaspoon coarse salt, and 3/4 teaspoon pepper. Sauté until corn is tender, about 5 minutes. Remove from heat and mix in all herbs. Season to taste with salt. Transfer corn to bowl and serve.