back on track

I've spent the last two hours trying to get myself back on track...the last few weeks have been so crazy with visitors, a family wedding we kind of got off track with eating well which not only has blown our healthy eating out of the water, but has also really taken a bite out of our budget (get it? a bite out...ha!)

So I'm going to post our menu for the week now and during Max's afternoon nap, I'll add the recipes.

Grilled Kilbasa, stuffed tomatoes and zucchini & corn fritters
Lasagna roll-ups, green salad
Beer-butt chicken, potato & corn salad
Sausage and Mushroom pizza and grilled peaches
Grilled NY strips and orzo salad

Stuffed tomatoes (or Tomatoes Stuffed with Rice ala Giada De Laurentiis)
1 cup Arborio rice (we used a multi-blend rice and it turned out just fine...maybe a nuttier taste!)
6 ripe but firm large tomatoes
4 tablespoons olive oil, plus extra for drizzling
Salt and freshly ground black pepper
1 garlic clove, minced
3 tablespoons chopped fresh basil leaves
2 tablespoons chopped fresh Italian parsley leaves
1/4 cup grated Parmesan

Cook the rice according to packaged directions ( pull it a few minutes shy of done since the tomatoes will be baked once stuffed).

Preheat oven to 350* F.

Cut a 1/2 inch thick slice off the top of each tomato; reserve the tomato tops. Cut and scoop the seeds, pulp and juice from each tomato into a small bowl (I use a melon baller or small ice cream scoop). Reserve 1/4 cup of the tomato juice and pulp.

Oil the bottom of a 8x8 baking dish with 2 tablespoons of the olive oil. Place the hollowed tomatoes in the prepared dish.

Toss the rice with the reserved tomato juice and pulp. Add garlic, the herbs, cheese and remaining 2 tablespoons olive oil. Salt and pepper to taste. Don't taste too much like I did...it was so darn good, I had to remind myself to only taste and not devour the bowl of rice! Spoon the rice mixture into the tomatoes. Drizzle entire dish with olive oil, place the tops back on the tomatoes. Bake until the rice is heated through, about 20 minutes. Serve hot or room temperature.

Zucchini and Corn Fritters (adapted from the August 2007 Parents Magazine)
1/3 cup shredded carrot (I don't love cooked carrots so I just doubled the shredded zucchini in this recipe)
1/2 cup all-purpose baking mix (aka Bisquick)
1/3 cup cornmeal
1 tsp. sugar
1/4 cup milk
1 large egg
3/4 cup cooked corn, cut from the cob
1/2 cup shredded zucchini
Oil for frying

Microwave shredded carrot for 30 seconds to soften, then set aside. In medium bowl, mix baking mix, cornmeal, and sugar. Stir in milk and egg and mix well. Stir in corn, zucchini and carrot.

In skillet, heat 1/3-inch of oil to 375*F. Gently spoon dollops of fritter mixture into oil, turning once, until golden brown and cooked through, about 4 minutes. Drain on paper towels, serve warm.

Lasagna Roll-ups (from www.cooks.com)

I don't follow this recipe very closely...I just use it as guidance for the cheese filling part and baking instructions...I've posted the recipe as is and will leave notes to explain what I do...

8 pieces curly edged lasagna
1 package (10 oz) chopped spinach, thawed & drained
1 1/2 cup ricotta cheese
1/2 tsp. salt
1/4 tsp. pepper
1/8 tsp. nutmeg
1-2 cloves crushed garlic
1 egg beaten
1/4 cup Parmesan cheese
2 (6 oz.) pkg mozzarella cheese slices
1 jar (15 3/4 oz.) spaghetti sauce or use 2 c. tomato sauce

Cook lasagna noodles as directed on package, drain. Rinse with cold water, drain and lay flat on paper towels in a single layer until needed.

Drain spinach and squeeze out any excess liquid. Mix spinach with ricotta cheese, salt, pepper, nutmeg, garlic, egg and 2 tablespoons of the Parmesan cheese.

Cut cheese in half lengthwise and place on slice on each noodle making sure the cheese runs the length of the noodle. Spread with about 1/3 cup of the spinach mixture. Starting at one end, roll up noodles. Pour about 3/4 of the sauce into a 13x9 inch baking dish. Next place roll ups in sauce and top with remaining sauce and sprinkle with remaining parmesean cheese. Cover and bake a 350 for 35 minutes until hot and bubbly. Makes 4 hearty servings.

Jill's way...substitute spinach for mixture of browned ground beef or Italian sausage and chopped mushrooms. Cover with a cream sauce...the next morning add about 30 minutes to your regular workout to make up for this dish!