A Savvy Week: Mozzarella and Spinach

Your Time, Your Money, Your Meals. Cook It Forward.

Last week, we were inundated with frozen pizzas from my Brain Food 101 experiments.  So we started the week off easy, with a frozen pizza and a kale salad from Lauren. 

I felt like we’d been eating a lot of meat lately, so I stuck with largely vegetarian dishes for Tuesday and Wednesday: first a lentils dish from Naturally Ella, then my roasted root vegetable soup (though it does have some bacon in it).  I did made a few changes to the lentils dish, based on what I had on hand and on the fact that 1/2 cup of lentils didn’t feel like nearly enough (see notes below).

On Thursday, I realized that I had way too much mozzarella left over from the pizza experiments, so I made a stromboli based on the rough directions from Dinner: A Love Story.  It may be a bit much to have pizza and stromboli in the same week, but it sure was delicious!


Mozzarella and Spinach

Monday:   Homemade pizza (I used a frozen one) with Kale salad with blue cheese and pickled carrots (Healthy Delicious)
Tuesday:  Red lentils and spinach in masala sauce (Naturally Ella)
Wednesday: Rustic roasted root vegetable stew with a crusty bread
Thursday:  Stromboli (Dinner: A Love Story) with a side salad


On Sunday:

If you are making your pizza sauce from scratch, make it now and refrigerate in an airtight container.

Make the masala paste for the lentils.  Refrigerate this in an airtight container, too.

Roast the vegetables for the stew.  Cover and refrigerate.

On Monday:

Bake the frozen pizza, or prepare a homemade one.  

While the oven preheats, make the pickled carrots for the salad.  While the pizza bakes, make the rest of the salad.

Defrost one package of spinach in the refrigerator overnight for the lentils tomorrow. 

Evening cook and prep time (for a frozen pizza): 20 minutes

On Tuesday:

Prepare the lentils and spinach.  A few modifications I made for easier cooking:  I replaced the fresh spinach with frozen & defrosted; I used peanut oil in place of the coconut oil; I upped the lentils from 1/2 cup to 1 cup.

While the lentils are cooking, prepare the rice.  Mix one part brown rice with two parts water, cover and bring to a boil.  Reduce the heat to medium and simmer until most of the water is absorbed. 

 Evening cook and prep time: 40 minutes

On Wednesday:

Spread the roasted vegetables on a cookie sheet and reheat them in at 350F oven for 5-10 minutes.  From there, prepare the stew as directed.  Serve with a crusty bread.

Evening cook and prep time: 30 minutes

On Thursday:

If you are making the stromboli dough from scratch, prepare it in the morning and allow it to rise during the day.

In the evening, prepare the stromboli.  While it cooks, make a side salad with your dressing of choice.

Evening cook and prep time: 1 hour

Grocery List

1 homemade frozen pizza (or bake one fresh)
1 batch pizza dough
Pizza sauce
6 cups kale
4 Yukon gold potatoes
5 medium carrots
1 large leek
2 medium parsnips
1 small celery root
Salad greens
Fresh basil 
Fresh cilantro (though I left this out of the lentils)
2 red onions
3″ piece ginger, peeled and cut into pieces
Meat of choice for stromboli 
2 packages frozen spinach
1/2 pound fresh mozzarella
Fresh ricotta 
Coconut milk (I used Lite)
1 cup red lentils
4 slices bacon
2 ounces crumbled blue cheese
6 cups low-sodium chicken or vegetable stock
Crusty bread

Groceries You Probably Already Have:

Brown rice
6 cloves garlic
1/4 cup rice vinegar
Extra virgin olive oil
Tomato paste
Peanut or other nut oil
1 tablespoon smoked paprika
2 teaspoons garam masala
1 1/2 teaspoons cumin seeds
1 1/2 teaspoons coriander seeds
Dried oregano
Red pepper flakes 
Balsamic vinegar 
White balsamic vinegar 

Happy Savvy Eating!