A Savvy Week: Canning Week!

I’ve been all wrapped up in canning projects.  Many nights, I can’t fit more than a single pot on my stovetop, nor can I abandon the bubbling canning pot to go grill outside.  So I’ve been on a mission to find simple, quick meals that I can make in between filling jars and simmering salsa.  Here’s the plan:

CanningWeek jpg

A Savvy Week: Canning Week!

Monday: Quinoa salad with Tibetan herb dressing (from Healthy Delicious) with sausage. Side of sliced cucumber.
Tuesday: Pesto pizza quesadillas with a side salad
Wednesday: Raw pad Thai (from What’s Cooking Good Looking)
Thursday:
The best grilled cheese sandwich with massaged kale salad (Eating Well)

On Sunday:

Grill the sausages.  You can do this on the grill outside, while you’re having a family cookout.  Or, throw the sausages on an electric grill, such as a Foreman grill, or cook them on a grill pan.  Set the cooked sausages aside, and when they are cool enough to handle, slice them into bite-sized pieces.  Cover and refrigerate until tomorrow.

On Monday:

Make the quinoa salad.  To save on stovetop space, boil the beans first, then set them aside and use the same pot to cook the quinoa. When you toss the quinoa with the beans, tomatoes and half the dressing, add the sliced sausage as well.

While the quinoa cooks, slice 2 cucumbers. Serve the cucumbers, dressed simply with a little oil and vinegar, hummus or the quinoa salad dressing, on the side.

Total prep and cooking time: 20 minutes

On Tuesday:

Set aside a bit of the basil for tomorrow’s raw pad Thai. Use the rest to make your favorite pesto recipe (such as this one from Simply Recipes) and make the pesto pizza quesadillas. Serve with a side salad.

Total prep and cooking time: 20 minutes

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A Savvy Week: Zucchini + Bacon

This week, let’s just skip all the prep work. Cooking ahead is convenient and all, but let’s stick with some simpler recipes. Eating Savvy isn’t just about prepping ahead- it includes making the most of your ingredients and simplifying your grocery list, too! We probably all have a ton of zucchini and summer squash taking over our kitchens, so here are four unique dinners to use some of it up.

A Savvy Week: Zucchini + Bacon

Monday: Grilled bacon salad with arugula and balsamic (from Smitten Kitchen) with crusty bread.
Tuesday: Zucchini summer skillet with poached eggs and garlic butter baguettes (from How Sweet It Is)
Wednesday: Zucchini ribbons in vegan pesto alfredo sauce (from Food Loves Writing)
Thursday: 
Farro pesto salad 
Friday: Flank steak with garlic butter sauce (from Baked Bree) with herb-grilled potato wedges

On Sunday:

Wash the arugula for the bacon salad. You can store it directly in the salad spinner in the refrigerator, or wrap it in a paper towel and refrigerate it in an unsealed plastic bag.

On Monday:

Grill the bacon, and compile the salad. Serve with a bit of the baguette.

Total prep and cooking time: 20 minutes

On Tuesday:

Make the summer skillet and toast the rest of the baguette. Done in half an hour!

Total prep and cooking time: 30 minutes

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