I’ve been on a roll lately with grocery shopping on Sunday nights and then prepping lots of healthy meals and snacks for the week (this is exciting because there are times where I can go for weeks without setting foot in a grocery store, and end up eating most meals at Starbucks and/or the wine bar in my building). No matter how exhausted I am after a busy weekend, it’s so worth it to drag myself to the grocery store – I love waking up on Monday knowing that I have everything I need for my green smoothie, a lunch already packed, and dinner when I come home – so I’m that much less likely to go to happy hour (or at least, less likely to order a pizza at happy hour).
My cousin Clare sent me this recipe on Friday, along with the suggestion to sign up for kitchendaily.com. They send you an email with recipe ideas every morning, and you can customize your account so that the recipes are based on your food preferences/dietary needs/number of people you’re cooking for. Perfect for those of us who are always on the lookout for fun new recipes or inspiration.
I modified the recipe a little – I have a hard time buying regular tomatoes these days, when grape tomatoes are so much easier to cut (or to pop into your mouth).
Yum, cheese. This might be a little more than the recipe called for.
Onions and garlic. If you were my friend Scott, now is the time where you would comment on my knife skills (or lack thereof). But in my defense, I was trying to hurry to get dinner on the table.
I had to switch from my frying pan to a soup pot, which I think means I need to get a larger saute pan soon – this should be a one-dish meal.
Summer Squash and White Bean Saute, from Kitchen Daily – their version here
1 tablespoon extra virgin olive oil
1 medium onion, halved and sliced
2 cloves garlic, minced
1 medium zucchini, halved lengthwise and sliced
1 medium yellow summer squash, halved lengthwise and sliced
1 tablespoon chopped fresh oregano (or 1 teaspoon dried)
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 15-ounce can white beans, rinsed well, or 1 1/2 – 2 cups dried beans, soaked overnight
2 medium tomatoes, chopped, or a couple handfuls grape tomatoes, cut in half
1 tablespoon red wine vinegar
1/3 cup finely grated parmesan cheese
1. Heat oil in a large nonstick skillet over medium heat. Add onion and garlic and cook, stirring, until onions begin to soften, about 3 minutes. Add zucchini, squash, oregano, salt, and pepper and stir to combine. Reduce heat to low, cover and cook until the vegetables are crisp-tender, about 3-5 minutes.
2. Stir in beans, tomatoes and vinegar; increase heat to medium and cook until heated through, about 2 minutes. Remove from the heat and stir in parmesan. Serve on top of pasta, rice, quinoa, cous cous, or any grain you like – I used barley, and then just stirred the leftover barley into the leftover beans and veggies for easy one-pot leftovers.
195 calories (54 calories from fat)
6 g fat (2 g saturated, 4 g monounsaturated)
600 mg sodium
25 g carbs
11 g protein
8 g fiber
5 mg cholesterol