This will be the third consecutive week of Operation: Make Three Suppers. So far, so good. Happily. I seem to be spending about same amount of money on groceries and do not feel I am spending much more extra time in the kitchen than before. It all seems to be a matter of realistic planning.
This week, I'm making two low fat recipes from Maryana Vollstedt's The Big Book of Casseroles ("Vegetables & Noodles with Good Creamy Sauce" and "Turkey-Zucchini Casserole") and "Tex-Mex Pork Chops" from Taste of Home Annual Recipes, 2008. I think The Husband is doing frozen pizza for Thursday (last week he did steak and baked potatoes).
Last week's recipes turned out pretty well ...
I assembled the "Do-Ahead Ravioli-Sausage Lasagna" from Betty Crocker Christmas Cookbook (recipe is also online) when I got up in the morning. That evening, I popped it in the oven and, 1.25 hours and a can of low sodium green beans later, supper was ready. I substituted Boca Meatless Ground Burger for the ground meat, because I had it on hand, it helped reduce the overall amount of fat in the dish, and it also meant I didn't have to take the time to brown anything. I used reduced fat mozzarella shreddies and the lowest sodium tomato sauce I could find (completely forgetting about the bags of sauce in the basement freezer). The Husband quite liked this casserole -- it tasted and looked surprisingly like "real" lasagna and I plan on making it again. Next time, I might mix some frozen spinach (thawed and squeezed dry) in with the middle sauce layer, because more vegetables is almost always better.