TUESDAY 1-5
ZUCCHINI AND POTATO BAKE
2 medium zucchini, quartered and cut into large pieces
4 medium potatoes, peeled and cut into large chunks
1 medium red bell pepper, seeded and chopped
1 clove garlic, sliced
1/2 cup dry bread crumbs
1/4 cup olive oil
paprika to taste
salt to taste
ground black pepper to taste
Preheat oven to 400 degrees
In a medium baking pan, toss together the zucchini, potatoes, red bell pepper, garlic, bread crumbs, and olive oil. Season with paprika, salt, and pepper.
Bake 1 hour in the preheated oven, stirring occasionally, until potatoes are tender and lightly
VEGETABLE MEATLOAF WITH BALSAMIC GLAZE
2 tablespoonS olive oil
1 small zucchini, finely diced
1 red bell pepper, finely diced
1 yellow bell pepper, finely diced
5 cloves garlic, smashed to a paste with coarse salt
1/2 teaspoon red pepper flakes
Kosher salt and freshly ground pepper
1 large egg, lightly beaten
1 tablespoon finely chopped fresh thyme
1/4 cup chopped fresh parsley
1 1/2 pounds ground turkey (90 percent lean)
1 cup breadcrumbs)
1/2 cup freshly grated pmesan cheese
3/4 cup ketchup
1/4 cup plus 2 tablespoons balsamic vinegar
Directions
Preheat the oven to 425 degrees. Heat the oil in a large saute pan over high heat. Add the zucchini, bell peppers, garlic paste and 1/4 teaspoon red pepper flakes. Season with salt and pepper and cook until the vegetables are almost soft, about 5 minutes. Set aside to cool.
Whisk the egg and fresh herbs in a large bowl. Add the turkey, bread crumb, cheese, 1/2 cup ketchup, 2 tablespoons balsamic vinegar and the cooled vegetables; mix until just combined.
Gently press the mixture into a 9-by-5-inch loaf pan. Whisk the remaining 1/4 cup ketchup, 1/4 cup balsamic vinegar and 1/4 teaspoon red pepper flakes in a small bowl; brush the mixture over the entire loaf. Bake for 1 to 1 1/4 hours. Let rest for 10 minutes before slicing.
OVEN BAKED STEW
2 pounds beef stew meat, cut in 1-inch cubes
3 tablespoons butter
1 ONION DICED
12 baby carrots
5 tablespoons flour
2 teaspoons salt
1/8 teaspoon pepper
1 tablespoon mustard
1 small bay leaf
2 cups water
1 cup tomato juice
Melt butter in a heavy skillet over medium-low heat; add beef and brown, turning frequently. Remove beef to a large casserole. Add onions and carrots to meat in casserole. Combine the flour, salt, pepper, mustard, bay leaf, water, and tomato juice in a skillet over medium low heat; simmer for 10 minutes. Remove bay leaf. Pour sauce over meat and vegetables. Cover casserole and bake at 325° for 2 1/2 hours
Beef stew recipe serves 6.
