Today's Brilliant Idea (for lunch)

It's been ALL OVER the Internet: Avocado Egg Salad! So, I thought I'd try it too! It was super tasty; I'll rarely make it the "old way" after this! The curry powder was something I would have never thought of, and it was the perfect addition - not too spicy!  The following is a combination of a few recipes I found online...mmm!

Avocado Egg Salad

4 hard boiled eggs, diced
one avocado, diced
2 Tbl. plain yogurt or mayonnaise
a pinch of curry powder
salt and pepper to taste

Combine all ingredients in a bowl, and then spread on bread or put into a wrap (flatbread or tortilla) - yum!

A Semi Homemade Meal

So, have you heard of Sandra Lee, the Semi Homemade cook? She starts her recipes with store-bought items and then "tweaks" them to make new dishes. Check out her website www.semihomemade.com some time; good stuff! Anyway, following that same vein of thinking, I recently "tweaked" some recipes for dinner:

Did you know you can make Hamburger Helper with chicken? It worked especially well with the Cheesy Enchilada mix! Just dice and brown boneless, skinless chicken breasts and drain the fat. Prepare per package directions and serve with tortilla chips for dipping!

For a great accompaniment/topping, I diced an avocado and tossed it with jarred salsa - so simple and soooooo good!

Best of all, the box of Hamburger Helper only cost me a buck at the "dented can" store! Can't beat that!

Today's Brilliant Idea, Times Two!

Under the "why didn't I think of that before" file: make french toast with raisin bread! Yum!

Need a fun "rainy day" project? Make something from your kitchen pantry: peanut butter play dough! It smells wonderful and tastes pretty good too!

The recipe is pretty easy; combine 1/2 cup peanut butter, 1/2 cup powdered milk and 1/3 cup honey in a mixing bowl with rubber spatula or your hands. If it's too sticky, add more powdered milk.  Done!  Store dough in a resealable plastic bag.

It's pre-schooler approved!

What I'm Reading Right Now:

It's sometimes amazing the cool things you can find on an quick trip to the library; besides pre-schooler picture books and Pixar DVDs!  I stopped by the "New Books" section and found some awesome selections - note how many sticky notes I've put in the Cleaner Plate Club book! This book is full of nutritional info, info on organic farming, CSAs and Co-ops, as well as MANY great recipes.

I haven't read this book yet, I was already sold on the cover art and title! It's filled with wonderful photos and simple, tasty recipes.

This book is similar to one I already own, but is a great resource for all kinds of suburban "farming". It has tons of testimonials from others who are growing gardens and raising livestock in the 'burbs. If only my HOA would allow animal pens...Regan would LOVE a chicken, rabbit or goat!

Ravioli and Zucchini Lasagna

Last night, I tried a new recipe I found on....wait for it...Pinterest (of course)! This "mock lasagna" is super simple and tasty, as well as a great way to use of some zucchini from my ever-exploding garden! I adapted it from the Good Housekeeping recipe I found at www.delish.com. I'm so glad I bought TWO bags of frozen cheese ravioli last time I was at the supermarket - I will definitely be making this again! 

Ravioli and Zucchini Lasagna

2 medium (about 1 pound total) zucchini, cut lengthwise into 1/4-inch-thick slices

1 package  (26 ounces) frozen large cheese ravioli

3 teaspoons olive oil

1 small onion, chopped

8 ounces lean ground beef

1 jar  (26 ounces) tomato basil sauce

1 cup shredded mozzarella cheese

1/4 cup( freshly grated Parmesan cheese

Preheat oven to 375 degrees. Line cookie sheet  or large plate with paper towels. Grease a  9 x 11-inch baking dish.  Heat large sauce pot of water to boiling over high heat. Add zucchini and cook 5 minutes. With tongs or slotted spoon, remove zucchini to prepared cookie sheet  or plate to drain.

Return water to boiling. Add ravioli and cook until ravioli rise to top. Meanwhile, in a saucepan, heat 2 teaspoons oil over medium heat. Add onion and cook 8 to 10 minutes or until tender and lightly browned; transfer to small bowl. In same saucepan, in remaining 1 teaspoon oil, cook beef over medium-high heat 3 to 4 minutes or until browned, breaking up beef with side of spoon. Stir in tomato sauce and onion; heat to boiling. Drain ravioli; return to sauce pot. Add meat sauce to ravioli in sauce pot and stir until combined. In prepared baking dish, arrange half of zucchini; top with half of ravioli, then half of mozzarella and half of Parmesan. Repeat layering of all ingredients. Bake 20 minutes or until hot in the center and golden and bubbly on top.

I skipped a few steps and just used jarred tomato basil sauce (no meat or onions). I also only put zucchini in half of the casserole dish, as my husband ,the non-vegetable eater, would have "freaked".  Really, I could barely taste the zucchini....

BLT Pasta!

Last night, my husband, the no-vegetable eater, was not going to be home for dinner, so I had the perfect opportunity to make something I hadn't had in a while (with lots of veggies in it).  Such a summery sounding recipe: BLT pasta!  I came across this recipe ages ago, in Real Simple magazine, and of course, I "tweaked" it a little. And, of course, I added cheese!

BLT Pasta

8 ounces rigatoni or penne pasta

6-8 slices bacon (I used turkey bacon)

6-7 ounces arugula leaves or fresh baby spinach

half a pint  (or so) cherry tomatoes, quartered, or grape tomatoes, halved

kosher salt

black pepper

Cook the pasta according to the package directions.  Drain and transfer to a large bowl.  Meanwhile, fry the bacon over medium heat till crispy (I added some olive oil since I was using turkey bacon, so it wouldn't stick).  Transfer to a paper towel-lined paper plate. Leave bacon drippings in pan and return to heat.  Add the arugula/spinach and stir until it wilts, 30-60 seconds.  Transfer the arugula/spinach to the bowl of pasta.  Return the pan to medium heat and add the tomatoes.  Cook for 2-5 minutes.  Transfer the tomatoes to the pasta and arugula/spinach. Add the bacon, reserving some for sprinkling on top, and toss with salt and pepper (to taste).  Top with crumbled bacon and serve. 

I used frozen chopped spinach, which I thawed in a colander in the sink (if you do this, be sure to squeeze all the water out before tossing into pan). I also tossed all the ingredients in the pan, instead of mixing in a bowl. And, of course, I topped it with shredded parmesan/romano - yum!