This is “Clean out your refrigerator before vacation week,” so here’s what we have to work with:
2 eggplant, 2 zucchini, and a colander full of tomatoes, green beans, and cucumbers from my garden.
Four brat buns and ½ loaf Italian bread, loaf of sandwich bread in the bread basket.
3 heads romaine lettuce, onions, red potatoes, 3 mushrooms, carrots, and 1/2 a head of cabbage in the crisper.
1 lb. sliced ham and 4 eggs in refrigerator.
And fish, chicken, and pork chops in the freezer.
Monday: Eggplant Lasagna with garlic toast wedges and tossed salad. I shared this recipe with you last November. You can make the homemade marinara sauce or just use a good jarred pasta sauce. We’re going to try cutting our Italian bread in half lengthwise then crosswise to make wedges (why wedges you ask, because it sounds fun! That’s why).
Tuesday: Pork chops with quinoa and oven roasted onion, tomatoes, and zucchini. Make sure to cook your quinoa in chicken broth for added flavor. Here’s how we roast our vegetables.
Wednesday: Grilled boneless chicken breasts with Dave’s green beans and potatoes (so named by his mother because they’re one of his favorites) Dave steams his green beans. He slices his potatoes into ⅛” slices, fries them in oil, then drains them on paper towels. He pours out most of the oil then adds sliced onion to the pan. Once the onion is done, he adds green beans and potatoes back to pan and toss with salt and pepper. Dave likes his potatoes crispy, but when I cook this dish I’m a little lazy and just “fry” the onion and potatoes together then add the steamed green beans. (Or you can dice up the potatoes and onion and toss in olive oil, salt, and pepper and bake in oven at 375 degrees for about 30 minutes before adding steamed green beans).
Thursday: Tilapia Po’boy sandwiches with oil and vinegar slaw and tomato-cucumber salad. Serve pan-fried tilapia on toasted brat buns with homemade tartar sauce, lettuce, and pickles. Yum! For the slaw: shred cabbage and toss with olive oil, cider vinegar, a pinch of sugar, and salt & pepper to taste.
Friday: Chef salad with ham, pepperoni, and boiled eggs. Boil 2 eggs (save the other 2 for your bonus recipe). Chop up remaining lettuce, cucumbers, tomatoes, mushrooms, and carrots from your crisper, then top with diced ham and pepperoni, chopped eggs, and croutons.
Saturday bonus: Shred that last zucchini and use the last 2 eggs to make a loaf of zucchini bread for breakfast on the beach next week. Then make ham sandwiches for the road with the remaining bread and ham. The refrigerator is clean and we’re ready for vacation!