Monday, February 25, 2008

Grocery Challenge: Week of Feburary 24

So, Mal and I have created a "grocery challenge" for ourselves. We're feeling a little broke this week-- mainly because we have been going out a lot and spending too much money-- so we decided to not go grocery shopping this week and see what we can do with what is already in our fridge, freezer, and cupboards. I can't make it an entire week without fresh produce, so I did a small shopping on my lunch break to get some of the "necessities." FYI-- you may see some strange and interesting meals and food combinations this week!

8 Comments:

Emma said...

This sounds like it will be kind of fun!! I sort of did that this weekend, because I know I will be moving soon, and I found some almost dusty cans of beans and then made a pretty healthy mexican meal! I'm excited to see what you come up with!

Oh and your apple wrap looks yummy!!

brockey said...

If your on a budget this week. I made this and it is so good. It makes alot ( several meals and leftovers ) I guess you could put what ever vegetables you have. It was excellant :) Good luck

Tomato Vegetable Casserole
Recipe courtesy Giada De Laurentiis
See this recipe on air Friday Feb. 29 at 4:30 PM ET/PT.
1 medium potato, peeled and cut into 1/2-inch pieces
1 medium yam, peeled and cut into 1/2-inch pieces
1 red bell pepper, seeded and cut into 1/2-inch pieces
2 carrots, peeled and cut into 1/2-inch pieces
5 tablespoons olive oil
1 red onion, thinly sliced into rings
2 small or 1 large zucchini, cut crosswise into 1/4-inch-thick pieces
Salt and pepper
2 large ripe tomatoes, cut crosswise into 1/4-inch thick slices
1/2 cup grated Parmesan
2 tablespoons dried Italian-style bread crumbs
Fresh basil sprigs, for garnish
Preheat the oven to 400 degrees F.
Toss the potato, yam, bell pepper, carrots, and 2 tablespoons of olive oil in a 13 by 9 by 2-inch baking dish to coat. Sprinkle with salt and pepper and toss until coated. Spread vegetables evenly over the bottom of the pan.

Arrange the onion slices evenly over the vegetable mixture. Arrange the zucchini over the onion. Drizzle with 2 tablespoons of oil. Sprinkle with salt and pepper. Arrange the tomato slices over the zucchini.

Stir the Parmesan and bread crumbs in a small bowl to blend. Sprinkle the Parmesan bread crumbs over the vegetables in the baking dish. Drizzle with the last tablespoon of olive oil.

Bake uncovered until the vegetables are tender, and the topping is golden brown, about 40 minutes. Garnish with fresh basil sprigs, if desired

Anonymous said...

wow..i'll be impressed if you pull off the challenge...I def. couldn'--way to go!!!

VeggieGirl said...

I went grocery shopping today too - good luck with the challenge!! :0)

One Food Guy said...

Good luck bud. I love your fun food facts; I always wondered where the meaning of cool as a cucumber came from!

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