WHAT'S COOKING: CHICKEN SOUP, EGGPLANT, LENTIL & CAULIFLOWER ( TRADER JOE's)

Eating at home has plenty of benefits.

Home-cooked meals are more cost effective.
You’re in control of the ingredients you put in your food.
Dinner time is usually a time to bond with family members.

Last week, we did a lot of cooking:

You'll need:

4 chicken thighs, organic

1 32 oz Organic Free-range, low-sodium Chicken broth

Dehydrated Soup Greens (carrots, onion, celery, bell pepper, and tomato)

1 green zucchini, cubed

1 yellow squash, cubed

4 celery stalks, cubed

Boil the chicken in 32 oz water and 32 oz chicken broth

Add celery, greens, zucchini and squash

Bring to a boil.

Season with salt and pepper.

You'll need:

2 eggplants, sliced.

Trader Joe's Low Sodium soy sauce

1 organic lemon

Preheat oven to 350.

Line baking sheet with parchment paper. Grease with olive oil.

Drizzle the sliced eggplant with soy sauce and lemon juice.

Bake for 20 minutes, both sides.

You'll need:

Trader Joe's

1/4 pint Feta Cheese

1/4 jar of Organic Red Wine Olive Oil Vinaigrette

Steamed Lentils

Chopped Veggie Mix

Microwave Steamed Lentils for 3-4 minutes (see package)

Microwave Veggie Mix for 2 minutes

Combine lentils, veggies, feta cheese and vinaigrette dressing.

Serve warm.

You'll need:

1 bag of organic pre-cut cauliflower

4 TBSP of Dijon mustard

1/2 tsp salt

Garlic powder

Parsley flakes

Black pepper

Grated Parmesan Cheese

1/4 cup olive oil

Preheat oven to 350.

Line baking sheet with foil. Grease with olive oil.

Put cauliflower on baking sheet. Season with garlic powder.

In a small bowl, whisk olive oil, Dijon mustard, salt and few grinds of black pepper.

Brush the cauliflower with the mustard-oil mixture.

Generously sprinkle the cauliflower with parsley flakes and Parmesan cheese.

Bake for 15 minutes or until desired tenderness.

Serve with lemon and Parmesan cheese.

(Recipe inspired by FoodNetwork Mustard-Parmesan Crusted Whole Cauliflower)

Comments

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