A Working Mom's Meal Plan
The hardest part of my day is when we get home and everyone is immediately hungry. I love to cook and prefer
home-cooked meals, but I don't like to cook much during the work week. And yet, dinner has to get on the table...
My solution: make-ahead meals, freeze-ahead meals and recipes so easy that I'll make them on a Monday. I cook
mostly on the weekends, always doubling recipes, and rely heavily on my extra freezer and a decently-stocked pantry.
This cooking style saves me time and money, and it makes my life simpler—so I can actually enjoy sitting down
to supper at 6 with my family. I hope these recipes will make the witching hour a little better at your house too.
Saturday, April 7, 2012
one eggplant (1 1/2 lb), halved lengthwise
1 tablespoon olive oil
1/2 lb bulk Italian sausage
1/4 teaspoon garlic powder, or use some minced garlic
1/4 teaspoon dried Italian seasoning
1/8 teaspoon black pepper
2 tablespoons dry bread crumbs or panko
1 1/2 cups marinara sauce
1 cup shredded mozzarella cheese
1 egg, beaten
Preheat oven to 400 degrees. Brush or drizzle cut sides of eggplant with the olive oil and place cut-side up on a baking sheet. Roast for 30 minutes, then allow to cool slightly.
Meanwhile, brown sausage in a skillet over medium-high heat, then drain if necessary. Mix in garlic powder, Italian seasoning and pepper. Stir in bread crumbs, 1/2 cup marinara sauce, 1/2 cup cheese and beaten egg and mix until well combined.
Scoop the inside out of the eggplant halves to create two shells. Stir the eggplant meat into the sausage mixture, then use to fill the eggplant shells. Sprinkle with remaining cheese. Bake about 30 minutes. Warm the remaining sauce and serve on the side.
*I often assemble these over the weekend and then serve on a weeknight; just leave yourself a little extra baking time. I think they'd freeze fine too if you wanted to make a big batch; I usually double this. Vegetarians could try it with spinach and mushrooms in place of the sausage...