November 17, 2008

On the Menu: Weekly Dinner Challenge #3

Plans with friends and a road trip lead to a short cooking week.

I didn't want a busy work week to get in the way of the few nights I would be cooking, so I made the most of leftovers. The key was that on Monday I roasted eggplant and zucchini, which found its way into each meal (first in a cous cous, next as a side dish, and lastly in a pasta).
  1. Diced Onion Chicken

  2. Israeli Cous Cous with Roasted Zucchini and Eggplant

  1. Left Over Onion Chicken
  2. Roasted Zucchini and Roasted Eggplant in Tomato Sauce
  1. Wheat Pasta with Roasted Zucchini and Roasted Eggplant (all I had to do was cook wheat pasta and stir it into the side dish I made the night before)

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