Weekly Meal Plan #5

Monday

Leftover Borscht

Tuesday

Eggplant Parmesan and Pasta Salad

Wednesday

Leftovers

Thursday

Pot-fried Ham with Purple Cabbage and Black-eyed Peas

Friday

Leftovers

Saturday

Date-night!

Sunday

Meatloaf, Sauteed Spinach, and Glazed Carrots

Eggplant Parmesan

2 Eggplants, sliced 1/4 in thick, lightly salted and laid on a paper towel to drain for 15 minutes

2 Eggs, beaten 

1 cup of Italian Bread Crumbs

1 cup of Parmesan Cheese

8 oz Mozzarella Cheese

3 cups Marinara (I usually make my own, but any spaghetti sauce you like will work)

4 tbsp Butter or Margarine

Heat oven to 350 degrees.  Mix bread crumbs and parmesan cheese in a ziplock bag. In a large frying pan melt 1 tbsp butter over medium heat.  Dip eggplant slices into beaten egg and then shake in bread crumb-parmesan mix 1-2 at a time and place into hot frying pan.  Cook for 5 minutes or until browned on each side.  Drain oil off eggplant by setting them on paper towels for a moment.  Place a layer of eggplant in the bottom of a 9"x13" baking dish, cover with marinara, add an even sprinkling of mozzarella, repeat until all eggplant is in the baking dish and topped off with a marinara and mozzarella.  Bake for 15-20 minutes until cheese is beginning to brown.  

Pot-fried Ham with Cabbage

1 Ham Steak, cut into bite  size pieces

1 Head of Cabbage (purple or green), chopped

2 tbsp Butter, Margarine, or Cooking Oil Spray

Melt butter in a frying pan over medium heat.  Add ham pieces and cook until lightly browning.  Add cabbage, stir, and cover.  Cook, stirring occasionally until cabbage is soft and browning, about 30 minutes.

Sauteed Spinach

1tsp Olive Oil
1/4 Onion, finely chopped
1 large Garlic Clove, minced
6 oz Fresh Baby Spinach
1/2 tsp Sea Salt
1/2 tsp Fresh Cracked Black Pepper
2-3 oz shredded Parmesan-Asiago Cheese

Heat olive oil in a saute pan over medium heat.  When oil is popping add onion.  Cook onion until soft and beginning to caramelize.  Add spinach, salt, and pepper to onions.  The spinach will wilt, shrink, and turn dark green.  Saute for 5-7 minutes.  Turn heat off and add cheese to top.  Allow cheese to get a bit melty before serving.