recipes

Quick recipes for the week:

First 2 are meals I make for the purpose of having leftovers to take for lunch all week. The 3rd is a salad dressing. 

1. Couscous fruit salad

Bring 1 and a half cups limeade and 1 cup water, plus 1 TB honey, to a boil.

Stir in 1 cup plain couscous. Stir. Put lid on pot, remove from heat, let sit 5 minutes.

In the meantime, hull and quarter strawberries, wash blueberries, and whatever kind of berry you want to throw in. Nectarines are good in this too. When 5 minutes are up, take lid off couscous and stir. Let cool, then toss in fruit. Stir again. This makes several meals. 

2. Easy Cheesy Spaghetti Bake

Preheat oven to 400 degrees. Bring large pot of salted water to boil. Add 1 package spaghetti. While that's cooking, slice 5 ounces Genoa Salami into small pieces. When pasta is done, drain, stir in 1 jar of your favorite red sauce and the salami. Dump the whole thing into a greased rectangular baking dish. Cover with one 8 oz. package Italian blend cheese. Bake for 10 minutes/until cheese is melty and starting to brown. This also makes several meals. 

3. Sesame Peanut Salad Dressing. Side note: I read the backs of salad dressings in the grocery store, remember what's in them, then make my own. It's cheaper, healthier and tastes better.

Whisk together 1 TB each toasted sesame oil, Bragg's Amino Acids (or soy sauce), rice vinegar, and peanut butter. I make something like this for pasta and meat, but I use more peanut butter for thickness and stir in red pepper flakes.