Ratatouille
posted in Shaping Up, kitchen |We’re on Weight Watchers again. While it’s $17 a month for one person, it’s saving us that much in milk alone. Generally, we go through 4-5 gallons of milk a week. And when milk is more expensive than gasoline, that’s a lot of money. I get emails from Weight Watchers with recipes, and yesterday I made this:
Summery Ratatouille
Combine 6 large tomatoes, chopped; 4 medium zucchini, thinly sliced; 2 large onions, thinly sliced; 2 bell peppers, seeded and chopped; 2 garlic cloves, minced; 1 large eggplant, chopped; 2 teaspoons dried basil; 2 teaspoons dried oregano; salt; and ground pepper to taste in a slow cooker. Cover and cook on high until tender, 4-5 hours. Makes 6 servings, 1 cup each.
When I told Miss B that we were having Ratatouille for dinner, she said she didn’t want to “eat a poor little cute fuzzy rat.” I just raised my eyebrows at her. Then when Ms B asked, and I told her the same thing, she said “I’m not eating rat.”
Just what do these people think I feed them, anyway?
So, finally, I went up and put everything in the crockpot. I had an “nearing expiration” bag of spinach and tossed that in, and with it about a cup of red wine. And told them that the next person who asked what was dinner, I was sending to the kitchen to stir the “Rat Stew.” Nobody asked. When dinner was ready, everyone except Miss K had a bowl. It was “ok,” but needed salt. It went well with the grilled cheese sandwiches. I doubt I’ll make it again.
I wonder how they’ll take to this?
Pineapple BBQ Flank Steak
Peel and shred 2 medium sweet potatoes and place them in the slow cooker. Lay a 1-pound flank steak, well trimmed, on top. In a large bowl, combine 1 small onion, finely chopped; one 8-ounce can crushed pineapple in juice; 1/2 cup reduced-sodium chicken broth; 1 teaspoon ground dry ginger; 1/4 cup reduced-sodium jarred barbecue sauce; 1 tablespoon honey; 2 teaspoons Dijon mustard; salt; and ground pepper to taste. Pour this mixture over the steak. Cover and cook on high until the steak is tender enough to shred, using two large forks, about 6-7 hours. Makes 4 servings, about 1 cup each.
These recipes can be found here.
