Monday: BLT, Roasted Green Beans and Sweet Potato Fries
Tuesday: Salmon and Eggplant Quinoa Bake (recipe below from Lisa Snow)
Wednesday: Church Picnic at the Park ... Subs, Chips and Apple sauce
Thursday: Salsa Verde Enchiladas and Fruit
Friday: (Farmer's Market inspired dinner)
Saturday: Grilled Steaks and Veggie Packs
Eggplant and Quinoa Bake
Sauté 2-3 garlic cloves, 1 onion, diced mushrooms (we didn't have mushrooms so I used some zucchini) , one large peeled and chopped eggplant in olive oil until soft. Add a can of diced tomatoes, a squirt or two of Braggs liquid aminos, and generous spices--basil, oregano, etc., salt and pepper to taste. Add cayenne if you like it spicy.
Separately cook about 1/2 to 3/4 cup dry quinoa and add to veggies once cooked. Stir in about 1/2 cup shredded cheddar and 1/2 cup shredded mozzerella, or whatever cheese you like.
Put mixture into large casserole dish and bake until bubbly at 350, about 25 min.