Stephanie here: It’s no secret that I adore Trader Joe’s. I’ll talk your leg off about many of the products from that wonderful store. Well, here’s another: I love their bags of Misto alla Griglia from the freezer section. It’s a bag of pre-grilled and sliced eggplant and zucchini. I’ve enjoyed using this in so many ways. My latest way of using this is to use the long slices of zuke and eggplant as the “noodles” in lasagna.
So… how do you make this lovely lasagna.
Very simple: Make up your favorite “meat sauce” for lasagna, use the zukes and eggplants as you would the noodles for assembling, fill in the gaps with mushrooms, spinach, artichokes, let your imagination go wild!
This is layer two. Be sure to cover the top layer very well with the sauce so that you get evenly cooked veggies on top. I topped mine with some pine nuts (no cheese for me since I’ve been converted to cavegirl by my darling friend, Kate, and also by my own carnivorous/herbivorous leanings) and then bake that puppy for 20-30 minutes on 375. Honestly, a 7 x 11 pan of this (what fit it the best) made with three layers of “noodles” fed my hubby and I two lunches… so four big servings. I thought it would make six servings, but it was just way to yummy to do that.
Then, cross the Atlantic from Italy and go for a Mexican quick dish! OK, So it’s not quick to cook, but quick to prepare! Green Enchilada Chicken, that’s what this stuff is
So pull out that slow cooker, pop in a couple of pounds of organic chicken breasts and a can of Las Palmas Green Enchilada sauce and cook the living daylights out of it while you live life for the day. (NOTE: This is NOT entirely paleo clean. It has some pesky additives that lurk in the green enchilada sauce. Am searching for a quick yet clean alternative to this.I have noticed that other paleo sites include Hatch Green Enchilada Sauce in their recipes, but it has a very similar list of ingredients as this one which is half the cost. CANS are another thing I rarely use, so that tells you that I like this stuff. Every once in a while, you know.)
Later it looks like this:
And then take some veggies, and cut them up and toss them with oil like this: This is a kabocha squash (only half of it) chopped into little pieces, cauliflower and brussel sprouts tossed with grapeseed oil, sprinkle on sea salt and I think I used chili powder… and then roasted at 450 for about 25 min. Then, eat it. I know, I needed to tell you that.