Simply Dinner

Now that the shock of back to school has diminished somewhat (hockey, ballet, swimming lessons etc.), I am finally turning my attention to some proper weeknight meal-planning. Summer dinners are just a salad and grilled meat that I grab on my way home from the butcher (conveniently located right beside SavvyHQ). But those nights are lacking in scheduled activities and not marked by dropping off and picking up from the afore-mentioned hockey/ballet/swimming.
During the school year we need a plan for dinner well in advance so I usually sit down on Sunday and try to map out the week, keeping in mind what we have in the freezer and what we need to buy. The challenge is trying not to make the same thing week in week out. So this fall, I am working my way through a few cookbooks (one that I like now is the Real Simple: Meals Made Easy.

My latest family fave is Cheesy Vegetable Pasta. I made two batches this weekend (just double the ingredients) and we enjoyed it on Saturday night and I have another in the freezer for next week. It’s packed with veggies (that they can actually see) but the kids still loved it.

Cheesy Vegetable Pasta

From Real Simple: Meals Made Easy

You’ll Need

• ½ pound penne
• 1 Tbsp balsamic vinegar
• ¾ tsp salt
• ¼ cup olive oil
• 2 medium zucchini, halved lengthwise
• 2 medium eggplants, cut in thirds lengthwise
• ½ large yellow onion, quartered
• 2 cloves garlic, chopped
• 1 ½ tsp fresh oregano (or ½ tsp dried)
• 4 plum tomatoes, chopped
• 1 cup pasta sauce
• ¾ cup crumbled Feta cheese
• ¼ tsp pepper
• ½ tsp red pepper flakes (optional)
• 2 cups shredded mozzarella

Prep and Cook

1. Cook the pasta according to package directions. Meanwhile whisk together vinegar, ½ tsp salt, and 1 Tbsp oil in small bowl.
2. Place zucchini, eggplant and onion on a baking sheet and brush with vinaigrette.
3. Heat broiler on high and broil vegetables until tender, 8 minutes a side.
4. Heat oven to 350 F.
5. Chop roasted vegetables. Place a large pot over low heat.
6. Add remaining oil and garlic and cook for 3 minutes.
7. Add the drained pasta, vegetables, oregano, tomatoes, pasta sauce, feta, pepper, red pepper flakes (if using) and remaining salt and toss.
8. Transfer to a 9×13 inch baking dish. Sprinkle with mozzarella. Cover and bake for 30 minutes.
9. Uncover and bake for 20 more.

What do you make as a ‘freezer meal’?