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My daughters and I frequent a program here in AZ called “Market on the Move“.  I’m sure I’ve mentioned it.  For a mere $10 you get to choose 60 (yes, 60) pounds of organic produce.  Sometimes melons are there.

We knew we couldn’t eat 60 pounds of veggies in each household, but the 3 of us go and pay our money and glean through what they have-it’s never the same.

The last 2 times we were able to get: corn, eggplant, roma and grape tomatoes, string beans, yellow squash, green peppers and watermelon.

We all had our own ideas on what to do with our stash!

Sarah and Sam did stuffed peppers, while I knew better and decided to use them in stir-fries and grill them off.  The green beans?  We all love them roasted.  Sarah found a wonderful recipe that involves roasting them in garlic, evoo, S & P and includes some beets in there.  Then she tosses them with goat cheese.

This dish is to die for-even my husband likes it!  He hates beets.

I just roasted them without the beets.  Presently, I’m lucky to get any food done.

Now for my decision to sneak in Meatless Mondays.

One of my dishes a few weeks ago was a “mock” eggplant parm.  As you know by now, I can’t eat mozzarella or parm.  So I roasted the eggplant (after salting and pressing it for an hour) by spraying on some evoo, garlic and pepper.  I also roasted some of the roma tomatoes and peppers and added an onion.

Once done I layered it with some grated sheep’s milk romano and returned it to bake.  

I announced that it would be a meatless meal.  Of course, DH said “Fine, just make sure you add a pork chop or something to my meatless meal.”

He meant it.  But I served it up as one of our sides at a family meal-guess what?  DH said he liked it and didn’t even think about meat!

So I re-did this dish but added lasagna noodles to it.

No frying, only a spritz worth of fat and lots of flavor.

Give it a try.  Lasagna noodles don’t have to be used in just the obvious or rolls.  And even husbands can learn to lower their meat intake if a “worthy” enough creation comes out of the oven!

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Member Comments

    • 0 votes vote up vote up

      Vikki Hall wrote Jan 13, 2014
    • Ii’ve been doing more meatless meals for the past 2 years. It was hard at first on my fam but they eventually got on the band wagon. I’m not a fan of egg plant but the Hubz  is so I may have to try your mock version.

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    • 0 votes vote up vote up

      Carine Nadel wrote Jan 13, 2014
    • I think the “trick” is to salt and compress for the all important 1/2 hour and pat it dry.  Spray your sheet pan really well w/ evoo as well as the eggplant.  roast at 425 for at least 30 minutes or until nice and brown.  DON‘T cut it too thin or then you wind up w/ eggplant crackers!

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    • 0 votes vote up vote up

      Marya1961 wrote Jan 13, 2014
    • I like the idea of sheep’s milk romano, need to look for that.heart

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    • 0 votes vote up vote up

      Carine Nadel wrote Jan 13, 2014
    • we found it at Costco Marya.  It comes in a wedge-about $11 or so-but since it’s a hard cheese and you don’t have to use very much (remember this is a very flavorful, salty cheese) we’ve had this one wedge for literally months!

      This is from a cook who must make the True Foods kale salad at least once a week!  plus, we grate it over whole wheat pasta, if I decide that I have enough hand power for risotto it goes in there.  one ounce goes a very long way so you have it a loooonnnnnggggg time

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    • 0 votes vote up vote up

      Cynthia Schmidt wrote Jan 17, 2014
    • I do a lot of meatless meals but have to balance them with something extra for the carnivore in the house. I’m cutting way back on the amount of meat I’m eating but him, not so much. Tonight we‘re going to a steakhouse for dinner so he can have a ribeye.  

      Your lasagne sounds really good, Carine. I may try that for me but will have to add an Italian sausage link or something on the side for Joe.

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