Vegetarian Eats for the Big Game! I'm not super excited about the Superbowl this year. I mean my Pats were only one game away from making it in, and let's be honest, it wasn't a very respectable loss. So while I certainly go big for the Superbowl when the Pats are in it, this year I'm trying my best to keep it a bit simpler and healthier. My Pats are worth the calories and effort...the Niners and the Ravens, not so much. So I thought I'd include a few more veggies in our spread this year. Yes, some will be smothered with cheese, but hey, it's a start.

So first up...those delicious looking Spicy Broccoli Rabe & Provolone Grinders above. Yes, Grinders. I'm from MA, after Subs or Hoagies here!. I made these for the first time this year and while they may slightly disappoint that guest who sees them and excitedly asks if they're Cheesesteaks, they are pretty fabulous.

The soft french rolls are slathered with a homemade spicy white bean spread (store-bought spicy hummus will do in a pinch), piled high with crispy oven roasted broccoli rabe, smothered in melty provolone and sprinkled with red jalapenos. Yum.  I know I certainly didn't miss the meat. The original recipe can be found here...but, like I said you can simplify buy using store-bought spicy hummus instead of making your own spread (although the homemade stuff is yummy). I also simplified by oven roasting the rapini rather than cooking it the way they suggested.  I think it works even better (adds some crisp!) and dirties way fewer dishes, which I always like. C' know you want to grab one!

Next up...some snack-y finger food without all the calories of nuts. Pan fried shishito peppers!  These little peppers are relatively easy to find these days since they've really grown in popularity.  They're not spicy peppers, but slightly sweet and so delicious when cooked up this way. So simple and easy...they're best warm, but they go fast so cook up a big batch!

Weekly Menu: January 27 – February 2, 2013
Sunday: Roasted Pear-Butternut Squash Soup with Stilton
Monday: Leftovers: Butternut Squash Soup
Tuesday: Suz at a work conference
Wednesday:   Suz at a work conference
Thursday: Suz at a work conference
Friday: Eat Out
Saturday: Easy Breakfast for Dinner
Life is a bit hectic this week...I'm off at a nearby hotel for a 3 day leadership training program and Christian is off for a week before starting his new job (congratulations babe!!!). The good news for him is that this means he gets to come stay at my swanky hotel with me and use the nice pool, gym and other resort amenities while I'm stuffed away in a conference room all day. Not a bad way to spend a transition week off! But this also means that there's not a whole lot of cooking going on in the SavoryGirl household. Sunday we're making one of our favorite winter soups with enough for leftovers and then Saturday we'll do an easy breakfast for dinner.

That being said, I don't want to leave you hanging so please feel free to check out my menu archives or recipes page to find some meals that work for your week ahead.
Weekly Menu: January 20-26, 2013
Sunday: Mini Buffalo Chicken Meatballs & Broccoli Rabe Provolone Grinders for the Pats Game!
Monday: Halibut on Mashed Fava Beans with Mint and Roasted Red Pepper Salad
Tuesday: Leftovers: Mini Buffalo Chicken Meatballs & Broccoli Rabe Grinders
Wednesday:   Curried Red Lentil & Swiss Chard Stew
Thursday: Leftovers: Lentil & Swiss Chard Stew
Friday: Breakfast for Dinner 
Saturday: Eat Out
Pats game, baby! Sunday's a big day with our boys in the AFC Championship so we're having some of our fellow Massholes over (yes I consider that a term of endearment!) to root them on. We'll be having my now famous Mini Buffalo Chicken Meatballs that I originally saw way back when on a Martha Stewart show...who knew Martha knows football party food! In addition to these spicy, yummy little meatballs we'll also be making Broccoli Rabe Provolone Grinders...that's right people, grinders. Not hoagies, not subs...grinders. That's the way we roll in Massachusetts. Of course we'll have other snacks as well but those are our main dishes along with good 'ole Sam Adams beer. Go Pats!!

The rest of the week we'll get back in our healthy groove with a new fish recipe...Halibut on Mashed Fava Beans with Mint and a  Roasted Red Pepper, Spinach Salad. Then on Wednesday we'll make one of our old winter standbys, Curried Red Lentil & Swiss Chard Stew. We'll finish off the week with an easy breakfast for dinner as we head into our weekend.

Most importantly...Go Pats!!!!!!!!
Weekly Menu: January 13-19, 2013
Sunday: Mom H's Vegetarian Lasagna
Monday: Eat Out with Christian’s Brother who is Visiting
Tuesday: Garlicky Red Lentil Soup with Crusty Bread
Wednesday: Leftovers: Vegetarian Lasagna
Thursday: Leftovers: Red Lentil Soup
Friday: Leftovers: Vegetarian Lasagna
Saturday: Eat Out
We're having a good 'ole fashioned Henricksen inspired menu this week!  Christian's brother is in town and I"m also making their mom's vegetarian lasagna that we all love so much. Don't let the word vegetarian fool's still lasagna and not all that much healthier than the meat-filled kind! We're also making one of our favorite soups this week. Red lentils are pretty different than their brown counterparts...a bit sweet and they cook up much softer. This soup is super easy, healthy and delicious.  
Weekly Menu: January 6-12, 2013
Sunday: Chicken & Chickpea Stew
Monday: Tilapia with Balsamic Butter Sauce, Grits and Roasted Rapini
Tuesday: Leftovers: Chickpea Stew     
Wednesday:    Lentil Country Supper
Thursday: Leftovers: Frozen 5-Bean Soup
Friday: Leftovers: Lentil Country Supper
Saturday: Eat Out
Chickpeas, Lentils and Beans, oh my! The new year has officially arrived and that means it's time to shed all of those bad eating habits picked up over the holiday season. I don't know about you but I fell off the healthy eating train pretty hard this year so getting back in the swing of things has felt a bit more challenging than usual. So what's my strategy? Dig back into my own favorite healthy recipes from the past for a surefire reminder of how good healthy food can taste! Who needs all of that cheese and salt and sugar to enjoy what they're eating and feel satisfied? Not me! Okay, okay...I'm not fully convinced yet either, but I'm confident that this week's menu will help me get there.

First up, Chicken & Chickpea Stew. This is a super easy, soul satisfying dish that we just loved when we first made it last year. Rustic and healthy...perfect. Our fish entree on Monday is a new recipe....and yes there is a butter sauce which I know technically isn't the healthiest way to serve fish. Baby steps, right? We'll serve it with our favorite veggie dish - roasted rapini and tomatoes.