I think I have officially only checked off one item on my to do list, but have added at least ten. At this rate the next couple of days will likely be a bit crazy, but that’s ok and kind of expected in a good way at this time of year. Knowing the importance of refueling between errands, one thing I do every year is have something warm and comforting in the crock pot that I can eat in a minute’s notice. This year it’s this delicious eggplant bolognese that you can quickly toss with some pasta, spread on a sandwich of roasted veggies, or toss on rice for a meal in minutes. It can be made with ground beef, ground turkey, or even beef stew meat; and can also be made vegetarian by replacing the meat with about 1 pound of chopped zucchini or mushrooms. It freezes great and is one of those recipes that tastes even better the next day.
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For the eggplant you can leave the skin on of off depending on your preference. Then just roughly chop it into 1 inch pieces.
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