Mary & Justin) in Chicago; we get to spend 4 glorious days with them, 4 days of uninterrupted time with them. I don't think we've spent more than a night here and there with just them in the past 7 years.
I'm so looking forward to our visit with them; I know we're planning to go to a farmer's market in the city (hopefully I'll be able to share with you the delicious meal I'm imagining we'll concoct from our findings!), perhaps visit the Museum of Science & Industry and see the Smart Home exhibit, and perhaps enjoy the beautiful weather on a patio for happy hour somewhere. Whatever we end up doing, I know we'll have a wonderful time full of great conversation and fun.
China...and that's all just in June! We have such a wonderful summer planned that I almost don't want it to begin because I know it will fly by too quickly! But I digress, perhaps I should get to the point here...
Once again it's Sunday night and I find myself preparing for the week. Since we're leaving Wednesday directly after work, I thought I'd make as much as I could now so we don't have to worry about cooking after work Monday & Tuesday. I've been wanting to try this casserole for a while and since it serves 8 we'll have plenty for a couple dinners and maybe a lunch or two.
15 1/2 oz canned cannellini beans, rinsed and drained
10 oz chopped frozen spinach, thawed
3/4 cup(s) part-skim ricotta cheese
1 1/2 tsp table salt
1/2 tsp black pepper
2 tsp olive oil
1 medium onion(s), chopped
2 medium garlic clove(s), chopped
8 oz mushroom(s), sliced
3 slice(s) reduced-calorie bread, torn in small pieces (i used about 3/4 C of bulgar wheat since I didn't have bread)
2 tbsp grated Parmesan cheese
Heat oven to 350°F. Line 9 x 9-inch pan with aluminum foil. In bowl combine beans, spinach, ricotta, egg substitute, salt and pepper.
In nonstick skillet over medium-high heat, heat olive oil. Add onion, garlic and mushrooms. Cook until mushrooms are almost dry and begin to brown, 10 minutes. Add to bean mixture. Spoon into pan and even out top.
Sprinkle bread over mixture; top with cheese. Bake until bread is toasted and spinach is warmed through, 25 minutes. Let stand 10 minutes before serving
recipe adapted from weightwatchers.com