just around the corner (tuscan casserole)

Brad and I have been looking forward to this week for a while. We leave Wednesday to go visit my sister and her husband (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.

Mary is only 11 months and 3 days older than me, so naturally we grew up super close. I had a built in best friend in her, we shared a room, clothes, secrets, the whole sha-bang. Now that we're older and married and live in different states, the little time I get to spend with her I cherish greatly.

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.

Ah yes, just around the corner from now we will be visiting Chicago, arrive home to my cousin and her family visiting from Seattle, a wedding of close friends, a graduation party turned family reunion to attend, my brother, his wife and my sweet nieces and nephews visiting from 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.

tuscan casserole
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 egg
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