Weekend Recap

Saturday and Sunday nights’ dinners both turned out smashingly and I wanted to take a chance to share them here.

Saturday was a busy one, but it’s still a weekend so there’s the need to make dinnertime feel “special,” so I grabbed a couple bottles of wine (never had anything by Middle Sister before, but their Cab Sav is cheap and did the trick!) and rolled out a MEATZA…with a twist.

We were out of tomato sauce but I had a jar of pesto I’ve been hoarding for a while.

The result was FOODGASMIC:

Pesto-Mozzarella MEATZA
2 lbs. ground beef
2 eggs
1T rosemary
1 t each dried oregano, basil, and thyme
salt and pepper
About 1/4 c pesto
2 c shredded mozzarella (fresh, no Sargento BS here!)
Handful shredded Parmesano Reggiano
1 onion, sliced
1 c sliced mushrooms
Mix beef, eggs, and spices.  Spread on a cookie sheet and bake for 10 mins at 450.  Drain excess runnoff and pat the surface dry.  Spread liberally with pesto.  Top with mozz, parm, and veggies.  Broil for 5-7 mins (I like my veggies a little crispy, so I added a little more time under the broiler).

I still have a breakfast MEATZA in the works.  Stay tuned!

Sunday night was my opportunity at last to make the Primal Moussaka I’d put on last week’s meal plan and failed to procure the eggplant…oops.

This one is a little time consuming but it’s SO worth it.  I went to college in New York where the Greek diner is a weekend staple, so I loves me some moussaka!  (Only this one doesn’t use a flour based bechamel that would probably leave me a slave to the toilet for a solid 48 hours).

I tweaked this a little bit from the one over at Mark’s Daily Apple, and it was a HUGE success :)

Primal Moussaka
1 large eggplant
2 cans diced tomatoes
1 onion, finely chopped
1 lb ground meat (I used beef)
1/4 t ground cinnamon
1 t garam masala
1t dillweed
Salt and pepper to taste
Cut the eggplant into 1/4 inch slices and set aside.  Brown the meat, onions, and spices in a skillet with some olive oil.  Puree the tomatoes and add to the meat.  Simmer over medium heat for about 30 mins until thick like a tomato sauce.
Topping:
3 eggs
1 cup Greek yogurt
1/8 t nutmeg
1/4 c Parmesan cheese
Additional Parmesan for topping
Beat all ingredients together with a whisk or electric mixer.
To assemble the moussaka, grease a 2-2.5qt dish (I used a 2qt and almost had some spillage) with olive oil.  Layer slices of eggplant along the bottom, then top with half the tomato/meat sauce, then add another layer of eggplant, then more meat sauce, then one final layer of eggplant.  Pour the egg/yogurt mix and top with additional parm.  Bake at 350 for 45 mins.  Let stand for about 15 mins befor cutting.
Delish!  I’ve got some more science-y posts in the works, so GET EXCITED!  Also should get some better workouts up, too.  We’re running a 5k this weekend and are trying to train responsibly with shorter runs and some sprint work this week.  Stay tuned!
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