I realize that this is not the same as a casserole made with a creamy soup, but if you don't overdo with the olive oil, the squash forms a "casserole-type" consistency. Either way, it's delish.
For the summer squash casserole:
4 med. summer squash sliced and tossed in extra virgin olive oil with minced or crushed garlic and seasonings (usually parsley, basil or oregano ~ or all three!) Bake at 350* for 40 minutes. Meanwhile, I make bread crumbs out of two stale slices whole grain bread. Mix bread crumbs with ICBINB spray (usually 2 or 3 squirts) and a TBSP grated parmesan cheese and top squash with them. Bake for an additional 10 minutes or until crumbs are golden brown and crispy. Yummy!
(This is only for P2 ~ I would say that an average size serving has about 1 - 2 TBSP. bread crumbs, if that.)
i am totally making that this weekend. i LOVED boston market squash casserole and they stopped carrying it. it was sooo good.
Yesterday:
Tuna Salad (tuna, mayo,eggs,a touch of cayenne pepper,green onions,basil, tarregon,parsley,) served on a bed of lettuce and grape tomatoes.
"Crackers" made of melted parmesan cheese as a garnish.
Today: Red beans and (baked brown) rice cooked in a slow cooker.
(Beans soaked over night, onions, garlic,celery,red bell pepper, bay leaf, no salt creole seasoning, sea salt and ground pepper,chicken stock, and chicken sausage)
I love these kinds of threads because I always get good ideas for my menus. Unfortunately, I've got nothing to contribute this week because I've been away all week. I've got to do my menus for next week and get to the store.
I usually plan to make 2 meals (one a week) since I'm on my own, and I go grocery shopping every 2 weeks. I usually cook on Monday and have leftovers through Friday, and then on the weekends it's all up in the air. May have a healthy frozen pizza as a special treat, or even treat myself to eating out once too.
Sometimes I make tacos on the weekends out of Boca Ground, that way I just have two soft tacos (WW tortillas) with cheese and a little lettuce and salsa. Weekends are always just whatever I feel like consuming. For the next two weeks, I got stuff to make Vegetable Soup and Fiesta Bean Soup. (Hey, even though we're in Indian Summer, it's that time of year and soup is filling, low calorie, and typically full of veggies.)
