Meal Planning Monday ~ I Love Farmers’ Markets!

            This weekend, my husband and I went up to Buffalo, NY for a family wedding.  We made time on Saturday morning to head over to the farmer’s market in North Tonawanda.  My family’s had a booth at this market for over 50 years!  My grandparents had it for many years, and then passed it down to my uncle who sells the best sweet corn in Western New York.  Nick and I had a blast helping my uncle sell corn, peppers, cucumbers, and tomatoes.  The best part – we got paid in fresh produce!

            Of course, we also walked around to check out the whole market, almost a hundred vendors with all kinds of gorgeous produce, fresh baked rye bread, polish sausages, and SO much more!  I was in heaven!  Now I am on a quest to find a farmer’s market that is even half as good here in the Greater Cincinnati area.  So, this week I am going to use all of my produce treasures (pictured above) in my meal plan!

            Also, today is my Dad’s birthday, so I just want to give him a big HAPPY BIRTHDAY wish!  Love you, Dad!

 Here’s my Meal Plan for this week:

Monday ~ Hot Ham (or Turkey) and Cheese on Rye with Tomato Soup.  It’s so hard to find good rye bread in the Midwest!  I bought three loaves of rye at the market and brought them home and froze them.

Tuesday ~ Eggplant Parmesan.  See recipe below.

Wednesday ~ FFY – Fend for Yourself!  I am very excited to be attending a blogger dinner with my friend and mentor, Heather Tenney.  You should check out her blog.  It’s pretty awesome!

Thursday ~ Stuffed Green Peppers with fresh melon for dessert.

Friday ~ Oven Fried Chicken with corn on the cob and fried green tomatoes.  I have never made fried green tomatoes, so this will be an adventure!

Saturday ~ Fish Tacos.  I have one lone head of cabbage growing in my garden, so hopefully it will be ready for this recipe!

Sunday ~ Family Dinner at my Dad’s to celebrate his birthday.


EatingWell’s Eggplant Parmesan

We reduced fat by coating the eggplant with egg whites instead of whole eggs and baking, rather than frying, the slices for a lighter version of this classic.

6 serving | Active Time: 25 minutes | Total Time: 1 hour 10 minutes


  • 2 eggplants, (about 2 pounds total)
  • 3 egg whites
  • 3 tablespoons water
  • 1 cup fine dry breadcrumbs
  • 1/2 cup freshly grated Parmesan cheese, (1 ounce), divided
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 1/4 cup slivered fresh basil leaves
  • 2 1/2 cups tomato sauce
  • 3/4 cup grated part-skim mozzarella cheese, (3 ounces)


  1. Preheat oven to 400°F. Coat two baking sheets and an 8-by-11 1/2-inch baking dish with nonstick cooking spray.
  2. Cut eggplants crosswise into 1/4-inch-thick slices. Whisk egg whites and water in a shallow dish until frothy. Combine breadcrumbs, 1/4 cup of the Parmesan, salt and pepper in another shallow dish. Dip the eggplant slices into the egg-white mixture, then coat with the breadcrumb mixture. (Discard any leftover breadcrumbs and egg white.) Arrange the eggplant slices in a single layer on the prepared baking sheets. Bake for 15 minutes, turn the eggplant slices over, and bake until crisp and golden, about 15 minutes longer.
  3. Stir basil into tomato sauce. Spread about 1/2 cup of the sauce in the bottom of the prepared baking dish. Arrange half of the eggplant slices over the sauce, overlapping slightly. Spoon 1 cup of the remaining sauce over the eggplant and sprinkle with half of the mozzarella cheese. Add a layer of the remaining eggplant slices and top with the remaining sauce, mozzarella and Parmesan. Bake, uncovered, until the sauce bubbles and the top is golden, 15 to 20 minutes.


Per serving : 203 Calories; 6 g Fat; 3 g Sat; 2 g Mono; 13 mg Cholesterol; 29 g Carbohydrates; 12 g Protein; 8 g Fiber; 563 mg Sodium; 777 mg Potassium






Meal Planning Monday – Farmer’s Market


            This week’s post is by Leah Kelley.

            I love my local farmers market.  Not only am I getting farm-fresh produce but I’m also supporting my local farmers.  With such a wet spring it took a bit longer for the produce to make it to the market, but it’s finally here.  I thought I’d share a few of my favorite recipes that use the veggies and fruits I pick up at the market. 


Monday ~ Zucchini Muffins with Streusel Topping


Tuesday ~ Cucumbers and Tomatoes with Italian dressing and feta cheese


Wednesday ~ Fresh Tomato and Corn Salsa and Guacamole with Homemade Corn Tortillas Chips


Thursday ~ Vegetable Bolognese with Eggplant, Peppers, and Zucchini


Friday ~ It’s Girls Night Out, so no cooking for me!  The hubby and kids will have leftovers.
Saturday ~ Stuffed Portobello Mushrooms, I stuff them with spinach, tomatoes, garlic, and red onions.  Then I top them with Mozzarella cheese.

Sunday ~ Family Movie Night.  We make a pizza at home and watch movies we rented from the library. My girls get so excited they get to help make the pizza.  I highly recommend trying it if you have kids.
Thank you to  for the recipe!


Vegetable Bolognese (Adapted from Martha Stewart)
6 Tablespoons olive oil

1 eggplant, peeled and chopped into 1/2 inch cubes

1 onion, coarsely chopped

1 red bell pepper, coarsely chopped

1 medium zucchini, coarsely chopped

1 clove garlic, minced

Salt and pepper to taste

1 pound ground beef

14.5 ounce can diced tomatoes with juices

3 cups tomato sauce

1/4 cup red wine

1 Tablespoon dried oregano

In large stockpot, heat 4 Tablespoons of olive oil.  Add eggplant and cook, stirring, over medium heat for 6 minutes.  Remove from pan.  Add remaining 2 Tablespoons olive oil and heat.  Add onion, bell pepper, zucchini, and garlic.  Cook for 7 minutes.  Salt and pepper to taste.  Add ground beef and cook until cooked through, stirring often.  Add tomatoes, tomato sauce, red wine, and oregano.  Add water if too thick.  Adjust seasonings.  Bring to bubble.  Reduce heat.  Cover and simmer for 25 minutes.  Serve over pasta.