The Holidays are over and it's back to the grind around here. Time to jump back in to following a menu plan. I really shouldn't complain, because the last 3 days have been pretty much cooking- free for me. Lots of left overs.
So, here is my plan for the week:
Breakfasts- waffles, blueberry muffins, oatmeal and bagels
Lunches- Turkey sandwiches, PB&J, Tuna, Chicken Noodle Soup
- Buffalo Chicken Pizza, salad
- Ham and Noodles
- Pasta Fagioli Soup with Italian bread and green salad
- Crockpot Lasagna
- Cheese Burgers and homemade french fries
- Bean Burritos, Mexican Rice
- Pasta with Sausage and Spinach (recipe below)
Pasta with Sausage and Spinach
12 oz Whole Wheat Penne Pasta
6 oz Turkey Italian Sausage
6 oz Frozen spinach, thawed and drained
1 clove garlic, minced.
1 cup Chicken Broth
1/2 cup Asiago Cheese
Cook pasta according to package directions. While pasta is cooking, remove sausage from casings and brown thoroughly in large pan. Drain fat. Add spinach and cook til wilted (approximately 3-5 minutes). Add garlic. Add chicken broth to pan and bring to a low simmer. Drain pasta and add to pan. Simmer together for approximately 5 minutes.
Place on dishes and divide cheese to add on top of dish.
Makes 4 servings.
Check out more menu plans and recipes over at Laura's site, I'm an Organizing Junkie.
This post is linked to:
The Grocery Cart Challenge