Monday: Baked Ziti — daughter #2′s specialty. Here is her recipe:
Cook ziti noodles according to box. Drain and mix with cheese. Spray a 9×13 pan and cover with pasta or ragu sauce. Pour noodles over the sauce, and top with 1/2 cup Parmesan and cheese. Bake at 350 for 25-30 minutes.
She made this a few weeks ago when I was gone and I heard reports that it was really delicious.
Tuesday: Some type of Chicken Helper — a few years back, I decided to break myself of the Hamburger/Chicken Helper habit … sure, they’re cheap and tasty, but all those unpronounceable ingredients! Those preservatives! Then, darn if they didn’t suck me in again. They have some tasty new varieties, and a promotion I’ll feature later this week. Even if they’re not the most healthy option, they’re quick and easy. Sounds just right for the day before school begins.
Wednesday: Garden Pasta Bake — with zucchini and tomatoes. Hopefully the kids will at least try it …
Also, a special treat for the first day back to school. Check back here to see it Wednesday — don’t want to give away the surprise .
Thursday: Turkey Taco Meatloaf – tore out of a recent magazine. Looks good.
Finally, a recipe my friend Lisa passed along for helping use up all that zucchini. I adapted it a little according to our tastes, and it was so good that our family polished it off within 30 minutes. Sad, but true
Use Up the Zucchini and Pineapple Cake
1 cup all purpose flour
1/2 cup whole wheat flour
1 1/4 cup sugar
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons cinnamon
1/2 teaspoon nutmeg
3 tablespoons canola oil (I used zucchini puree)
1 teaspoon vanilla
2 cups grated zucchini
1 (20 oz.) can crushed pineapple in juice, drained (reserve juice for frosting)
2 tablespoons butter, softened
8 ounces cream cheese, softened (I used fat-free)
2 cups powdered sugar, approx.
2 teaspoons vanilla
splash of pineapple juice
1. Preheat oven to 350°.
2. Combine flour, sugar, baking soda, salt, and spices in a large bowl; stir well with a whisk.
3. Combine oil, eggs, and vanilla; stir well. stir egg mixture, grated zucchini, and pineapple into flour mixture.
4. Spoon batter into a 13 x 9-inch baking pan coated with cooking spray. Bake at 350° for about 33-35 minutes or until done.
5. To prepare frosting, combine butter and cream cheese in a large bowl. Beat with a mixer at medium speed until smooth. Beat in powdered sugar and vanilla just until smooth. Add a splash of pineapple juice if necessary. Spread on cake.
More menu plan ideas at Orgjunkie‘s.