Menu Plan Monday arrives again, after a nice weekend that actually saw the temperature climb to 40 degrees! It’s amazing how warm that can feel during the winter.
A week ago, we had frozen fog/ice. Slippery, but so pretty on the trees.
Still, it was great over the weekend to go to a local greenhouse with my daughter for our monthly bonsai club meeting, and experience green and growing things.
Here’s the menu plan for the week:
Monday: Italian Pasta — made once; very good meatless meal
16 oz. gemelli pasta (or your choice of pasta)
2 cups peeled potatoes, cut into thin strips like French fries
8 oz. green beans
3/4 c. basil pesto sauce (I make this)
1/2 cup shredded mozarella
1/4 cup Parmesan cheese
salt and pepper, to taste
Cook pasta in boiling water for 2 minutes, then add potatoes and cook 3 minutes more.
Stir in green beans, cooking an additional 4-5 minutes or until pasta and potatoes are done.
Reserve 1/2 cup of pasta water.
Drain pasta, potatoes, and green beans in colander. Transfer to large serving bowl.
Add pesto sauce and toss to coat. Use reserved water to moisten, if desired.
Sprinkle on cheese and season with salt and pepper.
Tuesday: Taco Spaghetti — new recipe, looks good. Taco salad merged with pasta, yum!
Wednesday: Cheesy Tater Tot Casserole — easy to put together, turn on the crockpot, and done.
Thursday: Soup night — Vegetable Lentil Soup, probably with bread from the bread machine.
Friday: Tortellini (at one daughter’s request), probably with some type of vegetable. This should be quick and easy, which is good since I need to go to a school at 5 to practice with a vocalist, which will make dinner prep a challenge.
What are you cooking this week? More menu plan Monday ideas at OrgJunkie‘s.