Saturday, May 16, 2009

Menu Plan Monday

B-oatmeal and fruit
L-sandwiches, chips, fruit
D-Pasta Presto, salad

B-scrambled eggs, raisin toast, fruit
L-LO Pasta and salad
D-Quiche, sliced tomatoes, squash casserole (this one didn't get made last week)

B-yogurt w/ fresh blueberries and granola
L-loaded nachos
D-Roast Chicken, green beans, mashed potatoes, hominy, salad

B-fried eggs, raisin toast, fruit
L-Chicken Salad (w/ LO chicken) we can't get enough of this!!! ;)
D-@ Mom's
d-chocolate chip bar pan cookies

B-yogurt w/ frest blueberries and granola
L-Chicken Noodle Soup and crackers (w/ the broth from the carcas....SOOOO good for you!!)
D-Honey Mustard Chicken Sandwiches on homemade buns, cheese crackers, fruit kabobs

B-cereal, fruit
L-Suzannah has her Hallsville tournament so I have no idea where we'll be at lunch time or dinner? We'll just have to play it by ear.

B-pumpkin muffins
L-@ Mom's or OUT
D-taco salad

Pasta Presto
-1 package (16 ounces) brown rice penne pasta (can be found at Wal-mart but you can use regular if you prefer)
-2 teaspoon olive or coconut oil (coconut is best over high heat)
-4-5 cups (1/4 inch thick) sliced red bell pepper (approx. 4 large bell peppers), each cut in half crosswise
-1 teaspoon sea salt, divided
-16 ounces Italian sausage (1/2 lb. works fine as well)
-2 teaspoons dried oregano
-2 garlic cloves, minced
-1 cup (about 1, 5-6 oz small container) crumbled feta cheese
-1 (15 oz can) black olives, sliced (or kalamata, if desired)
-1/2 teaspoon black pepper
Cook the pasta according to the package directions.

Saute the bell peppers and 1/2 teaspoon salt for 2 minutes in olive or coconut oil.
Remove casings, if necessary, from the sausage. Add sausage, oregano, and garlic to pan; cook for 4 minutes until sausage is done; stirring to crumble.
Add pasta, 1/2 teaspoon salt, cheese, olives, and black pepper; cook for 2 minutes or until thoroughly heated, stirring frequently.
Yield: 6-8 servings

No comments:


Related Posts with Thumbnails