I’m totally new to doing Organizing Junkie’s Menu Plan Monday, but I’m determined to start today. I actually know what we’re having today and tomorrow so that will be easy. We were in Walmart yesterday and I noticed this cute pasta. Yes, pasta can be cute! I have grown to love using Farfalle Pasta in soups because if I let it cook longer in the soup, it enlarges and is kinda like dumplings. Well, I saw MINI Farfalle in Walmart and thought they were adorable. My husband picked out a new pasta sauce that sounds very yummy. And I stopped at Albertson’s to get chicken tenders on sale in the meat market section. So…here’s my first “Menu Monday”:
Monday: Barilla’s MINI Farfalle (bowtie) Pasta with Bertolli’s Portobello Mushroom Sauce, bite-sized chicken breast tenders cooked in EVOO to top the pasta & sauce, & salad
Tuesday: Left-overs from last night
Wednesday: Mediterranean Tuna and Spinach with Green Olives :
- 16 ounces frozen chopped spinach
- 1-2 cans Albacore Tuna
- 1 cup cooked pasta (Barilla Plus Multigrain Pasta is great)
- 1 tablespoon Evoo
- 1-2 tablespoons Parmesan cheese
- Green olives
- Dill weed
- Fresh ground pepper
Cook the spinach according to directions. Add the remaining ingredients. Add dill weed, peppper and salt to taste.
Thursday: I just realized I can’t complete the rest of this because our son is coming home from college for a long weekend, and I want to ask him what he has a taste for.