Our son came home from college for the weekend, and we had a great visit! The weekend flew by, but that’s what always happens when you’re having fun! I’m trying to think of a menu for the week, and it’s real easy to get in a rut. I’m working full-time now plus tutoring at home two afternoons a week after I get home. Plus keeping up this blog and another website. So really, cooking is the last thing I feel like doing some nights. I LOVE getting rotisserie chickens because we really like chicken and I don’t have to cook it. Just add some veggies &/or salad and supper’s a cinch!
MONDAY: Rotisserie chicken from Wal-mart, baked potatoes (I just wash them, poke several times with a fork, and then stick them in the microwave and press “Potato”…love that feature), salad
TUESDAY: Rotisserie Chicken Tacos with left-over rotisserie chicken, lettuce, tomato, avocado, cheese, salsa
WEDNESDAY: Use the remaining rotisserie chicken in homemade Chicken Tortilla Soup
THURSDAY: “Chicken & Spinach Pasta” – New Recipe
- 2-3 cups cooked pasta (I use 2 cups either farfalle or rotini)
- 1 tablespoon olive oil
- 1/2-1 cup chopped onion
- 1 10-ounce package frozen, chopped spinach, thawed and drained (OR I think fresh spinach would be even better)
- 3 cups cubed cooked chicken breast OR canned chicken breast
- 1 jar pasta sauce
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup shredded mozzarella cheese
Cook pasta. Saute onion in olive oil. Mix pasta, onion, spinach, chicken, pasta sauce, salt & pepper in casserole dish. Top with cheese. Cover and bake at 350 for 30 minutes.
FRIDAY: Left-overs from Thursday.
I like spinach fresh in salads, and I never tried to cook it, but your dish sounds great.
Love the menu, and your pasta looks GREAT! I’d love for you to stop by What’s Cooking Wednesday to share one of your great recipes! Hope to see you there 🙂
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