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

INGREDIENTS:

• 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

PROCEDURE:

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.