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 :

INGREDIENTS:

• 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
• Salt

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.