I am so ready for the Thanksgiving Holidays! We get the whole week off for Thanksgiving and I can’t wait! There’s so much to get caught up on, plus I want to go work at the Food Pantry that Tuesday to help give out Thanksgiving dinners to needy families.
This week is going to be another week of easy menus. I enjoy cooking, but after a day at work and then tutoring and blogging after work, I don’t have the energy most days to cook anything very extensive!

Here’s our tentative menu for the week:

Monday: Rotisserie Chicken, baked potato, and salad (a super easy meal for a Monday)

Tuesday: Use left-over chicken for the recipe below.  This is a revised recipe:

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Zucchini, Spinach & Chicken Pasta

INGREDIENTS:

• 2 cups cooked Barilla Plus Rotini Pasta
  

• 1 tablespoon olive oil

• 1/2 cup chopped onion
• 1 zucchini, cut into bite-sized pieces

• 1 10-ounce package frozen, chopped spinach
  

• 2 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 according to directions.  Saute onion in olive oil in sauce pan for a couple of minutes.  Add frozen spinach to onions and then place zucchini on top.  Cook until barely tender.  Mix pasta, onion, spinach, chicken, pasta sauce, salt & pepper in casserole dish.  Top with cheese.  Bake at 350 for 20 minutes.

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Wednesday: Left-overs from Tuesday

Thursday: Chef Salad

Friday: Homemade Pizza