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:
Zucchini, Spinach & Chicken Pasta
- 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
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.
Wednesday: Left-overs from Tuesday
Thursday: Chef Salad
Friday: Homemade Pizza