KBtotheBB

I have nothing - NOTHING - planned for this week, and I think DH is tired of having cereal/PB sandwiches/canned soup for dinner. (Though I could live on those for FOREVER.)

What's in your meal bag for the week? Anyone have a good idea of what to do with rotini? I have a whole box, and I don't know what to do with it. I was thinking of mixing it with some canned tuna ...

sarasuzy

I tried this recipe this weekend with Mom and it was great!! Instead of making my own mashed potatoes, I just bought some of the ready-made Country Crock ones and it turned out awesome. I also added some sauteed mushrooms.

Sheperd's Pie:
30 Minute Shepherd's Pie Recipe: Recipes: Food Network

Not an idea for the rotini, but just a good, easy fall-like recipe! Alison has a good Pasta Fagioli recipe that you could make with the rotini (although I know it calls for smaller noodles). I have it somewhere if Alison doesn't post it.

quigs

Our new fave is made w/ chix breast, dry ranch dressing mix, bacon and egg noodles. You cook the chix in some olive oil then sprinkle the ranch on and let that cook, then add some milk, then add the bacon (which is already cooked) I'll find the recipe when I get home, it's really fast and easy. My sister made it for us after DH hurt his back. I think she got it from Rachel Ray (or at least got the base recipe from her then modified it).

Lynni

Mine is even eaiser then I had planned.

Left overs tonight, that were for dinner on Friday - which we never ate.

Tuesday - out.

Wednsday - Sandwhiches - open house at school.

Thursday - I'll be in Maine, the boys are on their own.

baseballmama

whistlergirl

I'm having a hard time meal planning because everything makes me feel sick thinking about it!

Kim, I have a recipe I made last week with rotini and tuna. It was great (I didn't feel sick eating it )and DH enjoyed it, too.

Pasta with Tomato, Tuna and Lemon

8oz penne, rotini or rigatoni
1tbsp olive oil
4 cloves garlic, minced
1tsp fennel seeds, crushed
1/4tsp crushed red pepper flakes
1 can (19oz) chopped tomatoes or 3 cups coarsely chopped fresh
1 can (6.5oz) water-packed tuna, drained
2tbsp drained capers
1/4cup coarsly chopped fresh flat-leaf parsley
Grated rind of half a lemon

1. In lg. pot of boiling water, cook pasta 8 to 10 mins. or until tender, but firm; drain well.

2. Meanwhile, in lg. nonstick skillet, heat oil over medium heat; cook garlic, fennel seeds and red pepper flakes, stirring, until garlic is softened, about 2 mins.

3. Stir in tomatoes, tuna and capers; bring to boil. Reduce heat and simmer for 8 to 10 mins. or until thickened slightly.

4. Stir in cooked pasta, parsley, lemon rind and salt and pepper to taste.

Makes 3 main-course or 6 first course servings.

lapoissonne

Last night was Ally's meat loafs

Tonight is a roasted chicken

Tomorrow is out because of soccer night

Wednesday is chicken enchiladas from the left over chicken from tonight

Thursday is steak and potato night

Friday Pork loin from Julie in the crockpot that didn't get cooked last week when I was sick

Weekend is up in the air but I have lots of Dream Dinners in the freezer if we aren't out.

BigNutbrownHare

Sarah, how were the meatloaves?! Yummy? I made them twice last week and DH is already asking for them again. I think they are yummy but not three-times-in-two-weeks yummy.

symesa

Pasta eFagioli

Ingredients:

1 lb lean ground beef
1 (29 oz) can diced tomatoes
2 (14 oz) cans Great Northern beans, undrained (white beans)
1 small box chopped spinach (or fresh as desired)
2 (14.5 oz cans) chicken broth
1 (8 oz) can tomato sauce
3 cups water
1 TBSP minced garlic
1 TBSP dried parsley
1 tsp garlic powder
1 ½ tsp salt
½ tsp pepper
½ tsp dried basil
½ lb whole-wheat seashell or small, shaped pasta

Grated or shredded soy or FF parmesan (optional)

Directions:

1.In a large stockpot, brown beef. Add diced tomatoes, beans, spinach, chicken broth, tomato sauce, water, garlic, parsley, garlic powder, salt, pepper and basil. Bring to a boil; reduce heat and let simmer, covered, for 40 minutes.
2.Add pasta and cook uncovered until pasta is tender (approximately 10 minutes).
3.Ladle soup into individual serving bowls. Top with cheese, if desired.

lapoissonne

Very good and Hannah helped me make them which she loved to do...but still wouldn't eat them. She was proud though of her participation in the meal on the table I used Italian bread crumbs and made them with Pasta. I am not a traditional meat loaf fan so this is how I stomach it and it was so good.