New menu for this week, no need to judge for what is actually being served on Monday. I'm working late so Tim has to make dinner. He unfortunately can't do much, but at least Abby is happy with the choice.
Monday - whole wheat mac-n-cheese; leftovers for Mommy, but that's okay I will have gone to Whole Foods (aka My Happy Place) salad bar
Crockpot Tuesday - turkey chili
Wednesday - lasagna roll-ups found on the Whole Foods website http://www.wholefoodsmarket.com/recipes/2561
Thursday - baked honey mustard chicken
Friday - whole wheat crust pizza and salad
Saturday - I had bought some chicken sausage at Trader Joes and low in behold they posted a recipe for it today
Chicken Sausage and Roasted Veggie Pasta
FROM: The Unofficial Guide to Trader Joe's
• 3 chicken sausages (any flavor), thinly sliced
• 1 yellow onion, cut into wedges
• 1 green bell pepper, chopped
• 20 grape tomatoes
• 10 button mushrooms, stems removed
• 3 tbsp olive oil, divided
• 1/4 cup whole milk
• 12 oz pasta (bowtie, elbows etc)
• 1/2 cup shredded Mozzarella cheese
• salt and pepper to taste
• Fresh basil for garnish
1. Preheat the oven to 400°F. Arrange the onions, peppers and mushrooms on a baking sheet lined with parchment paper. Season with salt and pepper, to taste, and toss with 2 tbsp of olive oil. Bake for 15 minutes.
2. Turn baking sheet around and add tomatoes. Season with more salt and pepper and toss with the remaining olive oil. Bake another 15 minutes, until vegetables are caramelized.
3. Meanwhile, in a large skillet over medium heat, add the sausage and saute until heated through. Turn up the heat and add the milk. Stir until thickened, about 5 minutes.
4. Add the vegetables and any pan juices to the skillet. Toss in the cooked pasta and Mozzarella. Top with basil before serving. Serves 4.
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