Well, being that last week was Spring Break for the kiddos, we weren't home as much in the evenings, so I have three carry-over meals for this week. Last week's Bourbon Chicken was delicious! Very much like something you'd get in a Chinese restaurant (definitely use a low-sodium soy sauce, though). The leftovers were even better -- I rolled the chicken and rice up with lettuce and carrots in wrap for lunch. Here's this week's menu:
Monday: Sweet Balls of Fire, salad, brown rice
Tuesday: Chicken salad on lettuce with poppyseed dressing
Wednesday: Turkey meatloaf, oven fries, peas
Thursday: Creamy Sausage-Tomato Pasta (recipe follows), salad, fruit
Friday: Thai Chicken Wraps, brown rice, edamame
Saturday: Enchiladas Suizas with Turkey (I use chicken), green beans
Sunday: Beef taquitos with salsa and sour cream, salad and fruit
(If you're looking for an easy downloadable menu planner, you'll find a great one here.)
For more menu planning ideas, don't forget to head over to orgjunkie.com.
Creamy Sausage-Tomato Pasta
I'm going to warn you -- this is probably one of the most calorie-laden meals I make. BUT...it is really good!!! I have tried to keep it a little lighter by using turkey sausage and decreasing the half-and-half to a little less than 1 cup. The changes don't affect the final taste too much, although naturally more half-and-half puts it over the moon! It makes a decent amount, so often, I'll serve 1/2 for dinner and put the other half in an 8"x8" disposable pan to freeze. I'm posting this recipe in its original form. It is taken from Better Homes and Gardens Menus in Minutes.
12 ounces dried gemelli or rotini
1 pound bulk sweet or hot Italian sausage
1/2 cup chopped onion (1 medium)
1/4 to 1/2 tsp. crushed red pepper
3 cloves garlic, minced
1 28-oz. can Italian-style stewed tomatoes, undrained
1 1/2 cups half-and-half or light cream
3 Tbs. finely snipped fresh basil
Finely shredded Romano cheese (optional)
1. In a large saucepan cook pasta according to package directions. Meanwhile, for sauce, in a large skillet cook the sausage, onion, red pepper and garlic over medium heat until sausage is brown and onion is tender. Drain off fat.
2. Stir the undrained tomatoes into the sausage mixture. Bring to boiling; reduce heat. Boil gently, uncovered, for 5 to 7 minutes or until most of the liquid has evaporated. Stir in the half-and-half. Simmer about 4 minutes more or until sauce thickens slightly.
3. Drain pasta; return to saucepan. Add sauce to pasta; toss lightly to coat. Sprinkle with basil. If desired, sprinkle with Romano cheese.