We were successful with our healthy weekly menu #1! Yay! I actually stuck to my list at the grocery store plus stuck to the meal ideas. Granted, we did not have them all on the same day, but we made most of the preplanned meals. One thing we had too much of was leftovers. Next time I plan to freeze half of the recipes for future meals.
We also went to brunch at Minerva's on Sunday, but otherwise we have done great eating dinner at home more.
Weekly Menu (Dec. 16-Dec. 25)
Monday, Dec. 16: Leftover chicken pot pie, stuffing, green beans (very random dinner!)
Tuesday, Dec. 17: Goulash, green beans, garlic bread (Graham loved this!)
Wednesday, Dec. 18: Tilapia, leftover stuffing, veggies
Thursday, Dec. 19: Leftover goulash
Friday, Dec. 20: Ranch BBQ Pasta Bake (recipe below), lettuce salad
Saturday, Dec. 21: Matt's Family Christmas celebration (We are taking a cheeseball, crackers and pickles!)
Sunday, Dec. 22: French Onion Soup recipe (this did not get made last week) and grilled turkey sandwiches
Monday, Dec. 23: Leftovers
Tuesday, Dec. 24: Christas Eve dinner with Matt's family-still undecided
Wednesday, Dec. 25: Christmas Day dinner with my side of the family
Ranch BBQ Pasta Bake
Ingredients
12 ounces, weight Rotini Pasta, Cooked According To Package Instructions And Drained
1-½ cup Ranch Dressing
1 cup BBQ Sauce
½ cups Whole Milk
2 cups Mozzarella Cheese, Shredded
3-½ ounces, weight Pepperoni Slices
1 Tablespoon Basil, Dried
Preparation Instructions
Preheat oven to 350 F.
Into a large bowl, add pasta through cheese and stir to combine. Spray a 9×11 baking dish with cooking spray and add pasta mix. Top with pepperoni slices and basil.
Bake for 30 minutes or until bubbly.
**I plan to use whole wheat pasta. I will also sub out pepperoni for sausage that is pre-cooked and drained of all grease. And, I'd like to add green peppers, onion and leave the cheese off my section of the recipe.
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