If you're new here, you may want to subscribe to my RSS feed. Thanks for visiting!
It’s Memorial Day weekend and you certainly couldn’t tell by the 40 degree temperatures here in the North East. Feels more like Thanksgiving. As a matter of fact, my heat has come on. It’s supposed to warm up though so we might get a cookout in, although I doubt we’ll eat outside. Plus my husband is working at night on Memorial Day. He totally shouldn’t be working at night, but alas this is the life of retail. So plans will change a little to accommodate his work schedule.
Grab my button and link up below with your own weekly menu plan.
<div align=”center”><a href=”http://monicasmommusings.com” title=”Monica’s Mom Musings” target=”_blank”><img src=”http://i293.photobucket.com/albums/mm50/mom2natnkat/SundayMenuPlan.jpg” alt=”Monica’s Mom Musings” style=”border:none;” /></a></div>
Monica’s Menu For May 26 – June 1
Sunday: Hot dogs, sausage patties, garden salad, and pasta salad.
Monday: Quesadillas with carrot sticks.
Tuesday: Sauteed pork chops with egg noodles and green beans.
Wednesday: Grilled Chicken Penne al Fresco (recipe below).
Thursday: Chicken and rice casserole.
Friday: Breakfast for dinner.
Saturday: Hot Italian sub with carrot sticks.
Grilled Chicken Penne al Fresco Recipe
When I had a Pampered Chef party a few weeks ago we made this minus the chicken and everyone LOVED it! So we had to get it on the menu as soon as possible. A simple recipe that can be done in less than half an hour. Perfect fresh whole foods that taste great and are so simple to cook.
Ingredients:
4 garlic cloves, peeled
2 cups grape or cherry tomatoes
3 cups uncooked mezze penne pasta
3 cups chicken broth
3/4 cup dry white wine such as Chardonnay*
1/2 tsp each salt and coarsely ground black pepper
1 1/4 cups lightly packed fresh basil leaves, divided
1 oz Parmesan cheese, grated (about 1/4 cup packed)
2 cups diced grilled chicken breasts
Additional grated fresh Parmesan cheese and coarsely ground black pepper (optional)
Directions:
- Spray deep covered baker** with olive oil. Slice garlic into baker. Add tomatoes. Cover/ microwave on high 4-5 minutes or until tomatoes begin to burst, stirring after 2 minutes. Crush tomatoes. Add pasta, broth, wine, salt and black pepper.
- Return baker to microwave/ cover and microwave on high 16-18 minutes or until pasta is tender, stirring after 10 minutes. Meanwhile, coarsely chop basil. Reserve 2 tbsp for garnish. Grate cheese.
- Carefully remove baker from microwave and remove lid, lifting away from you. Add remaining basil, cheese, and chicken to baker, mix well. Garnish with reserved 2 tbsp basil, additional Parmesan cheese and black pepper, if desired.
Notes:
* You can substitute an additional 3/4 cup of chicken broth for the wine if desired.
** This is a recipe from Pampered Chef. You can purchase the deep covered baker through there and if you would like to know how, just ask me. You can probably cook this in another microwave safe baker that has a lid though. I’m not gonna lie this deep covered baker from Pampered Chef is really quite amazing.
Now it’s your turn! What’s cooking in your kitchen this week?
