I’m later than usual posting this but I was quite busy yesterday. The shrimp stirfry turned out very good and I think I will make it again, but I will try chicken, as that is much cheaper than shrimp.
Here’s the plan for this week:
Monday: Homemade Chicken Pot Pie using leftover chicken from last week
Tuesday: Leftovers (the fridge is so full!)
Wednesday: Pork Chops, wedge salad, corn on the cob
Thursday: BBQ chicken Quesadillas (making up my own recipe for this!)
Friday: Cheeseburgers, salad
Saturday: Going to the Common Ground Fair/ Leftovers
Sunday: 2 Step Cheesy Pasta Twists with ground beef added (recipe below), Caesar Salad
2 Step Cheesy Pasta Twists- From Campbell’s Kitchen
|6 cups corkscrew-shaped pasta, (rotini), cooked and drained|
|1 jar (24 ounces) Prego® Traditional Italian Sauce OR Prego® Italian Sausage & Garlic Italian Sauce|
|1 cup shredded mozzarella cheese (about 4 ounces)|
|1/2 cup Pepperidge Farm® Zesty Italian Croutons, crushed|
|Stir the pasta and sauce in a 10-inch skillet and heat over medium heat until the mixture is hot and bubbling.
Reduce the heat to low. Top with cheese and crushed croutons. Cover and cook until the cheese is melted.