Welcome to MPM! I had a fantastic food week last week and I hope you did too. I don’t know how many of you noticed but my menu was a little different than normal for me. My hubbie was away all last week so I got to cook the things I like and it was awesome! I’m not a big meat eater so it was a nice change to make up some recipes that didn’t center entirely around the meat as the main dish. My hubbie is also allergic to fish so I took advantage of him not being home to have two nights of fish, yum! The Herbed Tuna Sandwiches were delicious! The recipe still isn’t available yet on the Taste of Home website but I’ll post it if anyone is interested.
The only thing I didn’t get to in last week’s menu was the tortellini so I’m including it in my menu again this week but I found a different recipe that I’m going to try instead. This recipe isn’t available online either but I’ll post that for you today below.
Monday: Tortellini Primavera (see recipe below)
Tuesday: Beef Stew
Wednesday: Chicken Marsala
Thursday: Spud Special Soup
Friday: Chicken Pesto Pizza
Saturday/Sunday: Spaghetti or leftover buffet
1 pkg (19 oz) frozen cheese tortellini (I use the deli whole wheat variety)
1/2 pound sliced fresh mushrooms
1 small onion, chopped
2 garlic cloves, minced
2 teaspoons butter
2/3 cup fat-free milk
1 pkg (8 oz) fat-free cream cheese, cubed
1 pkg (10 oz) frozen chopped spinach, thawed and squeezed dry
1 tsp Italian seasoning
1 large tomato, chopped
1/4 cup shredded Parmesan cheese
Cook tortellini according to package directions. Meanwhile, in a large nonstick skillet coated with nonstick cooking spray, saute the mushrooms, onion and garlic in butter until tender. Stir in milk; heat through. Stir in cream cheese until blended. Add spinach and Italian seasoning; heat through. Drain tortellini; toss with sauce and tomato. Sprinkle with Parmesan cheese.
Yield: 5 servings
WHAT’S ON YOUR MENU?
(for Menu Plan Monday guidelines please visit here)
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