We’ve enjoyed some amazing weather here this weekend! It’s unusual for us to have three full days of sun in a row like this, what a blessing. However the down fall is my new lazy attitude of not wanting to cook. So I’m going to go pretty easy on my self this week and have chosen some simple “I want to be outside and not in the kitchen” meals :)
Oh but before I get into my menu I have to share with you my previous week menu highlights because there were two recipes worth mentioning. First up is the Crunchy Poppyseed Chicken Salad. I really enjoyed this one, it was easy to prepare and I think it would make a great potluck salad. I go to a lot of potlucks especially in the summer so it’s nice to have something different to take instead of the typical salads.
The whole family also really loved Barb’s Chicken ‘n’ Spinach Pasta Bake. Delicious! Just a side note for all you other cooks out there that need specific instructions like I do (please say I’m not alone), the canned tomatoes do not need to be drained first. I got to that step and was totally stumped, it really doesn’t take much :) Thankfully Barb is only an email away!
Alrighty then, menu time:
Monday: Beef Fajitas
Tuesday: Joy’s Yogurt Glazed Chicken served with perogies and veggies
Wednesday: Ham ‘n’ Cheese Pasta (recipe below)
Thursday: Leftover buffet
Friday: Grilled Summer Pizza (I love the pesto version)
Saturday: Grilled Sirloin Caesar Salad (one of my husband’s favorite meals)
Sunday: If you can find it, you can eat it day!
Ham ‘n’ Cheese Pasta
3 cups uncooked bow tie pasta
3/4 pound fresh asparagus, trimmed and cut into 1-inch pieces
2 tbsp butter
1 tsp minced garlic
2 tbsp all-purpose flour
1/4 tsp onion powder
1/4 tsp pepper
1/8 to 1/4 tsp dried thyme
2 cups milk
2 cups shredded cheddar cheese
1/2 cup grated Parmesan cheese
1/2 pound sliced deli ham, chopped
Cook pasta according to package directions, adding asparagus during the last 3 minutes. Meanwhile, in a large saucepan, melt butter; add garlic. Stir in the flour, onion powder, pepper and thyme until blended; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add cheeses; stir until melted. Stir in ham; heat through. Drain pasta and asparagus; toss with cheese mixture. Yield: 4 servings.
Source: Simple & Delicious June 2008
Update: This recipe really was simple and delicious!
WHAT’S ON YOUR MENU?
Menu Plan Monday guidelines and banners can be here.
Don’t forget to come back Tuesday for the Basket Carnival!!!!