Meg's Meal Planning

pasta

Pasta with Pesto, Mozzarella, and Cherry Tomatoes 

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Pesto, mozzarella, and cherry tomatoes are the perfect trio. Mixed together and served over pasta is the perfect summer dinner! 

Last year I shared my love for simple and easy dinners. In case you missed it, click here to read about my 12 easy dinner ideas.  Having quick meals, meaning easy prep and easy clean up, leaves you with more time to enjoy your summer!

This dish is perfect because all it calls for is one knife, one cutting board, and one pot! I made my pesto ahead of time. To read my pesto recipe, click here.



Pasta with Pesto, Mozzarella, and Cherry Tomatoes
 
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Recipe type: Italian
Serves: 2
Ingredients
  • ½ box of pasta, your choice
  • 1 carton of cherry tomatoes, halved
  • Handful of fresh basil leaves, sliced thinly
  • 8 oz fresh Mozzarella
  • ½ cup fresh pesto
Instructions
  1. Cook pasta according to box
  2. Meanwhile, add cherry tomatoes, Mozzarella, and basil leaves to a large serving bowl
  3. Drain pasta and add to the serving bowl
  4. Stir in pesto. If need can thin pesto with water first

 

 

Pasta with mushrooms, asparagus, and pesto

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Once you start seeing the sales for asparagus in the grocery store, you know Spring is on the way! Although asparagus is not one of my favorite vegetables, this recipe stood out to me.  It’s something different and I’m always looking for new ways to incorporate veggies in my diet. This recipe was inspired from Fine Cooking Magazine, April/May 2016 edition.  The recipe calls for cavatelli, but any kind pasta will do- penne, rigatoni. I used tortellini because my husband thought that it was similar to cavetelli.  I don’t ask, at 8 months pregnant, I’m happy to let him food shop! We used cheese and spinach tortellini, which added great taste, so props to the hubby for picking a good one!

Pasta with Mushrooms, Asparagus, and Pesto

Ingredients

  • Kosher salt
  • 1 lb fresh or frozen pasta
  • 2 Tbs olive oil
  • 1 Tbs unsalted butter
  • 8 oz mushrooms, washed and sliced
  • 8 oz asparagus, trimmed and cut on the diagonal into 1 inch pieces
  • 2 large garlic cloves, finely chopped
  • 2 Tbs homemade or store bough pesto. Click here for my basil pesto recipe
  • Ground black pepper

Steps

  1. Bring a large pot of well-salted water to a boil. Boil the pasta according to package directions until just shy of al dente. Reserve 1 cup of the cooking water and drain
  2. Meanwhile, heat the oil and butter in a large skillet over medium high heat. Add the mushrooms, season lightly with salt, and cook until brown. Add the asparagus and garlic and cook, stirring occasionally, until the asparagus is tender, about 4 minutes. Add the pesto and pasta water and stir. Lower the heat, toss in the pasta and simmer until the pasta is al dente, 1-2 minutes. Season with salt, pepper, and additional pesto. Serve with grated cheese.
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Pasta bake with chicken sausage, mozzerella, spinach, and cherry tomatoes 

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I said my New Year’s Resolution was to post more, so far that has been a big fail!  I’m about 6 weeks away from the baby’s due date, so instead of a weekly meal planning post, I’m offering a single meal dish of my dinner tonight.  

As I sat down to eat, I had this sudden urge to take a picture of this dish and share it with my blog!  This pasta dish is on the lighter side; it’s creamy, but has no heavy cream in it. Instead the creamy consistency comes from greek yogurt!  The inspiration for this recipe can be found here.

  

Pasta bake with chicken sausage, mozzerlla, spinach, and cherry tomatoes

Ingredients

  • 1 box veggie or whole wheat pasta
  • 1 lb spicy or mild Italian chicken sausage
  • 1 bag of spinach
  • 2 garlic cloves, minced
  • 1 cup grape tomatoes, halved
  • 1 cup tomato sauce
  • 3/4 cup plain greek yogurt
  • 1/4 cup milk
  • 1 and 1/4 cups shredded mozzarella cheese
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp red pepper flakes

Steps

  1. Preheat oven to 375 degrees
  2. Cook pasta according to the package directions. Before draining, place spinach at the bottom of the strainer and drain pasta over spinach, allowing it to wilt.
  3. Cook chicken sausage in 1 tbsp butter or olive oil over medium heat for 12-14 minutes. Add garlic and cook for another 30 seconds. Remove from heat and place cooked sausage onto cutting board. Slice into bite size pieces.
  4. Add garlic pieces to a large bowl, add the cooked pasta, sausage, spinach, and tomatoes. Then add tomato sauce, yogurt, milk, 1 cup of cheese, and spices. Mix very well. Pour into casserole dish. Top with remaining cheese. Cover with foil.
  5. Cook for 30 minutes covered. Remove foil, and cook for another 10 minutes
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Week of Sepemter 20th 

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Monday-Chicken fajitas!  I didn’t follow a recipe because I cheated a little!  I bought a frozen packet of onions and peppers from Trader Joe’s. I poured half the bag into a skillet and cooked it on medium heat until charred, about 10 mintues.  For the chicken, I bought a package of chicken cutlets and used half of them tonight. After the peppers and onions were cooked through, I added the chicken to the same pan and cooked for and additional 5-8 minutes. 

Tuesday– Chicken stir fry with shredded brussel sprouts  and cashews. I used the rest of the chicken cutlets with this recipe. 

Wednesday– Cheeseburgers with sweet potato fries and broccoli.  I learned from the last time, don’t cook the fries on the grill! So instead, I peeled the potato, sliced it, layed them on a cookie sheet, and drizzled with olive oil and salt. After baking them at 450 for 15 minutes, I then turned them over and baked for another 5 minutes.  I also layed the broccoli in a small baking pan, drizzled with olive oil, seasoned with salt and pepper and broiled them on high for about 10 minutes, stiring occasionally.

Thursday– Pasta with spicy chicken sausage and broccoli rabe.  I followed this recipe, but cut it in half and used chicken sausage instead. I took the sausage out of the casing and cooked it like ground meat on the stove.

Friday-Pork tenderolin with rosemary potatoes and grilled squash. I used the last of our homegrown vegteables. The pork tenderolin was cooked according to the package directions. For the potatoes, I cut them into cubes, seasoned the fresh rosemary and salt and baked at 400 degrees until soft, about 45 minutes.

Week of May 3rd 

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Monday– Roasted lemon chicken with orzo and green beans.  The recipe calls for asparagus, but I had green beans in my fridge so I substituted them.  I usually boil green beans, but sauteing them gave them a nice crispy taste.

Tuesday– Chicken enchilada.  Happpy Cindo da Mayo! I’ll admit I’ve never made enchiladas before, but they sound easy enough! 

Wednesday– Spaghetti and meatballs with a spinach salad. Good ol’ reliable pasta and meatballs. You can never go wrong with this.  Recipes for the meatballs and homemade sacue can be found here! 

Thursday–Kale salad with cranberry vinaigrette with grilled salmon.  This salad is light and refreshing and tastes great with the sauteed shallots and garlic.  I especially love it after eating a big bowl…or two of pasta the night before!  And it makes a great lunch the next day. For more protein I’m topping it with grilled salmon. 

Friday– Meatball grinders. Using the left over meatballs from eariler in the week to make this super easy Friday night meal.  To make, I first heat up sauce and meatballs in the mircowave.  Then slice the meatballs in half and lay on grinder roll, top with sauce and then shredded mozzerella cheese. Wrap in tin foil and place on cookie sheet. Broil in the oven for 15 mins.