Monday, October 01, 2007
Menu Plan Monday: October 1
updated with recipeI can't believe it's already October! In one week, Alexander will be nine years old. It seems like it was only a few weeks ago that he was born, and now he's a young man. He looks so grown up, and he is so capable. He's already made his requests for his birthday dinner, so I only have to think about the cake.
This week, though, I planned out, since last week we were on the road and had no plan. As always, I will provide recipes upon request.
- Monday: Quesadillas, Salad
- Tuesday: Cottage Pie, Pan Roasted Broccoli
- Wednesday: Crock Pot Creamy Spinach Ricotta Noodles (see below for recipe), Salad
- Thursday: Homemade Pizzas with Herb Crust & Salad
- Friday: Falafel, Pita Bread with Veggies and Yogurt
- Saturday: Macaroni and Cheese with Salad and Fruit for the kids. Rich and I are going to have a date night at home after putting the kids to bed, and we will have strip steak, roasted brussels sprouts and potatoes and salad.
- Sunday: St. Francis Potluck - we're bringing Chicken Stew with Rosemary Dumplings
Creamy Spinach Ricotta Noodlesfrom 300 Slow Cooker Favorites
serves 6-8
2 cups dried fusilli or other medium pasta
2 tablespoon butter
1 onion, finely chopped
1/3 cup all purpose flour
2 1/2 cups milk
2 teaspoons dijon mustard
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 cups ricotta cheese
1/2 cup shredded Asiago or Parmesan cheese
10 oz frozen chopped spinach, thawed and squeezed dry (I'm using 16 oz of leaf spinach instead)
2 roasted red peppers, chopped (broil them for about 5- 10 minutes per side and put in a paper bag for a few minutes to loosen up the skins, peel, seed and chop)
2 tablespoons dry bread crumbs (I'll probably use twice as much because of the size and shape of my crock pot)
2 tablespoons freshly grated Parmesan (ditto)
Cook pasta in a large pot of boiling salted water.
In a large saucepan, melt butter over medium heat. Add onion, cook for five minutes, stirring. Add flour and cook, stirring, for one minute. Whisk in milk and cook, stirring constantly, about 10 minutes. Stir in mustard, salt and pepper. Stir in cooked pasta, ricotta, Asiago, spinach and red peppers.
Transfer mixture to lightly greased slow cooker and sprinkle with brread crumbs and Parmesan. Cover and cook on low for six to eight hours or on high for three to four hours, until hot and bubbly.
What is on your menu this week?
Labels: Homemaking, Menu Plans, Recipes, Tales from the Kitchen
Comments:
Post a Comment
<< Home
<< Home
