School has been back in session for a few weeks and our schedules are getting hectic every week. I have to sit down with my husband weekly to go over our schedules because I can’t keep our evenings straight. This means that meal planning has to be top of mind if we’re going to feed our 4-year-old each night.
This week I asked our son what he wanted for at least one of our dinners. (He chose pizza. Shocker. So we’ll do that Friday night.) I tend to leave a night open in case we have a ton of leftovers or we want to go out for dinner. This week, that is Saturday. We’ll be at a birthday party that afternoon, and I don’t know if we’ll be home in time to prepare dinner.
So. Our menu.
Monday: Pasta a la Caprese (see recipe below!) A family recipe – and a good one! Perfect for summer…or end of summer.
Tuesday: Slow Cooker Pesto Rubbed Roast (this is a recipe from eMeals)
Wednesday: Company Beans & Rice (easy, meatless and lots of vegetables.)
Thursday: Rigatoni – think spaghetti with rigatoni noodles. I want to use up a box we have in our cupboard.
- 10 leaves of basil
- A couple of cloves of garlic, chopped
- 1/4 cup vegetable oil
- 3-4 medium to large tomatoes, sliced thin
- 1 box ziti noodles
- 12-16 oz. shredded mozzarella cheese
- Slice your tomatoes and place in a large bowl. Chop your garlic and basil, and mix in with the tomatoes. Stir in vegetable oil, cover with plastic wrap and let marinate for at least 4 hours. (I like to start this in the morning and let it marinate all day.) Cook your ziti noodles according to the instructions on the box, stir in the tomato mixture and the mozzarella. Top with Parmesan cheese.
(Linking up with OrgJunkie for Meal Plan Monday this week!)