Between eating leftover turkey and leftovers, it's not a lot of variety this week. My husband has requested more meatless meals over the next few weeks, so I am planning to try the One Pot Pasta recipe I saw online several weeks ago. I will also be researching more vegetarian recipes to try in the future. I need to go grocery shopping today and have to stick close to my list because of buying a grocery store Groupon and eating out on Monday as we went on an adventure to a plantation, waterfall and Christmas lights. Check out how I am doing on our grocery budget. Feel free to share below about meals you are planning for this week.
Tuesday
Breakfast- Cereal
Lunch- Grilled cheese and Tomato Soup
Supper- Bean and cheese quesadillas and steamed vegetables
Wednesday
Breakfast- Oatmeal
Lunch- Pizza
Supper- Turkey Broccoli Rice Casserole
Thursday
Breakfast-Muffins
Lunch- Quiche and fruit
Supper- Turkey Ring
Friday
Breakfast- Leftover Quiche
Lunch- Leftovers
Supper-
Saturday
Breakfast- Cereal
Lunch- Leftovers
Supper- One Pot Mushroom Spinach Pasta
Sunday
Breakfast- Eggs & Toast
Lunch-
Supper- Sandwiches & popcorn
Tuesday, December 2, 2014
One Pot Mushroom Spinach Pasta
Here's a good meatless recipe that is also easy because you throw everything into one pot and you have a meal. I am looking forward to trying this recipe for Mushroom Spinach Pasta.
Update: I have made this recipe a few times now and adapted it to something I like. The first time I made it following the recipe above, I found it starchy and tasteless. My family ate it, but I did not like it. It needed flavor. The second time I made it I decided to add pesto to the final product and that was a big improvement. The last time I made it I waited to add the pasta until the water had come to a boil and that was the best version yet.
So, here's MY adaptation of Mushroom Spinach Pasta.
Ingredients:
1 carton sliced baby bello mushrooms (Nice, meaty flavor.)
1 bag of spinach (I used frozen spinach as well. It worked fine. It was more spinach (10 oz.), but it wasn't too much.)
1/2 onion, diced
1 lb. pasta (I like fettuccine, linguine, or penne.)
1 jar (6.7oz.) pesto
Parmesan or mozzarella cheese for topping (optional)
Instructions:
1. Put mushrooms, spinach, and onion in large pot and cover with water. Bring to a boil.
2. Once water is boiling, add pasta and cook according to package.
3. Drain out all water after pasta is cooked. Add contents of pesto jar and stir.
4. You can add freshly shredded mozzarella or parmesan cheese on top of each serving after plating.
This feeds our family of 6.
Update: I have made this recipe a few times now and adapted it to something I like. The first time I made it following the recipe above, I found it starchy and tasteless. My family ate it, but I did not like it. It needed flavor. The second time I made it I decided to add pesto to the final product and that was a big improvement. The last time I made it I waited to add the pasta until the water had come to a boil and that was the best version yet.
So, here's MY adaptation of Mushroom Spinach Pasta.
Ingredients:
1 carton sliced baby bello mushrooms (Nice, meaty flavor.)
1 bag of spinach (I used frozen spinach as well. It worked fine. It was more spinach (10 oz.), but it wasn't too much.)
1/2 onion, diced
1 lb. pasta (I like fettuccine, linguine, or penne.)
1 jar (6.7oz.) pesto
Parmesan or mozzarella cheese for topping (optional)
 |
| Bought at Aldi |
1. Put mushrooms, spinach, and onion in large pot and cover with water. Bring to a boil.
2. Once water is boiling, add pasta and cook according to package.
3. Drain out all water after pasta is cooked. Add contents of pesto jar and stir.
4. You can add freshly shredded mozzarella or parmesan cheese on top of each serving after plating.
This feeds our family of 6.
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