This week I spent time planning out meals for the whole month. It’s been a lot of work, but I’m so glad it’s done!! Don’t forget to stop by Frugal Townie to see all the awesome grocery deals this week! I have a recipe below that’s great for summertime. (And if you missed it, on Monday I shared my Homemade Whole Wheat Bread recipe with you.)
Dinner: Tomato Basil Pasta Salad (recipe below)
Dinner: Baked Potato Soup
Lunch: Chef’s Salad
Dinner: Leftover soup
Lunch: Leftover Tomato Basil Pasta Salad
Dinner: Dinner @ parents
Tomato Basil Pasta Salad
– 1/4 c. EVOO
– 4 small tomatoes
– 1/2 lb. fettuccine, cooked
– 1/4 c. fresh basil, sliced thinly
– 4 cloves garlic
– 1-2 c. shredded mozzarella cheese
– Parmesan Cheese (optional)
While you start boiling water for the pasta, warm olive oil over medium heat in a heavy skillet. Chop tomatoes and add to warm oil, reserving 1/4 to put on the top fresh.
Mince garlic and set aside. Chop fresh basil. Add garlic and basil as the timer for the noodles beeps. Drain pasta and return to pot. Turn off heat and add tomato mixture to the pasta.
Add shredded cheese immediately and stir well so that it melts. Top with fresh tomatoes and additional basil. Parmesan cheese is optional.
Don’t forget to check out my recipes tab for more meal ideas!
What are you cooking this week? We’d love to hear about it!
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