Many of you will be back in school this week after a few days off for Thanksgiving. My kids are settling back into school and into their routines and preparing for the end of the semester. The end of the year will be here before we know it. Enjoy this week of college student meals!
Farfalle with Mushrooms and Spinach
1/2 box of dried farfalle pasta (bow-tie pasta)
1 tablespoon olive oil
1/2 small onion, chopped
1/2 cup fresh mushrooms
1 clove garlic, minced
1 cup fresh spinach, chopped
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/8 teaspoon pepper
Cook farfalle according to package directions. Drain and set aside.
Meanwhile, in a large skillet, heat the oil over a medium heat. Add the onion, mushrooms and garlic. Cook and stir 3 minutes or until mushrooms are tender. Stir in the spinach, thyme, salt and pepper and cook until the spinach is slightly wilted, about 2 minutes. Stir in the cooked pasta. Sprinkle with parmesan cheese.
Three Bean Vegetarian Chili
** This recipe is already posted on the blog and it’s one of our favorites. It’s easy to make, hearty and the leftovers are wonderful. My suggestion is to make a pot of this chili and eat the leftovers the next day
Three Bean Vegetarian Chili Leftovers
Grilled Turkey and Hummus Quesadilla
2 large tortillas
2-3 slices deli turkey
2 tablespoons hummus
2 slices of tomato
Place one of the tortillas on a plate. Spoon the hummus over the tortilla. Pile on the turkey and slices of tomato. Cover with the remaining tortilla.
Heat a large skillet on medium high heat. Add 1/2 tablespoon of butter to the pan. When the butter melts, place the quesadilla on the pan. Heat for 2 minutes, then carefully flip the tortilla over and heat for 1-2 minutes on the other side. Cut into fourths and enjoy!
The remaining farfalle pasta
1/8 cup italian salad dressing
1/2 small cucumber, chopped
1/2 cup chopped tomato
* You can mix in the mushrooms and chopped spinach into the salad if you have any leftover from earlier in the week.
Cook the remaining farfalle according to the package directions. Drain and place in a large bowl.
Add the remaining ingredients to the pasta and mix well. Top with parmesan cheese and enjoy!
- GROCERY LIST
- 1 package of farfalle pasta (bow tie pasta)
- olive oil
- dried thyme, cumin and chili powder
- parmesan cheese
- Italian salad dressing
- small package of tortillas
- 1 15-oz. can red beans
- 1 15-oz. can garbanzo beans
- 1 15-oz. can great northern beans
- 1 15-oz can diced tomatoes
- 1 can vegetable broth
- deli turkey
- 1 small onion
- 1 package sliced mushrooms
- fresh spinach
- 1 tomato
- 1 cucumber
- REMEMBER TO CHECK YOUR PANTRY FOR ANY OF THESE ITEMS BEFORE YOU GO SHOPPING
Add the remaining ingredients, stir well and top with parmesan cheese.
TIP OF THE WEEK:
If you have a little extra time in the morning and want to make something sweet, try these maple cinnamon crescent rolls. They keep nicely in the refrigerator for a couple of days. These crescent rolls are easy to make using a roll of refrigerated crescent rolls. You can leave out the maple syrup if you’d like and make simple cinnamon crescent rolls.