Monday Menu

This is the beginning of my new trend in blogging. (Hopefully) I can keep ago at this. As many of you know, I love to start projects, but have a hard time completing (Remember Spring Fling?) Ahem. Well, let's just say 1st Trimester flurries got in the way of Spring Clean. However, I do have plenty of time for the "Nesting" ...
So here is my Menu for the week (in case any of you care to really know). I am trying to become more organized in planning my menu (save money and time). I planned last week and it was awesome. I didn't have to think "Ugh, what should I cook for dinner?" It was already planned!

My Menu

Monday:
Vegetarian Teriyaki Rice bowl w/ tofu

Tuesday:
Crockpot Split Pea Soup
Crusty Garlic & Onion Bread

Wednesday:
Veggie Quesadillas
Pinto Beans
Watermelon


Thursday:
Tortellini Pasta w/ peas (See Recipe Below)
Green Salad


Friday: Leftovers
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Tortellini Pasta w/ peas
1 1b. cheese and spinach filled tortellini
10-12 large cherry tomatoes, halved
1/2 sm. red onion, diced
1 cup pitted, halved kalamata, greek, or black olives
1 cup frozen peas (thawed)
1 TBSP Olive Oil
3 garlic cloves (minced)
1 tsp Red Hot Pepper flakes
4 tbsp. fresh basil chopped
3 tbsp fresh rosemary chopped
1/2 cup Parmesan cheese
1/2 lemon (juice)

Cook Pasta according to directions (Do not overcook)

Add Pasta to a bowl along with tomatoes, olives, onion, and peas; toss thoroughly.
In a Saute Pan, heat olive oil over medium heat. Add Garlic and Red Hot Pepper flakes.
Cook until garlic is soft. Add Cooked Pasta slowly, tossing periodically to coat everything evenly.
Toss chopped herbs and cheese with pasta until well combined. Sprinkle with lemon juice. Add
Salt and pepper if needed.