Monday Menu June 11th

So, I had fun planning this week. I had done an inventory of my pantry, freezer, and refrigerator. Phew! That way I can use up a lot of the "stuff" we have before it all expires! Surprisingly, my grocery list for this week is small! Woo hoo! I am saving some money!

MONDAY:
(Make Banana Muffins)
Lunch:

• Grilled Cheese Sandwiches
• Trader Joes Tomato and Roasted Red Pepper Soup
• Sliced Peaches

Dinner:

• Tofu & Rice Stuffed Peppers
• Spinach, Pear, & Gorgonzola Salad
• Crusty Bread

Dessert:

• Banana Smoothies

TUESDAY:
Lunch:

• Vegetable Wraps
• Chips
• Sliced Oranges

Dinner:

• Almost Instant Mushroom Sauce with Tortellini (see recipe below)
• Steamed Broccoli and Cauliflower
• Crusty Bread

Dessert:

• Watermelon

WEDNESDAY:
Lunch:

• Veggie Beanie Weanies
• Toast

Dinner:

• Easy Tilapia with Wine and Tomatoes
• Creamy Polenta with Roasted Corn and Fresh Sage
• Beets

Dessert:

• Sherbert & Gingersnaps

THURSDAY:
Lunch:

• PB & J
• Chips
• Fruit

Dinner:

• Crockpot --Lentil Rice Soup
• Bread

Dessert:

• Brownies

FRIDAY:
Dinner:

• Homemade Pizza
• Fruit Salad

FEATURED RECIPE:

Almost Instant Mushroom Sauce with Fettuccine

8 oz Tortellini 2 Tbs olive oil 1 lb fresh white mushrooms or a mix of mushrooms(crimini, portabello, oyster, etc), sliced (about 5 cups) 1/2 cup sliced green onions (scallions) 1 tsp minced garlic 1 cup diced tomato 1/4 cup chopped fresh basil or 1 tablespoon dried basil, crushed 1 tsp salt 1/2 cup lowfat ricotta cheese 1 Cook pasta according to package directions; drain, reserving 1/4 cup cooking liquid; return pasta to pot. Meanwhile, in a large skillet heat oil until hot. Add mushrooms, green onions and garlic; cook, stirring frequently, until mushrooms are tender, 5 to 6 minutes. 2 Stir in tomato, basil and salt; cook until tomato is just warm, about 1 minute. To pasta in pot stir in ricotta cheese and enough cooking liquid to make a creamy sauce. Add mushroom mixture; toss. Servings: 4