| Sunday: | Ground Turkey & Summer Veggie Pasta |
| Monday: | Grilled Chicken with Roasted Rapini & Tomatoes |
| Tuesday: | Leftovers: Pasta |
| Wednesday: | Leftovers: Grilled Chicken & Roasted Rapini |
| Thursday: | Teriyaki Beef Kebabs and Rice |
| Friday: | In Sacramento |
| Saturday: | In Sacramento |
I’m traveling again so I’ll be gone this entire week for a business trip, so Christian created this menu for his solo cooking time. See, even when I’m gone he see’s the value in weekly menus and one-time grocery shopping! We’ve been doing it for so long it’s hard for either of us to imagine a week without it. So this week is simple staple dinners that are easy and don’t make to much of a mess (cooking and cleaning for one is no fun!). Of course leftovers are incorporated so he only needs to actually cook 3 nights.
For the pasta dish it’s literally as simple as it sounds. Season and cook up some ground turkey in a sauté pan, then set aside. In that same pan sauté some roughy chopped summer squash, zucchini, onion, mushrooms (or really whatever veggies you want) and season well with salt, pepper and Italian herbs. Then add the cooked turkey back in, add in some fresh canned diced tomatoes and simmer until the sauce thickens to your liking. Season with a bit more salt and pepper as needed and then serve over your pasta of choice. Easy, healthy and delicious! The rest of the week is pretty straightforward with my one simple recipe linked. The kebabs Christian will just buy pre-made from our butcher and throw on our grill pan.
Have a good week everyone…I’ll be back next week and we’ll step the recipes up a bit!