It's been a crazy week and Chad has a crazy half travel/half home week...so my menu is wonky and late, but if your husband travels like mine does...than you will love this week's menu! :)
First let's start out with one of the two actual "meals" I'm cooking this week: Fast Chicken Fettuccine. Found this recipe in Better Homes and Gardens, was supposed to make it last week (opted for take out) and it was originally posted on Recipe.com ...I'm going to show you how to make it for 2 and keep it easier than easy. Go to the website if you don't trust me. Ha! I have added some of my tricks and tasty additions. Also...it's $1/per serving!!! Cheapy cheap cheap!
I did NOT want to cook tonight, but I'm glad I did...this literally took 20 minutes and was YUMMY. Chad approved and I took all of his sun dried tomatoes gladly...he's a picky one that Chad.
What you are going to need:
- 4 ounces fettuccine
- 1/4 of a 7-ounce jar oil-packed, dried tomato strips or pieces (1/4 cup)
- 1 Tbsp minced garlic
- 1 large zucchini or yellow summer squash, halved lengthwise and sliced (about 2 cups)
- 1 large skinless, boneless chicken breast, cut into strips
- 1/2 grated cup Romano cheese
- Black pepper
What you are going to do:
Chop up the goods.
Chop up the goods.
Cook in lightly salted boiling water with 1 Tbsp of Olive oil; drain. Return pasta to hot pan.
Meanwhile, drain tomato strips, reserving 2 tablespoons oil from jar; set aside.
In a large skillet, heat 1 tablespoon reserved oil over medium-high heat. Add zucchini and minced garlic; cook and stir 2 to 3 minutes or until crisp-tender. Remove from skillet. Add remaining reserved oil to skillet. Add chicken; cook and stir 2 to 3 minutes or until no longer pink. Add zucchini, chicken, tomato strips, and cheese to cooked pasta; toss gently to combine. Season with pepper to taste.
Did you know? That this is what Martha Stewart says a serving of pasta is...a quarter size. Well Martha, you are a heifer because that fed both of us.
In a large skillet, heat 1 tablespoon reserved oil over medium-high heat. Add zucchini and minced garlic; cook and stir 2 to 3 minutes or until crisp-tender. Remove from skillet. Add remaining reserved oil to skillet. Add chicken; cook and stir 2 to 3 minutes or until no longer pink. Add zucchini, chicken, tomato strips, and cheese to cooked pasta; toss gently to combine. Season with pepper to taste.
Did you know? That this is what Martha Stewart says a serving of pasta is...a quarter size. Well Martha, you are a heifer because that fed both of us.
Try this people, it's easy and good and cheap. What else do you want? :)
So...here is my day late and dollar short weekly menu...drum roll please...............
Monday: Pizza and Salad (We eat a lot of Tombstone pizza around here)
Tuesday: Yum Yum Recipe listed above
Wednesday: Kashi Frozen Meal - Lemongrass Coconut Chicken (So....good)
Thursday: Morning Star Chik Pattie Burger and Sweet Potato Fries (Seriously...taste just like chicken)
Friday: Pasta Night! Spaghetti with mushrooms, squash and onion...and a salad.
Saturday: HOT DOG PARTY NIGHT for Dubs and Chad's Birthday Bash (crazy they have the same b'day...right?!?)
Sunday: Soul Foodish Chicken and Rice - Chicken Thighs, Cream of Mushroom and Uncle Ben's Ready Rice...easy peasy lemon squeezy.
Happy cooking!
Welcome to the Happy Holder blog! We are so excited about being new parents to our wonderful son Walker and documenting the joys and struggles of parenthood. We are going to try to keep our cool, keep it fun around here and try to maintain...let the games begin!
1 comment:
I think I will have to make this! Thanks CB
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