I’m headed out of town again for a couple of days this week, so I’m going to make the Whole Wheat Penne Ricotta Bake this weekend so that my husband can just re-heat it. That is one of the few things I make (versus my husband), and even though he does the majority of the cooking, I know that if there isn’t anything easy in the fridge while I’m gone it’s going to end up being take out. The rest of the week is all easy stuff, and I’m excited to try the Pineapple Shrimp (Cheater) Ceviche. (And yes, I realize I have a serious issue with spelling “Prosciutto”.)
WHOLE WHEAT PENNE, CHICKEN, MUSHROOM, SPINACH, RICOTTA BAKE – Recipe here.
PORK CHALUPA BOWL – Recipe here.
PROSCIUTTO, ARUGULA PIZZA – Start with a plain thin pizza crust, we use the ones in the freezer section of Trader Joe’s. Drizzle olive oil over it, cover with shredded mozzarella and sliced prosciutto. Bake according to package directions. Meanwhile, toss the arugula with some fresh squeezed lemon, olive oil, salt and pepper. When the pizza’s done, pile the arugula salad on top and finish with some shaved Parmesan and a squeeze of lemon.
ASIAN CHICKEN CHOPPED SALAD – Recipe here.
BREADCRUMB PORK PASTA – Recipe here (use the leftover pork from the Pork Chalupa Bowl).
PINEAPPLE SHRIMP (CHEATER) CEVICHE – Thaw 2 cups of cooked, peeled deveined tail off shrimp. Dice up some fresh pineapple, red onion, cilantro, and the shrimp. Toss with 3 freshly squeezed limes. Let sit in fridge for half an hour. Enjoy with either tortilla chips or on top of tostada shells.
BBQ BLUE CHEESE BURGERS W/OVEN SWEET FRIES – Mix 1 lb of ground beef with half a bottle of bbq sauce, and 4 oz blue cheese. Form patties to make burgers. Peel and slice a sweet potato into the size of large steak-cut fries. Bake at 400 for about 15 minutes.