Menu Plan Monday

Chris brought home a copy of a recipe from work last week and asked me to add it to the menu plan for this week. If I had a nickel for every time he's done this...I'd have a lot of nickels. The man sure comes home with a lot of recipes for working with a bunch of dudes!


Wednesday:

B-L-T Pasta <-- Chris's request
(Bacon, Lettuce & Tomato Bucatini with garlic bread crumbs)
Makes 2 servings, total time about 45 minutes

Breadcrumbs
1 clove garlic
1 c French bread cubes
1 tsp olive oil salt to taste

Pasta
2 strips thick-sliced bacon, diced
1 cup grape tomatoes, halved
1/2 tsp sugar
1/2 c thinly sliced leeks
1/4 c dry white wine
1/2 cup chicken broth
1 tsp red wine vinegar
1/4 tsp red pepper flakes
4 oz dry bucatini or spaghetti
1 c fresh spinach leaves
1/4 tsp minced fresh thyme

Bring a pot of salted water to a boil for the bucatini. Mince garlic for the bread crumbs in a food processor. Add cubed bread, and process until coarse. Heat oil in a nonstick skillet over medium; add crumbs and toast until golden, 3-4 minutes, stirring often. Season with salt and set aside. Saute bacon for the pasta in a large nonstick skillet over medium heat. Cook until crisp, then drain pieces on a paper towel-lined plate. Pour off all but 1 Tbsp of drippings. Caramelize tomatoes and sugar in the drippings over medium heat. Cook until tomatoes begin to brown, about 5 minutes. Add leeks; saute until wilted, 3-4 minutes. Deglaze skillet with wine; simmer until liquid is nearly evaporated. Add the broth, vinegar, and pepper flakes. Simmer until liquid is reduced by a third, about 5 minutes. Cook bucatini in boiling water according to package directions. Add spinach, thyme, and bacon pieces to sauce. Transfer cooked pasta from cooking water to the skillet using tongs. Toss to coat with sauce. Season with salt, then divide pasta between plates. Sprinkle pasta with reserved bacon pieces and bread crumbs before serving.

From CuisineAtHome.com
610 calories per serving
22 g total fat

Thursday:

Ritzy Kids Chicken (recipe to come!)
This will be made using the Ritz crackers I got for free last week!

8 Boneless skinless chicken breasts, thawed
2 cups crushed Ritz crackers
1/4 cup Parmesan cheese
2 tsp garlic salt
1 tsp seasoned salt
1 cup plain yogurt
1/4 cup butter, melted (optional)

Combine crushed crackers Parmesan, garlic salt and seasoned salt in shallow dish. Pat chicken dry, then coat with yogurt. Dip each piece in crumb mixture and arrange in 9" x 13" baking dish. Drizzle melted butter over top, if desired. Bake at 350 degrees for 45 minutes.

Friday:

Baked Potato Soup (link)