Weekly Meal List

Monday: Arroz Con Pollo

Tuesday: Penne with Shrimp and Herbed Cream Sauce

Wednesday: Garlic Brown Sugar Chicken

Thursday: Chipotle Steak Salad

Friday: Six Can Tortilla Soup

Saturday: Bacon, Eggs, and Waffles

Sunday: Pork Chops with Apples and Cheese Grits

Recipe Swap: Baked Rigatoni with Spinach and Meatballs

The theme for this recipe swap was "Italian." Considering I'm like 1/8th Sicilian, I was excited. I love love love Italian food, more than Snooki from Jersey Shore loves to tan, and that girl LOVES to tan.

Anyways, I can always use some more pasta recipes and this one is a keeper. I received this one from the Jey of Cooking. I knew it would be good since I've made a few of her recipes before and they have all been delicious.

Updated 8/29: Here is the link for the Italian Recipe Swap Roundup.

Baked Rigatoni with Spinach and Meatballs

Source: The Jey of Cooking

Baked Meatballs

1 lb ground beef

1/2 cup Panko

1/4 cup Parmesan

1/4 cup fresh parsley, chopped

1 egg, lightly beaten

splash of milk

splash of Worcestershire

salt and pepper, to taste

Preheat oven to 425º. Combine ingredients and mix by hand. Form into balls and place on a lightly oiled, foil lined baking sheet. Bake for 12-25 minutes, until browned and cooked through.

Baked Rigatoni with Spinach and Meatballs

1 tbsp olive oil

1 onion, chopped

4 cloves garlic, smashed and sliced

1 can diced tomatoes, drained

1 jar pasta sauce

1 box rigatoni, cooked al dente

16 oz bag of baby spinach, chopped

1/4 cup fresh parsley, chopped

1 container ricotta

1/4 cup Parmesan

1 container baby mozzarella balls, halved

Baked Meatballs (see above recipe)

1 pinch Nutmeg

salt and pepper, to taste

Preheat oven to 350º. Warm olive oil over medium heat. Add onions and garlic and cook until softened, about 5 minutes. Add tomatoes and cook 10 minutes. Reduce heat to low, add sauce and cook and additional 10 minutes.

In a large mixing bowl, combine spinach, parsley, ricotta, parmesan, and nutmeg. Add pasta, meatballs, and sauce and mix to combine. Reserve some sauce for serving.

Transfer to baking dish and top with mozzarella. Cover with foil and bake for 20 minutes. Remove foil and bake until browned, about 5 minutes.

Basil Shrimp Orzo

Ever since making Orzo with Watermelon and Feta for the Recipe Swap, orzo has made quite a few appearances on our grocery list. Usually it's so I can make us a batch of the watermelon/feta dish (it really is a perfect summer lunch) but every now and then I try out a new recipe. Anything with shrimp usually earns me an A from Neil and this one was accompanied by a thumbs up since his mouth was full.

Basil Shrimp Orzo

Recipe Source: Erica's Kitchen Adventures

8 oz orzo

2 tbsp olive oil

1 medium onion, chopped

2 cloves garlic, minced

28 oz can diced tomatoes with garlic and basil

20 shrimp, peeled and deveined

1/4 cup fresh basil, chopped

salt and pepper, to taste

crushed red pepper, to taste

1.5 tbsp tomato paste

Parmesan cheese

Cook orzo according to package directions. Drain and set aside.

In a large skillet, saute your onions and garlic in the oil for about 5 minutes. After about 3 minutes, add the shrimp in. Next, add the diced tomatoes, basil, salt, pepper, red pepper, and tomato paste. Reduce heat to medium and cover skillet. Simmer for about 5 minutes, until mixture is heated through.

Turn off the heat and add the orzo to the skillet. Sprinkle with Parmesan and mix together. Enjoy!

Baked Shells with Pesto, Mozzarella, and Meat Sauce

I thought I had blogged this one a long time ago but when I found these pictures while cleaning out my iPhoto I realized I hadn't! The first time I made this recipe, I substituted the mini shells with stuffed shells-Neil's a big fan of food he can eat with his hands. This time, since it was just for me, I made it easier on myself by just using the mini shells.

Baked Shells with Pesto, Mozzarella, and Meat Sauce

Recipe Source: Cooking This and That

1 tbsp olive oil

1 medium onion, chopped

1.25 lbs ground beef

28 oz can diced tomatoes, drained

2 tsp salt

3/4 cup pesto

1 pound pasta shells

2 cups shredded mozzarella

6 tbsp grated Parmesan

Preheat oven to 400º. Coat a 15 x 10 baking dish with cooking spray. In a large skillet, heat the oil over medium heat. Add the onion and cook until it starts to soften, about 3 minutes. Add the ground beef and cook until meat is no longer pink. Drain if needed.Add the tomatoes and salt to the pan and simmer until most of the liquid evaporates, about 10 minutes. Remove the pan from the heat and stir in pesto.

Meanwhile, bring a large pot of salted water to boil. Add pasta and cook until al dente. Drain and toss with sauce. Put half of the pasta mixture into the baking dish. Top with 1 cup of mozzarella and 3 tablespoons of Parmesan. Repeat with the remaining pasta mixture and cheese.

Bake until bubbling and slightly brown on top, about 15 minutes. Enjoy!

Weekly Meal List

Lots of chicken on the menu this week!

Monday: Baked Rigatoni with Spinach and Meatballs

Tuesday: Sesame Chicken

Wednesday: Homemade Pizza

Thursday: Salsa Chicken

Friday: Roast Chicken with Balsamic Bell Peppers

Saturday: Chicken Cheese Lasagna

Sunday: BBQ with Friends

Weekly Meal List

Monday: Chili Spaghetti

Tuesday: BBQ Chicken with Corn on the Cob

Wednesday: Meat Loaf with Mashed Potatoes

Thursday: Chicken Stir-fry

Friday: Homemade Manicotti

Saturday: Peppery London Broil

Sunday: Homemade Pizza

Mozzarella and Pesto Crescent Tarts

These were supposed to be for a baby shower. We were all asked to bring something and I thought I would bring these. Unfortunately, I absentmindedly put white instead of red onion on the grocery list and completely forgot to buy pesto. I brought a fruit platter instead and Neil and I enjoyed these with our spaghetti bolognese. These were delicious!

Mozzarella and Pesto Crescent Tarts

Source: Pillsbury

1 8oz can Pillsbury refrigerated crescent dinner rolls

2 tbsp basil pesto

2 medium tomatoes, seeded, sliced

1 small red onion, thinly sliced

1-2 tsp chopped fresh rosemary or 1/2 tsp dried rosemary leaves

1/2 cup diced fresh mozzarella cheese or shredded mozzarella cheese

1/4 cup shredded fresh Parmesan cheese

Heat oven to 425º. Unroll the dough into 2 long rectangles. Place 3 inches apart on an ungreased cookie sheet. Firmly press the perforations to seal. Spread each rectangle with 1 tbsp of pesto. Top each with tomatoes, onion, and rosemary. Sprinkle each with mozzarella and Parmesan cheese. Bake 10-14 minutes or until edges are golden brown and cheese is melted. Cut each into crosswise slices. Serve warm or cool. Enjoy!