Week 10

Monday: Spaghetti with Fresh Pesto (from Better Homes and Gardens magazine)

Directions: Cook 1 12-14 oz pack of spaghetti according to package directions. When the pasta has 5 minutes left to cook, add 4 ounces of green beans cut into 2-inch lengths. Reserve 1 1/2 cups of the cooking water. For the pesto, cook one medium chopped onion and 2 choves minced garlic in 1 Tbsp olive oil until softened. Add 8 ounces of green beans, and cook, covered for 5-7 minutes or until tender. In a food processor add bean mixture, 1 cup packed fresh spinach, 3/4 cup packed fresh basil, 1/2 cup toasted almonds, 1/2 cup Parmesan cheese, and 1 tsp lemon-pepper seasoning. Cover and pulse to coarsely chop. While running, add 1/2 cup olive oil in a thin stream until nearly smooth. Season with salt and pepper, and toss with spaghetti mixture adding the reserved pasta water to thin as needed. Optional: sprinkle the top with chopped hard-boiled eggs, sliced green onions, and fresh lemon juice.

Tuesday: Catfish and Slaw Tacos

Wednesday: Swiss Chicken Casserole

Thursday: Skillet Ham, Cabbage, and Potatoes

Friday: Homemade Pizza

Week 9

Monday: Spaghetti with Roasted Butternut Squash

Tuesday: Pepper Jack Chicken

Salt and pepper 4 chicken breasts, and place them in a 9 x 9 greased baking dish. In a seperate bowl, mix 3/4 cup sour cream, 3/4 cup grated pepper jack cheese, and 1 can of Rotel, drained. Pour mixture over the chicken, and bake at 375 for 40 minutes or until the juices run clear.

Wednesday: Coconut Tilapia with Apricot Dipping Sauce

Thursday: Pasta Carbonara

Friday: Homemade Pizza

Week 8

Monday: Crockpot Cacciatore - Sear beef in a hot skillet, then add to the crockpot. Cover with spaghetti sauce and cook on low for 7-8 hours. Serve over pasta.



Tuesday: Crockpot Chicken Tortilla Soup



Wednesday: Crockpot Low Country Boil



Thursday: Broiled Tilapia



Friday: Homemade Pizza