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