Image by B.D.'s world via Flickr
Wow – snow on the ground, time changing soon… time’s flying. I’m hooked on roasted chicken now – so easy, inexpensive if chicken is on sale, fills the house with wonderful aromas… so good!
Saturday – Roasted chicken and potatoes
Sunday – Express Lentil Curry
Monday – Sesame Soba noodles and broccoli
Tuesday – Broccoli and cheese stuffed chicken breasts (from freezer)
Wednesday – Lemon pepper sole (from freezer)
Thursday – Spaghetti and meat sauce
Friday – Tuna penne bake (see recipe below)
Tuna penne bake
2 1/2 cups dry penne or rotini
1 cup frozen peas
1 can cream of celery or cream of mushroom soup
2/3 cup milk
2 cans flaked tuna
3 tbsp whole grain Dijon mustard
1/2 cup grated cheddar cheese
1 cup mixture of chopped onions and mushrooms
Pepper
Prepare pasta and add peas for last 5 minutes of cooking time. Drain.
In 9 x 13 baking pan, combine soup, milk, tuna, mustard and half of cheese. Gently stir in pasta, peas, and onion/mushroom mixture. Top with remaining cheese. sprinkle with pepper.
Bake at 400F for 30 minutes.
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