This week should be pretty standard. We were in Disney last weekend, and Tim and I will be in Tallahassee with my brother the coming weekend. Then the following week is Thanksgiving, which we are hosting. We will have 24 people (minimum) at our house, and 12 people staying in our house for five days.
Things are about to get CRAY-ZEEEEE.
Needless to say, I am thankful for this "standard" week because it is going to be the last one we get for a while.
Breakfasts and Lunches are the usual:
B - Pancakes, Waffles, Bagels, Cereal, or Eggs and Bacon
L - Grilled Cheese & soup, Ham sandwiches, Macaroni and cheese, Bagel Bites, or leftovers
Dinners:
Monday - Italian Chicken and Pasta Bake (recipe at the end) & salad
Tuesday - Steak and shrimp on the grill, broccoli and rice (we never got to have this last week because we can't get the grill to work. Hopefully, we can get it fixed in time to eat this yummy meal)
Wednesday - @ church, we take whatever they are serving
Thursday - Tortellinin Soup and garlic bread
Friday-Sunday: The kids will be eating whatever my parents serve them, and Tim and I will be eating Tally favorites with my brother and sister-in-law all weekend.
Go Noles!!!!
Italian Chicken and Pasta Bake (from Giada Di Laurentis)
Ingredients:
1 cup pastina pasta (or any small pasta - I used cellantani)
2 tablespoons olive oil
1/2 cup cubed chicken breast (1-inch cubes)
1/2 cup diced onion (about 1/2 a small onion)
1 clove garlic, minced
1 (14.5-ounce) can diced tomatoes with juice
1 cup shredded mozzarella
1/4 cup chopped fresh flat-leaf parsley
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup bread crumbs
1/4 cup grated Parmesan
1 tablespoon butter, plus more for buttering the baking dish
What to do . . .
Preheat the oven to 400 degrees F.
Bring a medium pot of salted water to a boil over high heat. Add the pasta and cook until just tender, stirring occasionally, about 5 minutes. Drain pasta into a large mixing bowl.
Meanwhile, put the olive oil in a medium saute pan over medium heat. Add the chicken and cook for 3 minutes. Add the onions and garlic, stirring to combine, and cook until the onions are soft and the chicken is cooked through, about 5 minutes more.
Put the chicken mixture into the bowl with the cooked pasta. Add the canned tomatoes, mozzarella cheese, parsley, salt, and pepper. Stir to combine.
Place the mixture in a buttered 8 by 8 by 2-inch baking dish.
In a small bowl mix together the bread crumbs and the Parmesan cheese. Sprinkle over the top of the pasta mixture. Dot the top with small bits of butter.
Bake until the top is golden brown, about 30 minutes.
Italian Chicken and Pasta Bake (from Giada Di Laurentis)
Ingredients:
1 cup pastina pasta (or any small pasta - I used cellantani)
2 tablespoons olive oil
1/2 cup cubed chicken breast (1-inch cubes)
1/2 cup diced onion (about 1/2 a small onion)
1 clove garlic, minced
1 (14.5-ounce) can diced tomatoes with juice
1 cup shredded mozzarella
1/4 cup chopped fresh flat-leaf parsley
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup bread crumbs
1/4 cup grated Parmesan
1 tablespoon butter, plus more for buttering the baking dish
What to do . . .
Preheat the oven to 400 degrees F.
Bring a medium pot of salted water to a boil over high heat. Add the pasta and cook until just tender, stirring occasionally, about 5 minutes. Drain pasta into a large mixing bowl.
Meanwhile, put the olive oil in a medium saute pan over medium heat. Add the chicken and cook for 3 minutes. Add the onions and garlic, stirring to combine, and cook until the onions are soft and the chicken is cooked through, about 5 minutes more.
Put the chicken mixture into the bowl with the cooked pasta. Add the canned tomatoes, mozzarella cheese, parsley, salt, and pepper. Stir to combine.
Place the mixture in a buttered 8 by 8 by 2-inch baking dish.
In a small bowl mix together the bread crumbs and the Parmesan cheese. Sprinkle over the top of the pasta mixture. Dot the top with small bits of butter.
Bake until the top is golden brown, about 30 minutes.
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