One of my New Year's resolutions was to get back on the diet I should be following for my acid reflux problems, as well as getting Aaron back on track with his eating. To that end, I found this great website, which features "Menu Plan Monday".
Here is my menu for the week, stealing the host's idea for Tortellini Primavera. Not too original, but it's my first one.
Monday: Leftovers from the weekend, rotisserie chicken, steamed broccoli.
Tuesday: Crockpot beef stew, biscuits, slaw.
Wednesday: Baked chicken tenders, baked potato bar, tomato soup, salad.
Thursday: Tortellini Primavera (see recipe below), hot Italian bread.
Friday: Out-to-eat (a tradition on payday Fridays)
Saturday/Sunday: Sandwiches, leftovers.
1 pkg (19 oz) frozen cheese tortellini (I use the deli whole wheat variety)
1/2 pound sliced fresh mushrooms
1 small onion, chopped
2 garlic cloves, minced
2 teaspoons butter
2/3 cup fat-free milk
1 pkg (8 oz) fat-free cream cheese, cubed
1 pkg (10 oz) frozen chopped spinach, thawed and squeezed dry
1 tsp Italian seasoning
1 large tomato, chopped
1/4 cup shredded Parmesan cheese
Cook tortellini according to package directions. Meanwhile, in a large nonstick skillet coated with nonstick cooking spray, saute the mushrooms, onion and garlic in butter until tender. Stir in milk; heat through. Stir in cream cheese until blended. Add spinach and Italian seasoning; heat through. Drain tortellini; toss with sauce and tomato. Sprinkle with Parmesan cheese.
Yield: 5 servings
Any suggestions, anyone?