I just stole all kinds of fun ideas from Kelly’s post at The Better Mom.
Kelly has an awesome Facebook Page called the Nourishing Home with tons of recipes and ideas for healthy meals, as well as help for meal planning. You can start following her here. Can you tell I really like her page?
Anyway. This week’s meals feel very fun to me. I’m starting to get more in-depth with my meal planning by trying to efficiently use my cooking time. Kelly has great ideas for that at Mastering Meal Planning.
I’m going to list the meals without assigning a day, because I can be wild and crazy:
- Cinnamon Zucchini Waffles – served with plain yogurt (I just can’t get enough!)
- oatmeal and fruit
- Zucchini bread and scrambled eggs
- cinnamon breakfast biscuits and scrambled eggs
- beans and rice (mostly my three year old will be eating these for breakfast!)
- Lemon-Garlic Roasted Chicken
- Chicken Zucchini Alfredo (using left-over chicken from above)
- open face tuna salad melts
- Buttermilk biscuits with Sausage and Gravy
- Crockpot Pinto beans and rice (served with cheese and tortillas)
Ooops, it looks like I forgot to add the recipe!!! If you’re reading this from a RSS feed, please click through to my site to see the recipe below! My bad!
Zucchini Alfredo With Chicken
- 3 Tbsp. olive oil
- 1 c. grated zucchini
- 1 small diced onion
- 3 cloves minced garlic
- 16 oz fetuccini
- 1 Tbsp. four
- 1 c. milk
- 1/2 c. evaporated milk
- 3/4c. grated parmesan cheese
- 2-3 cooked chicken breasts
1. Bring pot of water to a boil for pasta.
2. Heat 2 Tbsp. oil in a skillet over medium heat. Saute onions until semi-sheer. Add zucchini and cook a few minutes until some of the moisture is evaporated. Stir in garlic and cook 30 seconds. Transfer to a plate.
3. Shred the cooked chicken. Add to the zucchini mixture.
4. Cook the pasta.
5. Whisk the milk and flour in a bowl. Add the oil and left-over garlic to the pan and cook over medium-high heat, 30 seconds. Add the milk-flour mix and bring to a boil, constantly stirring. Reduce the heat to low and cook until the mixture begins to thicken. Add the evaporated milk, 1/2 Tbsp. salt, and the parmesan cheese. Stir to melt. Salt and pepper to taste.
6. Drain pasta, reserving 1/2 c. pasta water.
7. Combine all ingredients, add the reserved pasta water and toss.
This is one of my favorite summertime meals. Serve with fresh cucumber and tomato salad and crusty bread…mmm mmm.!