I’m finally getting my butt in gear and heading to the grocery store for this week (yes I know it’s Thursday!). I fed my kids nachos last night which I thought would make me MOM OF THE YEAR, but instead they said next time we do nachos I should just pick them up from Chuy’s. Rude kids! I do agree though Chuy’s are much better! I didn’t even eat them, but yet put the kids in bed and then made me the best salad ever with all my veggies from our veggie delivery service.
I just made my grocery list and menu for the next week. I love having a menu. I hate cooking, so this gives me the incentive to look at the list and know that I can make something for dinner!!! Also football practice is starting up soon which means one thing …. CROCKPOT meals! I’m doing 3 things in the crock pot this week. Getting my practice in!
I woke up this morning with an email from my friend Roberta. She is so sweet to think of me as she was making pasta salad yesterday that she sent me the recipe. That email inspired me to get my booty in gear and plan out my meals. Of course I’ll be making the meal she sent me, along with tacos, lentil soup (in crock pot), vegetable casserole (in crock pot), taco soup (in crock pot) and ravioli w/ spinach pesto. Sounds like a good tasty week if you ask me!
Here’s the new recipe I’ll be trying out this week:
1 pound tri-color fusilli pasta
3 bell peppers (yellow, red, and green), cut into strips
6 ounces grape tomatoes,
halved (1 cup)
1/2 cup pitted kalamata olives,
One 6.5-ounce jar marinated
artichokes, drained and chopped
1 red onion, sliced
2 cloves of garlic, finely chopped
1/2 cup extra-virgin olive oil
1/4 cup red wine vinegar
1 cup packed fresh basil leaves, chopped
1 teaspoon lemon juice
salt and pepper
1. In a large pot of boiling, salted water, cook the pasta until al dente.
Drain and transfer to a baking sheet to cool to room temperature, about ten minutes.
2. Meanwhile, in a large bowl, toss together the bell peppers, tomatoes, olives, artichokes, onion,
garlic, olive oil, and vinegar. Add the pasta, basil and lemon juice and toss again.
Season to taste with Italian seasoning, salt and pepper.
Not sure why it’s Bob Barker’s, but I’m looking forward to trying it out this week!