Meal Plan: Fall 2013 Week 6

Rainbow Delicious Fall 2013 Week 6 Pasta Lovers Meal Plan This week’s line up is dedicated to all the pasta lovers out there: Ina Garten’s Pasta Alla Vechia Bettola, Creamy Butternut Squash Fusilli, Lemon Garlic Spaghetti, Brussels, Bacon & Bean Quesadillas with Homemade Blue Cheese Dip, and Eggplant and Zucchini Lasagna with Fontina. Print out this week’s color coded grocery list to take with you to the store.

Pasta Alla Vecchia Bettola Ina Garten’s Pasta Alla Vechia Bettola from Alexandra Cooks

Prep Time:  10 minutes Cook Time:  2 hours Total Time: 2 hours and 10 minutes

Ingredients: Olive Oil, Spanish Onion, Garlic, Crushed Red Pepper Flakes, Dried Oregano, Vodka, Canned Peeled Plum Tomatoes, Salt, Black Peper, Penne Pasta, Fresh Oregano or Basil, Heavy Cream, Parmigiano or Pecorino.

Making this sauce was definitely an afternoon event and as I was doing all the work and waiting I was wondering if it would even be worth it.  It was definitely worth it; the sauce tasted amazing and didn’t even compare to any pre-made vodka sauce I have used in the past.  I shared some with my neighbors and they loved it too.  I added dried oregano to the sauce but added fresh basil before I pureed it.  And I used the entire cup of heavy cream.

Butternut Squash Pasta Creamy Squash Fusilli from Rainbow Delicious

Prep Time:  15 minutes Cook Time:  1 hour 15  minutes Total Time: 1 hour 30 minutes

Ingredients: Unsalted Butter, White or Yellow Onion, Salt & Pepper, Butternut Squash (or other Squash), Nutmeg, Fusilli, Cream, Parmesan, Parsley.

This is one of our favorite pasta recipes ever and we make it every Fall multiple times.  Even though the total cooking time is pretty long, you aren’t really having to do very much work so I still consider it a pretty easy dish.  It is super delicious and even kids I make it for eat it right up.

Lemon Garlic Spaghetti from I Nom Things

Prep Time:  5 minutes Cook Time:  10 minutes Total Time: 15 minutes

Ingredients: Spaghetti, Parmesan, Olive Oil, Garlic, Lemon, Pine Nuts, Basil Leaves.

This pasta was originally featured in the Fall 2012 Week 6 meal plan. Hooray for quick, easy and flavorful pasta dishes! This recipe hit the spot and is one of my quick go to meals.

brussles, blue cheese and bacon quesadillas Brussels, Bacon and Bean Quesadillas with Homemade Blue Cheese Dip from How Sweet It Is

Prep Time:  10 minutes Cook Time:  20 minutes Total Time: 30 minutes

Ingredients: Bacon, Garlic, Brussels Sprouts, Cannellini Beans, {smoked} Mozzarella Cheese, Tortillas, Olive Oil, Plain Yogurt, Mayonnaise, Honey, Salt, Pepper, Blue Cheese.

These quesadillas were pretty amazing, and that is not surprising because they are made with bacon.  I’ve tried being vegetarian in the past and have made it for months at a time but bacon is my weak point and every month or so I just need a little bacon.  Even my kids loved these quesadillas and I felt a sense of pride that they were eating brussels sprouts with a smile.  I did not make the blue cheese dip but I imagine the dish would be even more enjoyable with it. I was able to make two more quesadillas then the recipe suggested, but I guess it just depends how much you load each tortilla up.  If you want to make sure you have enough for four people you could always double the recipe (I did not in the shopping list though).  Also, I used regular mozzarella because smoked cheeses weird me out.

Eggplant & Zucchini Lasagna with Fontina from Big Girls Small Kitchen

Prep Time:  15 minutes Cook Time:  1 hour 20 minutes Total Time: 1 hour 35 minutes

Ingredients: Olive Oil, Eggplant, Zucchini, Salt, Plum Tomatoes, Garlic, No-Boil Lasagna Noodles. Ricotta, Dried Oregano, Fontina, Parmesan.

This lasagna is so good and was featured in the Fall 2012 Week 6 meal plan.  I know it takes a substantial amount of time to cook… 2o minutes to roast the eggplant, 15 minutes to roast the zucchini, and 45 minutes to bake the lasagna, but it is worth it I promise! I think you could probably assemble the lasagna at night and refrigerate it until you cook it the next night if you wanted to break up the cooking time.  I used whole wheat no boil lasagna noodles and they tasted great.  I have probably made this dish over ten times since I discovered it and I’m still not sick of it (which for me says a lot because I don’t normally like to repeat recipes too many times). 

SHOPPING LIST:

Rainbow Delicious Grocery list Fall 2013 Week 6

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