It was a good weekend as far as food goes (and company--great company). My dad took all of us to lunch at the Olive Garden after church on Sunday, which was such a treat, and then Ann fixed the lasagna Sunday night, which we ate left over last night. Plus Saturday night Ann and I ate Chili's chips and salsa and queso (to go) for dinner after the kids were in bed, so there was food in abundance all weekend. All this to say, it lead to food in abundance this week, so my menu is being tweaked a bit. Last night was leftover lasagna, and today, Scott and I are full from lunch, so we may be having a grab whatever you can find kind of dinner. The cheesy vegetable chowder is being pushed to Wednesday night, with leftovers Thursday night. What does this mean--less groceries to buy next week. Hallelujah.
Now, I wanted to post my pasta recipe that is oh so easy and oh so good. Plus, I just refrigerate the leftovers, and it tastes great cold the next day. Scott was working from home today, so we ate it hot for lunch.
I use Barilla pasta plus. The plus being added protein and fiber. And it's whole grain pasta. It's good stuff, and it is really not any more expensive than the normal pasta.
Okay, so I boil the whole box of pasta.
In the mean time, I mix together two cans of diced tomatoes with basil and garlic, 1/4 c. of balsamic vinaigrette, Parmesan and mozzarella cheese (however much you want. We include a lot), Italian spices, and whatever other spices you might want to add. Once the pasta is done, I just add it to the tomato mixture, and toss it all together. I serve immediately.
I serve it with some kind of bread, and, of course, for dinner a nice salad would be a great addition.
It is very good and very filling. Hence the reason Scott and I aren't hungry for dinner tonight.
For more recipes, check out Blessed with Grace.