Weekly Menu

I did not do much planning for this week's menu and I also need to grocery shop, therefore there won't be much of a menu. I do, however, will share with you, 2 pasta salad recipes. One is my own version and the other is from Taste of Home(I have not tested this recipe yet but it's on my "to-try" list.

Sunday - Sausage & Pepper with pasta salad

Monday - Chicken Parm

Tuesday - I will have to stop at my local butcher and get some meat. I'm thinking Pork Tenderloin with green bean casserole and Garlic Corn Saute(click here for the recipe)

Wednesday thru Saturday - ????

Sicillian Salad

Ingredients:

• 1 package (7 ounces) small pasta shells
• 1 can (14-1/2 ounces) Italian diced tomatoes, drained
• 1 large tomato, diced
• 1 cup cubed part-skim mozzarella cheese
• 1/2 cup chopped red onion
• 1/3 cup sliced ripe olives, drained
• 1/4 cup minced fresh parsley
• 1/4 cup olive oil
• 1 to 1-1/4 teaspoons salt
• 1/4 teaspoon pepper
  

Instructions:

• Cook pasta according to package directions; drain and rinse in cold water.
• In a large salad bowl, combine the pasta, tomatoes, cheese, onion, olives and parsley. Drizzle with oil; sprinkle with salt and pepper. Toss to coat. Cover and refrigerate until serving. Yield: 8 servings.

Pasta Salad (my version)

Ingredients:**

• 1 package (1 Lb.) small pasta(whatever shape that suits your fancy: pipette/campanelle/elbows/fiofi)
• 1/2 cup chopped red onion
• 1/4 cup chopped green/red pepper
• 1/2 cup chopped jarred hot pepper salad
• 1/4 cup juice/marinade from the pepper salad
• 1/2 stick(about 1/2 cup) of pepperoni, cut into bitesize chunk
• Shredded Italian cheeses (I used parmesan, romano & fontina), about 2 hands-full/Sometimes I use cubed sharp cheddar cheese
• A hand-full of black olives, drained and sliced in half
• Italian hern seasoning, about 2 pinches
• Salt & Pepper to taste
• Olive and Red Wine Vinegar to taste

** As always, I don't measure, so you'll have to "eye-ball" the ingredients and seasonings and taste as you go.

Instructions:

• Cook pasta according to package directions; drain and rinse in cold water.
• In a large bowl, combine all ingredients. Drizzle with the reserved hot pepper juice(from jar), oil,vinegar; sprinkle with salt and pepper. Toss to coat. Serve at room temp.