I haven't done this in a long time (if ever) because I rarely stick to my menu plan for the week. But by golly I'm gonna do it!
Oven baked chicken, rice, zuchinni and salad
Baked ham, sweet potatoes, green beans and salad
End of Summer Pasta (so yummy I'll post the recipe below)
Homemade Corndogs, potatoe chips and broccoli
Leftovers or dinner out
Sunday (church potluck):
corned beef, veggies and rice krispie treats
End of Summer Pasta Recipe
2 pounds firm ripe red tomatoes, diced
3 Tbs olive oil
16 large basil leaves, washed and torn into strips
salt and pepper to taste
1 10oz. pkg frozen peas (I think the pkg I buy is larger and I eyeball the amount)
1/2 pound Rotini or Corkscrew pasta
2 Tbs butter
4 Tbs. fresh grated parmesan (I use the can sometimes too)
Warm the olive oil in a large skillet over medium heat; add diced tomatoes, half the basil strips and the salt and pepper. Cook stirring often, for at least 30 minutes or until thickened.
Meanwhile, cook pasta according to package directions. When pasta is almost done, add the frozen peas to the tomatoe mixture. Blend well, cover and turn off heat. Pour drained pasta into large serving bowl and toss with butter, remaining basil leaves and the sauce. Sprinkle with parmesan cheese and serve.