Menu Plan Monday

Monday- Leftovers
Tuesday- Pizza Pasta (Recipe Below)
Wednesday- Citrus Chicken with Rice
Thursday- Hamburger Helper (one of my faves thus far into my pregnancy
Friday- Chicken Nuggets & veggies
Saturday- Red Beans and Rice
Sunday- Dinner out!

Looks to me like a tasty week, or as least I hope it will be. I look forward to organizing tomorrow for the 30 day challenge!! I would like for this week to be positive one. Hope everyone enjoys the recipe and has a great week!

Pizza Pasta Recipe
serves 6

You will need:

2 cups rotini pasta twists
2 fresh chopped (not peeled) tomatoes
1 ounce sliced pepperoni(10-12 slices)(can be subbed w/ your fave meat also)
2 cloves garlic
1 can(2 1/4 ounces) sliced black olives
2 tablespoons extra-virgin olive oil
1 1/2 teaspoons Italian Seasoning
1/2 teaspoon balsamic vinegar
3/4 cup (3 ounces)already shredded parmasean cheese
1/2 cup already shredded mozzarella cheese
Black pepper to taste

1. Bring 2 1/2 quarts of unsalted water to a boil in a covered 4 1/2 quart dutch oven or larger soup pot. When the water reaches a rapid boil, add the rotini and cook until tender, 9-11 minutes.

2. Line a microwave-safe plate with paper towels and place the pepperoni in a single layer on the plate. Microwave on high until the slices release some of their oil but are still tender, about 30-45 seconds. Set aside.

3.Peel and mince the garlic and place it in a 3 quart or larger serving bowl. Drain the black olives and add them to the bowl along with the oil, tomatoes, Italian seasoning, and vinegar. Stir well and set aside. Chop the pepperoni slices roughly into quarters and add them to the bowl.

4. Drain the rotini, add it to the bowl, and stir to mix. Sprinkle with both of the cheeses, tossing as you sprinkle, until the cheeses melt. Sprinkle with black pepper and serve.