Whole Wheat Pasta with Pesto and Artichokes

Whole Wheat Pasta with Pesto and Artichokes

Got this from the Whole Foods app for the iPhone.

Serves 4

Nutrition

Per serving (About 9.5oz/275g-wt.): 280 calories (45 from fat), 4.5g total fat, 2g saturated fat, 16g protein, 46g total carbohydrate (9gdietary fiber, 2g sugar), 10mg cholesterol, 920mg sodium

Ingredients

12 ounces dried whole wheat fusilli*
1 cup cooked gigante, garbanzo or cannellini beans, drained and rinsed*
1 cup steamed broccoli florets
1 (14-ounce) can artichoke hearts, drained and chopped*
3/4 cup (about 6 ounces) roasted red peppers, drained, rinsed and diced
2 oil-packed sun dried tomatoes, drained and diced
1 tablespoon prepared basil pesto*
1/2 cup feta cheese crumbles (optional)

Directions

Cook pasta according to package directions in boiling salted water. Meanwhile, in a large serving bowl, combine beans, broccoli, artichoke hearts and red peppers. In a separate small bowl, stir together tomatoes and pesto, then toss gently into the veggies. Season to taste with salt and pepper. Drain pasta and add to vegetables. Top with feta cheese.

Menu: Aug 28 - Sept 17

28^th Friday Dinner: salmon burgers (bought from Fresh and Easy) and sauteed zucchini

29^th Saturday: squadron functions (blah)

30^th Sunday Breakfast/Lunch: Apple Cinnamon Oatmeal

30^th Sunday Dinner: homemade pizzas (pepperoni for DH; spinach and tomatoes for me)

31^st – 3^rd Monday – Thursday Meals:

1. BLTs

2. Whole wheat pasta with pesto and artichokes

3. Baked chicken nuggets and steamed broccoli (didn't make from last menu)

4. out to eat!

4^th Friday Dinner: shrimp and grits

5^th Saturday Breakfast/Lunch: egg in a hole and fruit - Make Lemonade Iced Tea and apple pie

5^th Saturday Dinner: BBQ Pork Shoulder sandwiches (I throw a pork shoulder in the crock pot and cook on low all day) with fried squash

6^th Sunday Breakfast/Lunch: waffles

6^th Sunday Dinner: leftover BBQ

7^th Monday Breakfast/Lunch: leftover waffles

7^th Monday Dinner: quiche

8^th Tuesday Dinner (DH cooks): taco bake

9^th – 10^th Wednesday – Thursday Meals:

1. Grilled chicken sandwiches and mixed veggie steamer

2. Leftovers or grab food someplace

14^th – 17^th Monday – Thursday Meals: (pick up fruit, milk, etc Monday!!)

1. frozen pizzas

2. Spicy Chicken Stir-Fry

3. hamburger helper

4. frozen ravioli

Cheesy Lasagna Rolls with Spinach and Ricotta

Cheesy Lasagna Rolls with Spinach and Ricotta

recipe from the Whole Foods Market iPhone app

Serves 4 to 6

Nutrition

Per serving (about 7oz/189g-wt.): 350 calories (100 from fat), 11g total fat, 6g saturated fat, 35mg cholesterol, 670mg sodium, 47g total carbohydrate (4g dietary fiber, 9g sugar), 16g protein

Ingredients

Salt
1/2 pound (8 to 10) uncooked lasagna noodles
Nonstick cooking spray
1 cup ricotta cheese
1 1/2 cups prepared marinara sauce
1 1/2 cups packed baby spinach
1/2 cup shredded mozzarella

Directions

Preheat oven to 400°F. Meanwhile, bring a large pot of salted water to a boil, add noodles and cook until al dente, 8 to 10 minutes. Drain well and gently transfer to a clean work surface.

Grease a small roasting pan or casserole dish with cooking spray; set aside. Working with one noodle at a time, spread with about 2 tablespoons of the ricotta and 2 tablespoons of the marinara then top with spinach. Starting at one end, roll up noodle snugly then arrange in pan either seam-side down or with the rolls close enough together to hold each other closed. Pour remaining marinara over assembled rolls then sprinkle with mozzarella and bake until golden and bubbly, 20 to 25 minutes.

****

I made this last night. I LOVED it. It was very easy and quick to make. DH wondered where the meat was, so next time I'll grill a chicken breast and serve it to him with it. lol.

Menu: August 14-27

Two week menu because we have company in town next week! Can't wait! I went grocery shopping Friday and only spent $100 between the commissary, Smith's, and Fresh & Easy! Exciting! :) There are some out to eats on here too, but I do have food to fill in if something changes. And this menu isn't the most exact either. lol.

14^th Friday Dinner: cheesy lasagna rolls with spinach and ricotta

15^th Saturday Breakfast/Lunch: Apple Cinnamon Oatmeal

15^th Saturday Dinner: out to eat

16^th Sunday Breakfast/Lunch: meeting friend for lunch

16^th Sunday Dinner: steak bites, smashed potatoes, and zucchini

17^th Monday Dinner: Tomato and spinach pasta toss

18^th Tuesday Dinner: Salads with grilled chicken

19^th – 22^nd company:

1. order in pizza (or such)

2. eat out

3. lettuce wraps with beef, cheese, and rice with Asian pasta side (extra veggies added to pasta)

4. hamburgers, tater tots, and grilled corn on the cob

Lunch/Breakfast: homemade biscuits and eggs, sandwiches, waffles, cereal, fruit, etc.

23^rd Sunday Breakfast/Lunch: whatever

23^rd Sunday Dinner: Baked chicken nuggets and veggies

24^th-27^th Monday – Thursday Meals:

1. Ravioli and squash

2. Saucy chicken Italiano

3. Baked fish with rice and veggies

4. frozen meal thingy

Menu: August 7 - 13

Friday Dinner: First Friday Event

Saturday Breakfast/Lunch: macaroni and cheese

Saturday Dinner: Spicy Roasted Chicken Legs and oven baked corn on the cob

Sunday Breakfast/Lunch: leftovers

Sunday Dinner: pancakes

Monday – Thursday Meals:

1. tuna sandwich for me, frozen pizza for DH

2. Velveeta spinach and pasta dinner, with me adding spices and a squash (and using only 6oz of cheese) - was much better than last time!

3. Red beans and rice with smoked sausage

4. Baked fish, steamed broccoli, and smashed potatoes