Welcome back, grocery bag! We have made it through the first two weeks of school, even without my computer, which has been broken and in the shop being fixed . Now, we're headed to the grocery store to stock up for the weekend and next week. Our meal plan will keep us on track. As the nights grow chillier and the fall produce comes in, we are enjoying some different dinner fare.
Fresh Mex Penne with sausage, corn and peppers by Happily Ever Johnson
with cheddar biscuits and spinach salad
1 lb penne pasta
1 Tbs olive oil
1 onion, sliced
2 cloves garlic, minced
2 cups mini bell peppers, sliced
1/2 c corn
1-2 jalepenos, minced
10oz. apple chicken sausage, chopped
1 Tbs taco seasoning
salt, pepper to taste
1 c reserved pasta water
1/4 c sour cream
1. Cook penne according to package instructions; drain, reserving 1 c pasta water.
2. Heat oil in large skillet over medium heat. Saute onion, garlic, jalepeno, peppers, corn for 3-5 minutes or until roasting and browning slightly. Add sausage and cook until browning. Season with taco seasoning and salt and pepper.
3. Add drained pasta, reserved pasta water and sour cream, stirring until combined and a smooth sauce coats the pasta. Serve immediately.
(Or two hungry adults and three kids)
Sweet and sour chicken from Everyday Food Magazine
with basmati rice, mango slices and cilantro cabbage salad
Onion and pepper quesadillas with spinach salad, chips
and corn & black bean salsa from Rachel Ray
Tomato and lentil chili from Vegetarian Planet
with buttermilk-cornmeal drop biscuits from Everyday Food Magazine
Hamburger stroganoff from Cooking Light Magazine
with roasted brussels sprouts and peaches