Grocery Bag

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. 

Day One

Fresh Mex Penne with sausage, corn and peppers by Happily Ever Johnson

with cheddar biscuits and spinach salad

Ingredients

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

Directions

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.

Serves 4

(Or two hungry adults and three kids)

Day Two

Sweet and sour chicken from Everyday Food Magazine

with basmati rice, mango slices and cilantro cabbage salad

Day Three

Onion and pepper quesadillas with spinach salad, chips

and corn & black bean salsa from Rachel Ray

Day Four

Tomato and lentil chili from Vegetarian Planet

with buttermilk-cornmeal drop biscuits from Everyday Food Magazine

Day Five

Hamburger stroganoff from Cooking Light Magazine

with roasted brussels sprouts and peaches