Asparagus Carbonara

4 Servings      Prep 15 Min       Cook 15 min
15
2 large eggs
2/3 cup grated Parmesan cheese
3/4 pound spaghetti
1 bunch asparagus, halved lengthwise and cut crosswise into 2-inch pieces
2 tablespoons extra-virgin olive oil
5 slices bacon, coarsely chopped
3 cloves garlic, finely chopped
1/4 cup dry white wine
Salt and pepper

1.  In a large bowl, beat together the eggs and cheese. In a large pot of boiling, salted water, cook the pasta until al dente, adding the asparagus during the last minute of cooking. Drain, reserving 1/2 cup of the cooking water. Add the hot pasta and asparagus to egg mixture; toss to coat.

2.  Meanwhile, in a large skillet, heat the olive oil over medium heat. Add the bacon and cook until crisp, stir in the garlic. Add the wine and cook until slightly reduced, about 1 minute. Stir the bacon mixture into the pasta, adding enough of the reserved pasta water to moisten; season with salt and pepper

http://www.rachaelraymag.com/recipes/rachael-ray-magazine-recipe-search/budget-recipes/asparagus-carbonara

Peanut Butter Chocolate Chunk Cookies

1 cup peanut butter
1 cup brown sugar
1 large egg
1 tsp baking soda
1/2 cup semisweet chocolate chunks

Preheat oven to 350.  Beat first 4 ingredients in mixer.  Stir in chocolate.  Drop rounded tablespoons of dough 2 inches apart on 2 parchment-lined cookie sheets.  Bake at 350 for 10 minutes.  Let cool on pans.  Makes 16

Make-Ahead Pizza Casserole

1 lb mild Italian pork sausage
2 cups water
1 can (15 oz) pizza sauce
1 can (14.5 oz) diced tomatoes with sweet onion, undrained
4 cups uncooked rotini pasta (10 oz)
1 can (2 1/4 oz) sliced ripe olives, drained
1 1/2cups shredded mozzarella or pizza cheese blend (6 oz)

1. In 10-inch skillet, cook sausage over medium-high heat 8 to 10 minutes, stirring frequently, until no longer pink; drain.
2. In ungreased 13x9-inch (3-quart) glass baking dish, mix water, pizza sauce and tomatoes. Stir in cooked sausage, uncooked pasta and olives (pasta should be completely covered with sauce). Cover tightly with foil; refrigerate at least 8 hours or overnight.
3. When ready to bake, heat oven to 350°F. Stir casserole; cover with foil and bake 1 hour to 1 hour 15 minutes or until bubbly.
4. Uncover baking dish; stir mixture. Sprinkle with cheese; bake uncovered 5 minutes longer or until cheese is melted

Grands Taco Melts

1 package (1 oz) Old El Paso® taco seasoning mix
2/3 cup water
1 1/2 cups Old El Paso® Thick 'n Chunky salsa
1 lb lean (at least 80%) ground beef, cooked, drained
1 can (16.3 oz) Pillsbury® Grands!® biscuits
1 cup shredded Monterey Jack cheese or Mexican cheese blend (4 oz)
1 cup sour cream, if desired

1. Heat oven to 375°F.
2. In medium saucepan, cook taco seasoning mix, water, 1/2 cup of the salsa and cooked ground beef until thickened.
3. Press each biscuit into 6-inch round. Fill each with taco mixture and 1 tablespoon cheese. Fold dough over filling and press to seal. Place on greased cookie sheet.
4. Bake 9 to 14 minutes or until golden brown. Serve with remaining salsa, cheese and sour cream.

Herb-Crusted Pork Chops with Broccoli and Onions

Serves 4 Prep 25 Min Bake 25 Min

3 Tbs extra-virgin olive oil
1 1/2 cups (about 3 slices of bread pulsed in the food processor) fresh whole wheat bread crumbs
3 Tbs chopped flat leaf parsley
2 Tbs grated parmesan cheese
4 6oz 1" thick boneless center-cut pork loin chops
3 Tbs grainy mustard
1/4 cup red onion, thinly sliced
1 bunch broccoli, cut into florets
Salt and pepper

1. Preheat oven to 425. Place a greased rack on a foil-lined baking sheet. In a large nonstick skillet, heat 2 Tbs olive oil over medium-low heat. Add the breadcrumbs and toast, stirring for 6 to 8 minutes. Transfer to a bowl to cool; stir in parsley and cheese.

2. Brush the pork with the mustard and coat with the breadcrumb mixture. Arrange on the rack and bake until cooked through but still juicy, 20 to 25 minutes.

3. Meanwhile, in a clean skillet, heat the remaining 1 Tbs olive oil over medium-high heat. Add the onion and cook, stirring occasionally, until slightly softened, about 3 minutes. Add the broccoli, season with salt and pepper and toss. Add 1/2 cup water, cover and simmer, stirring occasionally, until crisp-tender, 2 to 3 minutes. Serve with chops.

Goulash

This is a super easy hamburger help type meal my dad grew up on, and then I did, too. It is not Anthony's favorite...he says it is too bland. But, I made some the other night while he was on cross country, and Joe and I loved it:) It's cheap, easy, and pretty kid friendly!!

serves 5-6
1 lb ground beef
1 can tomato soup
1 small box elbow macaroni
salt, pepper, and sugar to taste

Cook macaroni according to package directions (I usually like to go a little longer so they are softer).
While macaroni cooks, brown ground beef in large skillet.
Add undiluted soup to the ground beef once it's cooked.
Season with salt, pepper, and a little sugar.
Drain and rinse cooked macaroni, then stir it into meat mixture.
Turn burner to medium low, warm until bubbly, then serve.
You can add a little water to thin it down if you like.

meal plan...

Monday - no daddy... hotdogs, pretzels, carrots, pineapple (random I know...)
Tuesday - italian chicken (on the bbq), salad, baked chopped golden potatoes
Wednesday - spaghetti and meatballs, salad
Thursday - meatloaf, veggies
Friday - Mexican stuffed shells (per Steffany via Jamie!) - gonna try it!
Saturday - dinner out

p.s. I am posting for myself and sis, she needs some ideas. Anyone else, mealplan? Please post a recipe link if we may not know how to make it! You can post it before the week (like this) or after you already ate the meals.