Dinners w/o 10/14:

Sunday –
Pasta with sausage and peas – used Italian chicken sausage instead of pork http://www.foodandwine.com/recipes/bucatini-with-sausage-and-peas

Monday–
Beef and broc (organic, grass fed steak from Dolan Creek Farms http://www.dolancreekfarm.com/  ) http://www.dinneralovestory.com/long-live-broc/
Steamed brown rice

Tuesday –
Grilled salmon with salsa verde – picked up the salsa verde from pasta & co http://www.pastaco.com/  – so good! spoon on anything or use on quinoa or pasta)
Steamed snow peas
Cous cous

Wednesday –
Chicken parmesan with salad on top! http://www.foodnetwork.com/recipes/ina-garten/parmesan-chicken-recipe/index.html

Thursday –
Butternut Squash Lasagna (recipe below) –
Two bags of frozen (whole foods) or steamed fresh butternut squash (Trader Joe’s has these)
1 container mascarpone cheese (Trader Joe’s)
1.5 jars of red sauce (your choice or Trader Joe’s three cheese sauce)
Lasagna noodles
One chunk of smoked mozzarella (Trader Joe’s just started carrying this – yay)
One chunk of easy to grate regular mozzarella
Mix the first three ingredients (sauce, squash and mascarpone cheese) together. Grate the mozzarella cheeses and mix them together. In a 9×13 pan layer noodles, sauce mixture and cheese, repeat and add any extra cheese to the top.
Bake at 375 for 45 mins or until center cheese is melted on top. Enjoy!

Friday –
Lemon spaghetti (adding roasted shrimp) http://www.foodnetwork.com/recipes/giada-de-laurentiis/lemon-spaghetti-recipe/index.html
Sautéed Brussels Sprouts with Lemon and Pistachios (make this, I promise you will like it – even if you don’t like brussel sprouts)
http://www.epicurious.com/recipes/food/views/Sauteed-Brussels-Sprouts-with-Lemon-and-Pistachios-241353

Saturday – out

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