Thursday, April 19, 2012

Chicken, Chard & Zucchini Pasta (leftovers night)

As a mom/busy person, I find it VERY necessary to meal plan for the whole week at once- shop once- and stick to the plan so we can eat as healthy & budget friendly as I can every night.
Of course we all have days/weeks that there is just no possible way to stick to ANY plan, and that's life (thank goodness for great places that deliver!)

Here are the "categories" I use each week to menu plan...I pick 3-4 recipies to cover 6 days- we usually eat out (or get delivery) about 1 night a week
1. Crock Pot/Slow Cooker
2. Leftovers
3. Freezer
4. Quick & Easy
5. Meatless (can also be a sub-category of one of the above)
8. Big Production* (currently the least utilized category, but when I do use this one I generally double it up so it leaks over into #3 & #2 to really make it worth the time and effort!)

Here's the menu from last week and a new recipe~
Monday Grilled Bison Meatloaf (make meatloaf sandwiches for Tuesday lunch)
Tuesday Whole Chicken Crock Pot
Wednesday Chicken, Chard & Zucchini Pasta (recipe below)
Thursday Chicken w/ Parmesan
Friday Tofu Salad for Lent Friday
Saturday/Sunday - RIBS!!

RECIPE (as promised...)
Leftover chicken from crock pot chicken- about 1/3 of a chicken-you can just chop it or to shred put it in a stand mixer and use the paddle attachment to "shred" it (warm it up before you put it in the mixer- it's too tough to shred when it's cold right out of the fridge)-you'll need to warm it up for the pasta anyhow!
Dry pasta
2-3 cloves fresh garlic chopped
1 zucchini chopped
1/2 a bunch of green chard, chopped
1/4 of an onion chopped
Butter (about 1 T)
Olive oil, balsamic vinegar, salt & pepper
Parmesan cheese

Boil water in a medium sauce pot and add pasta- cook about 8-10 minutes or until aldente.
Meanwhile in a large skillet melt the butter- saute the garlic and onion about 3 minutes, add zucchini and stir for another 5 minutes- turn off the heat and stir in the chard.
Drain pasta, reserve 1/8 cup pasta water.
In a large bowl toss the cooked pasta, the zucchini/chard/garlic/onion mix, warmed, shredded chicken and mix it all up!
Stir in a few drizzles of the pasta water, then add balsamic vinegar, olive oil (probably a few tsp of each- just drizzly- eye-ball-it)
Add salt and pepper to taste- top with Parmesan and enjoy!

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