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What’s for Dinner: Weekly Menu

MondayCreamy Mediterranean Pasta Salad

Tuesday– Tuna Salad Sandwiches

Wednesday– Leftovers

Thursday– Creamy Lime Baked Taquitos

Friday– Pizza Night

Saturday– Grilled Shrimp Kabobs

Sunday– FFY (Fend For Yourself)

Creamy Mediterranean Pasta Salad

3 cups medium pasta shells, uncooked
1 (10 oz.) tub Philadelphia Savory Lemon & Herb Cooking Creme
1/4 cup milk
1 1/2 cups chopped baby spinach leaves
2 cups grape tomatoes, halved
1/2 cup red onions, chopped
1 (4 oz.) package crumbled Feta cheese

Cook and drain pasta as directed on package. Add cooking creme and milk. Toss to coat. Add spinach, tomatoes and onions. Mix lightly. Cover and chill. Once chilled, add crumbled Feta cheese and gently toss.

Creamy Lime Baked Taquitos

3-4 large chicken breasts, cooked and shredded
8 oz cream cheese
1 T chili powder
3 T lime juice
1 T honey
1 cup shredded cheese

Toss all ingredients minus lime juice into a large skillet. Stir often over med/low heat until the cheese is melted and creamy. Turn off heat and stir in the lime juice.  Spoon mixture evenly into 10-12 soft tortillas and roll them up tightly with the seams down. Sprinkle with cheese and bake at 400 for 20 minutes uncovered.

Shared with Menu Plan Monday.

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