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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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  • Visiting from MPM. Menu looks great. I was just about to ask what the recipe was for the Creamy Lime Baked Taquitos when I scrolled down and noticed it. Those sound so delicious and my kids love taquitos. We may have to test those out soon. Have a great week, and happy cooking.

  • Yeah, that salad’s going in my to-make pile. Easy peasy! Visiting from Menu Plan Monday.

  • Visiting from Meal Plan Monday! Your recipe for Creamy Lime Baked Taquitos sounds wonderful.

  • looks good! No menu planning for me this week as the kids are at grandparents house so it’s all FFY!

  • Oh Yum! That all sounds great and you know what I LOVE… your FFY!!