Wednesday, September 3, 2008

Week Day Lunches

I got a wild hair up my butt the other day and decided that I was going to make myself lunch for the week. I wasn't sure what I wanted to make myself , but knew I wanted to use items my picky husband wouldn't eat or want. I went to the supermarket (Oh how I wish there was a Whole Foods near me.) I came up with what I call

Pasta with Roasted Chicken and Veggies

2 Cups (whatever is on hand) cooked chicken

1 whole yellow squash

1 whole zucchini

1 Vidalia onion

2 cloves garlic

1lb asparagus

1lb small egg bowties (its better with orzo)

Salt and pepper to taste

1 cup Gruyere cheese

I started with left over chicken from the night before. I didn’t really care if I didn’t have enough for the week. The veggies that I bought would more than make up for it. After I tore the chicken into small pieces, I chopped my veggies into the same size pieces so they could cook evenly. In the mean time I preheated my oven to 400 degrees. To the veggies I added 2 cloves of garlic (I looove garlic) and some olive oil. I spread the veggies, garlic and olive oil and salt and pepper on a cookie sheet and roasted them for 20 minutes. In the meantime my bow ties were cooking after 20 minutes the veggies were PERFECT!

Then in a giant bowl I added the veggies, (after slightly cooled) chicken, and pasta and mixed. I added a little more oil olive so the pasta wouldn’t dry out. I separated lunch for each work day and had plenty left over for a night where I had no husband!

Finally to each serving I added shredded Gruyere Cheese. The dish heats up perfectly, and is super yummy!!!

The Final Product

1 comment:

How To Eat A Cupcake said...

Cool new blog! Squash... zucchini... and garlic! YUM!!