Wednesday: Restaurant-Style Salmon Caesar Pasta Salad (recipe coming on Wednesday)
Thursday: Whole Wheat Penne tossed with Roasted Asparagus, Roasted Cherry Tomatos and Mushrooms in a White Wine Sauce.
While the pasta cooks, I roast the asparagus at 425 degrees for about 15 minutes (tossed with olive oil and salt). Meanwhile, in a non-stick pan over medium-high heat, I melt 4 tbsp butter and sauté 1/2 a onion (diced) and 1 tbsp mined garlic. After 3-5 minutes I add 2/3 cup white wine and allow it to reduce. I add in quartered mushrooms and halved cherry tomatoes and sauté for about 8-10 minutes. Toss all the veggies/sauce with the pasta and season with salt, pepper and a bit of parmesan.
Friday: Dinner Out/Take Out
Saturday: Pumpkin Ricotta Stuffed Shells (with whole wheat pasta) and steamed broccoli
Sunday: Grilled Pork with Sweet Onion Marmellata and side salads