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Menu Plan for Winter II: Week 8, Tuesday

Leftover Meatloaf Florentine
Pasta with Chickpeas

Cooking time:   25 minutes for menu           Cooking schedule: see below for instructions

      Leftovers make dinner easy. 

Leftover Meat Loaf Florentine 

Total time: 10 minutes
    

 Ingredients:

• leftover meat loaf
• leftover tomato sauce
• sauce from drained tomatoes for pasta

 Instructions:

• Cut meat loaf into thick slices. 
• Heat tomato sauce in a large skillet. 
• Add meat loaf slices, cover and gently heat through.

Pasta with Tomatoes and Chickpeas  

Total time: 25 minutes
      With canned chickpeas and tomatoes, this is a simple, pantry pasta that goes together quickly.

 Ingredients:

• 1 cup (3.3oz, 95gr) uncooked pasta - fusilli, penne
• 3/4 cup (6oz, 180gr) chickpeas
• 2 cups (15oz, 450gr) whole tomatoes, drained
• 1 tsp oregano
• 1 tsp parsley
• 1 tsp chili powder
• 2 tsp Balsamic vinegar
• 1 tbs olive oil

 Instructions:

• Cook pasta according to package instructions.  Drain.
• Drain tomatoes, reserving juice for another use.  Roughly chop.
• When pasta is almost cooked, heat oil, tomatoes, herbs, chili powder and chickpeas in a medium skillet.
• When hot and starting to simmer, add vinegar, drained pasta, toss well and serve.

Cooking schedule: 25 minutes Assemble all food, utensils and serving dishes Utensils: measuring cups, spoons, knives, large skillet with lid, pot and colander for pasta, medium skillet Put water on high heat for pasta    Pause while water heats Start to cook pasta

Slice meat loaf Drain tomatoes Heat leftover meat loaf sauce, drained sauce in skillet Add meat loaf to skillet, cover, heat Chop tomatoes Heat tomatoes, chickpeas, herbs, chili powder Drain pasta, add to chickpeas, along with vinegar When it's all hot, eat

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Each week carefully planned to reduce waste and use a lots of fresh, seasonal veggies. 

By Katie Zeller

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