This week, I’m making two recipes from The Stocked Kitchen, an absolutely brilliant cookbook/pantry system I picked up at the Home Show in Chicago last weekend. The book, which has a spiral binding so it stands up or lays flat on the counter, contains over 300 recipes, all of which use only items on The Stocked Kitchen Grocery List. A pad of Grocery Lists with a magnetic backing is included. The book is out of stock on Amazon, but you can sign up for an email when it becomes available. Trust me, you are going to want it! Tomorrow, I’m going to post the recipe for Baked Penne, including step by step photos. I made it last night and to say my family loved it would be a huge understatement. They ate it like they had never had food before!
So, on to this week’s menu:
Sunday: Baked Penne, fresh bread (baked from frozen bread dough)
Monday: Leftover Baked Penne (it makes 8 servings) bread & butter, steamed veggie
Tuesday: Chicken Enchiladas, chips & salsa, refried beans
Wednesday: All-American Burgers, oven fries
Thursday: Easy Salsa Chili, corn muffins
Friday: Pizza Night
Saturday: Clean Out The Fridge Night