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I am still going strong with the eMeals.com plan, loving how simple it makes my meal planning, shopping, and cooking. This week’s plan made it difficult to choose only 4 or 5 meals (I don’t cook every night), so I chose 6! Check out this week’s amazing menu:
Slow-Simmered Bolognese Rago with Parmesan Spaghetti Squash
Chicken and Chickpea Tagine with Whole Wheat Couscous
Sausage and Rice Stuffed Peppers with Steamed Broccoli & Cauliflower
Vietnamese Chicken Salad
Rigatoni with Kale Pesto and Balsamic Sliced Tomatoes
Shrimp Pad Thai with Steamed Edamame
The pesto was absolutely delicious, as Declan can attest (he LOVES pesto sauce!):
This kid (and adult) approved recipe is so good that I have to share:
Rigatoni with Kale Pesto
16oz. package whole wheat rigatoni
1/2 cup olive oil, divided
16oz. bag chopped fresh kale
1/4 cup pine nuts, toasted
2 cloves garlic
1oz. package fresh basil
1/2 cup shredded Parmesan cheese
1 tablespoon lemon juice
1 teaspoon grated lemon rind
3/4 teaspoon sale, 3/4 teaspoon pepper
Prepare rigatoni according to package directions; drain and return to pot. Heat 1 tablespoon oil in a large Dutch oven over medium heat; add kale and cook 3 minutes or until wilted. Place pine nuts in a food processor; with lid on and food processor running, drop garlic through food chute and pulse until minced. Remove lid and add kale, basil, Parmesan cheese, remaining olive oil, lemon juice, lemon rind, salt, and pepper; process until smooth. Add pesto to cooked pasta; cook over medium heat 2 minutes or until thoroughly warmed.
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