Posted: March 3rd, 2014
Since the holidays were over and I found myself at home more on the weekends, I’ve been trying to collect recipes throughout the week and cook like a madwoman on Saturdays and/or Sundays. In theory, this makes for good meals on the first night — and cheaper than going out — and great for leftovers to bring for lunches — cheaper than going out — throughout the week.
It hasn’t worked perfectly. I still haven’t gotten used to packing the lunches part, and usually think of it when I’m about halfway to work. Sometimes I’ve started dinner too late and John and J.R. have both eaten something else by the time my brilliant meal is ready.
But at least the recipes have been good.
This one, for Baked Penne with Chicken and Sun-Dried Tomatoes makes enough for two casseroles, ostensibly one to eat and one to freeze.
Alas, the first casserole is long gone, and John ate half of the second one yesterday. Yes, it’s that good. But I still forgot to bring it to work.
Posted in: Uncategorized