So now I have a challenge for you, my readers: join me in taking the Meatless Monday Challenge.
Meatless Monday has a fascinating history, dating way back to World War One. More recently endorsed by the Johns Hopkins School of Public Health, it is a way to encourage individuals and families to more healthfully.
To encourage you to join in this movement, I am starting a new feature on Sweet Peas and Pumpkins: each Friday I will share a meatless recipe with all of you, complete with a shopping list so you can easily make sure you have all the items on hand for your menu plan. Then, our family, and I hope yours too, will plan to eat meatless each Monday.
We will see how this goes. Give me your feedback...do you like this idea? Also, once you try it, let me know if it is working for you and your family.
Together, we can do this!
For Monday, October 24, I chose a very easy, family-friendly Baked Penne Pasta (click link for recipe).
(As you will read in this recipe, you can use any combination of vegetables you have on hand to adapt it to your family's taste and whatever is seasonal and fresh)
Sweet Peas and Pumpkin's Baked Penne Pasta Grocery List:
1 small head broccoli (you can use other vegetables--you need one and half cups of cut up veg)
1 pound, whole wheat* (or regular) penne pasta
1 - 26-32 ounce jar pasta sauce
1 - 15 ounce jar diced tomatoes
1 - 16 ounce container fat-free or part-skim ricotta cheese
1/2 cup parmesan cheese
8 ounce package part-skim shredded mozzarella or Italian cheese
Add these items to your grocery list and you'll be ready to on Monday!
Life is sweet,