Week One: Pasta and Baked Potatoes

shopping list:

4 baking potatoes

eggs

cheddar cheese

mozzarella cheese

butter

pasta

pasta sauce

lettuce

veggies for salad

bread

salad dressing

Cooking Night Plan:

~ Set oven to 425° and arrange clean, dry potatoes on a parchment-lined sheet pan. Rub potatoes with olive oil, sprinkle with salt, poke a few holes in each with a fork. Bake 45-60 minutes, until fork-tender.

~ While potatoes are baking, put a large pot of salted water on to boil. Chop lettuce and veggies for salad and distribute between 3-4 serving sized tupperware bowls; stash in fridge. Shred cheddar and mozzarella and refrigerate in ziplocks.

~ When potatoes are done and water is boiling, cook half a box of pasta. Drain and return pasta to pot, stirring in a jar of pasta sauce. Put pan back on stove over med-low heat, stirring occasionally, until heated through.

~ Refrigerate leftovers in serving-size tupperware bowls.

Meal Options with Leftovers:

~ Reheat pasta in microwave, or put in a small pan, sprinkle with mozzarella and bake; have with a salad and/or garlic bread.

~ Slice cold potatoes and arrange on parchment-lined sheet pan. Brush with oil or melted butter, season, and sprinkle with cheese. Bake 15-25 min, until cheese is bubbly, have with a salad.

~ Chop cold potatoes, drizzle with oil, season, and pan-fry until browned, have with eggs and toast.

~ Reheat whole potato in microwave, add butter, salt, cheese and have with a salad.

~ Grilled cheese or eggs/toast are other quick meal options with these ingredients.