Vegetable Beef Bow Tie Pasta Skillet Dinner
In a large skillet, cook beef and onion until meat is no longer pink. Drain. Stir in broth, pasta, water and seasonings. Bring to a boil. Reduce heat, cover and simmer 15 minutes. Add bell pepper and zucchini. Cover and cook 3 or 4 minutes longer or until pasta and vegetables are tender, stirring occasionally. Stir in tomatoes. Sprinkle with cheese.
Mushroom Garlic Toast
In a medium skillet, heat olive oil and minced garlic. Cook uncovered over medium heat for 30 seconds. Add the mushrooms, pepper and thyme, tossing to cover with the oil. Sauté the garlic-mushroom mixture over medium heat about 4 minutes or until the mushrooms are tender. Preheat oven to 400 degrees. Place bread slices on a baking sheet. Lightly toast bread on both sides in the oven. Watch carefully. Top the toasted bread with the garlic-mushroom mixture.
(Make more for lunch the next day, and add shredded cheese on top of the mushroom mixture before baking. Serve with “Planned-Over” Italian salad)
In a large bowl, tear the lettuce into bite size pieces. Using a potato peeler, shave long thin pieces of carrots into the bowl. Add the onions, tomatoes and fresh basil. In a small bowl, whisk the olive oil, lemon juice and pepper. Scoop 4 servings of the salad into a medium size salad bowl. Drizzle lightly with part of the dressing. Toss lightly. Reserve the remaining salad and dressing for lunch tomorrow.
Honeydew Melon for Dessert
Wash melon and remove rind and seeds. Cut into bite size chunks. Serve in individual dessert cups.
Onion, bell pepper, zucchini, tomatoes, cheese, mushrooms, whole wheat bread, lettuce, carrots, red onion and honeydew melon are WIC Approved Foods.
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