IT IS STILL TECHNICALLY MONDAY, OKAY?
Last week, I made a mistake that led to a good sort of problem: I planned too many meals. Our wonderful neighbor Amanda brought us a pan of venison lasagna Friday night, and there was no way I was cooking once I had that ready-made deliciousness in my hands. And Saturday, I forgot that we were going to a Mardi Gras open house at our other neighbors’ house. This is our first year living on the parade route, and we are happy to report no major problems or inconveniences except for a traffic jam on our street after the Krewe of Centaur parade finished up, which didn’t bother us because we weren’t going anywhere. The Guy had to work late last Saturday, and I’m still too much of a nervous mother hen to do take Harper to things like that by myself (first baby, etc.), but we’re planning to walk down to the Gemini parade this weekend. I’ve been working on teaching Harper to scream and lift her shirt, and I think we’re making some real progress.
(Kidding, Mother. Kidding.)
So there are a couple repeats from last week, but I spiced things up (spiced? See what I did there?) by including a Powell Family Original (TM) recipe.
Monday: Pork tenderloin tips, sweet potato (we split one) and Brussels sprouts.
Tuesday: The Guy’s Tuna Rigatoni Marinara (recipe below)
Wednesday: Soup and sandwiches
Thursday: Out for Dad’s birthday
Friday: Baked Ziti With Spinach
Saturday: The Guy’s seafood gumbo – this time, we’re trying out a baked roux.
Sunday: Grilled pork chops and broccoli
The Guy’s Tuna Rigatoni Marinara
Look, I know what you’re gonna say: “Canned tuna? And store-bought marinara sauce? Blech!” PREACHIN’ TO THE CHOIR, FOLKS, preachin’ to the choir. The Guy invented this little delicacy one night while I was at Bunco, and when I came home and he told me what unholiness he hath wrought in our kitchen, I fully expected to hate it. But it was good, y’all, I swear (I only tasted it because I am a very nice wife). And it’s turned out to be one of our favorite meals, honest! Of course, it doesn’t hurt that we almost always have all the ingredients on hand, it takes about 20 minutes to make and it’s SUPER cheap.
1 tblsp extra virgin olive oil
1 tblsp minced garlic (I actually prefer freeze-dried garlic, but then I’m not usually the one cooking this)
2 small or 1 large can water-packed solid white albacore tuna
1/2 tsp chili flakes (optional)
1 jar tomato pasta sauce (we like vodka pasta sauce)
1 pound rigatoni pasta, or any large pasta you have on hand
Salt for pasta water
Parmesan cheese (if desired)
Heat olive oil, then add garlic; stir for a couple minutes. Add tuna and chili flakes (if using) and cook for five minutes, stirring often. Pour in sauce; cook at least until heated through, but ideally for as long as possible. While sauce is simmering, boil pasta. Cook for one minute less than package directions. Drain pasta, return to boiling pot and pour in sauce. Cook on low heat for 5 minutes more. Serve with Parmesan cheese, if desired.