Week of Oct 1, 2012

Mon - Capellini Pomodoro
Tue - Steak Fajatas
Wed - Mushroom Marsala Chicken (Foodnetwork)
Thur - Ham and Beans
Fri - BBQ (husband's choice)

Capellini Pomodoro
2 cup diced roma tomatoes
4 cloves roasted garlic, pressed (or smashed)
1 cup loose packed fresh basil leaves, chopped
12 oz Capellini
2 tbsp extra virgin olive oil
Salt and Pepper to taste
Parmasean cheese
Cook pasta according to package directions. When pasta is done, heat a skillet to medium and add the oil, tomatoes, garlic, and sprinkle with salt and pepper. Add drained pasta to skillet and toss to coat. Serve with shredded cheese on top (optional).

Steak Fajatias
1-2 lb steak, sliced thin against grain
1 green bell pepper, sliced
1/2 yellow or orange bell pepper, sliced
1/2 red bell pepper, sliced
1 medium onion, sliced
1 cup diced mushrooms (optional)
Salt and pepper
1 tsp garlic powder
1 tsp cumin
1 tbsp oil
In a large saute pan (cast iron is great for this), saute veggies in oil until tender. Remove veggies cover to keep warm, add steak and seasonings and cook until reached desired doneness. Replace veggies and mix. Serve with flour tortillas, refried beans and mexican rice (box or bag, contact me for homemade recipes).

Mushroom Marsala Chicken
I am actually using my left over (and frozen) marsala sauce from the osso bucco, sauting chicken and mushrooms, and serving with mashed potatoes. However, here is a recipe from foodnetwork you can use.
http://www.foodnetwork.com/recipes/giada-de-laurentiis/chicken-with-mustard-mascarpone-marsala-sauce-recipe/index.html