...the Life and Times of Karolyn Lewis.

Saturday, August 6, 2011

Around the Table...

Feel free to take a look here if you're wondering why in the wide-wide world I'm posting about dinner.  This is my very first week in review... Hoping to have weekly updates as a means of accountability!  Comments, questions, and recipes are always welcome...


Tuesday:  Chicken and Rice, with a side of broccoli.  Simple, yes, but good.  Cant' remember where I bought the bowls.  They are old, unmarked and are a part of a nesting set (though I only have the two).

Wednesday:  Leftover C&R with a side salad.  

Thursday:  Steak with Mushrooms and Onions,  Corn, and a side salad.  The corn bowl is also unmarked  and one of my favorites.  I also LOVE the pink bowl-- I have two and want more.  It is unmarked, but the matching bowl is marked U.S.A.   

Friday and Saturday:  Super easy chicken pasta bake, garlic toast and salad.  The salad bowl is Jadite.  Love that stuff!  I bought a box of it for $5 at an "estate" sale in Sopchoppy.  It belonged to an elderly lady named Ms. Jerry Lee.   The bread bowl is fire king, a gift from Lee's mom.  I'm not a big fan of my deep-dish... boring.

Here's a close-up of the past dish.   As a bonus of even sticking with this week's menu post to the very end... I'm gonna give you the recipe.  for FREE. 

Karolyn's Super-dooper, Super-easy, 
Save the Day Pasta Bake
(Or KSDSESTDPB for short)

VERY IMPORTANT!!!  This dish is made a day in advance. 

1- 1.5 box(es) of whole wheat pasta 
4 raw boneless skinless chicken breasts OR 2-3 lbs cooked ground turkey
1 large jar of Prego or Ragu
1 can tomato paste
1 can crushed tomatoes
1 can tomato sauce
Onions and garlic
Olive Oil

Saute onions and garlic in olive oil (or don't if you don't have time, no biggie).  Dump your dry noodles in a deep dish baking pan.  Dump the jarred spaghetti sauce and cans of tomato products on top of dry noodles.  Using kitchen sheers, cut rinsed, raw chicken breasts into cubes (I cut mine over the pan).  You can sub in cooked ground meat.   Season, stir together, cover with foil and refrigerate for 24 hours.  

The next evening, remove KSDSESTDPB and cook on 350 or 375, whichever, for about 1hour 15 minutes (covered with foil).  Remove, top with cheese, and return to the oven for about 15 minutes.  

Other ideas:  stuff jumbo, dry pasta shells or tubes;  use dry lasagna noodles and ricotta cheese;  eggplant, anyone?  squash?  veggie lasagna?  Really, the possibilities are endless.

Happy cooking everyone!!  Happy cooking!!


  1. I am guilty of the FB dinner posts...but it is random and was an accountability thing for my friend, Heidi and I. We slack on it big time though...maybe your posts will help keep me on track and help me offer some yummy stuff on my table :)

  2. Shared your pasta dish on Pinterest. If you havent tried it, do. Send me your email and I will invite you. Great way to save and catalog stuff off the internet.