We’ve been involved in big household projects and I have to, have to, have to organize my office/craft room and our laundry room (if not our entire basement) with my limited free time. Easy meals rule this week!

Sunday — MIL’s turkey tetrazinni and other leftovers.

Monday — Cheesy Tuna Quinoa (recipe below)

Tuesday — Rotisserie chicken, garlic fries, and corn

Wednesday — Hopefully out with my husband, weather and childcare help permitting

Thursday –Chicken chili

Friday — Linguine and clams

Saturday — Pizza night

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Cheesy Tuna Quinoa

1 cup quinoa, prepared as directed (I boiled in 2+ cups of homemade stock)
½ medium zucchini, diced
½ medium yellow squash, diced
½ small onion, diced (for all the veggies I subbed about half a bag of Whole Foods frozen Asparagus stir fry, which is a really nice, inexpensive blend of frozen vegetables)
1 (6oz) can tuna
½ bag of shredded cheese
1 tbsp butter
¼ cup or so milk
Salt, Pepper, & Cumin to taste
Slivered almonds

Blanch zucchini and squash (or, in this case, thaw…). Mix ingredients together in a large bowl and transfer to casserole dish. Top with almonds. Bake at 350 until heated through, about 15 minutes.