We’re still plugging away at this pantry challenge here at the frugal and healthful house. Here’s our week of dinner menus. Be sure to check out Good Cheap Eats. Jessica who is hosting this pantry challenge has tons of great ideas and encouraging words.

Sunday – Pizza

Check here for an easy do-it-yourself pizza crust and here’s a few other pizza recipe ideas.

Meatball and Provolone Pizza

Meatball and Provolone Pizza

Monday – Sausage and bean soup.

Sausage and Bean Soup with Parmesan

Sausage and Bean Soup with Parmesan

A very yummy soup we make quite often with pantry and freezer staples. It’s even better as leftovers because it gets thicker and yummier.

Tuesday – Wicked Chicken Rigatoni

bell pepper and onion mixture

bell pepper and onion mixture

colorful bell peppers I found on sale at Aldi

colorful bell peppers I found on sale at Aldi

These were too beautiful to pass up for the price so I planned to use them for the Rigatoni dish as well as the Chicken ala King, with the remainder chopped into salads and the Shepherd’s pie meatloaf base.

Chicken Rigatoni that we demoted to just spicy instead of wicked..without the chili peppers

Chicken Rigatoni that we demoted to just spicy instead of wicked..without the chili peppers

This recipe was adapted from an episode of triple D (Diners, Drive Ins and Dives)…one of our favorite shows. We kicked it down a notch by not adding the chili peppers. Sautee a third of three colorful bell peppers or one pepper of your choice, a small chopped onion, three cloves of garlic, 1 tsp dried oregano, 1 tsp dried basil, cayenne and crushed red pepper to taste in a little olive oil. Brown 1 lb boneless skinless chicken breast pieces cut up in olive oil until done. You will need to boil your rigatoni according to package directions and drain right before serving. To your pepper mixture add a 28 ounce can of tomatoes. You can use whole and break them up and a small can of tomato paste. You may also use your favorite spaghetti sauce.  I was looking for a more rustic dish so I used Wegman’s kitchen cut tomatoes. Add a 1/2 cup of grated Romano cheese.  I also added a couple teaspoons of Spatini. Allow your pepper and tomato sauce mixture simmer for at least 30 minutes and up to 90 minutes. Combine your chicken and sauce. Serve over the rigatoni. Sprinkle with additional cheese.

Wednesday – Dinner out utilizing a gift card left over from the holidays coupled with running errands. Be mindful when planning to run any necessary errands. Make a plan and save some gas. 🙂

Thursday – Chicken a la King

Carrots, onions and celery for chicken ala king

Carrots, onions and celery for chicken ala king

There is also some of that beautiful red bell pepper chopped up in there. I also added the traditional jarred red pimentos..but later in the recipe.

Chicken ala King over biscuits

Chicken ala King over biscuits

This was something new I’ve never made before. It was a little labor intensive, but worth it. We decided it’s a favorite and will be added to our meal plans often.

Friday – Leftovers

Saturday – Shepherd’s Pie and salad

Shepherd's Pie

Shepherd’s Pie

This was another recipe adaptation from a triple D episode and was more of a favorite meatloaf recipe topped with a brown gravy, corn and finally mashed potatoes.  We decided we were in need of some comfort food on this lazy Saturday. I also had help in the kitchen which was a nice treat.

I’d say we ate pretty good this week with a nice combination of fresh ingredients and pantry staples.

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