For dinner on Tuesday, I used as a base a recipe for Asparagus, Goat Cheese, and Lemon Pasta from Smitten Kitchen. Instead of asparagus (not a favorite of my husband), I used red bell pepper, mushrooms, and spinach, to which I added the leftover chicken breast meat from Sunday's dinner. I kept the same seasoning of tarragon but omitted the lemon in deference to my husband. I also added dried shallots, which was recommended by a commentator on the original recipe. I used cavatappi pasta. The recipe called for 5 oz. of goat cheese, but it is sold in 4 oz. logs, so I used 4 oz. When I make it again, I might cut the pasta back from a pound to ¾ of a pound and increase the spinach from 4 oz. to 6 oz.
Earlier today, I cooked some baby lima beans. I froze half and will use the other half to make a dish to have for lunches the rest of the week.
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