Weekly Menu

A little late but here is the menu for the week!

Monday: Greek Beef and Orzo

Tuesday: Chicken Parmigiana

Wednesday: Balsamic Chicken Pasta

Thursday: Flatbread Salad Pizza

Friday: Dinner Plans

Saturday: Crock Pot Orange Chicken

Not So Scary Halloween Party at Disney

On Friday, we went to Disney for the very first time. I wanted to make the boy's first trip to Disney very special so I decided to take them to Disney's Not So Scary Halloween Party. We had so much fun!!!! The boys were dressed as Peter Pan and Captain Hook. Ezra is loving his Captain Hook costume. He wants to wear it everyday. The boys went on many rides, danced with Jesse, Woody and Bullseye, trick or treated, and watched a parade. Living everything through their eyes was MAGICAL!

Can't wait to go back next year!!!

Weekly Menu

Last weeks Roasted Chicken was delicious. I plan to make it one more time before I post the recipe. There are some small changes I need to make to it. 

I am super excited about this week. I am taking the boys to Disney's Not So Scary Halloween for the first time. I cannot wait to see their faces when we get there. I think I may be more excited than they are! Ezra wants to be Captain Hook...so we are going to dress Roman up as Peter Pan. I am super duper excited. I know I already said that but I just can't help it!

Here is this weeks yummy menu.   

Sunday: Wings - Eating out :)

Monday: Spaghetti and Meatballs

Tuesday: Teriyaki Chicken, Rice, and Broccoli

Wednesday: Greek Beef and Orzo - Click for recipe

Thursday: Chicken Parmigiana - One of my faves...click for recipe

Friday: GOING TO DISNEY!

Saturday: Crockpot Cola Chicken

Zesty Artichoke Basil Sauce

I received this recipe from a friend and she told me I would love it. Boy was she right! It was even a hit with my 3 and 1 year old. This is a great meal for those busy days when you don't have much time to cook. It took less than 30 minutes to cook. Hope you enjoy!

Ingredients:
16 oz. jar marinated artichoke hearts, drained with marinade reserved
1 cup silvered onion
1 large garlic clove, minced
14.5 oz. diced tomatoes, undrained
6 oz  tomato paste
1 cup water
2 tablespoons chopped fresh basil
1/2 teaspoon salt

Directions:
1. In 2.5 qt. saucepan, heat reserved artichoke marinade. Cook and stir onion and garlic in marinade for 2-3 minutes until tender. Chop artichoke hearts, add to onion mixture with tomatoes with juice, tomato paste, water, basil and salt. Bring to a boil, reduce heat to low. Simmer uncovered 15-20 minutes.

2. While sauce simmers, cook pasta according to package directions.

3. Serve sauce over pasta and Enjoy!

Weekly Menu

Everything but Saturday's meal (Crock Pot Meatloaf) was delicious from last week's menu.  It was not very tasty. I am making a roasted chicken this week and I have made it before. It is DELICIOUS! My favorite thing about it is I use the leftover chicken to make two other meals for the week. Love when that happens! 

Sunday: Crock Pot Sloppy Joes

Monday: Celebrating my nephews birthday

Tuesday: Spaghetti in Zesty Artichoke Sauce

Wednesday: Roasted Chicken, Multi-Grain Bread, and Asparagus

Thursday: BLT Chicken Salad with Warm Bacon Dressing

Friday: Chicken Pot Pie

Saturday: Crock Pot BBQ Chicken Sandwiches 

Pasta With Mascarpone, Chicken, Sun-Dried Tomatoes & Spinach

I came across this recipe at Italian Food Forever. I was very excited to make it. It was my first time cooking with Mascarpone cheese. I was excited to try it and so glad I did. This was easy and fast to make.  My kind of meal! Will post pic later!

Ingredients:

1 Cup Mascarpone Cheese At Room Temperature

Zest & Juice of 1 Lemon

1 Teaspoon Black Pepper

3 Boneless, Skinless Chicken Breast Cut into 1 inch dice

1 1/2 Tablespoons Olive Oil

2 Cloves Garlic, Peeled & Minced

Salt & Pepper

1/3 Cup Chopped Sun-Dried Tomatoes

1 (9 Ounce) Bag Baby Spinach 

1 Package Pasta 

Grated Parmigiano Reggiano/ Pecorino Cheese

Directions:

1. Combine the zest, lemon juice, mascarpone, and pepper in a bowl, and whisk to combine. Bring a pasta pot of salted water to boil. While waiting on the water, heat the oil in a skillet, and cook the chicken until it is cooked through and just beginning to brown. Add the garlic and cook another minute or two. Season with salt and pepper. 

2. Cook the pasta until al dente. Drain, reserving about 1/2 cup of the pasta water. Return the pasta to the pot, and set over medium heat. Stir in the mascarpone and lemon mixture, the chicken, sun-dried tomatoes, and spinach. Loosen the sauce with about 1/4 cup of the water and toss all over the ingredients together until the spinach has wilted and everything is piping hot, adding a little additional pasta water if needed. Serve immediately, topped with grated cheese.

Adapted from Italian Food Forever

Taco Pizza

Super Easy and Super Yummy!

Made this for dinner tonight and I loved it. I like that is a cheap dinner to make and meatless. I try to incorporate 2 meatless meals a week for dinner. Sometimes I am able to do it and sometimes not so much. I made the pizza dough from scratch but you can easily make this with store bought dough. Sometimes Publix has them on sale for $1.99. 

Ingredients:

1 teaspoon Active Dry Yeast

1-½ cup Warm Water

4 cups All-purpose Flour

1 teaspoon Kosher Salt

⅓ cups Olive Oil

15 oz can Black Beans

1 teaspoon Taco Seasoning

1 cup Shredded Sharp Cheddar

1 cup Shredded Monterey Jack Cheese

1 head Green Leaf Lettuce, Sliced/shredded Thin

1 whole Tomatoes, Diced

½ cups Cilantro Leaves

¼ cups Sour Cream

Directions:

1. Make the pizza dough: Mix yeast with warm water and set aside for 8 to 10 minutes. Mix flour, salt, and olive oil in a mixing bowl. With speed on low, drizzle in yeast/water mixture. Allow to mix until totally combined. Cover bowl with a towel and set bowl in a warm, draft-free place. Allow to rise for 1 to 2 hours.

2. Pour black beans into a saucepan. Add taco seasoning to taste and heat up beans over medium-low heat. Use a potato masher to mash the beans to desired texture. Continue cooking/heating beans over medium-low heat, stirring occasionally, until no longer runny. Should be the texture of refried beans. Set aside.

3. Place oven rack in the bottom position in the oven. Preheat oven to 500 degrees.

4. Remove half the pizza dough from the bowl. Place remaining half in a large plastic bag and refrigerate, saving for another use. With hands, spread pizza dough on an oiled baking sheet, making sure it’s relatively thin. Spread layer of refried beans all over pizza crust. Sprinkle mixed shredded cheeses over the top. Place pan in the oven (in the bottom half of the oven) and bake for 9 to 12 minutes. Watch it to make sure crust doesn’t burn.

5. Remove pizza from oven. Sprinkle on shredded lettuce, diced tomatoes, and cilantro leaves.

With a spoon or you can put it in a pastry bag (or make your own out of a sandwich bag), drizzle the sour cream over finished pizza. 

Adapted from the Pioneer Woman.

Weekly Menu

Sorry I have been MIA for a while. Having two young kids will do that to ya! I am happy to start blogging again!

I am super excited about bringing you great recipes again. I am making something new everyday this week and can't wait to try them. I will also be making crock pot meals every weekend since we are always out and about on the weekends. If the food is yummy, I will be posting the recipes this week. 

Sunday: Taco Pizza 

Monday: Balsamic Chicken Pasta

Tuesday: Crispy Shredded Chicken Tacos

Wednesday: Pasta With Mascarpone, Chicken, Sun-Dried Tomatoes & Spinach

Thursday: Black Bean Taco with Feta Cheese

Friday: Restaurant Style Salsa and Meatball Subs

Saturday: Crock Pot Meatloaf

P.S. I am making homemade tortillas this week. Wish me luck!!!

Linguine with Eggplant

Ingredients:
2 eggplants (about 2 pounds)
1 pound linguine pasta
1/4 cup extra-virgin olive oil
4 cloves garlic, finely chopped
One 14.5 oz can chopped tomatoes
Salt and pepper
1/3 cup chopped fresh parsley

Directions:
1. Preheat the oven to 350 degrees. Pierce the eggplants all over, place on a baking sheet and cook until very soft about 1 hour. Let cool slightly, then cut each eggplant in half and scoop the flesh into a bowl; discard the skin.

2 Meanwhile, in a pot of boiling, salted water, cook the linguine until al dente. Drain, reserving 1/2 cup of the pasta cooking water.

3. In a large skillet, heat the olive oil over medium heat. Add the garlic and cook, stirring, for 2 minutes. Add the tomatoes and their juice and cook until the liquid has reduced, about 10 minutes. Stir in the eggplant; heat through. Season with salt and pepper.

4. Add the pasta and basil; toss to coat. Add the reserved pasta cooking water as needed.


Adapted from Everyday with Rachael Ray

Kale-Walnut Pesto Pasta

Ingredients:
1/2 bunch kale, stems discarded and leaves coarsely chopped
1 pound gemelli pasta
1/4 cup chopped walnuts
1 clove garlic, chopped
1/2 cup grated parmesan cheese, plus more for sprinkling
Salt and pepper
1/4 cup extra-virgin olive oil

Directions:
1. In a large pot of salted water, cook the kale until tender, 4 o 5 minutes. Using a slotted spoon, transfer the kale to a colander and rinse with cold water. Add the pasta to the pot and cook until al dente. Drain, reserving 1/3 cup the pasta cooking water. Return the pasta to the pot.

2. Meanwhile, squeeze the kale to remove the excess water. Ina food processor, combine the kale, walnuts, garlic, and parmesan until almost smooth; season with salt and peeper. With the machine running, add the olive oil.

3. Add the pesto to the pasta, along with enough pasta cooking water to loosen the pesto as necessary. Serve sprinkled with more parmesan.

Chicken Broccoli Couscous

I am a big couscous fan!  I loved this recipe because it reminded me of fried rice.

Ingredients:
1/4 cup extra virgin olive oil
1 pound skinless, boneless, chicken breast
Salt and pepper
3 cups chicken broth
One 10 oz box couscous
1 onion, finely chopped
1 head broccoli, broken into small florets
1/4 cup chopped flat-leaf parsley
1/3 cup sliced almonds

Directions:
1. In a large skillet, heat 2 tablespoons olive oil over medium heat. Season the chicken with salt and pepper, add to the pan and cook, turning once, until cooked through, about 10 minutes. Transfer to a work surface, let cool, then shred; reserving the skillet.

2. Meanwhile, in a large saucepan bring 2 cups chicken broth and 1 tablespoon olive oil to a boil; season with salt and pepper. Add the couscous, cover and remove from the heat; let stand for 5 minutes, then fluff with a fork.

3. In the reserved skillet, heat the remaining 1 tablespoon olive oil over medium heat. Add the onion and cook until softened, about 5 minutes. Add the broccoli and the remaining 1 cup chicken broth and simmer for 5 minutes. Stir in the chicken, parsley and couscous; season with salt and pepper. Toss with the almonds before serving.

Bacon-Kale Minestra

This was sooooo good!  The best part was the boys LOVED it!  They kept asking for more kale.  This will be a regular on our rotation.

Ingredients:
1 tablespoon extra virgin olive oil
6 slices of bacon, chopped
1/2 pound of potatoes cut into small cubes
1 medium onion chopped
4 cloves of garlic, finely chopped
1 pound of kale, stemmed and chopped
6 cups of chicken stock
1 (15.5 ounce) can cannellini beans, rinsed
Salt and pepper
Grated parmigiano-reggiano cheese for serving


Directions:1. In a soup pot, heat oil over medium high heat. Add the bacon and cook until browned about 5 minutes. Stir in potatoes, onion and garlic, cover and cook for 5 minutes. Add the kale, cover and cook until wilted, about 5 minutes. 

2. Stir in the chicken stock, beans, and season with salt and pepper. Cover and bring to a boil, then lower the heat and simmer for 10 minutes. Serve with the cheese on top.


Adapted from Everyday with Rachael Ray 

Weekly Menu

Publix has some great sales this week!  I plan on making another trip!!! This is our menu for the week and I am looking forward to it.  The boys will be happy about the Chicken Taco Soup.  They LOVE it and I make it in the slow cooker so that means I LOVE it too.

Sunday: Barbecue Chicken Sandwiches

Monday: Mini Greek Meat Loaves with Tzatziki Sauce and Purple Potato Gratin

Tuesday: Chicken Taco Soup

Wednesday: Lasagna

Thursday: Leftovers

Friday: Chicken Parmigiana over Noodles and Spinach

Saturday: Homemade Pizza

Stir-Fired Pasta Primavera

This is another great vegetarian meal.  I loved it because it was packed with veggies and a stir-fry.  Can't go wrong with that combo.

Ingredients:
3 cups of broccoli florets
12 ounces fettuccine or linguine pasta
2 tablespoons vegetable oil
1 red onion, halved lengthwise and sliced 1/4 inch thick
4 carrots, sliced 1/4 inch thick
1 cup cherry tomatoes, halved
Salt and pepper
3/4 cup heavy cream
3/4 cup grated parmesan cheese
1/4 cup chopped fresh basil

Directions:
1. In a large pot of boiling, salted water, cook the broccoli until bright green, about 30 seconds. Transfer to a colander, reserving the water in the pot. Add the pasta to the pot and cook until al dente; drain, reserving 1/4 cup of the pasta cooking water.

2. Meanwhile, heat a 14 inch, flat-bottomed wok over high heat until a bead of water vaporizes upon contact. Swirl in 1 tablespoon oil. Add the onion and stir-fry until it is fragrant, about 1 minute.

3. Swirl in the remaining 1 tablespoon oil. Add the carrots and stir-fry until the carrots begin to wilt, about 2 minutes. Add the broccoli and tomatoes, season with salt and pepper and stir-fry for 1 minute. Swirl in the cream, bring to a boil and remove from the heat. Stir in the parmesan and basil.

4. Add the pasta and the reserved cooking water to the wok and toss to coat; season with salt and pepper.

Wordless Wednesday

I still can't believe he is one!

Weekly Menu

Better late then never!

Sunday: Chicken Wings

Monday: Chicken and Bacon Mac-n-cheese

Tuesday: Stir Fried Pasta Primavera

Wednesday: Buffalo Chicken Tacos - Healthy Version

Thursday: Spaghetti Squash (One of my favorites)

Friday: Baked Penne with Chicken and Sun-Dried Tomatoes 

Saturday: Braised Chicken with Prunes and Cream over Rice with Brussel Sprouts

Chicken and Bacon Mac-n-cheese

Ingredients:
6 slices bacon
Salt and pepper
1 lb whole wheat short-cut pasta
2 pieces skinless, boneless chicken breast, lightly pounded
Extra-virgin olive oil
1/2 teaspoon sweet smoked paprika
4 tablespoons butter
1 large onion quartered lengthwise and very thinly sliced
2 tablespoons flour
1/2 cup chicken stock
2 cups whole milk
2 tablespoons chopped fresh thyme
Ground nutmeg
1 1/2 cups shredded extra-sharp white cheddar cheese
Chopped flat-leaf parsley, for garnish

Directions:
1. Preheat the oven to 375 degrees. Arrange the bacon on slotted broiler pan or on a rack placed over a baking sheet and bake until crisp, about 15 minutes. Chop and reserve. Switch on the broiler and position the rack in the center of the oven.

2. Bring a pot of water to a boil, salt it, add the pasta and cook 1 minute less than the instructions indicate, or until just shy of al dente. Drain and return to the pot.

3. While the pasta is working, heat a pan over medium-high heat. Drizzle the chicken with extra-virgin olive oil to coat lightly, then season pepper. Cook the chicken for about 10 minutes, turning occasionally. Transfer to a cutting  board and halve the pieces lengthwise, then thinly slice crosswise.

4. While the chicken cooks, melt the butter in a medium saucepan over medium heat. Add the onion and cook until light golden and very soft, 15 to 20 minutes. Sprinkle in the flour and stir for 1 minute. Whisk in the stock, then the milk. Bring to a boil and cook, whisking, until the sauce coats the back of a spoon, 3 to 4 minutes. Add the thyme and season with salt, pepper, and nutmeg. Stir in the cheeses until melted.

5. Add the chicken, bacon and sauce to the pasta and transfer to a casserole. Broil until bubbling and browned, about 5 minutes. Garnish with the parsley.

Note: Next time I plan to add a veggie to it.

Adapted from Everyday with Rachael Ray

Wordless Wednesday

I can't believe my baby boy is one!!! Time really does fly. For his birthday we took a mini-vacay and had a great time.  

Eating Roasted Marsmallows by the Fire Pit

Sleeping at Sea World

The Birthday Boy

Dinner at Bongos

Us!

Weekly Menu

I am looking forward to some breakfast for dinner on Monday.  I love pancakes!!!  I also won't be cooking this weekend since we are going out of town to celebrate Roman's first birthday. I can't believe my baby is turning one! 

Sunday: Butter Marsala Chicken

Monday: Pumpkin Pancakes

Tuesday:Orange Chicken over brown rice

Wednesday: Lasagna Bowl

Thursday: Chicken Taco Soup

Friday: Leftovers

Saturday: Out of Town