Sorry this is really late – but we were out of town, so I really didn’t have to start cooking till mid week. Here you go – simple things. Still trying to clean out my pantry and experiment! What do you like about experimenting with food? Do you like to be creative?
Wednesday: Mustard and Pinapple Chicken with Lemon Quinoa and broccoli
Thursday: Bolognese Bread Bowls and salad (recipe forth coming)
Friday: Leftover chicken sandwiches and Annie’s Butternut Squash Mac and Cheese
Saturday: Black beans, corn pancakes, and eggs
Sunday: Caramel bars for our small group and leftovers.
One of my favorite genres of books is biographical. Here’s why:
1. It makes me know I’m not alone.
2. It helps you know other people.
3. It spurs you on to do things bigger than yourself.
4. It encourages you in the journey.
I’ve been reading Eat Live Run for about 6 years now. I knew Jenna, the author, was from my neck of the woods and then moved to an area with a great job (winery work) in an area I have wanted to visit and spend more time in. I loved her recipes and she was into running and yoga.
So, I finally saw this book at my local library and devoured it in one day. (Disclaimer: my boys napped a lot those hours because we were all feeling sickly).
I loved it. That’s all I can say. And I look forward to making the recipes. It makes me understand her blogs much more. Her style of writing is very personal and like you are sitting with her, having a cup of coffee, or sipping a glass of wine.
Thank you Jenna for writing your adventure – and you are about to embark on a new adventure in motherhood to a little boy.
All of the above give you a snapshot into why I love pizza. What I don’t love about pizza: the way it makes me feel. I can’t eat it as much anymore and I will save the rarities for grace pizza.
I still love the flavors of pizza so I want to incorporate those flavors into a more healthy dish for my family. This was gobbled up by my men and me one evening for dinner.
Baked Pizza Chicken
Recipe Type: Dinner
Cuisine: Chicken
Author: kd316
Prep time:
Cook time:
Total time:
Serves: 4
An easy baked chicken dish with all the flavors of pizza.
Ingredients
2 boneless skinless chicken breasts
10 slices pepperoni
1/2 cup full fat ricotta cheese
1 cup pizza sauce
1 cup Italian cheese
1 T Italian seasonings
8 oz angel hair pasta
Instructions
In an oven-safe dish, spray or grease the bottom.
Place your chicken in it.
Season both sides of your chicken with salt and pepper and italan seasonings.
Smear ricotta cheese over both pieces of chicken.
Layer the pepperoni over the top of the ricotta cheese.
Pour the pizza sauce over the top of the entire dish.
Top with the Italian cheese.
Bake at 350 for 35 minutes or until chicken is done (will depend on how thick your chicken breasts are).
In the meantime, cook angel hair (or any other pasta) according to package directions.
When chicken is done, slice on the diagonal and layer on top of the noodles.
I did very well with the lower budget last week, so here we are again. Meal planning doesn’t include as much fresh fruits and vegetables because they are expensive here in the middle of the country, but we make due with what we can get. This week, its bananas and cuties!
Monday: Its Saint Patrick’s Day so in honor of that celebration: Dinty Moore Shepherd’s Pie and Lucky Charms Cereal Bars.
Tuesday: As part of the Influenster Nation I got a coupon for Annie’s Homegrown Family Meals and chose the Butternut Squash Mac & Cheese. Will be having that with chicken tenderloins and frozen veggies.
Macaroni and Cheese will live on in my taste buds as one of the best foods in the world. Blue box or baked – if there is mac and cheese at a table, you can assure yourself that I will have some on my plate.
So, looking through my pantry and fridge this afternoon, I made up this one to take to community group tonight. Enjoy it – and long live macaroni and cheese!
Spicy 3 Cheese Mac
Recipe Type: Main Dish
Cuisine: Comfort, Pasta
Author: kd316
Prep time:
Cook time:
Total time:
Serves: 6
Creamy macaroni and cheese sure to please
Ingredients
8 oz elbow macaroni
6 T unsalted butter
3 T flour
2 cups whole milk
1 block cream cheese
2 cups shredded cheddar cheese
1 T stone ground mustard
kosher salt
pepper
1/2 cup uncooked oats or wheat bread crumbs,
1/4 tsp sage
1/4 tsp oregano
3/4 cup Italian cheese blend
2 T butter, chopped
Instructions
Bring water to boil for pasta – include olive oil and salt to flavor water. Cook until done – about 8 minutes.
In another pan, heat butter until melted. Add in flour and stir until combined about 2 minutes. Add in milk and bring to a boil.
Stir in cream cheese and cheddar cheese and mustard. Then add in cooked pasta.
Place in greased casserole.
Top with Italian cheese.
Top with oats (crushed in food processor) and seasonings.
Dot with butter.
Cook uncovered at 350 for 15-20 minutes or until brown and melted gooeyness.
