Enchilada Farro with Beans and Corn

Hey guys! I know that it has been awhile. It has been a pretty busy week and there has not been a lot of innovative cooking. Mostly old stand bys…BBQ chicken, pasta, and a few more quick dinners out and clean out the fridge nights than normal. This week there will probably be more of the same. 3 kids equals a lot of busy nights…

We have been trying to avoid going to the store and spending money, so I raided the pantry for this meal. It will serve as a quick lunch and dinner for the next week. Since I have a whole pot of it, I may try different things with it throughout the week; thinking of topping it with shredded cheese and bake it or even make it into veggie enchiladas. For tonight, I found it super satisfying the way it is. Look for more variations coming soon. I hope you give it a try!

Enchilada Farro with Beans and Corn

Ingredients
1 onion, chopped
3 cloves garlic, minced
1 can garbanzo beans
1 can black beans
1 can cannellini beans
1 can corn
1 can chopped green chilies
1 can enchilada sauce
1 cup farro (or quinoa)
2 cups veggie stock (or water or chicken)

Directions

Using a large heavy pot, cook your onions down in 2 tablespoons of vegetable oil on med/low heat for about 5 minutes. Add in your garlic. Cook down for 3 more minutes. Add in your farro. Cook for a few minutes then add all your canned ingredients. Mix together well. Add in your stock and mix well. Cover and cook until farro is tender; about 25 minutes.

I can’t stop eating this. It is SO good! I have a whole pot to much on throughout the week!
011

Corkscrew Pasta with Creamy Veggie Tomato Sauce

Leftovers for dinner tonight. Gotta eat up some food instead of wasting it. I still have to use us a bunch of veggies, so I decided to make this pasta for lunches and quick dinner if needed. Pretty quick vegetarian dinner. You could add some grilled chicken to this for a healthy protein if wanted. Very creamy but still uber healthy with all those nutrient rich veggies.

Corkscrew Pasta with Creamy Veggie Tomato Sauce

Ingredients
corkscrew pasta
a jar of creamy spinach tomato sauce (Classico brand- on sale)
1 onion, chopped
3 cloves of garlic, crushed and minced
2 carrots, chopped
2 celery stalks, chopped
1 container of cherry tomatoes
1 container of mushrooms
1/2 stalk of chopped broccoli (florets)
1/2 chopped each of yellow and orange peppers
1/2 bag of snap peas
1 handful fresh herbs, chopped- basil, oregano, and marjoram
salt and pepper

Directions

Add all chopped veggies in to a large pot. Cook down for about 15 minutes. Add pasta sauce. Cook down further while you make your pasta. Add in your cooked pasta. If thick, add a bit of the starchy cooking water. I added a bit at a time and had about 1 cup leftover. Everyone in this house loves eating the leftover pasta right out of the pan. This was a great pantry raid dish.

004009

Shrimp and Chicken Stir- Fry

Hope everyone has had a wonderful weekend! They always just go by way too fast! So tonight I was trying to figure out a way to use up some shrimp. When I was at the grocery store, I overhead a dad ask his son to find some snap peas for the stir-fry. Great idea! I saw some chicken tenders on sale, so I bought those for the stir-fry as well.

There is really nothing easier than stir-fry. All you need is a wok or large round pan, fresh ingredients, and you are set! What are your favorite combinations?

Shrimp and Chicken Stir- Fry

Ingredients

cubed chicken tenders and shrimp, peeled and deveined (could also use steak, tofu, pork, or just go pure veggie).
1 chopped sweet onion
sliced sweet peppers- 1/2 yellow and 1/2 orange
1/2 stalk of the broccoli florets
1 container of sliced mushrooms
handful of snap peas
1 can of water chestnuts, baby corn, and bamboo shoots
hosin- a few tablespoons was all I had left in my jar
sesame oil- a few shakes- a little goes a long way
teriyaki sauce- I used up the rest of my bottle, which was about 3 tablespoons
a few shakes of fish sauce and oyster sauce- I would have added soy sauce as well, but I was all out.
1 package of Chinese Noodles (Mein- you can find on the ethnic food aisle- you could also use angel hair pasta if you have it)

Directions

Add in your fresh veggies and bamboo shoots first. Cook down for about 5 minutes. Then add your chicken, baby corn, and water chestnuts. Mix in all your sauces. Cook until chicken is done, about 10-15 minutes. Add your shrimp in right at the end. Mine was already cooked, so I tossed it off the flames so it would not overcook. If you have raw shrimp, those should still go in at the end and cook until they curl and turn pink, about 4 minutes or so.

Meanwhile, boil some water. Salt the water. Cook your pasta according to the package. Drain and mix with stir-fry (I actually left mine unmixed, because in this case, my girls like the pasta without sauce. This picture does not do this dish justice. Just enough leftovers for my husband and I to take to work for lunch. 

012

Pasta Frittata and a quick meal plan

Evening everyone! I know this week I have been a little AWOL. It has been crazy busy! It has been one of those weeks that seems like it is taking forever to end, yet it seems like you can’t keep up and everything is moving too fast! You know what I mean? Anyways, on to the food…We ate most all of my meal plan from last week, minus the hotdogs and shrimp alfredo. Instead we had leftover night Wed, random pasta night Thursday (hence the pasta frittata), and Friday was Marco Pizza (thin crust hawaiian and one 1/2 cheese 1/2 black olive and mushroom). Tonight, the girls ate leftover pizza and a bowl of cereal. Random! I choose to make the most of my leftover pasta and veggie tomato sauce by making this leftover pasta frittata.

This coming week looks to be extremely challenging…school functions, cheerleading, gymnastics, and lots of early mornings. Meal plan is going to be using what we already have; Sunday- something with shrimp (maybe with some yellow rice?) Monday- Grandpa is taking cooking duty making tuna noodle casserole. Tuesday- Hotdog and baked beans night Wed- Fish and mac and cheese TH- Ummm…clean out the fridge Friday- Mexican Please???? Margaritas????? PHEW! Nothing too exciting unless I come up with something better…

Pasta Frittata

Ingredients

Cooked pasta (I had whole wheat spaghetti), sauce (I made a sauce that consisted of onion, garlic, halved cherry tomatoes, 1/2 each of yellow and red pepper chopped, sliced black olives, broccoli florets, 1 can diced tomatoes, salt and pepper to taste).

8 eggs- whisked

cheese- I used some shredded cheddar, mozzarella, and parm, enough to cover the top, maybe 1 cup in total.

Directions

In a large cast iron skillet or oven safe dish, start warming your pasta and sauce. Whisk your eggs with some salt and pepper. Add them to the pasta. Stir around. Top with cheese. Let cook for 5 minutes or so. Put the pan in a 375 oven and bake for 25 minutes or until your cheese turns golden brown. Set out of the oven and cool a bit. Great way to have pasta leftovers!
004

Fridge Raid- Pasta Salad

Evening guys! I was thinking of a way to use up some leftover pasta from the other night. It was plain rotini pasta, so I thought of making a cold pasta salad I could take for lunch tomorrow. I came up with this concoction. It is so pretty that I couldn’t help but take a bite. Delish!

With every fridge/pantry raid- sub in what you have and use your imagination!

Fridge Raid Pasta Salad- This is about 1 large or 2 small servings

rotini pasta
kalamata olives
sun-dried tomatoes
cherry tomatoes sliced in half
blue cheese crumbles
olive oil- 2 tablespoons

I mixed everything all together in a large bowl with a small bit of pepper. The olives are super salty, so no need for salt.

001

Sloppy Joe Stuffed Pepper and Creamy Cauliflower

Evening folks! If you read my meal plan earlier, you might remember that I was making sloppy joes. Once I made them and added pimento cheese to my sandwich. They were very tasty.

I was trying to think of another way to jazz up my sloppy joes. The girls love the sandwich; I think it tastes delicious, but it just needs another layer of flavor. I thought of just making it like a baked sub…top with cheese and melt and toast in the oven. Yum!!! Then I thought of when I make stuffed peppers with beef and rice and top it with cheese. That is pretty tasty…Could this work kind of the same way? Ummmm….YES!!!

I added a side of creamy cauliflower and a side salad of mixed greens topped with homemade balsamic vinaigrette. So good! Of course, my girls won’t touch my leafy greens with a ten foot pole, but you can’t win them all! They had Kraft macaroni and cheese… don’t judge! I had a bite and was transported to one of my high school friend’s house where we made it at every slumber party. Childhood in a box.

Sloppy Joe Stuffed Pepper
Ingredients-
1 pound ground beef
1 cup light brown sugar
1 tablespoon tomato paste
2 tablespoons ketchup
1 tablespoons mustard
2 tablespoons barbecue sauce
a generous shake of liquid smoke… Once I ran out and used worcestershire sauce and no one noticed.
a few shakes of onion and garlic powder

Directions- Brown your ground beef. Drain any grease leftover. Add all your ingredients. Put in a pepper- I used yellow- Cut in half, take out seeds and membranes. Top with cheese. I used mozzarella. Bake at 400 for 20-30 minutes.

Creamy Cauliflower

Instructions-
1 head of cauliflower cut in to florets
1 cup heavy cream
1 container of softened marscapone or cream cheese
1 cup grated parmesan
2 cloves crushed and finely chopped/minced garlic- or a tablespoon or garlic powder
salt and pepper to taste

Directions-
Preheat oven to 400 (can bake with your peppers)
Spray or butter down your baking dish
Add your cauliflower
Mix your cream, marscapone, cheese, and seasoning in a bowl and pour over your cauliflower.
Bake for about 30 minutes or until the cauliflower is tender and the top in bubbling.

Balsamic Dressing- I got this recipe from this website… http://chinesegrandma.com/2010/11/balsamic-vinaigrette/

2 tablespoons honey
1 tablespoon dijon mustard
1/2 teaspoon salt
1/2 teaspoon pepper
1 large garlic clove, minced
1/4 cup balsamic vinegar
3/4 cup extra virgin olive oil

In a small mixing bowl, whisk together the honey, balsamic, mustard, salt, pepper and garlic. Add the oil and whisk thoroughly to combine. Continue whisking until the dressing is fully emulsified.

Store in a jar with a lid and refrigerate. Shake well before serving.

004

005

Meal Plan 8/10/14

Here is what I am planning to make for my family this week. What is on your menu?

Sat- Last night we were all tired from working in the yard. I did not want to cook and everyone just wanted to stay home and relax at the pool. So we all scrounged around to find ourselves a quick meal. Frozen pizza (husband), spaghettios (Becca), veggie corn dogs (Lizzie and Katie), and a veggie burger (me). We got in a good swim before the clouds and storms started rolling in.

Sunday- Sloppy Joes- something kind of creative like this…maybe something else equally creative. I will let you know what I come up with.

http://funfoodiefamily.com/2014/04/13/pimento-cheese-sloppy-joes/

004

Monday- Bruchetta Chicken

http://funfoodiefamily.com/2013/08/01/bruschetta-chicken/

004

Tuesday- Crockpot Beef with a Creamy Mushroom and Onion Sauce

Wednesday- Hot Dogs and Baked Beans …MAYBE like these???? or maybe beanie weenies? or maybe pigs in a blanket…

http://funfoodiefamily.com/2013/08/06/cheesy-bacon-wrapped-hotdogs/

003

Thursday- Shrimp and Broccoli Alfredo Pasta

http://funfoodiefamily.com/2013/09/02/shrimp-and-broccoli-angel-hair-alfredo/

005

Friday Night- Clean out the Fridge Night

Mom’s Night In- Pizza

Happy Friday everyone! I had an awesome first week with my 6th graders! They are amazing; smart, sweet, and full of enthusiasm! Love each and every one! My school is pretty amazing this year, and I am glad to be back to work. I LOVE having my summer (June and July only) to spend with my girls, but I do love teaching and making a difference in my students’ lives.

My dad picked up the girls from school and took them on a surprise sleepover! My hubby is working late. I am chilling with Brutus (my dog, duh!) and my kitties and eating pizza, drinking wine, and catching up on my shows.

I ordered a small thin crust “White Pizza” with tomatoes, black olives, feta and bacon. Pretty amazing combo! I have a few pieces leftover for another day.

020

Sun-dried Tomato and Black Olive Omelet

Morning all! I made this quick breakfast before leaving for work this morning. Now that school is in full swing, I am going to try to add more recipes for quick breakfasts at home and easy to make school lunches. I have made a few omelets on the blog before, but here is another idea. I am sure I will have lots more to come as well =)

Sun-dried Tomato and Black Olive Omelet

Heat up a pan with a pat of butter. Whisk 2 eggs with some salt and pepper.001

Then once the bottom is set a bit, maybe a minute or so, add your filling. I added shredded cheese, sliced kalamata olives, and sundried tomatoes.

012

Then fold over one side of the omelet to the middle. Then take your spatula and fold it over on your plate. You could dress it up with more chopped olives and sundried tomatoes on top or add a couple of slices of summer tomatoes, but this is a busy morning and I don’t have time for fancy presentation =)

014