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
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)
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!
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
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
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.
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…
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.
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!
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
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.
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.
Monday- Bruchetta Chicken
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…
Thursday- Shrimp and Broccoli Alfredo Pasta
Friday Night- Clean out the Fridge Night
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.
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.
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.
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 =)