Garlic Seafood Pasta

Evening kids! 2nd post of the day! Since the last time we talked, the family, including the dog, went on a nice hike at our local park. We came home and I started cooking this amazing dinner.

Earlier today we all went grocery shopping. I noticed some peeled and deveined shrimp were on sale, so I decided to make shrimp pasta tonight. Then I saw some nice clams and mussels and decided to add them to the mix. The girls were in an especially good mood and promised to try a bite of everything. Verdict? They both LOVED the clams!!  Katie loved the shrimp. Becca tried a bite after I promised I would never make her eat another bite of shrimp in her life if she tried it; she just shrugged her shoulders at it. She is just not a fan. They both ate the mussels, but BEGGED for more clams. Next pasta seafood…linguine and clams. Be on the lookout for it =)

Garlic Seafood Pasta

Ingredients

1 stick of butter
1/2 cup of olive oil
1/2 onion, chopped
3 cloves garlic, crushed and minced
1/2 cup white wine

Directions

Start a pot of salted boiling water.

Melt 1/2 a stick of butter and 1/4 cup of olive oil in a med/large sized dutch oven or heavy pot. Add in onions and cook down for about 5 minutes. Add in garlic and cook about 3 minutes.

Meanwhile, add in pasta to the boiling water.

Add the wine to your garlic and onions. Add the rest of your butter and olive oil. Mix well.

Add the clams to the garlic butter sauce; they should cook about 10 minutes total. 2 minutes later add your mussels; they should cook about 8 minutes total. In 2 more minutes, add your shrimp. They just need about 6 minutes to cook.

Just when your shrimp are turning pink, add in the pasta and a cup or so of starchy cooking water. Mix well and cook for another couple of minutes. When your pasta is perfect, you are ready to eat!
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***do not eat any shellfish that has not opened***

***freeze the shells so you can make this…https://funfoodiefamily.com/2014/01/19/seafood-stock-2/

Weekly Meal Plan 8/30/15

Hey guys! Hope everyone is having a fabulous weekend! Lots of fun over here this weekend; Friday night date night with friends, Saturday morning football games, and lots of family time hanging out. Last night we had family movie night, popcorn and all! We introduced the girls to the movie The Princess Bride. They loved it, of course!

I am hoping to get my new dishwasher this week…fingers crossed! Until then, I will keep on washing dishes. Here is my meal plan for this week.

Saturday-  Bratwurst, pan fried potatoes, mushrooms, and onions, and some green peas. Fast and delicious!
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Sunday- Seafood Pasta

Monday- Grilled Flank Steak Roll stuffed with mozzarella and spinach

Tuesday- Crock Pot BBQ Pork https://funfoodiefamily.com/2014/03/04/easy-crock-pot-pulled-pork/

Wednesday- Lamb Chops

Thursday- Spaghetti  https://funfoodiefamily.com/2015/07/08/cheater-cheater-spaghetti-eater/

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Friday- Go out!

No more posts until the weekend…

This weekend my dishwasher broke. I had mixed feelings. It was an old piece of junk. I wanted a new one, so I got one. Until it can be delivered, I have to do dishes by hand.  Sunday and Monday I made dinner and cleaned way too many dishes. https://funfoodiefamily.com/2015/08/24/chicken-tetrazzini-2/

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https://funfoodiefamily.com/2015/04/16/throwback-thursday-steak-and-potatoes/

wpid-img_20150824_205701.jpgLast night we ended up going out. I went to Zumba and then the girls didn’t get out of practice until 7:30. I was planning on making tacos, but my husband convinced me we should go out. I was ok with that.   Tonight  I went to a kickboxing class, then made those tacos, but we used paper plates. Fast and easy dinner with less dishes!

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Tomorrow is another crazy day! Friday is date night! See you on the flip side of getting a new dishwasher!

Chicken Tetrazzini

Hey guys! So I made this yummy meal last night. Everyone cleaned their plates; some did 2 times! It was a hit and we have leftovers =) Going to have to add this one in the monthly rotation.

Chicken Tetrazzini

Ingredients

3 chicken breasts, poached or grilled and shredded/cut up in bite sized pieces- you could even use a rotisserie chicken
3/4 cup dry white wine
3 cups grated Parmesan cheese and 1 package shredded mozzarella cheese
1 pound spaghetti, broken in half
1 stick of butter
1 pound white mushrooms, trimmed and sliced 1/4 inch thick  and 1 onion, sliced
1/2 cup all-purpose flour
3 cups milk
1 can (14.5 ounces) reduced-sodium chicken broth
1 1/2 cup Italian bread crumbs

 

Ingredients

Preheat oven to 350. Boil a large pot of water, salt heavily. In a large pan, melt 2 tablespoons butter over medium high heat. Add mushrooms and onions. Liberally season with salt and pepper. Cook, stirring frequently, until tender and browned, 8 to 10 minutes. Transfer to a bowl, and set aside.

Sauce- In same saucepan, melt 4 tablespoons butter over medium heat. Add flour- cook and constantly whisk for about 1 minute. Continue whisking and  gradually add milk, broth, and wine. Bring to a boil; reduce to a simmer, and add 2 cups Parmesan and thyme. Season with salt and pepper. If it seems too thick, you can add more milk or a little splash of heavy cream.

Cook pasta 2 minutes less than package instructions for al dente; drain and return to pot. Add sauce, chicken, half the mozzarella, and the onion and mushroom mixture. Toss well to combine. Add to a sprayed non-stick casserole dish. Top with remaining cheese, breadcrumbs, and the rest of the butter (maybe more) melted to the top. Bake until browned, about 30 minutes. Let stand 10 minutes before serving. Enjoy!
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Weekly Meal Plan 8/23/15

Hey guys! I hope you all are having a fabulous weekend! We are just relaxing this weekend. No games or any major plans!

Last night it was a girls’ night with my little ones. We ordered pizza (1/2 pineapple and 1/2 black olives and mushrooms), cheesy bread, and a Greek salad. The girls and I usually end up getting a veggie pizza of some sort. I will eat sausage or pepperoni on a pizza, but usually I lean toward the veggie pizzas. This meal hit the spot!

Phee and Poopaw (one set of grandparents) are visiting this weekend. We went out to dinner to our favorite local Mexican restaurant. I had a shrimp quesadilla and a cheese poblano pepper. 012 009

Reminded me to make these again… https://funfoodiefamily.com/2014/06/11/easy-baked-cheesy-poblano-peppers-chile-relleno/

Between the beginning of school, cheer practice and games, and the husband going out of town, this past month has been super crazy! I have been nonstop and crashed each night at an embarrassingly early hour. One of my friends with a Fitbit said we have walked a crazy amount of steps and burned tons of calories! Woohoo!

I haven’t really made a meal plan since last May. In the summer there is no need for one, but once school starts it is imperative! So I am going to do my best this week to start back in to my “normal” routine. Meal planning, cooking, and working out at least 3 days a week; a combo of solo cardio and weights, yoga/Pilates/barre classes, a day of running with my “Girls on the Run” group, and walks with Brutus is a must for my sanity. Plus, unwind time with my favorite books and shows each night are needed =)

Here is my meal plan for this week…

Weekly Meal Plan 8/23/15

Sunday- Chicken Tetrazzini
Monday- Steak, Potatoes, and Veggie
Tuesday- Tacos
Wednesday- Arroz Con Pollo (chicken and rice)
Thursday- Slow Cooker Beef and Peppers over Polenta
Friday- Clean Out the Fridge Night
Saturday- Family Night Out!

What are you making this week?

Easy weeknight dinner—Crock Pot Pork Ragu

Hey guys! So as predicted, this week has been super crazy! Monday Becca had cheer practice, so she ate a cheese quesadilla. We took her to practice and the rest of us ate at a local Greek place. I had a bowl of lentil soup and falafel with pita (eating leftovers tomorrow).

Tuesday night my parents picked up the girls from school. They took them for a snack and then took Katie to her cheer practice. I was stuck at bus duty until late (middle school gets out the latest here), so the hubby went to the first curriculum night. I got home, started cooking dinner, and then helped Becca with her homework. I made a version of my chicken and mushrooms. Delish!

https://funfoodiefamily.com/2014/02/11/creamy-chicken-with-mushrooms-and-onions/

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Hello little toes =)

Last night I also browned my pork for my crock pot rendition of Pork Ragu.  https://funfoodiefamily.com/2014/10/21/crock-pot-pork-ragu/

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Tomorrow night will be another cheer night. Thinking of making something with sausage. Have a great night!

Peach Vodka

On Monday, I cut up 4 peaches and put them in a large mason jar. Then I added vodka to half of the jar.

Tonight I tested it to see if it was ready. It looks like this..

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I taste tested a tablespoon. It was pretty strong, so I just added a shot of it to a some mango passion fruit  juice.

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Perfect nightcap!

Leftover Loving- Veggie Pasta Salad

Evening guys! We all finally got home about 8:30 tonight. The girls both had cheer practice, but in different places, so it was a bit crazy. We made it work, but we got home late.

We usually give the girls a light dinner  about an hour before practice; sandwich, quesadilla, eggs and toast, etc. Since this is the first week of school, they are extra hungry.  So I let  them have a snack when they come home from practice.

After that they get ready for bed. Hopefully any homework that needs to be done is done. I’m really hoping that they get their homework done in their after school program. I will definitely help with whatever they need, but there is only so much time.

So tonight I made this concoction. All I did was take leftover pasta and mix it with leftover veggies ( spinach, orange pepper, and carrots), black olives, chopped bacon, and a tiny bit of Caesar dressing that was at the end of the bottle. So easy! You could totally add whatever veggies, protein, or dressing that you have leftover.
Add in your favorite cheese and veggie dressing for a vegetarian option.

Leave out the meat and use balsamic vinegar for a vegan pasta. So many endless options!

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One Pot Vegan Meal-Veggie and Rice Stew

Evening guys! Today was an amazing first day of school. My kids were so cute and I think this year is going to be pretty special.

It has been a super busy day, like I knew it would be. I actually made this last night. This is a one pot vegan meal, so feel free to add meat, beans, or cheese if you so choose!

I took all my veggies from the farmer’s market and sliced them up; eggplant, peppers, squash, okra, tomatoes, and an onion.

First, I heated up a couple tablespoons of olive oil. I sautéed my onions for a few minutes before adding the rest of the veggies. I also added a glass of white wine – Pino Grigio. I stirred them all together then added 2 small cans of diced tomatoes. I added 1/2 cup of rice. I stirred occasionally adding more liquid (wine, veggie stock, or water) when needed.

I cooked until rice was done, about 20 minutes.

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So good!!!!

What is your favorite veggie meal?

Creamy Chicken and Bacon Bake

Evening, folks! So tonight is the last night of freedom. School starts tomorrow and I will be pulled in lots of directions;  mom, teacher, chauffeur, etc. It will be great, and I will be a little glad to be back in the routine of it all, but I will always mourn summer’s ending.

Tonight, I made this yummy dinner for my family. Everyone loved it! Lots of leftovers for the week. I hope you will give it a try!

Creamy Chicken and Bacon Bake

Ingredients
1 package of pasta- I used Rotini
About 2 cups Alfredo sauce- homemade or jarred- I used a combo of each- After I mixed everything together, I found it a little dry, so I eyeballed some extra parm and heavy cream plus a bit of pasta water.
2 chicken breasts- You could also use leftover or rotisserie here to save time.
5 strips of cooked bacon, chopped
6 slices or 2 cups shredded mozzarella
1/2 cup Italian breadcrumbs
1/4 stick cubed butter

Directions

Boil pasta water with plenty of salt. Cook pasta a little under, about 8 minutes.
Cut up your chicken in bite sized pieces and brown in a pan. Add in sauce and chopped bacon.
Stir in cooked pasta to Alfredo mixture.
Spray casserole dish with non-stick cooking spray.
Add everything in the casserole dish.
Add cheese, then breadcrumbs, then cubed butter on top of your pasta mixture. Bake at 350 until golden brown, about 20 minutes.

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