Month: March 2016

Catch Up…

Dips, Dressings, and Spreads, Kids, Weekend Wrap-Up, Weekly Meal Plans

Hey friends! It is almost spring break!!!! Here are a few pics from this past week…  Brutus begging for Bugels

 
 Chess playing captured on camera.

 

 


Pasta Prinevera- A Blue Apron meal- Mushrooms, Spinach, Asparagus, Fettichini, Greek Yogurt, Parm Cheese. YUM!!!!

 

 Foul play before the official Easter basket pic could be taken. Lots of chocolate, jelly beans, and cute toys.

 

 Rainbow Eggs! The girls and I decorated eggs and got creative this year. I think we will be doing this more than once a year.

 

Hubby took Becca to her cheer party, so Katie and I decided to have breakfast for dinner. Sunny side up eggs and a blueberry bagel with cream cheese. Perfection!

The rest of the weekly meal plan looks like this…

Tuesday- Chicken Dish
Wednesday- Who knows what is leftover in the fridge?
Thursday- Fend for yourselves. (Space Camp field trip, so the family is on their own!)
Friday- Mexican per Katie. Margaritas per Mommy.

Time for bed! Sweet dreams!

Weekend Wrap Up 3/20/16

Chicken, Dips, Dressings, and Spreads, potatoes, Weekend Wrap-Up

This Saturday was all about CHEER! Uniform fittings and another long day of competitions. I was surrounded by cheerleaders ALL DAY LONG. Becca was so excited to compete!

Getting her cheer make-up done…img_2101

 

 

They won! National Champions…first place with no deductions at all!

Today we slept in late. I did lots of laundry and went to the gym for a sweat session. Then I came home and made my version of the Chicken Milanese meal from Blue Apron.

I made these potatoes;  diced and coated with a couple tablespoons of olive oil with a good sprinkle of salt and pepper, cooked at 425 for about 25-30 minutes.    Basically what I have made before in terms of the chicken.
  A bright spinach salad with radishes, parm cheese, and some chopped nuts.

With a gorgeous Dijon Mustard  (2 tablespoons), Sour Cream (or Greek Yogurt), apple cider vinegar (1 tablespoon), and about a tablespoon of olive oil all mixed together seasoned with a bit of salt and pepper. img_2143 I was the only one who ate the salad (shocker). I let them eat the potatoes, but of course I snuck a few for quality control =) I also made them some green beans for a veggie. 

Friday Faves

Friday Faves

My Friday…

Katie’s first grade Fairy Tale Ball- She was Ariel…

   
    
    
  Laundry and a visit to a Dr. =  not my fave

 

Hubby was late tonight, so I took Becca to cheer practice. I ordered my favorite; Indian take-out.  I made Katie her favorites; sunny side up eggs and toasted English muffins. 

Catching Up =)

Weekend Wrap-Up

Hey guys! I hope everyone is having a great day. I think it has been an entire week since I have blogged. Here are some pics and fun shenanigans of the past week and weekend.

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Blue Ribbon Meal- Chicken Souvlaki (spiced chicken on a pita with romaine and a yogurt sauce)

 

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Leftover Loving- Leftover Chicken, Broccoli, and Super Cheesy Shells and Cheese
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I made a pepperoni quesadilla. This was the before. The after was a magical ooey-gooey  cheesy golden quesadilla that lasted 3 minutes.
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My pretty friend came over for a yummy Chinese dinner.
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Becca’s special birthday dinner at Medieval Times. Tons of fun!

Happy birthday Becca!!! Today is her actual birthday. She brought doughnuts to school and they were a hit!

Pantry Raid- Sausage and Fennel Pasta with Arugula

Pantry Raid, Pasta, Pork

Hey guys! I hope everyone is well. I didn’t really get a chance to blog this weekend. It was pretty busy. Becca had a cheer competition and her team won first place!

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Sunday we went to see Zootopia. It was a great movie! I highly recommend it.

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I didn’t add a meal plan this week, because I have 2 meals from Blue Apron and some random ingredients leftover from last week that need to be used up. Blue Apron from this week was Beef Empanadas. They were pretty delicious. We even have another serving that I froze for an upcoming meal. 028.JPG

Tomorrow I am making their Chicken Souvlaki. It looks super tasty. I also made another frittata kind of like this one, but with mozzarella and  prosciutto instead. TH my college friend is coming over for Chinese. Friday we are going to start Becca’s birthday celebration weekend. Medieval Times (first time going) on Friday,  birthday slumber party on Sat., and birthday dinner with grandparents on Sunday.

Tonight, I made a sausage and fennel pasta with arugula. This is proof that as long as you have a few key ingredients in your pantry and fridge, you can always have a yummy meal. Here is how it went down.

 

Ingredients

I box pasta- I used mini-farfalle (tiny bow-ties)
1/2 bulb of fennel, chopped
1 pound ground mild Italian Sausage
3 cloves of garlic, crushed and minced
3 tablespoons of tomato paste
1 large can of diced tomatoes
1 can tomato soup
2 heaping spoons Marscapone (or cream cheese)
2 handfuls of arugula
Parmesan Cheese- as much as you like \
2 tablespoons butter
olive oil…
Salt and pepper to taste

Directions

Cook your fennel down in about 3 tablespoons olive oil (with a good pinch of salt and pepper), about 5 minutes. Add your sausage and brown.

Boil your SALTED water. Add pasta and cook until al dente (has a bite to it, not mushy). Remember to reserve a mug full of starchy cooking water.

Meanwhile, add the garlic and tomato paste. Incorporate and cook about 3 minutes. Add the diced tomatoes and soup. Mix well.

Add in the Marscapone. Mix well.

Combine in the arugula and add in the pasta. Mix well and top with Parmesan. Add some starch cooking water if needed.

Add 2 tablespoons of butter to combine at the end.

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