Where you are always allowed to play with your food!
Hey guys! Happy Thursday! So glad tomorrow is Friday!!!!
This morning I threw 4 boneless skinless chicken thighs (could use breasts) seasoned well with salt and pepper, 1 jar of marinara sauce, and some random mushrooms in my handy dandy crockpot. It cooked on low all day. When I got home, I made a batch of rice (could use pasta), toasted up some bread, and dinner was served! The girls gobbled it up! Lots of leftovers for lunch tomorrow!
Hey guys! I made this meal last night for the family. It was so easy. All I did was put six chicken breasts in the crockpot with a bottle of barbecue sauce. I added some salt, pepper, and onion powder. I cooked it on low all day long, and when I got home from work, dinner was almost ready. All I had to do was shred the chicken. We put it on buns and made BBQ sandwiches. I served with a side of mac & cheese and broccoli.
Hey guys! It has been a long time! Between work, homework, cheer, etc. life has been very busy here. Dinners have been random hodgepodge meals that we have fit in between activities. Nothing really blog worthy, though; quesadillas, pizza, sandwiches, eggs, and cereal have all been staples. Tonight is actually the first time all week that I have had a chance to cook a main dish meal . So easy to make and loved by all at the dinner table!
Mozzarella Chicken
Ingredients
4 boneless, skinless chicken thighs (or breasts)
8 slices of mozzarella
1 jar of your favorite marinara sauce
1/2 pound of whatever pasta you have on hand- I used penne
Directions
Preheat oven to 350. Spray a small casserole dish with cooking spray. Open up chicken by slicing 2/3 of the way through the meat. Add one slice of mozzarella in the middle. Top with 1/2 of the jar of marinara sauce and the other slice of cheese. Bake for about 40 minutes or until the internal temperature reaches 165. Put it on broil for a few minutes to get that pretty coloring on the top of the cheese. Serve with a side of cooked pasta combined with the rest of the sauce and some toasty bread.
Hey guys! Here is what I made for dinner last night. The family loved it! Can’t go wrong with bacon and pasta, though! See ya back here later for an easy healthy lunch recipe!
Chicken Pasta Carbonara
Ingredients
2 chicken breasts, cut in to bite sized pieces
1 Tbsp olive oil or unsalted butter
1/2 pound thick cut bacon, diced
1 onion, chopped
1 cup frozen peas
1 container of mushrooms
2 garlic cloves, minced
1/2 cup white wine
4 whole eggs
1 cup grated Parmesan or Pecorino cheese
1 pound pasta
Salt and black pepper to taste
Directions
Heat pasta water. Put a large pot of salted water on to boil to cook pasta.
While the water is coming to a boil, heat the olive oil in a large sauté pan over medium heat. Add the bacon and cook until crispy. Add the garlic and cook another minute, then turn off the heat and put the bacon and garlic into a large bowl.
Add in a bit more oil. Cook your chicken until cooked through, about 10 minutes. Take out the chicken and add in your onions and mushrooms. Cook for a couple of minutes and add in your wine. Cook down, about 3 minutes. Add in your frozen peas. Mix to combine.
In a small bowl, beat the eggs and mix in about half of the cheese.
When the pasta is finished cooking, strain the pasta and move it to the bowl with the bacon and garlic. I used one of those spider strainers to move my pasta. Reserve some of the pasta water.
Toss everything to combine, allowing the pasta to cool just enough so that it doesn’t make the eggs curdle when you mix them in.
Add the beaten eggs with cheese and toss quickly to combine once more. Add salt to taste. Add some pasta water back to the pasta to keep it from drying out.
Top with more cheese!
Hey! At least I didn’t fry them! 😉
It seems like forever since I have posted a new dinner idea. This one actually came by accident. The girls have been asking for my Cheesy Ham Stuffed Chicken for a couple of weeks now. I defrosted some chicken and found some provolone and bacon in the fridge. Eureka!
So I cut 3 chicken breasts in half without cutting them all the way through. I put one piece of provolone in each center. Then I closed them and wrapped them in bacon; 2 pieces each chicken breast. I cooked them in a 350 oven for about 45 minutes. I served them rice pilaf and green peas. Yum!
Fun Foodie Family 