Hey guys! I thought I would do a little catch up from the week of what I have been cooking; Pretty much easy and fast. I’m not going to lie, when the girls request cereal and eggs, I am happy to oblige. This week has been all about cheer. I know, when is it not, but today Becca had a competition (FIRST PLACE!) so evenings have been dictated around that. A night out here, a bowl of cereal and a frozen waffle there; it has been busy! BUT here are a few fun and simple easy weeknight meals when you run out of milk and the spaghetti o supply has been demolished!
Creamy Chicken Pesto Pasta- Rotisserie Chicken, cooked pasta, store bought basil, and a small container of heavy cream. Just cook the pasta dice up some chicken. Add it in a bowl and slowly add in your pesto and cream with a bit of heavy starchy pasta water until desired coating and creaminess! Make extra for some leftovers for lunch! Yum!
Lunch and Dinner Remix- So the hubby and I made a bunch of chicken, red peppers, yellow rice, and black beans to take to work. Pretty straight forward, but the next day for dinner, I decided to change it up a bit. I added all of these to a pan and warmed them up. Then I put them in a warm spinach tortilla with some Mexican cheese , sour cream, and avocado. Delicious and healthy!
I had an honor’s breakfast for my students, so I cooked up a few of these delicious frittatas. I also made just a plain cheese one for me and the girls for dinner. Sometimes simplicity and lots of protein are the best things after a long day. Along with a glass or two of your favorite wine=)
Roasted Red Peppers, Mushrooms, and Sausage (6-8 eggs depending on size)
Bacon and Cheddar
Evening friends! I hope everyone is well. So glad tomorrow is Friday!!!! Earlier this week I made this. The first meal I used the pork to make BBQ sandwiches. They are always a hit.
Tonight, I used all the leftover pork to make these yummy enchiladas. Super easy! I took the leftover pork and some Mexican cheese blend and rolled them up in tortillas. Then I added a large can of enchilada sauce and more cheese on top. I cooked them at 350 for about 30 minutes. Clean plates all around!
So I made this yummy meal out of leftover roast chicken (can use store bought rotisserie), sauteed veggies (mushrooms, onion, yellow and red peppers), leftover rice, and this yummy store-bought Indian Butter Chicken sauce.
I first cooked down 1/2 of a chopped onion, 1 small container of sliced mushrooms, and 1/2 of a sliced yellow pepper and 1/2 of a sliced red pepper- about 10 minutes. Then I added the cooked chicken and cold rice along with the sauce. It took about another 10 minutes to slowly warm all the way through.
You could sub the chicken with tofu, shrimp, lamb, or just add more veggies. These are the veggies that I had, but really you can sub any veggie here. If you had any leftover couscous or quinoa, that would be a great sub for the rice.
I challenge you to see what is in your fridge and be creative!
Refrigerator Dump Salad… romaine, kale, parsley, cilantro, carrots, radishes, and celery.
Added some chopped bacon wrapped pork and cooked bugler (cooked according to package).
Added to a mason jar for a mostly healthy lunch tomorrow (with lite ginger dressing).
Just needs a few crunchy croutons on top!
Hey guys! So I made this a couple of days ago. I contemplated what to do with the leftovers.
I found these in the pantry…
I made 2 different dishes.
Tom Yum Seafood Soup with Jasberry – Rice I cooked the soup according to package and adding in my veggies, leftover fish, and shrimp. Nice and spicy! The rice was a perfect combo!
In my second dish, I added chopped artichokes, black olives, capers, and the rest of the shrimp to the spinach pesto pasta. Salty, garlicky, pasta perfection!
Lots of leftovers for the week!!!! Score!
So I am not paid to endorse Blue Apron ( I will if they are reading this, hint, hint), but I really have enjoyed the meals so far. This is my families favorite…
Roast Pork and Smashed Potatoes. I really don’t want to be sued, so let’s just say that I followed the recipe to a tee. I basically roasted the pork in a cast iron pan with a special spice blend. I cooked some small potatoes, smashed them, and roasted them in the pork pan. I made a side salad of arugula, walnuts, apples and goat cheese. It was all amazing!
I was the only one who ate the salad. DUH! But I made this beautiful healthy frittata…
Arugula, Goat Cheese, and Apple Fritatta- I really just added all the ingredients of the salad above with a few chopped mushrooms, 1/2 chopped pepper, grated Parmesan cheese, and 8 eggs. This picture does not describe the beauty of this masterpiece. Wilted Arugula mixed with eggs and cheese is a thing of beauty. I ate a piece for breakfast cold with a bit of Cholula on top. YUM!!!!!!!
So I chopped up all my leftovers from this, and added it to some leftover pasta from this. The end product was delicious.
Happy Sat. Having a lazy day here at home loafing on the couch =) Here are a few things I made this week using some leftovers in my fridge…
Steak and Potato Fritatta
I had some leftover steak and pan fried potatoes, so I mixed them up in about 6 eggs. I added some leftover mozzarella and Parmesan cheese as well. This delicious egg dish can be eaten cold or hot!
BBQ Pork and Mushroom Quesadillas
I had some killer BBQ pork quesadillas from Jim and Nicks last weekend. I took home some leftovers, so here is how I re-purposed them. I took out the pork. I cooked down some mushrooms in a pan, then added the pork with the mushrooms to heat it through. Then I put them back in the tortilla with a piece of provolone cheese. Then I put a little butter in the pan and crisped up the quesadilla and melted the cheese. PERFECTION!
I had some leftover orzo and kale salad and a few carrots, celery stalks, and mushrooms in the fridge. I sauteed the veggies and added the orzo and some cheese. Again, good cold or hot.
Buffalo Chicken and Veggie Orzo
The next day I added some leftover boneless hot wings. I just chopped them up and added them in with a tablespoon of blue cheese. I warmed this one up for an easy lunch! No picture, but it pretty much looked the same as this but with some chicken in it.
Last night the girls and I went out for pizza. I had a Greek pizza and the girls had mushrooms, black olives, and bacon. I have some leftover, but I don’t think I will transform this dish. I could eat cold pizza right out of the fridge all day long!
Evening guys! Last night I had some leftovers from a steak and potato meal (made in my new kitchen!!!!) and some leftover egg drop soup. I really had no idea if this was going to work out, but it did. I chopped up the steak and veggies, mixed them with the egg drop soup, 2 beaten eggs, and lots of cheese. I cooked it in an oven safe pan until I could tell the eggs were setting on the sides, about 4 minutes. Then I put it in a 350 oven for about 10 minutes. It came out pretty yummy! I had some for breakfast today and shared the rest with some co-workers. Hoping to get in the kitchen this weekend…I have a lot of catching up to do!
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.
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
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!