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.