Spaghetti with Asparagus, Mushrooms, and Tomatoes

Evening all! So I made this dish for dinner tonight (just me) along with some smoked sausage, peas, and Alfredo pasta for the rest of the family. It was enough to feed four, so I have leftovers for myself and 2 coworkers.  I also ate some sausage. It was super yummy! img_6011

Spaghetti with Asparagus, Mushrooms, and Tomatoes


1/2 pound spaghetti (or whatever pasta you have)
1 container of mushrooms, sliced
1 container of cherry tomatoes
1 bunch of asparagus, cut in small pieces- snap the bigger ends off and disregard
1 clove garlic, smashed
2 tablespoons butter
2 tablespoons of olive oil
salt and pepper- add just more than you think
2 tablespoons heavy cream
However much Parmesan you want


Cook your pasta (or use leftovers)
In a skillet heated with 1 tablespoon butter and olive oil, cook down all your seasoned veggies for a good 15 minutes. In the last 5 minutes cover you skillet to burst your tomatoes. Add in your pasta with the rest of the butter and oil. Mix well. Add in your cream and cheese. Combine well. Vegetarian’s delight! Make vegan by disregarding the butter and cream. Add sausage, chicken, or shrimp for a protein packed meaty meal. The possibilities are endless!

Veggie Cauliflower Rice

Hello again! So I found a head of cauliflower that I totally forgot about in the vegetable drawer. I decided to try something crazy and make it in to rice. I have seen lots of these recipes floating around. Many call for a bag of riced cauliflower. Well, that seems a bit strange to buy when you already have a head of cauliflower! It had a few brown spots on it, which is still totally safe to eat, so I just cut it up in to chucks and put it in the food processor. 055

Then I added a few more veggies…056

I added these veggies to a bit of olive oil with a generous portion of salt and pepper. Then I cooked them down a bit for about 6 minutes. 057

Then I added the cauliflower and snap peas and cooked for about 10 more minutes all together. I added a bit of teriyaki, but I also think if I had it, I would have added some sesame oil.


Such an easy and healthy dish!

Pantry Raid- Sausage and Fennel Pasta with Arugula

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!


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


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.



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


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.


Pantry Raid- Homemade Hamburger Helper

Finally Friday!!!! So I mentioned in the last post that I was basically going to do a pantry raid to figure out what to make with my ground beef. That is what I did tonight! I basically made a homemade hamburger helper. There were some onions, which Becca picked out, but Katie declared them delicious and yummy.  Here is how I made it…


1 pound ground beef
1 onion, chopped
1 container mushrooms, sliced or chopped
4 tablespoons flour
1/2 container of reduced salt beef broth
1 small can or tomato soup
1/2 small container of heavy cream
3 tablespoons Worcestershire sauce
1 box of Rotini pasta
1 mug pasta water


Boil pasta water.
Meanwhile, brown your beef, onions, and mushrooms. Do not drain.
Add your flour. Stir well, then add your beef broth and tomato soup. Stir well until it becomes thick.
When your pasta is aldente (chewy), add it to the sauce plus a cup full of pasta water, and the heavy cream.
Mix well until all incorporated.
Take off heat, mix well, and let sit for 5ish minutes and stir. This should be a perfect Hamburger Helper consistency.


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!


Lovely Leftovers- Chicken, Bacon, and Veggie Pasta

Hey all! This weekend was pretty good. Friday night a bunch of friends came over, and I cooked a ton of hamburgers. We ate chips and dip, macaroni salad, potato salad, coleslaw, and creamed corn. We played a card game, and me and my wine buddy put down a good amount of wine =) Loads of fun!
Sat morn I spent time at my middle’s cheerleading game. Her team is the Bulldogs, and she just loves cheering for them! She even won the spirit stick this game! So proud of her!006

The rest of the weekend was mostly relaxing and eating out of the fridge. No stressing. Last night hubby went to the store and picked up sweet and spicy marinated chicken from the meat counter and a red pepper. I made this with yellow rice and steamed broccoli. Pretty yummy! This morning, I made eggs and bacon. Clean plates were made by all.

Tonight I made the girls leftover hamburgers. I just had a veggie burger for lunch, so I did not really want another burger. Instead, I created this spectacular pasta dish.



Lovely Leftovers- Chicken, Bacon, and Veggie Pasta

1 onion, chopped
2 cloves garlic, minced
3 stalks celery, chopped
1 tomato, chopped
1 jar mushrooms
1 cup creamed corn (approximate from leftovers)
5 pieces cooked bacon, chopped (approximate from leftovers)
1 cup chicken breasts and red peppers, cooked (approximate from leftovers)
1 cup parmesan cheese
1/2 cup heavy cream in the pot
Pasta of your choice- I had a little orzo and whole wheat angel hair, so I used both
Extra pasta water, as needed.
Fresh herbs, chopped
salt and pepper to taste


Boil water for pasta… make sure you heavily salt the water.
Cook your onions, celery, tomato, and garlic down on med low heat for a good 10 minutes.
Add your pasta to the water.
To your fresh veggie mix, add in all your leftover veggies, jarred mushrooms, bacon, and chicken. Mix well. Cook about 10 minutes, or until your pasta cooks.
Add in your pasta to the leftover mix. Add in cheese and heavy cream. Mix well. Add in starchy pasta water as needed. Taste- season as needed. I would have added some fresh herbs if I had them.

Enchilada Farro with Beans and Corn

Hey guys! I know that it has been awhile. It has been a pretty busy week and there has not been a lot of innovative cooking. Mostly old stand bys…BBQ chicken, pasta, and a few more quick dinners out and clean out the fridge nights than normal. This week there will probably be more of the same. 3 kids equals a lot of busy nights…

We have been trying to avoid going to the store and spending money, so I raided the pantry for this meal. It will serve as a quick lunch and dinner for the next week. Since I have a whole pot of it, I may try different things with it throughout the week; thinking of topping it with shredded cheese and bake it or even make it into veggie enchiladas. For tonight, I found it super satisfying the way it is. Look for more variations coming soon. I hope you give it a try!

Enchilada Farro with Beans and Corn

1 onion, chopped
3 cloves garlic, minced
1 can garbanzo beans
1 can black beans
1 can cannellini beans
1 can corn
1 can chopped green chilies
1 can enchilada sauce
1 cup farro (or quinoa)
2 cups veggie stock (or water or chicken)


Using a large heavy pot, cook your onions down in 2 tablespoons of vegetable oil on med/low heat for about 5 minutes. Add in your garlic. Cook down for 3 more minutes. Add in your farro. Cook for a few minutes then add all your canned ingredients. Mix together well. Add in your stock and mix well. Cover and cook until farro is tender; about 25 minutes.

I can’t stop eating this. It is SO good! I have a whole pot to much on throughout the week!