Pantry Raid – Page 4 – Fun Foodie Family

Always thinking about my next meal…

Scene- 3 PM during my school’s fire drill thinking to myself- Hmmm, what are we going to do for dinner??? There is bacon the the fridge; lettuce and tomato from burger night; avocados, cheese, and eggs just like always. Oh, I forgot we have sourdough! BLT’S!

It was a bit diner style tonight in the Winkeljohn house. Becca and I were home tonight, and Rucks took Katie to Lacrosse, so we all ate at different times. The girls ate leftover burgers; Katie with runny eggs and Becca with leftover baked beans. 😉 I really don’t mind being a short order cook every once in awhile. They just know they can’t complain! img_5885-1

Hubby’s Sammie– Fried egg, bacon, lettuce, tomato, American cheese, and mustard. Plus a side of macaroni salad from Publix. img_5888-1

My Sammie– Open face with mayo, lettuce, tomato, avocado, and sunny side up egg. Messy, but FANTASTIC!

Not Rocket Science

Pantry Raid, Pasta

Keep a few of your favorite ingredients at all times. I also toasted some bread topped with mozzarella. Dinner is served!

Eggs Anytime!

Breakfast and Brunch, Eggs, Pantry Raid

Evening friends! It has been a few days since I have updated on the blog. Not too much going on here. Just enjoying summer! Sleeping in, lots of trips to the pool, movie time, workout classes I don’t normally get a chance to go to, catching up on Netflix shows, etc…

The other day after yoga, I came home starving. I really needed some protein, but I wanted something on the lighter side. I noticed some wilting spinach, so I made up this scramble of spinach, mushrooms, and topped it with a over easy egg. Perfection!

Tonight I came home to an empty house after Barre class, so I decided to make a dish that only I would eat, or as my family and friends call it, an Amy Meal (above is one as well). I chopped up an onion, mushrooms, an ear of corn, and a yellow squash and sauteed them. I started the onions and mushrooms for the first 6 minutes, then added in the squash, then corn. I mixed them well and cooked them another 6 minutes or so. Salt and pepper to taste as you go. img_1802-1

Then I added in the scrambled eggs (6-8) and mixed them around a bit. I cooked them until the edges were set up, then added mozzarella and feta to the top. I popped it in a 350 oven for about 15 minutes. If I had some fresh herbs, I would have sprinkled a bit on top. It is really yummy, and now I have a fast go-to in the fridge for a fast snack or meal!

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Sauteed Summer Veggie Pasta

Pantry Raid, Pasta, Vegetarian

I was recently reading a pasta salad recipe in a magazine which reminded me I had to use up the rest of my veggies in my crisper drawer. I also found some spinach noodles in the cabinet and decided to make a veggie pasta dish.

I ended up chopping 2 small red onions, 2 zucchini, 2 squash, 2 cut corn on the cobs, the rest of a package of mushrooms, and 3 smashed and minced garlic cloves.

I sauteed them in a large cast iron pan with some a couple tablespoons of olive oil and butter with a generous pinch of salt and pepper. Meanwhile, I brought a quart of salted water up to a boil and cooked my spinach noodle one minute less than the package said.

Then I added the pasta to the veggies with a bit of pasta water and a couple more pats of butter (or you could do olive oil or both). I topped the entire dish with a GENEROUS portion of Parmesan cheese. Super light, but filling at the same time.

I challenge you to look through your fridge and pantry and see what you can create!

Leftover Loving- Chicken and Veggie Pesto Pasta

Leftovers/ Freezer Meals, Pantry Raid

Evening guys! So today was a day off due to Irma. Metro Atlanta is getting slammed with crazy strong winds and intermittent hard rain, and lots of people are losing power and have falling trees and limbs coming down. We are using it as a lazy day; Sleeping in, lots of TV and reading, and random games here and there.

Tonight I made a meal with mostly leftovers; chicken, peas, corn, pesto,and bacon. The only thing that I cooked was the mushrooms and the pasta. I sometimes have a container of mascarpone in my fridge (which you can substitute with cream cheese) and I always have butter. Here is how I created this dish…

Chicken and Veggie Pesto Pasta Chicken

Ingredients-

3 chicken breasts cooked and seasoned with salt, pepper, and olive oil, chopped
2 ears of corn, sliced off the husk
1 cup peas
1 container sliced mushrooms
6 slices of bacon
1 container of cooked orzo
1/2 cup pesto (cooked or homemade)
2 tablespoons mascarpone (or cream cheese)
2 tablespoons butter
1 coffee cup of pasta water
Parmesan Cheese- You do you…

Directions

Boil salted water for your pasta.
Heat up a large skillet with a bit of oil and add your mushrooms. Cook them down for about 4 minutes. Add in your chicken, bacon, and other veggies to reheat, about 10 minutes.
Meanwhile cook the pasta.
Once it is just under done, add it to your large skillet. Mix in a spoonful or so of your pasta water with the mascarpone, butter, and pesto until they melt together. Top with Parmesan.