YUM! Made this for breakfast this week! I needed to use up my yogurt and fruit, so I decided to make this. So glad tomorrow is FRIDAY!
Tuesday Taco Bar
This past Saturday I went grocery shopping at Sprouts with Katie. When I asked her what she wanted to eat for dinner during the week, she said, “Is it almost Tuesday? I want to have Taco Tuesday!” The apple never falls too far off the tree with us, and this is no exception. Duh! Of course we can =)
Fast forward to Tuesday. She had her first Lacrosse practice and Becca had a tumbling class. By the time everyone got home, they were ravenous! I decided to make a bar of taco goodies and everyone could make their own creation. Hard shells, small soft tortillas, large soft tortillas, rice, beans, lettuce, tomato, guacamole, sour cream, shredded cheese, salsa, and hot sauce.
Taco Tuesday is my favorite, too, Katie!
Marinated Paprika Chicken and Veggies
How is today only Wednesday? The days seem slow and the evenings seem too fast! I guess that is how it always is, though. I haven’t really had a chance to sit down until now to do some blogging, so I figured I would do a little catch-up.
Monday night I made this yummy chicken and veggie dinner. We eat chicken a lot, so I love playing around with spice combinations and cooking techniques. You could add some heat to this by adding in some chili powder or red pepper flakes if you wanted to, but since my girls are not yet spicy fans, I omitted those.
Here is how it went down…
I first started out by marinating my chicken in olive oil and some spices. I kind of just eyeballed everything, but for 5 boneless skinless chicken thighs I used about 1 heaping tablespoon paprika, 1 1/2 teaspoons each of garlic powder, onion powder, 3 stems of fresh thyme, and a generous pinch of salt and pepper. I let that marinate for about 30 minutes.
While I was waiting on the chicken, I chopped up all my veggies; broccoli, purple cauliflower, and small yellow potatoes. I rubbed them all in olive oil and salt and pepper. I roasted them all on a sheet pan at 400 for about 40 minutes. I did take the broccoli out earlier, because it was pretty thin and cooked faster. Just keep your eyes on them every once in a while.
While the veggies roasted, I heated up my cast iron pan to high. I cooked my chicken on each side until brown and the inside temperature came to 165. It turned out moist and full of flavor.
Meal Planning week of 1/28/18
Happy Sunday! Katie starts Lacrosse this week, so along with Becca’s Cheer practice, it is going to be crazy! But we have a new chapter and it is going to be GREAT! Here is our plan for this week. I owe you a couple recipes, but they will come up ASAP! Have a great Monday 😉
Sunday- New chicken recipe with lots of veggies that was a hit!
Monday- Bacon and Cheese Turkey Patty Melts with Tater Tots
Tuesday- Tacos…a few new finds and ideas
Wednesday- Breakfast for Dinner
Thursday- Leftovers
Friday- Out
Saturday- Korean Alabama Wings—–Gochujang Wings with White BBQ Sauce
Pork Ragu with Pappardelle
Old recipe + new pasta = Happy Family
Pork Ragu with Pappardelle
Ingredients
1 large Pork Butt
1 onion, chopped
2 carrots, chopped
2 celery ribs, chopped (feel free to add any more veggies…mushrooms, peppers, etc…)
2 cloves garlic, crushed and chopped
3 tablespoons tomato paste
4 tablespoons Worschestire Sauce
1 glass of red wine
1 large can tomato sauce
1 large can crushed tomatoes
1/2 container of beef broth
1 tablespoon sugar
salt and pepper to taste
fresh herbs, chopped- whatever you have- use dried herbs if you don’t have fresh…tablespoons of whatever, don’t be scared to add herbs…sage, oregano, rosemary, marjoram, thyme, parsley, etc.
1 pound of Bucatini- I have also used polenta, egg noodles, couscous, mashed potatoes etc. Use a sturdy pasta/grain/potato
Directions
Salt and pepper each side of your Butt. Make sure you heat your large Dutch oven on high.
Brown your meat on all sides. Give each large side a good 8-10 minutes. Each small side gets a good 4-5 minutes. There probably will be a lot of smoke. This is normal.
While browning all sides, cut up all your veggies.
Once all sides are brown, take the meat out.
Add your veggies and cook down for 6 minutes. Add your garlic. Add your tomato paste. Cook together for about 4 minutes or so. Add the wine and worcestershire; reduce to half, about 8 minutes. Mix well.
Add the tomato sauce and crushed tomatoes.
Add in your beef broth. Mix Well.
Add back in your pork.
Cook for at least 4 hours. Turn every 1/2 hour.
Cook your pasta. Add your sauce to the pasta. AMAZING!
Fun Foodie Family 