Pesto Pasta with Greens, Artichokes, and Tomatoes

Hello again! Cooking like a maniac tonight! I wanted to make some lunches for the week, so I decided to make this pasta with some veggies I had and some leftover pesto from last week. This is a great vegetarian meal, but you could always add your favorite protein if you wish! This meal took less than 15 minutes! So easy and delicious!

Pesto Pasta with Greens, Artichokes, and Tomatoes


1/2 container of angel hair pasta
3/4 pint of cherry tomatoes
1 container artichokes packed in olive oil
1 container of mixed greens
1/2 container pesto
3 tablespoons Parmesan cheese


Sesame Thai Ginger Chicken Stir Fry

Evening guys! So tonight I was planning on making Montery Chicken, but I realized I didn’t have any cheddar cheese. Then I saw this in the pantry and had a new idea for dinner…006
In the time it takes you to cook the rice, your chicken and veggie stir fry will be done! Perfect timing! This would be great with beef, shrimp, or tofu!

Sesame Thai Ginger Chicken Stir Fry


2 tablespoons peanut oil (sub whatever oil you have)
3 chicken breasts cut in to bite sized pieces
1/2 container of Thai Ginger chicken stock
1 tablespoon ginger paste (Asian markets), or minced ginger
2 tablespoons Hoisin
1 tablespoon sesame oil
1-2 cups stir fry veggies- I used a combo of broccoli, snow peas, carrots, and shallots, but any veggie you have on hand would be great (mushrooms, peppers, baby corn, etc)
1 cup of rice


Cook rice to package. I used half water and half of the Thai Ginger Chicken Stock.
Combine all the veggies and chicken in a wok with a couple tablespoons of peanut oil. Add a splash of your stock, hoisin, and sesame oil. Cook on medium high heat until chicken is cooked through.


One Pot Vegan Meal-Veggie and Rice Stew

Evening guys! Today was an amazing first day of school. My kids were so cute and I think this year is going to be pretty special.

It has been a super busy day, like I knew it would be. I actually made this last night. This is a one pot vegan meal, so feel free to add meat, beans, or cheese if you so choose!

I took all my veggies from the farmer’s market and sliced them up; eggplant, peppers, squash, okra, tomatoes, and an onion.

First, I heated up a couple tablespoons of olive oil. I saut̩ed my onions for a few minutes before adding the rest of the veggies. I also added a glass of white wine РPino Grigio. I stirred them all together then added 2 small cans of diced tomatoes. I added 1/2 cup of rice. I stirred occasionally adding more liquid (wine, veggie stock, or water) when needed.

I cooked until rice was done, about 20 minutes.



So good!!!!

What is your favorite veggie meal?

Chicken and Veggie Stir Fry with Cantonese Noodles

First things first. Full Disclosure; Yesterday, the girls and I had this for dinner…


After playing at the pool all afternoon eating these…



No shame! Ever!

This week they are going to Lacrosse camp. They are seriously loving it. So looks like we are going to have a couple of cheerleading lacrosse players. Should be an exciting year! You just wait until you see K in her cheerleading uniform. Totes adorbs!


So anyways, tonight I made a yummy stir fry for dinner. I have made a couple of different stir fry meals before here on the blog. Usually it involves a sauce, lots of veggies, a protein, and a carb. Tonight was no different. Next time, I am going to try to make beef and broccoli. Look for that soon!

Chicken and Veggie Stir Fry with Cantonese Noodles


Sauces: Stir Fry (1/2 bottle), Hoisin (2 tablespoons), Sesame Seed Oil (1 tablespoon)

Veggies: Sweet Peppers (I used 3 different colors, all sliced equal to about 1 full pepper)
1 container of shiitake mushrooms, chopped
3 heads of Baby Bok Choy, chopped
1 handful of snow peas
1 small can each of baby corn, sliced water chestnuts, and sliced bamboo shoots

Protein: Chicken Thighs, cut in bite sized pieces

Carb: Cantonese Noodles-use whatever noodles you can find…I also love those Ramen noodles, minus the weird “flavor” packet it comes with.

Directions- Marinate your chicken thighs in half of the stir fry sauce (1/4 bottle). Prep all your veggies. Start boiling your water for your pasta. Heat your wok (or large circular pan) with a few tablespoons of peanut or veggie oil. Begin to cook the chicken. Cook for about 5 minutes or so. Add in your mushrooms and peppers. Cook another 5 minutes. Add the rest of the veggies and start cooking your pasta. Add in the rest of your sauces. When the bok choy is cooked down, add in your pasta. Mix well and taste. Add more sauce if desired.


Leftover Loving- Veggie Alfredo Pasta

Good afternoon! I hope everyone had a great day. Last night I was trying to think of something to make for lunch with the leftovers in my fridge. I spied some leftover Alfredo noodles and a bunch of veggies.

So I prepped the veggies and sauteed them in a couple tablespoons of olive oil with plenty of salt and pepper.
I started cooking 1 onion-chopped, 2 carrots- sliced, 3 stalks of celery-sliced, and 1/2 container of sliced mushrooms, about 15 minutes. Then I added some cooked shelled edamame and 2 handfuls of spinach to warm the peas and wilt the spinach, about 5 minutes. Last, I added in the pasta (already cooked with the Alfredo Sauce- or use jarred if you have it).

Homemade Alfredo Sauce

1 stick butter
1 cup heavy cream
Salt and freshly ground black pepper
2 cups freshly grated Parmesan
Pasta cooking water, as needed

In a saucepan or skillet, warm the butter and cream. Season with salt and pepper. Add the Parmesan and stir until melted. Toss to combine, thinning with pasta water if needed.

If it needs more sauce, you can add more heavy cream, butter and Parm. Or even a little olive oil will do.