There’s nothing like starting a week that you know will be hectic (like the first week of school) let alone worrying about putting food on the table for the family. That is why I’m trying to be a bit more organized with my menu planning for the week.Oftentimes I fall into standard patterns where I buy the same old stuff when I make a trip to the market. Although I do actively try to only make one trip per week, but that doesn’t always work out. And, I bring along the kids to the market so that they can each pick a veggie and/or fruit of their choice. But this also doesn’t always go as planned either, ie doughnuts. Continue reading Dinner Plan Week #1: Man-I-Need-a-Beer Chicken and Chicken Enchilada Soup
There’s something about Greek food that speaks to me. The ingredients are always so fresh and flavorful. And don’t even get me started on olives and their saltiness. Years ago my mom showed me how to stuff pasta shells, and I think by extension we did chicken breasts in this method too. But here I’ve revamped this easy technique with some of my favorite Greek flavors. I hope you enjoy it. Continue reading Simple Technique: Greek Stuffed Chicken Breasts
Don’t get me wrong, I love summer. I mean really, what’s not to love, the fruits and veggies are wonderfully vibrant and flavorful, the weather is awesome and I don’t have to rush out of the house everyday to work. But, I also look forward to the cooler temps of the fall when it’s socially acceptable to fill my plate with a pile of carbs and gobble it all up.
This sauce is a speedy sauce that you can whip up in a matter of minutes to put a quick dinner of pasta on the table, and it’s delicious. Thanks, Jamie Oliver! Continue reading Jamie Oliver’s Bacon and Mushroom Cream Sauce