WE EAT | shrimp pesto alfredo

playing catch up over here.  this week has been hectic and full and just plain exhausting.  

finally I am seeing the light at the end of all this sickness.

I think.

I might have just jinxed it. 

lets pray not.

anyway.. finding motivation to cook has bee sparse- we've been eating a lot of soup and salad full of whatever is in the fridge that is one day away from being questionable. 

thats kinda what I did here with this yummy pasta dish.  I had two different half empty bags of dry pasta that I needed to use up- and while normally we stick to the whole grain option, I mixed in some regular pasta, too!  just to use it all up at once and not buy another bag to open and let sit on my pantry shelf.  when we think protein/carbs we think shrimp + pasta.  its one of our favorite combinations- but!  this would be just as delicious with chicken  

(grilled?  baked? sautéed?  all of the above.)

typically you will find recipes for alfredo made with heavy cream, but we are approaching bathing suit season and a trip to Cabo with the mister (yaas!) so I wanted something lighter but just as creamy and delicious.  the sauce thickens a little as it is simmering but it really thickens up from the starch of the cooked pasta after you add it in.. which is why its important to not rinse your pasta after its cooked! it helps the sauce stick to the noodles:)

shrimp pesto alfredo

serves 4-6

16 oz pasta

2 tablespoons olive oil

3-5 cloves fresh garlic, minced

1 pound fresh or frozen medium size shrimp  

half pound fresh asparagus, cut into fourths

2 cups sweet cherry tomatoes

2/3 cup basil pesto

1 cup half and half 

3/4  cup shaved parmesan cheese

salt + pepper to taste

basil for garnish

--

bring a large pot of salted water to boil.  add the noddles, stirring to avoid sticking.  cook according to packaged directions- usually about 8-10 minutes depending on your pasta shape.  drain and set aside.

while the pasta cooks, turn your olive oil around in a large skillet pan.  add the garlic and shrimp, sautéing until garlic is fragrant and the shrimp starts to turn pink.  stir in the cherry tomatoes and asparagus.  season with salt and pepper.  cook until the asparagus is soft and the cherry tomatoes start to pop and cook down.  pour in the half and half and bring to a low boil.  stir in the pesto and parmesan cheese, mixing until combined.  bring to a boil and cook until sauce is thickened.  add the cooked pasta,  folding in with a large spoon or rubber spatula carful not to break the tomatoes.  garnish with shredded basil and enjoy!  

dinner is served!  less than 30 minutes from start to finish!  hows that for a weeknight meal? 

I can bet you might have at least half of these ingredients already on hand.  

good eats | adventures with BLW

baby.led.weaning. 

I had briefly learned of this term around the time the twins were Baker's age.  I was taking time to make purees for Parker and Jolie and absolutely I loved doing it and found some foodie creativity in creating my first babe's their first foods.  while I did enjoy it.. it would take me hours on a saturday to prep about a month's worth of food (x two) to stash away.  

while I was pregnant with Baker, I found myself curious in what BLW was all about.. and then she made her surprise arrival and I didnt think about food again until we were sitting at the 4 moth check-up and Dr. B mentioned starting her on rice cereal. 

I was not ready.  

we made the executive decision to wait until she was 6 months old before starting solids, and with that brought up the curiosity of baby led weaning again.

I found HUGE encouragement after reading blwideas.com and thought- this could be so much fun!  and if I am being honest - I also really struggled with the idea of making baby food again.  not because I didnt enjoy it, because I did, but ultimately I wanted to just try something different.

Baker hit the sixth month mark and it was time to introduce her to her first foods!  I was so overwhelmed to think about what was okay?

what was appropriate?

what she should eat?

what should I avoid?

 finally I just started to offer things to Baker that we were eating.  I wasn't trying to make it into a big to-do or find myself in mega stress over it.  

she's only been eating solids/table food for about a month and for the most part its going pretty good!  there are some things she absolutely will not try/eat/entertain at all (ahem..bananas), but for the most part she will fiddle around with it and half the time some of it makes it into her mouth. 

the amount she eats wildly depends on how she is feeling.  

did she get a good afternoon nap?  

is she sleepy?  

does her mouth hurt? 

cranky?

she could be totally uninterested in those same sweet potatoes that she had a few nights ago or the veggie burger she gobbled up the first time around but definitely not this time.. truth be told- at this age table food is all about exploration.  learning textures, fine tuning those motor skills, and simply introducing flavors to your little one.  sure we can get that added benefit of a full belly, but the most important form of nutrition from birth to twelve months is breastmilk or formula.  so, as quickly as I feel myself getting frustrated when she is tossing her food all over the floor because she would rather play in it than eat it (truth!!), I have to realize that its totally okay.  

so- what are we actually eating over here?? 

as far as Baker is concerned- she is definitely not eating three full meals every day.  she is eating a mid-morning 'meal' of yogurt and sometimes fruit and then her main course of the day is at dinner time.  occasionally I will share some of whatever I am eating for lunch or breakfast- she and I have gotten to the point of not being about to eat around her while I am nursing.  I was eating a bowl of cereal the other day while nursing (the hunger is real.) and she popped off and grabbed it with all she had and the cereal (lucky charms cereal with the glorious b l u e milk remaining) went all over the chair and the carpet below.  not to mention the other morning I was eating the usual PB + banana toast and she got herself a handful of banana.  she's such a busy bee!  

she usually eats or plays with what we are eating, but often when we are on the go she will eat a fruit pouch pretty quickly and then eat whatever at the restaurant.  we finally figured out how to suck those pouches (therefore no spoon required!) and its been an easy way to get prunes in her, too.. if you know what I mean:)  we are being pretty modest in what we give her right now mostly because her skills for feeding herself are still in the beginning stages, but some of our the BLW beginner meals include:  

scrambled eggs // olive oil, smoked paprika, black pepper // + shredded mozzarella cheese

wheat/corn tortilla 

whole milk yogurt mixed with fruit puree // we really like ella's kitchen fruit pouches

whole milk yogurt mixed with almond butter (she LOVES this)

toasted whole grain waffles (we like the VAN's brand) + sliced strawberries

homemade baby pancakes // store bought mix + breastmilk or water

grilled cheese sandwich cut into stripes 

chicken nuggets (all white breast meat)

sprouted whole grain toast + all natural almond butter

roasted root veggies // olive oil, rosemary, pepper + baked at 400 for 30 minutes // + shredded chicken // cooked in the crock pot for 6 hours on LOW with water and a little salt and pepper

steamer bag cheese + broccoli rice + all natural deli meat

homemade bbq chicken pizza  //skip the pineapple- citrus at this age can be hard one your little one's tummy.

crock pot italian chicken // chicken breast + zesty italian dressing on LOW for 6 hours.

baked pasta // we love ziti!! 

store bought cheese + spinach tortellini

black bean cakes with avocado cubes (still working on her accepting the texture of avocado) 

sweet potato hummus // combine 4 cups (baked) and mashed sweet potatoes, 1/4 cup tahini, 1/4 cup lime juice, 2 garlic cloves, minced, 2 teaspoons ground cumin // add 1-1/2 teaspoons salt, 1/4 teaspoon cayenne pepper for older kiddos and adults // + wheat toast

broccoli bacon mac + cheese // we skipped the bacon for 7 month old

store bought veggie burgers

spaghetti squash burrito bowls + italian chicken sausage 

wheat, soy, eggs, almond butter, and strawberries are all potential allergens. avoid serving all together until you know your babe doesn’t have a reaction with any of them individually.  dairy milk is not okay until 12 months of age- but cheese and full fat yogurt are okay.

salt + sodium should be limited.

I'm always looking for fun food ideas for my kids!  recommendations + corrections + fun new things to try are definitely welcome! 

WE EAT | mexi-rice (super) taco bowl

there has been lots of talk in the foodie world about one of the greatest food holidays quickly approaching.  

I know you have heard of it.

the.super.bowl. 

I do love football- a lot.  more than my husband, probably..maybe. 

part of me doesn't even care who makes it to the big game.. okay, nearly all of me.  but for real, I just want to know what fun things we are going to eat! 

over the weekend I made this yummy mexican taco bowl and as I was dipping my tortilla chip rather than using a fork I thought to myself- this would be SO EASY to make for a crowd and serve it as a heavy appetizer for the game day festivities.  

MexiRice (Super) Taco Bowl

adapted from: the garlic diaries 

3 cups butternut squash, cubed

3 tablespoons olive oil

salt and pepper, to taste

1 1/2 cups chicken stock

1 cup quick cooking rice or quinoa

1 pound lean ground turkey

2 tablespoons taco seasoning (or make your own below)

1 yellow bell pepper, diced

1 red bel pepper, diced

1 jalapeno (minced- seeds and ribs removed)

1 medium red onion, diced

1 can black beans, rinsed + drained

1 can mexicorn blend, drained
3/4 or 1 cup of taco cheese blend

1/4 cup chopped fresh cilantro

sour cream or greek yogurt

tortilla chips for dipping

--

preheat your oven to 400 degrees. toss together the squash with olive oil, salt, and pepper. Roast for 30 minutes or until soft.  Remove from oven and set aside.
For the rice or quinoa- cook according to package directions, using the broth as your liquid.
Meanwhile, add your veggies to the skillet- peppers and onion - and sauté until soft and the onions
are fragrant and golden.  add in the ground turkey with a little olive oil.
When your turkey is almost done, stir in the taco seasoning.  Add in the corn and the beans.
stirring to combine and allow to simmer.
Drain the rice/quinoa to remove excess moisture (as needed).  Combine the rice, cheese (set aside a little for sprinkling on top) and reserved butternut squash with the veggie and meat mixture.

Stir everything together until fully combined. Taste and add any seasoning you think it needs

Sprinkle the remaining cheese on top of the mixture and then top with Greek yogurt (or sour cream) and chopped cilantro.  

 don't be fooled by the long ingredients list or the step by step directions..  I promise that your tummy will be exceptionally delighted.  I often make my own taco seasoning and keep it in an empty mason jar.

--

1 tablespoon chili powder

½ teaspoon garlic powder

¼ teaspoon onion powder

¼ teaspoon crushed red pepper flakes

½ teaspoon dried oregano

½ teaspoon paprika

1½ teaspoons ground cumin

1 teaspoon sea salt

1 teaspoon black pepper

--
SO easy!  but its also easy to buy the little packet next to the taco shells and green chilies:)

utensils are optional.

chips to dip are required.

what are you serving this weekend?? here are a few of my game day favorite recipes!

buffalo chicken dip // sriracha hummus // slow cooker corn and jalapeño dip
chunky guacamole  // pizza roll ups // cheesy party burgers

 spiral wrapped hotdogs // zucchini parmesan crisps // easy chicken satay

we eat | one pot sausage + meatball ziti

second week in a row for pasta.  we haven't eaten this much pasta since before I got pregnant with Baker baby.  a few weeks back the bestie sent me a link for a delicious one-pot pasta meal she made in a snap.  in a snap??  um, yes.  I legit had one pan to clean at the end of this meal.  thats what I'm talking about!  now that Baker is eating food- the addition of a highchair to hose down in the evenings just adds to the post-dinner chaos and clean up.. so having the least amount of dishes to clean when its all said and done is optimal.   

this meal did not disappoint!  I ate it for breakfast the next day. 

yes.  yes I did.

 one-pot sausage + meatball ziti

adapted from: tastes better from scratch

1 pound ground Italian sausage (I used just one roll)

12 ounce package fully cooked chicken meatballs 

(I use the simply balanced brand from target)

1 (15 ounce) can diced tomatoes

1 (15 ounce) can fire roasted diced tomatoes

1 (15 ounce) can tomato sauce

2 tsp olive oil

6 garlic cloves, minced

1/4 teaspoon red pepper flakes

1/2 cup fresh basil leaves (add it at the end)

1/2 tsp dried oregano

3 cups water

16 ounces ziti

1cup half and half or heavy cream

1 cup fresh Parmesan cheese

ground black pepper + salt to taste as needed

--

Add olive oil to a deep, 12-inch or larger skillet over medium heat. Add sausage cook until browned, about 3-5 minutes. Add the garlic and crushed red pepper flakes to the pan and cook for 1-2 minutes. Add the meatballs, diced tomatoes, tomato sauce, basil and oregano. Stir well. Reduce heat and simmer, stirring occasionally, for 5-10 minutes.

Add the water and dry pasta. Bring to a boil, cover, reduce heat to a low boil and cook, stirring occasionally, for 10-15 minutes or until noodles are tender.

Stir in the half and half, and parmesan cheese and season with salt and pepper to taste.

Serve with additional parmesan sprinkles over top. 

 the original recipe called for the ziti to be sprinkled with mozzarella cheese and then baked for a handful of minutes to melt, but by the time we have everyone wrangled to the dinner table- I skipped that additional step and served it straight off the stove.  

SO DELICIOUS.

one tip I might add is to use really good parmesan cheese.  I used to watch barefoot contessa with Ina Garten on the food network and couldn't stand it when she would talk about 'good olive oil' or 'really good parmesan cheese'. well, what is the difference, Ina? 

as I've become more seasoned in the kitchen- it does make a huge difference.  I caught myself saying this to a girlfriend the other day and realized that I can relate to you, Ina.  no more eye rolling from me when you talk about those good essential ingredients.

so.  that being said.. skip the $1.50 bag of parmesan hanging next to the velveeta and peruse the fancy cheese selection in your store for good parmesan cheese.  a favorite in my local grocery store is six bucks.  

worth every penny and I use in in everything!

most likely you have a lot (or all) of these ingredients already in your pantry- 

so.. whats for dinner tonight? 

you don't even have to ask!

WE EAT | Lemon Shrimp Pasta

Its been a while.  A while since we sat down as a family to eat a home cooked meal.  Since Baker was born its hit or miss, and if we do sit down together as a family we are rushing through because up next is baths for everyone, chocolate milk + Peppa the Pig and then a bedtime that takes approximately 64 minutes to follow through.  

This year I resolute to taking time to enjoy my crazy.  Even if it does mean our family dinners are cutting into the evening routine just a bit.

I call it a routine- but seriously its not at all.  More like surviving until bedtime.  

What are the steps that need to be taken to successfully reach bedtime?! 

Kicking off 2016 and my resolution to eat well with my family is a delicious and creamy pasta dish- homemade lemony sauce with fresh shrimp, parmesan, and parsley.  Not to mention it is easy on the calories because the sauce is made with vegetable broth and skim milk.  

Dinner on the table in less than 30 minutes?? I'll take it!

I doubled the sauce of this recipe but used an entire pound of whole wheat penne to feed my family of four with a serving leftover for me to take to work for lunch the next day.

You can totally switch up the proteins for this dish- scallops or flaked salmon would be phenomenal and if you aren't a seafood fan toss in some grilled chicken, instead.

NOM.

Lemon Shrimp Pasta

adapted from diethood

16-ounces dry whole wheat penne pasta

I pound raw peeled and deveined medium shrimp

for the sauce

3 tablespoons olive oil

2 garlic cloves, minced

3 tablespoons all-purpose flour

2 cups vegetable broth

3/4 cup shaved Parmesan Cheese

1 cup skim milk

1/4 teaspoon salt

1/2 teaspoon fresh ground pepper

the zest of one lemon

the juice of one fresh lemon

2 tablespoons chopped fresh parsley

additional parmesan cheese, for garnish

--

Cook pasta according to the directions on the box.  In the meantime, heat olive oil in a skillet over medium-high heat.  Add garlic and shrimp; cook for 5 minutes, or until garlic is fragrant and the shrimp are bright pink, stirring frequently.  Remove from pan.  Whisk in flour; whisk until flour isn't dry.  Slowly whisk in the broth.  Cook and whisk until mixture is smooth; continue to cook until mixture boils and thickens. Remove from heat- it will look like gravy:)  Whisk in parmesan cheese; and stir until melted.  Whisk in the milk next; whisk until combined.  Season with salt and pepper and then stir in lemon zest and lemon juice.  Sauce will continue to thicken as it stands. If sauce is too thick, add a little more milk.  Drain pasta and return to pot.  Pour sauce over the cooked pasta and shrimp; mix until combined.  Stir in 1 tablespoon parsley.  Transfer to plates; garnish with remaining parsley and a sprinkle of shredded parmesan cheese.

The flavor of this pasta is out of this world!  The zest of the lemon makes this low fat dish super flavorful.  My entire family loved it!  The sauce thickened as it sat- so before I reheated it the next day I added a splash of milk to loosen up the sauce and it totally did the trick.

This recipe was a crowd pleaser- one that I know I'll be going back to for something quick and easy for a weeknight, but 'fancy' enough for a weekend meal served to friends.
You may or may not see this on repeat for Supper Club:)

WE EAT | the best of 2015

We ate a lot of delicious food in 2015. and then I got pregnant and we ate a lot of cereal.

 theres nothing like homemade.  delicious. fit for a dinner table full of young babes.  oh- and the most important part: e.a.s.y.  Looking back over this last year of meals passed around at our dinner table its giving me motivation to get back into the groove of cooking some fun new meals to share with you!

heres a look back at some of our favorite family meals of 2015!  

..one thing is for sure- I made great use of my slow cooker:)

oven fried asian orange chicken

 grilled chicken caesar salad

 crock pot mexican quinoa chili

 black bean burger 

 crock pot pork tacos

 grilled chicken burrito bowl

 crock pot pork verde tacos + roasted sweet potatoes

 broccoli bacon mac + cheese

 pizza pasta casserole 

WE EAT | Pizza Pasta Casserole

I'm so excited to share this recipe with you guys.  After posting a snap of my yummy dinner last week, I was funny to me how many became interested in one of the most simple meals I have ever made.  

 After getting several texts and emails asking for the recipe- the verdicts came rolling in over the last couple days..

YUMMO.

 Totally acceptable for breakfast..

 Amaaaze.

 Yes, you guys- all of those things.  Throw in easy, delicious, + family friendly and I'd say you have a pretty good depiction of this one pan wonder of a meal.

Pizza Pasta Casserole

adapted from six sister stuff

Ingredients 

1 pound chicken sausage (I used tomato basil)

1 yellow onion, diced

1 green bell pepper

2 (16 ounce) jars pizza tomato sauce

8-ounces fresh mushrooms

1 (5-ounce) package turkey pepperoni slices

1/2 teaspoon salt

1/2 teaspoon dried oregano

 1/2 teaspoon garlic powder

1/2 teaspoon dried basil

1 (16-ounce) bag short noodles, cooked (I used whole wheat rotini noodles)

1 cup shredded Italian cheese blend

Fresh basil for garnish

--

Preheat oven to 350 degrees F. Brown sausage, onion and green pepper in large skillet over medium heat. Drain (if needed) and add pizza sauce, fresh mushrooms, pepperoni, salt, oregano, garlic powder, basil and cooked pasta. Grease a 9x13-inch dish with nonstick cooking spray. Pour pasta mixture into the pan and sprinkle with cheese. Bake for 30 minutes, or until heated through and cheese is melted. Garnish with fresh basil.

 This recipe can easily be made with ground beef or lean ground turkey - but I love chicken sausage and use it whenever I can replace it with the meat of the recipe.  I have seen it in many regular grocery stores, but also your typical specialty markets.  Lower saturated fat than regular pork sausage, but definitely more tender and with tons of flavor:)

Now what are you waiting on?!  This recipe is filled with regular pantry and refrigerator ingredients, so you shouldn't need too many items to get this on the dinner table tonight!  

Bon Apetite! 

WE EAT | Slow Cooked BBQ Brisket Sliders + Mango Salsa

Its football season and there is nothing I would rather be doing on the weekend than to be huddled up on the patio with sangria and a snack in my lap.. preferably a chip dipped in something involving cheese and jalapeños.

For some fans, football is all about the tailgate, pick'em leagues, and Sundays spent with friends, but for ALL fans football most deftly means f o o d.  One of the fun parts about watching football is less about the 40 yard drives and more about "what are we going to eat?!"

You can always bet there is something in the slow cooker on Sunday afternoons.  I set it before we leave for church and its ready just in time for the Cowboys game at noon.

This slider is fit for messy fingers in front of the television, but could totally pass through on a weeknight meal.  Because, hello, the crock pot was made for busy people.  

And for soup.  

And for brisket.  

This recipe was made in the oven, but could definitely be transferred to the crock pot if thats what you prefer:)  Also, the salsa could be omitted if its not your thing.. 

Wait.

What am I taking about.  It cannot omitted.  I promise you'll love it!

Slow Cooked BBQ Brisket Sliders + Mango Salsa

brisket

from the foodie affair

4 pounds brisket, trimmed

1 teaspoon celery salt

1 teaspoon garlic powder

1 teaspoon onion salt

2 ounces liquid smoke

4 tablespoons Worcestershire sauce

1 cup prepared bbq sauce + more for serving

mango salsa

3 ripe mangos, diced

1 medium red bell pepper, chopped

1/2 cup chopped red onion

1-2 fresh jalapeños, minced, ribs and seeds removed 

1/4 cup chopped fresh cilantro 

the juice of one large lime

salt to taste, about 1/4 teaspoon 

Hawaiian rolls or mini slider buns

additional bbq sauce for drizzling 

--

for the brisket:  In a small bowl whisk together celery salt, garlic powder and onion salt. Season both sides of the brisket. Place meat in a foil lined baking pan that is enough to fully enclose the meat. Pour Liquid Smoke and Worcestershire sauce over the meat and as it drips to the side lift meat up so the liquid also seasons under the meat.  Crimp the foil tightly over the meat. Return to the refrigerator and marinate overnight.  Bring the meat to room temperature (30 minutes) and bake at 275 degrees for 5 hours. Remove foil and pour about 1 cup of barbecue sauce over the meat. Bake for an additional 60 minutes with the foil open.  Cool and slice into thin pieces.

for the salsa: in a medium bowl (with a lid) combine first 5 ingredients, through cilantro.  Season with salt and drizzle with lime juice.  Cover and refrigerate until ready to serve!

to serve: arrange brisket on slider buns.  Drizzle with BBQ sauce (I like Sweet Baby Ray's) and top with the prepared mango salsa.  

Happy Weekend!

WE EAT | Broccoli Bacon Mac + Cheese

Cooler weather is approaching- I can feel it..even though it is still forecasting to be in the 90's, but it will be here soon..right?

I am so excited about the thought of fall and winter because with that comes all the comfort foods of the season.  Root veggies are among my favorite foods to prepare (and eat!!).  I  could probably create and fill an entire pinterest board of recipes containing sweet potatoes, pumpkin, and butternut squash alone.  There is something about those foods that just bring out the sense of comfort in a meal.  

But- can comfort and healthy go hand in hand?  Sure it can! Cooking Light proves it with their latest Mac + Cheese recipe.  CL Mag is the only magazine I get in the mail these days.. and the only magazine I make time to read (and doggie ear) from cover to cover.  Parker and Jolie love to sit in my lap to look through all the vibrant pictures of healthy and delicious foods - and their September cover photo looked outrageously yummy.  I couldn't wait to make it!

A typical cheese sauce is a butter/flour roux, milk, and of course lots and lots of cheese!  This recipe replaces the butter and flour and uses the starch of butternut squash to create a rich and creamy cheddar sauce - not to mention sneaking another serving of veggies in.   

Never hurts for more veggies!  Jolie kept talking about the broccoli and how much she loved it and Parker cleaned her plate of all the pasta.

Dinner is served!

Broccoli Bacon Mac + Cheese

adapted from Cooking Light 

2 center-cut bacon slices, chopped

3 garlic cloves, minced 

2 1/2 cups low sodium chicken stock

1 1/2 cups milk (I used skim milk)

1 (12-ounce) package frozen cubed butternut squash 

14 ounces uncooked whole wheat pasta (I used farfalle)

3 cups chopped fresh broccoli florets

1/2 teaspoon salt 

1/2 teaspoon freshly ground black pepper 

1 1/2 cups sharp cheddar cheese, shredded

--

Heat a large skillet over medium-high heat. Add bacon; cook 4 minutes or until crisp, stirring occasionally. While your bacon cooks, cook the squash in the microwave according to package directions.  Mash squash with a fork or puree in a food processor of blender.  Set aside.  

Remove bacon from pan.  Remove all but 2 teaspoons bacon drippings from pan. Add garlic to ­drippings in pan; sauté 30 seconds.

Whisk together stock, milk, and squash in the warm pan; bring to a boil, stirring occasionally.

Add pasta; cover, ­reduce heat, and ­simmer 8 minutes, ­stirring occasionally. Stir in broccoli; cover and cook 3 minutes or until pasta is done and sauce is thickened.  Stir in salt, pepper, and 4 ounces cheese. Sprinkle bacon and remaining cheese on top. Cover; let stand 1 minute or until cheese is melted.

WE EAT | BBQ Meatloaf Muffins + Roasted Veggies

The best part about having a baby is the food.  Okay.. actually bringing home a newborn is pretty awesome and life changing but when your friends and family are super helpful and make you a yummy meal because your life at the moment has been consumed by diaper changes and newborn baby head smells comes in at a close second.  The last thing you think about or have time for is to turn on the oven or whip out your pots and pans- am I right?

In the weeks following Baker's birth we had a handful of people bring us a meal, and while every single one of them was delicious there was one in particular worth repeating.

Lets be real.  I'm from the South.  My mother is from the South.  I grew up eating Southern Comfort foods - we had a deep fryer in our kitchen and my mom's name is Paula (not joking).  Meatloaf was one of my favorite foods and still is.  My mom's recipe of ground chuck, regular old tomato ketchup, a couple of eggs, and saltine crackers was nothing special but I loved it anyway.

SO- when my sweet friend Andrea brought us this meal I was WAY excited to eat.

We devoured every last bite of it - I hounded her for the recipes as soon as we cleaned up the dinner dishes and here I am sharing them with you.

Probably not the prettiest meal I have ever made, but wow it was good, good, good.  The muffins make it easy for little hands to eat and to manage my portion control.

Well.. sort of.  I just felt like I was being 'good' and only eating one or two on my plate at a time but definitely went back for seconds (and thirds?!!) .. 

I digress.

This recipe makes 24 muffins - and while we probably ate more than half of them between the four of us, I was able to freeze the rest for another meal. 

Also.. I will never make roasted vegetables another way again.  I cant wait to make this with all kinds of root vegetables when the cooler weather is finally here to stay. 

BBQ Meatloaf Muffins 

(makes 24 muffins)

adapted from Rachael Ray 

cooking spray

1.5-2 pounds lean ground beef or turkey

1 sweet onion, diced

1 small green bell pepper, diced

3 tablespoons milk (I used skim)

1 large egg, beaten

1 cup panko breadcrumbs 

2 teaspoons smoked paprika

2 teaspoons garlic powder

1 teaspoon cumin

1/4 teaspoon pepper

1/4 teaspoon salt

1/2 cup tomato salsa (I used a roasted tomato salsa)

1 tablespoon Worcestershire sauce

1 cup smokey barbecue sauce

--

preheat the oven to 450 degrees.  spray your muffin pan with cooking spray and set aside.  combine ground beef (or turkey), onion, and bell pepper in a large bowl.  In a small bowl whisk egg, milk, paprika, garlic powder, cumin, salt and pepper.  Pour into the meat mixture - add the breadcrumbs and combine with your hands.  In a small bowl combine salsa, barbecue sauce and Worcestershire.  pour half of the sauce mixture into the meatloaf mixture and combine well.  Scoop meat into prepared muffin pan - filling each cup to the brim.  Top each 'muffin' with remaining sauce.  Bake for 15-20 minutes until muffins are cooked through.  

Serve immediately with additional barbecue sauce- yum!

 Roasted Veggies 

adapted from food.com

3 pounds mini gold or red potatoes 

6 cups baby carrots

3 tablespoons olive oil

1 tablespoons garlic powder

1 teaspoon salt

2 tablespoons fresh rosemary, minced

1 tablespoon fresh oregano, minced

--

preheat your oven to 450.  Toss all ingredients in a large bowl.  Pour veggies onto a foil-lined pan and arrange into a single even layer. Bake for 20-25 minutes or until carrots are soft and potatoes are crispy and fork tender, tossing half way through. 

WE EAT | Crock Pot Pork Verde + Roasted Sweet Potato Tacos

This meal made me proud.  Proud that I am finally getting back into the kitchen on a regular basis..but I might be a little embarrassed to admit how easy it was to throw together.  Dinner is dinner, yes?  The oohs and ahhs at the dinner table would have had you thinking that I put in the hard work to make this meal as delicious as it came to be.. but oh.no.  My secret ingredient: store bought salsa.

Yes friends. My secret to cooking the meal that earned household praise from husband and toddlers alike is a jar of green salsa.  I had you all fooled by the fancy name Pork Verde, didn't I?  It sounds time consuming with a bajillion ingredients, but honestly, it’s so simple and the results are so fantastic. Ready for the step by step?

Dump, stir, start.

Yep.

I had seen a recipe via Pinterest for a pork + butternut squash taco..but it felt like a crime to use butternut squash in August so I modified this idea to use sweet potato instead.  Plus.. my grocery wanted a small fortune for the single mediocre looking b'nut squash they had.

 I cannot express how grateful I am for recipes like these in times like this.  I served this with my favorite recipe for pico de gallo and a sprinkle of mozzarella cheese -- although feta or queso fresco would be equally delicious.  

INGREDIENTS

pork

3.5 pounds pork tenderloin

1 (24oz) bottle salsa verde (I used Herdez brand)

potatoes

3 cups peeled + cubed sweet potatoes

3 tablespoons olive oil

1 tablespoon smoked paprika

 2 teaspoons garlic salt

toppings

pico de gallo (store bought or homemade) 

shredded mozzarella cheese

lime juice

taco size tortillas (we use the corn/wheat blend by Mission brand)

--

for the pork: arrange your pork tenderloin in the bottom of your slow cooker.  Pour the salsa verde evenly over pork.  Cook on LOW for 8 hours.  Remove pork from the slow cooker and shred with two forks OR rough chop.

for the potatoes: preheat oven to 400 degrees.  Arrange the cubed sweet potatoes on a large foil lined rimmed baking sheet.  Drizzle with olive oil and season with paprika and garlic salt.  Bake for 30 minutes, or until tender.

Assemble the tacos over corn or flour tortillas; pork and potatoes + topping with desired cheese, pico, and lime juice to taste!

Completely ridiculous.  

Ridiculous in flavor + ridiculous is how easy this was to throw together.

..and look how pretty!

This pork recipe can be transformed into a million different ways.  We like the heat in this house, so I went with a salsa that had some kick to it, but feel free to adjust to your liking.  You could serve as I have described, but also over rice/quinoa/farro with sour cream and guacamole.  With only 5 minutes of prep time, this is going into our regular rotation -- so perfect for a weeknight but fancy enough for a weekend to entertain with.  Not to mention the leftovers.  Even better the next day.

You hungry, yet?  I think I will have that leftover pork for breakfast.. pork verde egg tacos, anyone?

Happy Friday!