We Eat {this week} | 8/13/17

meal planning.  

something I used to be SO good at.  I used to meal plan every single week.

I also used to make a hot meal every night and attempted to continue that trend when the twins were born.. and sort of fizzled out after Baker arrived.  pregnancy keeps me tired and not hungry at all, so prepping, planning, and cooking dinner falls off my to-do list and its taken me a hot minute for me to be able to get back into the swing of things! I also would love to be more intentional in planning ahead meals for the big girls for both lunch and dinner instead of leaving it to the microwave or toaster oven to do the prep for me.

SO here I am attempting to get back into the swing of being in the kitchen.  

meal planning looks a lot like me skimming my Pinterest boards, which mainly consists of food.

I used to write my own recipes.  and then I had kids and quick and easy became my favorite two words when it came to describing my cooking.

nothing wrong with that, you guys!

BREAKFAST

breakfast everyday looks very similar for me as it does my kids.  I eat peanut butter and banana toast or oatmeal and they will do the same!  we mix it in with some toaster waffles (we love Van's or Kashi brand) or if we are rushing out the door, granola bar and skim milk with carnation instant breakfast is where its at.

TODDLER LUNCH

::monday::

pasta salad + carrots + ranch dressing for dipping

pasta salad

cooked whole wheat ziti mixed with fresh zucchini, tomatoes, sweet peppers, turkey pepperoni (I like Boar's Head), and mixed with Italian dressing.

::tuesday::

no bake energy balls // low fat yogurt

easy recipe for energy balls HERE

I usually offer the girls 2-3 for lunch. as for me, I eat 2-3 as a snack.

::wednesday::

deli turkey + cheese roll ups // wheat thin crackers // grapes + watermelon 

::thursday::

white meat chicken nuggets (Tyson brand) // macaroni + cheese (Annie's brand)

::friday::

scrambled eggs + mozzarella cheese // peanut butter on toast // strawberries + melon

FAMILY DINNER

::monday:: 

crock pot cilantro lime chicken tacos // Mexican creamed corn 

cilantro lime chicken tacos

2 pounds chicken breast mixed with ranch dressing seasoning packet, cilantro lime skillet sauce packets (I LOVE these skillet sauces- I buy them at Target and Kroger) or you can use a jar of green salsa.  cook on LOW for 6 hours

corn tortillas

guacamole + sour cream + pico + fresh cilantro

Mexican creamed corn 

6 corn on the cobs roasted in the oven for 45 minutes, husks on. remove from the oven and allow to cool enough to be able to cut the kernels off the cob. throw in a preheated skillet pan and stir in 3-4 chopped fresh jalapeños, 1/2 block low fat cream cheese and fresh jalapeños.  season with smoked paprika and taco seasoning to taste.

::tuesday::

left overs from Monday:)

::wednesday::

grilled guacamole and gouda burgers // sweet potato fries

burgers

1lb (93/7) lean ground beef + minced garlic + salt + pepper to taste, formed into patties. grill or cook in a skillet pan- about 4 minutes on each side.

top with left over guacamole from Monday and melty gouda cheese

sweet potato fries from the frozen food section:)

::thursday::

crispy black bean quesadillas // roasted squash

black bean quesadillas

2 cans black beans, rinsed and drained.

corn tortillas 

Mexican cheese blend

veggie oil

heat 1 tsp oil in skillet and add one corn tortilla. add beans and cheese to one side of the tortilla and fold over with a spatula. cook 3-4 minutes on each side, flipping in between until golden and crispy.

roasted squash

chop zucchini and yellow squash into medium thick sticks. drizzle with olive oil and salt and pepper. roast at 375 degrees for 25 minutes.

::friday::
breakfast burrito bowls with spiced butternut squash + quinoa 
bowl recipe HERE

::NOTE::
the lunch ideas above are definitely geared towards feeding your kids but can also be prepared for yourself! my breakfast and lunch look very similar from day to day and you can find my daily food plan HERE. 

pregnancy protein bowl | 3-ways

now that I'm in my second trimester Ive started to really get my appetite back.  food isn't such a struggle, which I am thankful for, and I am enjoying food again. while I wasn't terribly nauseous or feeling like I was going to throw up all the time, food just really wasn't interesting to me AT ALL.

I've been focusing on smaller meals that are high in nutrients, fiber, and protein.  back a couple, err four years ago when I was pregnant with the twins I started eating this fruit/yogurt bowl that was insanely high in protein and I've found myself back into that swing because fruit is my favorite when I'm pregnant. now, I've designated these as breakfast + lunch + dinner options, but there has been many times that I've eaten the fruit bowl for dinner and the quinoa/hummus bowl for lunch.. or even breakfast!  SO, mix and match however your heart + tummy desires:)

these bowls are about 400-500 calories each and range from 25-45 grams of protein per bowl!

--

breakfast // 1/4-1/2 cooked whole oats + 1-2 tablespoons almond butter + 2 tablespoons slivered almonds + 2-3 strawberries, sliced, 1 teaspoon chia seeds.

lunch // 5-6oz plain greek yogurt (I use FAGE 0%) + 1/2 or 1 full scoop protein powder (about 25 g protein) + 1 apple + 3-4 strawberries + 1/2 cup grapes + 1/2 banana, sliced

dinner // 1/2 cup cooked plain quinoa + 1/4 cup hummus (I love white bean hummus) + baby kale + 4-8 chicken sausage meatballs

--

a couple tips for making these bowls.. 

lunch // I typically use one of the single serving cups of greek yogurt, which ends up being a little less than 6 whole ounces.  as far as protein powder goes- I love the isopure zero carb.  since I'm adding so much fruit (carbs) to my bowl I don't need the extra I get from some protein powder- so look for one thats lower in carbohydrates. the isopure vanilla is delicious and so is the strawberry! either would work in this bowl. I picked up some optimum gold standard whey from Costco because it was on super sale and have been using that and love it, too. none of these people know who I am, but after lots of tasting of protein powder these are the ones I love the most!

  

dinner // if you can find the single serve pouches of quinoa in the frozen food section of your grocery- thats your best bet for making this a quick and easy meal.  you can also make a large serving of quinoa on the stove top ahead of time and keep it in the fridge when you need it!  you can use any hummus you love- I really love white bean hummus (they have no idea who I am either..) because it has less tahini flavor than most hummus I have had.  I found this chicken sausage at Costco last weekend, and I'm so thankful!  before now I've been making this bowl with Baker's chicken meatballs, so finally I can stop dipping into her (rather expensive) meatball stash.  lastly, stir in the baby kale when you are cooking the quinoa OR right after its come out of the microwave while its still hot.  the kale will wilt down an make it softer and easier to eat and blend in with this bowl.

what are your go-to fixes for getting in protein and energy while pregnant? I would love to hear!!

for more info like this.. check out my pregnancy food journal HERE.

We Eat | crock pot beer chili

there is nothing more that I love about fall than warm soup on a cool evening.  well, this weekend we had a taste of cool weather (82 degrees!!!) and I was excited to whip out my favorite recipe for beer chili, dump it all in the crock pot after getting home from church and lounge the afternoon away while watching Sunday's football lineup.

best part is that this recipe is HA-UGE and we had dinner for Monday night, too:)  

I'm a big fan of chicken sausage, and if you happen to go back through my recipes you'll see that its basically the only kind of sausage I'll buy.  my local specialty grocery store (market street) makes their sausage in house and it is YUMMY.  I made a stop through their after church (because the weather made me do it) and they had this chipotle chicken sausage- yes!  its like they knew I was coming!!  I bought six links because I was being overzealous and prefer this to ground beef..so.. this chili ended up quite meaty!

all the veggies!  smelled like a great big bowl of fresh pico de gallo. again- being overzealous with the garlic.  I freaking love garlic.  so I always add much more than a recipe calls for, even if it does suck to mince garlic. nothing more tedious that mincing garlic, but its worth it.  

so worth it..

da beer.  

I used a pale ale called revolver which is made by the same company that makes blood and honey (which is my faaaav right now).  just before I added the beer I stirred in the seasonings and veggies- which included a dry packet of spicy ranch dressing.  I didn't have onion powder, as called for in the original recipe, but I had that hanging out on my shelf.. so I figured it might only make it better?

it did.

top it with lots of cheese, sour cream, and more peppers!

crock pot beer chili 

adapted from home made interest

2 lbs lean ground beef

1 lbs ground sausage (remove from casing)

I used chipotle chicken sausage

2 red bell peppers, seeded and diced

5 garlic cloves, finely minced

you can use more or less, but we looooove garlic!

1 white onion, diced

1 jalapeno, seeded and diced

1 poblano pepper, seeded and diced

3 tablespoons chili powder

1 tablespoon cumin powder

2 teaspoons smoked paprika powder

1 packet spicy ranch dressing

like the hidden valley brand

12 oz pale ale beer

2 (15oz) cans of diced tomatoes

2 (15oz) cans tomato sauce

1 tablespoons olive oil

Garnish with Cheddar cheese, sour cream & green onions

--

brown the beef and sausage over medium heat in a large pot. drain.

add olive oil, onions, garlic, bell peppers, jalapeño, poblano pepper to your crock pot stirring to combine.  add drained meat, pale ale, tomatoes, tomato sauce, cumin, chili powder, ranch packet, and paprika to the pot and cover.  set to LOW for 4 hours or HI for 2 hours.  
top with cheddar cheese, sour cream and green onions!

we loved this with broccoli cornbread- I've been making it for years from my mother in law's recipe and I did a quick search on pinterest and found the exact ingredients HERE!  its so delicious, my friends:)

happy crock potting!!! 

we eat | sausage + ricotta stuffed shells + spinach

lately we have been going with the same staple items every week- meal rotations that I know are easy to please the family, but also ones that are E A S Y in general.  I try to add in some fun recipes here and there, but when I find one that was quick to whip together in the busy-ness of the evening AND it tastes good?  this is one of those recipes that as I was taking my last bite of the plate in front of me I was already thinking about how good the leftovers were going to be!  I usually change a recipe up quite a bit when I pull it out of a magazine or Pinterest, but this one was a winner all around and didn't need too much tweaking at all whatsoever.  it makes A TON of filling and in turn a ton of shells, so I made an extra pan and threw it in the freezer to eat later (like next week?!).  Just make the entire recipe as is before baking and wrap in plastic wrap and then foil before putting in the freezer.  when you are ready to eat, just allow it to sit in the refrigerator overnight before cooking. 

chicken sausage, ricotta + spinach stuffed shells

adapted from: craving some creativity

1 (16oz) package of jumbo pasta shells

4 cups part skim ricotta

12 oz shredded part skim mozzarella cheese

2 eggs, lightly beaten
1 tablespoon garlic powder 

1 tablespoon fresh or 1 tsp dried oregano

3/4 cup parmesan cheese

16 oz jar of pasta sauce

4 packed, heaping cups of fresh spinach

1 pound  sausage (I used chicken sausage)

dried parsley for garnish

--

in a large skillet over medium heat, brown and crumble the sausage. drain any excess fat and remove from heat. In the same pan, cook spinach until wilted, about 1-2 minutes. while the sausage is growing  cook the shells according to package directions.  

I cooked them until they were just under al dente so they don't fall apart while I'm filling them.  you wouldnt want to eat them straight out of the pot, but they'll finish cooking and get softer in the oven- cooking them this way will also allow them to hold their shape after cooking.

in a mixing bowl, combine the ricotta, 8oz of mozzarella, 1/2 cup of parmesan, eggs, oregano, and garlic powder. fold in the spinach and about 1/2 of the crumbled sausage. 
add in salt and pepper as needed.  I added just a couple cracks of pepper.

coat the bottom of a 9x13in pan with the entire jar of pasta sauce. spoon the cheese mixture into the shells and place shells open side up, very close together in the dish. 

this will make more than one pan- I made a second smaller pan and put it in the freezer for a later date!

sprinkle the remaining sausage over the top of the shells. then sprinkle with the remaining 4oz of mozzarella and 1/4 cup of parmesan cheese.

cover with aluminum foil and bake at 350 degrees F for 25-35 minutes (I baked for 25 minutes in my oven) or until the cheese is bubbly. remove foil and switch the oven to broil for about 4 minutes (watch closely) to brown the cheese a little. let stand 10 minutes before serving. 

such a hit!  I know your family will love it, too!

we eat | chicken sausage + feta alfredo spaghetti squash

after a week's worth of cooking, I'm feeling motivated to do it all over again next week!

we shall see.  one thing is for sure that its been awhile since I've shared a fantastic dinner meal for serving the family, but this one was worth waiting for!  I came across this recipe  on pinterest and have been looking forward to making it all week!  It was SO easy, and dinner was on the table in less than one hour (45 minutes of that the squash is in the oven!)  

this recipe uses heavy cream, but I decided to lighten it up a bit and add in chicken sausage for more flavor and protein.  plus.  Jolie could eat (chicken) sausage and bacon all day long- Baker LOVES it, too!  and.. feta is just delicious.  and I had some in the fridge and threw it in their on a whim.

for my preggo mama friends- flip over the package to make sure your feta is pasteurized before including it in the recipe:)  I made this for the whole family, so I used two large squash- its easily cut in half or doubled!

 chicken sausage + feta alfredo spaghetti squash

adapted from eat well 101

4 links (about 1lb) chicken sausage, casing removed, cooked + crumbled 

I used feta + spinach chicken sausage

2 large spaghetti squash

8 cloves garlic, minced

1/2 cup low sodium chicken broth

2 cups half + half

3/4 cup crumbled feta cheese

fresh thyme

fresh ground black pepper + kosher salt

chives or green onions

2 cups Italian Blend cheese

--

preheat your oven to 400 degrees.  firmly cut the squash in half lengthwise and remove the innards and seeds.  place the halves on 2 large baking sheets, maintained by a foil ring to hold the balance. season with salt and pepper.  

in a large bowl, combine the garlic, chicken broth, half + half, feta, thyme, chives, and chicken sausage- stirring to combine well.  sprinkle the squash halves with the italian cheese.  divide the cream sauce mixture among the four squash boats, then top with additional cheese.  

cover each tray with a foil tent, and then roast in the oven for 20 minutes.  remove tent, and continue roasting for another 25-30 minutes, uncovered, or until the squash is fork tender and the cheese is golden.  

remove from the oven and shred- carefully stirring to combine.  

serve!  

after I pulled the squash from the oven, I allowed it to rest for about 15-30 minutes.. letting the sauce thicken and the liquid of the vegetable to redistribute.  I really think this made all the difference for a really yummy and creamy sauce coating the 'noodles'.

it was a big hit in our house!  I hope you find it equally delicious:) 

15 easy ideas for post workout nutrition

though some women look at working out as a chore on the “to-do list” and something that wears them out, working out actually can give you more energy throughout the day to chase kids, grocery shop, clean, work or whatever your day consists of.  waking up at 5am to get in my workout is what works for me right now.. some days I absolutely hit a brick wall around 10am, and I can always tell why thats the case.. 

working out causes muscle breakdown and thus you have to be diligent with your nutrition to help repair the muscle so you get stronger and don’t feel beat all day.

if I'm not keeping up with what I'm eating, how much I'm eating, and when I'm eating it.. I can really tell a difference!

ideally, you need to eat within the 45 minutes after a workout to start the recovery process.  most of the time I am absolutely not interested in food post workout, so I get in a quick snack instead of meal.  

a good post-workout snack or meal consists of carbohydrate (grain, fruit, honey, etc.), protein (milk, yogurt, egg, lean meat) and little to no fat.  

fat slows down digestion so you don’t want to load up on it immediately post-workout as that delays how fast everything digests and thus how fast you start the recovery process.  if you are having a meal with some fat it’s fine, but keep it a small amount.  if you are just grabbing a post-workout snack, then try to keep it to just carbs and protein.  

five post-workout snacks 

(eat right after you workout)

6 oz low-fat Greek yogurt with 1 Tbs. honey and ½ - 1 cup berries

8-12 oz low-fat chocolate milk

8-12 oz low-fat milk and a fruit

Smoothie with low-fat milk, ½ cup Greek yogurt and 1 cup fruit

Running out the door: Energy/protein bar with 10-20 grams of protein and at least 20 grams of carbohydrates

five easy post-workout breakfast meals

(eat right after you workout or follow your snack an hour or two later)

bacon + eggs: 1 egg, 2-3 slices turkey bacon, 1 slice whole wheat toast with 100% fruit jam OR 1 cup fruit, 8 oz low-fat milk
make it light: 1 slice whole wheat toast with 1 Tbs. peanut butter and a sliced banana with 6 oz low-fat Greek yogurt
drive thru delight: whole wheat English muffin with 1 egg, 1 slice 2% cheese, 1 slice turkey and a fruit
the continental breakfast: ½ cup oatmeal (or an instant oatmeal packet) with 1 Tbs. honey and ½ cup berries, 2 links turkey or chicken sausage and 8 oz low-fat milk
running out the door: 2 low-fat string cheeses, whole grain granola bar and a fruit

five easy lunch + dinner post-workout meals 

(for those that workout later in the day!) 

stack it up: sandwich on 100% whole wheat bread with 2 oz lean meat, 1 slice low-fat cheese and veggies paired with 1 cup chopped fruit
a balanced plate: 3-4 oz lean protein (chicken, beef, fish, turkey), 1 cup carbohydrate (sweet potato, potato, brown rice, quinoa, couscous, pasta, fruit, etc.) and 1-2 cups veggies
easy peasy: 2 oz turkey/ham rolled up with 2 slices low-fat cheese, fresh spinach and sliced veggies of choice and 2 Tbs. hummus paired with 15 whole grain crackers
no meat? no problem! whole wheat tortilla with ½ cup black beans, 1.5 oz low-fat cheese, ½ cup quinoa, ¼ large avocado paired with 6 oz low-fat Greek yogurt with ¼ cup berries
running out the door: P3 protein pack (in deli section of store) paired with a banana, 2 Baby Bell cheese rounds and a baggie of baby carrots

HUGE thank you to my dear friend and Dallas Cowboys sports dietitian, Amy Goodson, MS, RD, CSSD, LD for helping me put these easy meals together!  

a dietitian's food journal | that mama life

I did one of these 'food journals' a year ago, give or take a couple days.

I was 6 months pregnant with Baker Bree and feeling the need to switch up my day to day because I was eating the same food stuffs over and over.  

right now, in this new stage of life with a 9 month old and two very busy three year olds, I am looking for not only convenience but also foods that give me energy and are healthy to feed my entire family.  right now our days and evenings are really full- making meal times occasionally on the go and a random hodgepodge of food thrown together.  I know I'm not the only one in this boat.

b r e a k f a s t 

I am a creature of habit.  I've been eating the same breakfast rotation for the last three years (at least!) and I don't see the end in site.  I'm a breakfast+brunch person- easily making this my favorite meal of the day and I would eat am omelet or roasted breakfast potatoes every.single.day if time permitted.

overnight oats!  

type in those two words in your search box or pinterest and hundreds of recipes will be at your disposal.  I just pinned this recipe post about overnight oats and it explains it perfectly!

greek yogurt + oats + almond butter + skim milk + chia seeds 

 I got hooked on pb+banana toast when I was pregnant with with twins and my love has yet to cease.  

I have been known to eat this twice a day.  

I also drink 1-2 cups of coffee in the morning (half-caf) with creamer.  I use a little measuring cup to measure out my creamer because I can really go overboard!  its a habit I instilled in Jordan a couple years ago and we just stuck with it. we also heat up our creamer in the microwave in this little measuring cup so it doesn't make the coffee cold.

 my coffee is brewed into a 12 ounce cup and I have figured out that 3 tablespoons of regular coffee creamer is just the right amount to make it perfect.

 l u n c h 

lunch is where it gets a little wonky.  I always eat lunch.. but sometimes its at 11am and sometimes its at 2pm. it depends on my meetings for work or if the babes nap at the same time or if I am in the middle of a project and would rather finish than eat.  

salad is often my go-to if I am at home.  we buy these mini salad bags from SAMS that I can add in a little chicken breast or fish and I'm good to go!

other lunchtime favorites:

cheese + fruit + nuts

deli sandwich with fruit

greek yogurt chicken salad or this kale pesto egg salad (OMG its so delicious!) with whole grain crackers (wheat thins or something similar) 

veggie + grain salads.  I will make a random compilation of veggies and grains (usually quinoa) and drizzle it with balsamic and olive oil.  feta or goat cheese usually makes it way in there, too!  this salad will keep in the fridge for 3 days or so.  

this greek farro salad is one of our favs!

 s n a c k s

I am notoriously a snacker.  often times the first thing I do when I come home from a meeting or a full work day the first place you can find me is in the pantry.. looking for something to snack on to carry me over to the dinner meal.  snacks are SO important in my diet- gets me through to the next meal time, but eating on a regular basis keeps my energy up, my metabolism moving and allows me to be ready to make it through witching hour with three baby girls. 

witching hour is real.  SOS. 

carb + protein = the perfect snack combination 

our body runs on glucose (carbs).. so when you eat a carbohydrate by itself your body (particularly your brain) uses it up really quickly.  

have you ever eaten an apple by itself?  thinking- hey.  its an apple.  its really healthy.  and should keep me full.

not.

I eat an apple and 30 minutes later I'm searching for something else.  but pair it with a string cheese or a tablespoon of peanut butter and the protein/healthy fat will slow down digestion and keeps those carbs in your tummy a little longer than it would if eaten solo. 

there. your biochemistry lesson for the day. 

some of my favorite snacks?

I love goldfish.  more than my toddlers, probably.  there are all those pinterest recipes for homemade cheese crackers.. organic something or other- but you guys.  there is nothing like the original.  I also will eat greek yogurt or fruit and dry roasted almonds.  stick with protein bars that are less than 200 calories and 5-6 grams of fat (no saturated fats!) occasionally - okay probably more often than not I repeat breakfast.. peanut butter toast.  I cannot get enough.  

notice my protein/fat + carbohydrate combos?

its also important to keep your portion control in check.  depending upon your specific calorie needs snacks should stay between 150-250 calories.   

 post-workout protein

over the last couple months we have really been making an effort to get outside and move almost everyday.  we live in a really large neighborhood with hiking trails and ponds with large side walks to where we can push two strollers with ease. in the evenings we walk 4-5 miles - and according to my fitbit thats usually 8000+ steps!  the twins love it and an evening walk really helps get their energy out before dinner. 

if schedules work out and we are able to go in the morning we will often times drink a protein shake for lunch- or have a smaller one for a mid-day snack.

2/3 cup almond milk + 1 banana + 1 scoop of vanilla protein + 1-2 tablespoon of almond butter 

its banana pudding in a glass! 

you can use regular milk (we drink organic skim milk) and its just as delicious, but since Baker was born if I have too much dairy I'm regretting it later.  so I opt for the plain almond milk while Jordan drinks the regular.  there are about a million options for protein powder on the market.  personally I stick to the whey protein and look for something that is lower in carbohydrates because I'm usually adding in milk or fruit to get my carb fix.  right now we are using optimum nutrition gold standard whey- we got it from costco for a great price on sale.  and it tastes delicious!

I've also used isopure zero-carb and like it well enough, but has a little more of a protein taste than the gold standard.     

 d i n n e r

I cook about three or four days a week.  Jordan is usually at the fire station about 2 of the other days.   definitely one night a week we just 'fend for ourselves' which usually looks like a salad or cereal or breakfast for dinner.  I take to pinterest or my favorite blogs for inspiration because its rare that I write my own recipes these days.  there was a time in my life when creating recipes was my favorite hobby on the planet, but three kids later thats just not the case for our life stage anymore.  

often we eat separate.  big girls and Baker will eat dinner first- mainly because Baker is still at the age when I am up helping her over and over, so sitting down together just isn't happening right now.  and then we eat after everyone is in bed between 7:30-8pm.  I know we will eventually get back to eating all together as a family, but just not right now.

for dinner its always 

protein + carbohydrate + vegetable

I grew up eating dinner like this.  so it carried over to how I prepare things for my family.  we always have to have a veggie!  

a salad (mostly when we are eating pasta) brussels sprouts, asparagus, broccoli, squash, + potatoes  

this is what dinner looked like this week 

breakfast burrito bowls with spiced butternut squash

+ I added quinoa 

Baker ate the leftover quinoa and butternut squash the next day for dinner.

 slow cooker cheesy chicken + frito casserole.  

+ I added pinto beans and white cheddar cheese.

its like a Mexican frito pie!  definitely will be added to the rotation.  so good!

I also reminds me of my go-to make ahead Mexican chicken casserole.  I make this all the time!  and if you just had a baby and I'm bringing you a meal- thats what you get. 

the crock pot, no matter what time of year it is, is always my go to.  I have an entire pinterest board dedicated to my slow cooker:)

we also ate these oven baked chicken tacos.. chicken was on sale last weekend when I made my grocery list, so I stretched the dollar on our protein this week!  I cooked the chicken in the crock pot on LOW for 5 hours, seasoned with salt and pepper.  

the twin gobbled these up!

so there it is!  its not perfect.  its far from fancy.

but its relatively balanced and for the effort it takes, its working for our family! 

what are your go-to meals or favorite recipes?  I am always looking for delicious variety!

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.  

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:)