BPT Pizza

I am a sucker for easy I repeat quick and easy week night meals! I think most people are I mean by the time you get everyone home and settled down and going on homework or getting ready for whatever activity you have that night spending several hours on supper just isn't a happening thing! Thus is why I love this pizza, the toppings are super easy to prep ahead of time and if you want you can use a premade crust you could literally have supper on the table in less than 15 minutes! 

Now I love a good BLT, just as soon as the tomatoes start to ripen you can bet that I am going to fixing BLT's. And this pizza is just a rift on a BLT but instead of the lettuce (L) I used jarred pesto for the sauce. It added such a fresh flavored to the pizza and married perfectly with the tomatoes. Even the hubs who is not a lover of basil (the main ingredient in pesto) thought this pizza was delicious! I can't say the same for my kiddo but that is kind of the nice thing about pizza night is I can make her a pepperoni pizza pretty easily without feeling like I am making her a seperate meal. I am not a short order cook after all, I remind her of that frequently! Anyway if you want a really tasty pizza that is a departure from the norm give this one a try! 

BPT Pizza

1 pizza crust rolled thin (either make your own or purchse one)

1/4 cup Pesto (you could make your own here too!)

8 peices of bacon (cooked and crumbled)

1 Cup Mozzarella Shredded Cheese

2 Roma Tomatoes

1/4 Cup Parmsean Cheese Grated

Pre-Heat oven to 400 degrees. Parbake your pizza crust so that when you have it topped it will only need to cook for about 10 minutes more. Once your crust is ready spred the pesto over the entire crust try not to get it to thick. Top with bacon crumbles, followed by mozzarella cheese. Thinly slice your tomoatoes and place over the pizza, then finish with sprinkling the parmsean over all of it. Bake pizza for an additional 10-12 minutes or until crust is crisp and cheese is nice and bubbly. ENJOY! 

Quick and Easy Saucey Chicken Tostada's...

As I have mentioned a time or twelve before summers are pretty crazy busy around our house. So that makes mealtime a bit of a struggle at times. But this is one meal that I turn to when I need supper on the table quick and I need to not be slaving over the stove. I can get home start the chicken go clean up from work and still have supper on the table in approximately 30 minutes!  I love the meat in this recipe I use it for tacos, nachos, chicken walking tacos, enchiladas, anytime I want a little heat in chicken this is pretty much my go to! Oh and the sauce is the best let’s be honest I could just drink it, so smooth and rich and wonderfully simple.

I have included my recipe for taco seasoning, I have been making this for several years and have found that I really prefer it to the packages, but feel free to use your favorite taco seasoning it will not hurt my feelings! Please make this for your family soon you will not regret it! Oh and if you have any extra I would gladly take a serving off your hands!

Quick and Easy Saucey Chicken Tostada's 

4 boneless skinless chicken breasts

1 can fire roasted diced tomatoes

2 TBSP Taco Seasoning Mix

1 ½  cups Chicken broth

8 corn tortillas

Cheddar Cheese

Lettuce

Sour Cream

Place chicken breast in a large skillet with a lid, mix together tomatoes and taco seasoning pour over chicken. Add enough broth to almost cover the chicken. Turn heat on to medium and cover the skillet. Allow chicken to simmer for 20 minutes or until easy shredded, try not to overcook. Once chicken is shredded leave the lid off the pan and turn the heat up for five additional minutes to help thicken the sauce. In the meantime if you have a gas stove take some tongs (metal) and brown your tortillas over the flame turning frequently. If you do not have a gas stove you can crisp them up in the oven by heating it to 450 and placing tortillas directly on the rack. Once tortillas are browned it is time to assemble! Place a tortilla on the plate top with some chicken and plenty of sauce, add some shredded cheese to the top, layer another tortilla and repeat with chicken and cheese, finish off with lettuce and sour cream. ENJOY!!!

Taco Seasoning

2 TBSP Chili Powder

1 TBSP Cumin

2 TSP Corn Starch

2 TSP Kosher Salt

1 ½ TSP Paprika

½ TSP Red Pepper

Combine all ingredients in a mason jar, store in refrigerator for longer freshness.

Pepperoni Pizza Rolls

Today on this here ole blog we have an incredibly easy and ridiculously delicious meal that the whole family will love. I love meals that are easy to make and fun to eat and this one does just that. Charlot and I made this on Saturday night for movie night. It was simple and she was able to help with every step. We probably didn’t end up with as much pepperoni in the actual roll due to her eating it as she went but she had a ball. The best thing about this recipe for us is Charlot isn’t a huge fan of sauce so we put very little in the roll and served it on the side so she could dip into the sauce and she loved that!

This would be the perfect meal for those busy nights that supper needs to get on the table fast and you want no complaints. Plus the added bonus is you could switch this up to accommodate your family’s tastes, add veggies, or ham, chicken, or whatever your crew’s favorite pizza toppings are. This just makes it a fun and different way to enjoy your pizza.

Pepperoni Pizza Rolls

1 Can Pizza Crust Dough

1 Small Jar Pizza Sauce

2 Cups Mozzarella Cheese

1 Package Pepperoni (I used Turkey Pepperoni)

2 TBSP Corn Meal

Preheat oven to 375 degrees (or whatever your pizza dough calls for). Spray a large rimmed baking sheet sprinkle on corn meal. Spread pizza dough over the corn meal try to get it pretty thin without any holes. Spread a thin layer of sauce over the dough, do not use too much here your roll won’t turn out right if you do. Top sauce with 1 cup of the cheese, then pepperoni followed by the remaining cheese. Then roll the dough up like you are rolling up a cinnamon roll. Then brush the top with some EVOO and sprinkle with parmesan cheese if desired.  Bake for 15-20 minutes or until golden brown and cooked through. While roll is baking warm remaining sauce for dipping. Once roll is out of the oven allow it to cool for 5-10 minutes before slicing. After that slice and serve with sauce! ENJOY!

Pretzel Chicken Strips

This is one of my new favorite meals because you can serve the protein to suite many pallets. I made these last night for supper, the hubs and I ate ours on a salad while Charlot enjoyed hers with ketchup and carrot sticks.

Give these a try the crispy crunchy crust on the outside is perfectly salty and keeps the chicken extra moist and juicy! I love the idea of serving these with honey mustard to give some sweet to go with the salty! YUMMY!

Pretzel Chicken Strips

4 boneless skinless chicken breasts (cut into strips)

½ cup Flour

2 Eggs

2 TBSP Water

2 Cups Pretzel Sticks (Crushed)

Salt and Pepper to taste

Pre-heat oven to 400 degrees. Line a sheet tray with aluminum foil and spray with cooking spray. Take three cake pans or something kind of pan with sides, in the first put flour seasoned with salt and pepper, next add eggs and mix with water and season with salt and pepper, in the last pan put your pretzels. Now season chicken pieces with salt and pepper, then dredge with flour, move to egg, then coat in pretzels, finally place on sheet tray. Once all strips are done, bake in oven for 12 minutes, turn the strips and return to the oven for 12 more minutes. Serve as you wish I served mine over a salad with honey mustard vinaigrette.

Avocado Ranch Chicken Club...

I haven’t been the best about posting over the past few weeks and I am truly sorry. Definitely not my usual plan, but hey life happens! And then I had a whole different post planned for today. But last night a glorious event happen…THIS SANDWICH!

The hubs had been out baling hay most of the evening he came in late, and hot and tired. And to top it all off hungry. What’s a wife to do??? Jump right up and make him an amazing supper right??? Hum no, or no most of the time. The bulk of the nights like this he has leftovers waiting or he can make his own, but last night he looked particularly beat. So I pulled myself away from watching Chopped to make him some dinner.

This is how the conservation went. “What do you want to eat?” Hubs, “What do you have?” Me, “Chicken, Ham, Turkey, Bacon, cheese, lots of fruit and veggies.” Hubs, “Hum ok all of that.” Me  “Say what!” Hubs “I don’t care chicken, bacon, something.” Me “awesome guidance I am so glad we are married.” Hubs “I know you are!”

I head off to the kitchen to make chicken bacon something, for some reason a club sandwich, avocados, and ranch dressing just won’t leave my head. That is when this beaut was born…and man alive she was GOOD! Make this for your family tonight, ok forget your family MAKE IT FOR YOU!!!

Avocado Ranch Chicken Club

This is for 1 sandwich (yes it is huge and excessive)

1 small chicken breast (thinly sliced)

2 strips of Bacon (cut in half)

1 Slice of Deli Cheese (I used Munster)

1 Roma Tomato (thinly sliced)

2 leafs Romaine lettuce

1 Avocado

3 TBSP Ranch Dressing

3 Pieces Wheat Bread (I used the fit and active 45 calorie kind from Aldi (all about health here))

Salt, Pepper and Garlic Powder to taste

EVOO

Heat a small amount of EVOO over medium to high heat in a small non-stick skillet, season chicken breast with salt, pepper and garlic powder. Cook chicken until browned and cooked through. Remove from skillet and place on a plate put your piece of cheese over the chicken to melt. Lower heat on the skillet to a medium/medium low and put in your bacon. Meanwhile toast your bread. Mix together your avocado and ranch dressing, the softer the avocado the better. Once bacon is cooked it is assembly time! Take one piece of bread for the bottom, spread a bit of the ranch mixture top with chicken and cheese, next lettuce then tomatoes. Now take your middle piece of bread and spread more ranch mix on, place on top of tomatoes, spread the now top of the sandwich with more ranch mix, top with bacon, lettuce and finish with tomato take your last piece of bread and spread with ranch mix and top the sandwich. Put a toothpick in each half and slice. Proceed to take a huge bite then serve to your hubs, or loved one of choice! ENJOY!

Grilled Shrimp and Pineapple Kabobs

Today has been really dreary and rainy here today, one of those days where being curled up on the couch watching movies from the 80’s sounds like the best thing out there! But since that really wasn’t an option for the day I felt that a recipe that reminded me of warmer sunnier days ahead was in order! I made this for supper Sunday night, perfectly light and refreshing. Added bonus it took literally 10 minutes to put together.

Grilled Shrimp and Pineapple Skewers

1 lb Raw Shrimp (I used frozen and let them thaw as they marinated)

1 Can Pineapple Chunks

1 TBSP Brown Sugar

1 TBSP Hot Sauce

Salt and

Skewers

In a large bowl or glass pan combine juice from pineapple, brown sugar, and hot sauce. Add the shrimp and allow it to marinate a few hours, or all day in the fridge as the shrimp thaws. When ready to grill, soak skewers in water for about 10 minutes. Take a skewer and start with shrimp then a pineapple chunk, then shrimp then pineapple, ok you get the drift, I did four shrimp three pineapple. Repeat the process with all shrimp and pineapple. Preheat your grill and make certain to brush some EVOO on the grill. Season skewers with salt and pepper, then place on the preheated grill. Cook for about 2-3 minutes per side. I served mine over a nice salad, but these could be served with rice or sesame noodles or as a nice appetizer. 

Chicken Stir-Fry with Sesame Noodles

If you are in need of a quick and easy supper with a bit of an Asian flare this is for you! It also seems pretty kiddo friendly in our home because anything with noodles is right up her alley. I was looking for some simple noodle recipes the other day and I kept seeing The Pioneer Woman’s sesame noodles coming up. They sounded amazing so I thought I’d give it a stab. Well when I went to my local grocery store they didn’t have a few of the things that were in the original recipe and then I found out that the hubs was going to be home that night so meat would be needed in the meal. So through the process of missing ingredients and a meat needing husband this glorious recipe was born. Plus I added some peanut butter to it because well I am, as I have stated before, obsessed with Thai peanut sauces. Please enjoy this with you and yours, feel free to switch up the meat and veggies! Let me know what you think!

Chicken Stir-Fry with Sesame Noodles

2 chicken breast (thinly sliced)

2 carrots (sliced into think matchsticks)

2 stalks celery (thinly sliced)

12 ounces, fluid Thin Noodles, Cooked And Drained

1/4 cup Soy Sauce

2 TBSP Sugar

1 TBSP Garlic Powder

2 TBSP Apple Cider Vinegar

2 TBSP Pure Sesame Oil

½ tsp Siracha

2 TBSP Creamy Peanut Butter

4 Tablespoons Canola Oil

4 whole Green Onions, Sliced Thin

1 TBSP toasted sesame seeds

This recipe happens very quick so you want to have everything ready before you really start cooking. So start out getting your water boiling and your noodles cooked and drained, just try to keep them somewhat warm while everything else is happening. While I am waiting on my water to boil I slice up my chicken, carrots, and celery. Then in a small bowl, whisk together, soy sauce, sugar, garlic powder, vinegar, sesame oil, Siracha, peanut butter, and canola oil. Set aside. Heat a tablespoon or so of EVOO in a large skillet over medium-high heat. Add chicken carrots and celery, cook until chicken is cooked through and veggie are tender crisp, you want them to have a bit of a bite. Once this is done add in noodles stir in to combine, then pour sauce and toss to coat. Top with green onions and sesame seed and serve. ENJOY!

Turkey BLT Wraps...

It is getting to the time of year that a nice light supper or lunch is exactly what I am in the mood for so I am always looking for new ideas. I made this wrap a few nights ago because I wanted a quick supper and I knew it would be delicious for the hubs eaten cold when he finally did come in for the night. It seriously provided me with the bests of a BLT, and adding the cheese made it melty and stick to your ribs. Oh Yum is all I can really say! Plus DO NOT I repeat DO NOT skip the avocado sour cream it brings so much to the party! You would miss it I promise, even if your aren't an avocado fan! 

Turkey BLT Wraps

12 slices of deli Turkey

8 strips of Bacon (cooked)

8 slices of Sharp Cheddar (each cut in half)

Lettuce 

Tomato
Cucumber

4 oz. Sour Cream

1 Avocado Mashed

1 Tsp Lemon Juice

Salt and Pepper to taste

Mission Spinach and Herb Wraps

On a large baking sheet lay out four wraps, top with 2 halves of cheese in the center then 3 three pieces of turkey, then two pieces of bacon, and last 2 more halves of cheese. Place in an oven preheated to 350 degrees for a few minutes less than five. You want to melt the cheese and soften the wrap but not crisp it. While in the oven mix together, sour cream, avocado, lemon and salt and pepper also prepare additional toppings. Once the cheese reaches desired meltyness (that isn't an actual word), remove from oven and smear on the avocado sour cream. Then top with remaining ingredients. As you build this it is important to keep most of the ingredients in the center of the wrap and at least an inch away from the edges, this makes folding easier. Once you have built your desired wrap, fold in the sides and proceed with the tuck and roll method to hold your wrap together! Slice in half and ENJOY! 

Chicken Philly Stuffed Peppers...

During my venture for a healthier lifestyle I have followed the idea of all things in moderation, with that said I try to make as many healthier choices each day. But there are those days when all I really want is a big fat greasy cheesy sandwich. Oh yum. But then my thighs remind me that I want to continue down the path I am on. I am not saying I never splurge just not daily. This meal though it fills my need for comfort food in a pretty darn healthy way.

This meal is great for weeknights and perfect especially if you are trying to watch the carbs you are consuming. I was doubtful when I started making supper that night thinking oh I will still be hungry after eating, I need bread man, well I was comfortably full and felt my cheesy need gone. You could easily switch the chicken out with beef, leave out the mushrooms, and spice it up more. This is just a basic idea adjust as you please. But mostly just enjoy it!

Chicken Philly Stuffed Peppers

2 boneless skinless Chicken Breast, thinly sliced

4 Bell Peppers, halved and seeded

1 Onion, thinly sliced

1 box Button Mushrooms, thinly sliced

8 Provolone Cheese Slices

1 TBSP Worcestershire Sauce

Salt, Pepper, and Red Pepper to taste.

Heat a little EVOO in a non-stick skillet, add onion and mushrooms  and cook until starting to soften, season with salt and both peppers. Season chicken and add to the skillet, cook until browned add Worcestershire sauce. Meanwhile bring a large pot of water to a boil, once boiling salt the water and add your pepper halves. Cook for 5-10 minutes until nearly cooked through and drain. Heat oven to 350, line a baking sheet with foil. Place peppers cut side up on the sheet. Season each pepper with salt and pepper prior to stuffing. Fill peppers with chicken and vegetable mixture. Place one piece of cheese over each pepper. Bake in oven until cheese is melted and bubbly 10 minutes or so. ENJOY!

Hot Ham and Cheese Roll-ups

I do enjoy the Super Bowl each year, not really due to the game, I mean sometimes but I love the food oh and the commercials. Is there anything wrong with amazing food that you graze on all night, the and the Budweiser Clydesdales? Hum NO! The only thing that could make it better is if it were declared that the Monday following the Super Bowl was a National Holiday…no work please! Ok on to today’s recipe!

These are the most perfect football party food! And if you are having party to watch the big game this weekend, give these little jewels a try. Even if you are not having a party make them, make them on a Tuesday, make them for lunch, make them for brunch, make them so so much! Ha! I could help it! My point here is these are really tasty little treats that require little to know work, you could even make them up ahead of time stick them in the fridge, then make the sauce when ready to bake and you have a delicious treat on your hands. On your hands? In your hands...YES! Most importantly get them in your mouth! Enjoy!

Hot Ham and Cheese Rollups

1 can Pillsbury™ refrigerated Classic Pizza Crust
3/4 lb deli ham
12 slices Provolone Cheese

Glaze
1/2 cup butter
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
1 tablespoon poppy seeds

Preheat oven to 350 degrees F. Coat a 9×13-inch baking dish with cooking spray.  Unroll the pizza dough onto a cutting board and press into approximately a 13×18-inch rectangle. Top with ham and cheese slices. Starting on the longer side of the rectangle, roll up the edge tightly. When you reach the end, pinch the seam together and flip the roll so that the seam is face down. Cut into 12 slices, approximately 1-inch wide. Arrange in prepared baking dish.

 Next combine the butter, brown sugar, Worcestershire sauce, mustard, and poppy seeds in a sauce pan over medium heat. Whisk until the butter is melted and the glaze is smooth and combined. Pour evenly over the rolls. Cover and refrigerate for up to 24 hours or bake, uncovered for 25 minutes until golden and browned. Enjoy!

One Pot Wednesday

I don’t know if it is just me being lazy or not wanting to be a slave to the dishes but I love one pot meals. Everything goes in and cooks together beautifully for an amazing meal. Isn’t that every mom’s dream? I see tons of these one pot meals on Pintrest, and typical of me I pin it and forget it! But not anymore!!! I have decided to do a new series on the ole blog, one pot Wednesday’s! Each week will feature a new one pot recipe. So if you have had some recipes that you have wanted to try but haven’t had the time or aren’t brave enough, send them my way! The hubs just loves when I make him try new recipes all the time!

                                       

                                        

Today’s recipe has been on my Pintrest board for quite some time, a lovely chicken, pea and mushroom pasta pot! Super easy and delicious! I made this on Monday night for Charlot’s birthday, it was a beautiful day so we didn’t exactly come inside real early, but with this dish I still had supper ready to go by a little after 6!

Chicken, Pea, and Mushroom Pasta

1 12 oz box fettuccini

1 lb boneless skinless chicken breast diced (raw)

1 ½ cups frozen peas

10oz mushrooms sliced

5 cups Chicken Stock

2 Tbsp Italian Seasoning

2 Cloves Garlic minced

Zest of one lemon

½ cup Heavy Cream

½ cup grated parmesan cheese

In a large pot place all ingredients except cream and cheese. Bring to a boil use tongs to break up noodles and to prevent them from sticking. Low heat to where pot is still bubbling but not a heavy boil. Continuing stirring with tongs  for 15-20 minutes until noodles are done to desired tenderness. Remove from heat and stir in cream and cheese. Top with a bit more cheese and serve. 

Crockpot Beef Tips with Mushroom Sauce

Do you find yourself during the holidays struggling to get a decent meal on the table because of all the other things going on? Oh no you guys don’t oh well I guess it is just me! HA! This time of the year I find quick and easy meals that go in the crockpot in the AM and are ready when I come home in the PM make the most sense for us and today’s recipe does just that!

This rich, hearty and waistline friendly meal is perfect for those cold busy winter nights. Plus you can keep it really waistline friendly depending on what you serve it over! I served mine over a potato, parsnip, and turnip mash! Yummy! Give this guy a try and let me know what you think!

Crockpot Beef Tips with Mushroom Sauce

2 lbs beef chuck roast (cubed)

1 Large Onion Sliced Thin

1 Package Mushrooms Sliced

1 Can 98% Fat Free Cream Mushroom Soup

1 Packet Onion Soup Mix

1 Can Diet 7-Up

12 oz Beef Broth

Salt and Pepper to taste

2 Tbsp Cornstarch (for thickening)

On the bottom of your crockpot place a layer of onions, then your beef season your beef, layer on remaining onions and mushrooms. In a small bowl mix mushroom soup, onion soup, 7-up and beef broth pour over you meat onions and mushrooms. Set your slow cooker on low and cook all day. When you get home mix cornstarch with a splash of water and stir to smooth, add in to the crockpot, and allow mixture to cook for additional 30 minutes to allow for thickening. Serve over mashed potatoes, noodles or whatever soot’s your fancy! Just enjoy this hearty flavorful dish! 

15 Minute One Skillet Complete Pork Chop Meal

Now this is not much of a recipe more of a method a method I am sure many of you already do but I am typically last on the slow train so here I am introducing it today. I am almost embarrassed how easy this is, I mean I’m a blogger everything should be fancy nancy right? Well guess what I am also a momma who struggles to get meals on the table quickly some nights. So this will be one of my new go tos!

Four ingredients plus some seasoning and oil that’s all it took and man alive it was good. I used one of the Uncle Ben’s flavored rice mixes but you could use any brand or you could even use plain rice and add in your own seasoning. This is also super flexible with the protein and veggies I used boneless pork chops and frozen peas, but chicken breast and broccoli would be fabulous as well. I was really hoping that I had some of the flavored wild rice in the pantry but I didn’t because I know that would have been awesome as well.

Skillet Complete Pork Chop Meal

4 boneless pork chops

1 box Uncle Ben’s Country Rice (any flavor)

½ half Bag Frozen Peas

Salt and Pepper

1 TBSP Butter

1 TBSP EVOO

Zest and Juice of One Lemon

In a large nonstick skillet (that you have a lid that fits) heat oil and butter over medium heat. Season chops with Salt and Pepper. Sear chops in the skillet for no more than a minute per side. You just want a little color. Remove chops. Add rice and ingredients it calls for minus the oil you already have that in your skillet. Bring to a boil. Reduce to a simmer and carefully add your chops back in as well as your peas. Allow mixture to cook covered for 10 minutes or until liquid is absorbed and chops are cooked through. Sprinkle on the zest and stir in the juice (you don’t have to do this I just think it brightens it up!) ENJOY!

Pasta E Fagioli (My Olive Garden Version)

This warm hearty Italian Vegetable soup is one I fell in love with many years ago while dining at Olive Garden. I had never really tried making it I just assumed it was to be left for the pros. Boy was I wrong! This soup was super easy to make and in my opinion a bit better than the restaurant version. I did change it up and bit and added a few more veggies than the original I thought it only enhanced the flavor.

Even though it is a beautiful day out today, the polar vortex is heading our way tomorrow, BURRRRR! As warm and hearty as it is the soup is also pretty darn healthy considering it is chalked to the gills with veggies! This would make a prefect supper for you and yours. I made it on the stove top but I am pretty certain that you could use your slow cooker as well. If using that method just brown and drain your sausage ahead of time and throw it and everything minus the pasta and beans, in the crock pot cook on low all day. Then in the last 15-20 minutes add in your beans and pasta just too warm through. Oh I can only imagine how marvelous your house would smell with this cooking all day! Yummy! Please enjoy!  

Married with Pigs Version of Olive Garden’s Pasta E Fagioli Soup

1 cup ditalini pasta

2 tablespoons olive oil, divided

1 pound spicy Italian sausage, casing removed

3 cloves garlic, minced

1 onion, diced

3 carrots, peeled and diced

1 parsnip, peeled and diced

2 stalks celery, diced

1 cup Kale torn into small pieces

3 cups Vegetable Broth (Chicken would be fine)

1 (16-ounce) can tomato sauce

1 (15-ounce) can diced tomatoes

2 ½ tsp Italian Seasoning

Kosher salt and freshly ground black pepper, to taste

1 (15-ounce) can red kidney beans, drained and rinsed

1 (15-ounce) can great northern beans, drained and rinsed

In a large pot of boiling salted water, cook pasta according to package instructions; drain well and set aside.

Heat 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat. Add Italian sausage to the skillet and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat and set aside.

Add remaining 1 tablespoon oil to the stockpot. Stir in garlic, onion, carrots, parsnips and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.

Whisk in broth, tomato sauce, diced tomatoes, Italian Seasoning, Italian sausage, and Kale plus 1 cup water; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer, covered, until vegetables are tender, about 15-20 minutes.

Stir in pasta and beans until heated through.

Serve immediately. I suggest topping with a bit of parmesan cheese and serving a lovely grilled cheese alongside!

Strawberry Grilled Chicken Salad...

The hubs sister got married this past Saturday in a beautiful ceremony, promise a post later in the week. The day was perfectly full of fun and family also perfectly exhausting. I believe the hubs and I laid our heads down around 3a.m. on Sunday morning. Then we both had to be back up and at Charlot’s VBS program at 9:45a.m. Sunday morning. To say the least I felt a nap was in my future.

My plan was to get Charlot down for a nap (Check), make apple dumplings for Christopher since he was helping the hubs (Check), and lastly sit down and take a nap. Notice there is no check next to that. The hubs is such a great man oh I do love him. But on Sunday afternoon I didn’t like him very much, as soon as I sat down to take a nap the phone rang and this is the conservation that ensued.

The Hubs “Hey what are you up too?”

Me “Preparing for slumber”

The Hubs “Oh…Well…I was wondering…if…well…I know you’re tired…but would you cook supper tonight since Christopher has been helping me all day?”

Me (Silence)

The Hubs “Did I lose you”

Me “No I would love to make supper my dear”

The Hubs “Thanks see you at six”

So here I go hang up the phone and off on a mission to prepare supper from what was in my fridge because I was not in the mind set to conquer the grocery store for a second time that day. It was rather hot on Sunday and the hubs and Christopher (sorry must clarify he is my sister-in-law’s boyfriend/Charlot’s favorite person on earth) had been working outside all day so a nice light supper would fit perfectly. I do believe the entire family was surprise when I served a salad for dinner but they all decided it was perfect after a hot day and a long weekend of big heavy meals. I simply served the salad in a large bowl with a side of crusty garlic bread.

So enjoy this simple salad supper any night of the week it will be done in 15 minutes flat! (Plus marinating)

Strawberry Grilled Chicken Salad (Serves 6)

2 lbs chicken breast tenderloins

1 bottle Vinaigrette dressing (I prefer Brianna’s Blush Wine Vinaigrette Dressing)

1 head of Green Leaf Lettuce chopped

1 bag of baby spinach

10-12 Strawberries sliced

3 Green Onions (Sliced thin)

1 cup Feta Cheese Crumbles

1 cup Bacon Crumbles

1 cup Toasted Pecans

Place chicken and 1 cup of the dressing in a large zip top bag season with salt and pepper. Allow this mixture to marinate for at least an hour but up to 6 hours. Try to shake off any excess marinade and place chicken pieces on a hot grill cook through. Allow to rest for a few minutes and dice just before serving.

In a large bowl toss lettuce and spinach together with onions. Next layer on the feta, strawberries, and bacon. Just before serving add on the pecans and chicken. Now I don’t dress the entire salad I allow each person to add their desired amount. But if you prefer dress the salad as you wish. Lastly enjoy!

Freezer to Crockpot Fajitas...

Over the weekend I helped host, well I made a veggie tray, a beautiful bridal shower for one of my dearest friends. No I didn’t take any pictures I am an air head I have realized this the quicker you do the better off we both will be. Anyway back to what I was saying about well I am not sure. But because I made a gigantic veggie tray I had a ton of veggies leftover, especially peppers. Peppers don’t really stay that good for a very long period of time so I needed something thing to do with all these peppers.

What you will need!

PINTREST to the rescue!!! I just looked for recipes to freeze peppers, and I stumbled upon this little jewel! Super simple just throw all your ingredients in to a freezer bag stick it in the freezer, when you want to eat them stick the whole frozen chunk into the crock pot to cook for the day. Shred the meat up when you get home and enjoy. These were very flavorful and just the right amount of spice.

All bagged up and ready for the freeze

I had lots of peppers so in the pictures you will see I made several bags. But the recipe is for one bag which will feed four people.

Freezer to Crockpot Fajitas

2 large Boneless Skinless Chicken Breasts

2 Bell Peppers (sliced in strips)

¼ of an Onion (sliced in strips)

1 clove of Garlic (minced)

1 can of Rotel (I used mild feel free to spice it up)

1 tsp Cumin

1 tsp Chile Powder

1 tsp Black Pepper

½ tsp Salt

Place all ingredients in a gallon size freeze bag, remove the air from the bag and place in the freezer. When you are ready to cook place in crockpot on low for 8 hours, remove the chicken and shred, return the chicken to the pot. Serve with tortillas, sour cream, cheese, lettuce, tomatoes!

Simple Shrimp Salad

Several months ago a lovely little Mexican restaurant opened in our home town. I know we are right up town we now have more than one place to eat (kind of)! Anyway they are really really nice and the food is delicious! The hubs, Charlot and I thoroughly enjoy going there.

On their menu is this lovely simple salad that the hubs adores, orders it pretty much every time we are there. Last weekend when we were leaving the restaurant he even said you could make that at home and I would be really happy.

Well I am not one to back away from a request! So last night I threw caution to the wind and attempted to recreate their delish salad! It turned out awesome! Probably not exactly like theirs but pretty darn close. Plus it makes for a pretty simple, healthy, quick, and filling supper. Perfect for summer!

Give it a go, I promise you won’t be disappointed.

Simple Shrimp Salad (makes four meal sized salads)

1 lb. of raw shrimp (peeled and deveined)

½ tsp Salt

½ tsp Black Pepper

½ tsp Paprika

½ tsp Cumin

Pinch Ground Red Pepper

2 cups Minute Brown Rice

2 cups Chicken Stock

½ of a small can of Tomato Sauce (you can use the Rotel Brand for an extra kick)

2 avocados

1 tomato (halved then sliced)

1 bag of shredded iced burg lettuce

1 Lemon

Start out by preparing your rice, according to package directions using stock instead of water. When it is done stir in your tomato sauce and leave covered on the stove top to stay warm. Toss your shrimp to coat with the salt, pepper, paprika, cumin, and red pepper. In a large non-stick skillet add a bit of EVOO and a bit of butter get these really hot, then thrown in your shrimp and sauté.

Now it is time to assemble! Place a small amount of rice on the bottom of the plate; put a good handful of two of lettuce around the edge of the plate. Next layer slices of tomato and avocados top the rice with shrimp. Sprinkle kosher salt over the tomatoes and avocados. Squeeze lemon juice over the top of it all.

Ham and Cheese Stromboli

Hello I am a working mom, with a picky toddler, a busy life and getting a decent supper on the table is a struggle! That makes me unique right???...I hear crickets… Hello is anyone listening? Hello… oh that’s right every mom struggles with that. If you don’t please don’t tell me I will start to feel inadequate and I really can’t handle that in addition to everything else. HA!


Seriously some of my most dreadful moments of the day are when I am trying to figure out what in the world I am going to prepare for supper that both the hubs and I will enjoy and my toddler will at least try. I know if I were cooler and better at being prepared I would have my menu planned and all my meals ready to go on Sunday night by 6 p.m. Well frankly that doesn’t happen real often for me. I do a few things each weekend that help throughout the week but I can’t seem to get it all together and fill freezer with ready to go meals all the time. Please tell me there are others like me!

Anyway back to this tasty little sandwich type thing. Sorry I am not certain what to call it! Supper was made and on the table in less than thirty minutes and a bonus with it is that it could easily be edited to suit your family’s taste buds. The crust is simply crescent roll dough, then stuffed with ham and cheddar. But as I was making these I thought of all kinds of stuffers to go inside. Like sliced roast beef, with mushrooms, peppers, onions, and provolone cheese, or turkey, broccoli, and Swiss and my co-worker suggested chicken, spinach and parmesan. Oh man we may have these another night this week!

If you are looking for a quick and easy meal that the whole family will love give these a go! I served mine with pretzels, celery and carrots plus ranch for dipping.

Ham and Cheese Stromboli (makes 2 Stromboli)

2 cans of crescent rolls (I used Pillsbury crescent roll sheets)

20 slices of ham

2 cups shredded cheddar cheese

EVOO spray

Kosher salt

Garlic powder

Pre-heat oven to 350. On a greased cookie sheet roll out your dough, if you are using regular crescent roll dough pinch your seams together. Towards the middle lay out five slices of ham, that are folded in half. Leave room along the edges for closing. Top with ½ cup of cheese. Repeat with more ham, followed by remaining cheese. Then fold the dough over the top pinching the edges closed. Spray some EVOO spray on top and sprinkle on some salt and garlic powder. Score the top lightly. Repeat with the other can of dough. Bake for 12-15 minutes until golden brown. Allow to cool for a few minutes before slicing into triangles.

Spinach Artichoke Dip Pizza with Chicken and Bacon

We had a bit of a watch party on Sunday night at my parents’ house to watch the Food network Series “America’s Best Cook.” A friend of our family who my bro and I grew up show against was competing on the show so I decided it was a good excuse for a party.

In the process of planning the party food came up and it was requested that I make my Shrimp and Pesto Pizza again. Well that was all fine and good but I knew I needed something else, a new exciting pizza. Well lo and behold I thought why not mesh spinach artichoke dip and pizza, of course that would be great. And the results came back pretty darn positive another pizza to keep in my rotation.

Even though our friend didn’t make the finals she did an amazing job representing the Mid-west. Especially mid-west farmers. She would have made my team for sure but apparently the Food Network forgot to call me to judge/mentor. It was fun watching her and celebrating with some great pizza! Give this bad boy a try!

Spinach Artichoke Dip Pizza with Chicken and Bacon

1 can pizza dough (I used Pillsbury whole wheat)

1 ½ chicken breast Seasoned with Salt and Pepper and Sautéed

3 Strips of Bacon Diced and browned

1 container of Garlic Herb Cheese

1 Can Artichokes in water Drained and diced

Juice of ½ lemon (cuts the richness)

1 bag of Spinach

1 ball Fresh Mozzarella sliced thin

Heat oven to 400. On a large cookie sheet spray with Pam and sprinkle on some cornmeal. Spread your dough out to reach all sides. Prick the dough all over with a fork prebake for 10 minutes. Allow to cool for a few minutes

Mix your garlic herb cheese, lemon juice and your diced artichokes. Spread over your cooled crust and top with sliced mozzarella cheese. Top with as much spinach as you like. I used quite a bit because we like the green stuff. Then add on the chicken and bacon.

Throw it back in the oven for an additional 10-12 minutes! Remove from oven, slide off cookie sheet on to a cutting board, and allow it to cool a few minutes before doing this. Slice it up and dig in!

Quick and Easy Beef Lo Mein

Oh man do I love Chinese food especially Lo Mein… plus we have an amazing Chinese restaurant here locally. I seriously haven’t found one I like more. Then there are those times that I don’t really want to drive into the next town to get takeout from this lovely little place. Plus if I make it I get to control the ingredients that are going into the mix plus I can bump up the veggie content!


Last Thursday was one of those nights that I needed a quick supper and I had gotten a beef sirloin steak out of the freezer so I needed to incorporate it into the meal. Typically I use those steaks in fajitas or even slow cooked with tomatoes but I just wasn’t feeling either of those. I really wanted some Chinese. Me being me I threw caution to the wind and decided I would give making my beloved Lo Mein a go!

I wanted to quick marinate the meat and add more veggies to this dish. The result was a great balance of savory, sweet/tangy, and spicy. Plus as I said before I was in control of the ingredients and the amount of each ingredient which was really great! Please don’t judge the fact that I had frozen egg rolls with it, they were in my freezer and with no shame I will say they were delicious as was the main course. Give this recipe a try for a different quick and easy week night supper. Feel free to switch up the veggies to meet your family’s needs, cabbage, green onion, broccoli, carrots would all be great!

Beef Lo Mein

1 Sirloin Steak (1-1 ½ lbs.) thinly sliced across the grain. (I threw mine back in the freezer for a few minutes to make slicing thin easier!)

1 Onion Thinly Sliced

2 Bell Peppers Sliced in match sticks

2 cups Sugar Snap Peas

½ Lb Fettuccini Pasta

Marinade

¼ cup EVOO

¼ cup Low Sodium Soy Sauce

2 TBSP Sugar

2 Cloves Garlic Minced

1 TSP Ground Ginger

¼ TSP Red Pepper Flake

1/2 Orange (Juiced)

Salt and Pepper to taste

In a gallon size zip top bag add your meat with all marinade ingredients close the bag and shake it around so that all meat is evenly coated. Place back in the fridge while you prepared the remainder.
Cook pasta according to package directions.
In a large nonstick skillet heat 2 TBSP EVOO. Once your oil is hot add your onion (I do onion first because I like it to get all the way cooked.) Once your onion is softened take your meat out of bag don’t pour the sauce into the pan what is on the meat is plenty. Add meat to the hot skillet stirring quickly to speed cooking, add peppers at this time too.
When meat and peppers are to desired doneness add peas and pasta stirring quickly to coat the pasta in the sauce. Squeeze the other half of the orange over the dish at this time. If you feel you need more sauce you can add some pasta water or a bit of soy sauce. Your peas will still have a nice bright green color and a nice crunch to them as well!
Please enjoy!