Who’s Hungry

Happy Monday Babes! Hope you had a relaxing weekend. Sorry I was MIA last week, but I’m back!

Here’s what’s cooking this week.

  1. Ravioli with Sautéed Asparagus & Walnuts from Green Valley Kitchen
  2. Chicken Enchiladas from The Pioneer Woman
  3. Fried Chicken from The Food Network
  4. Chicken Piccata from The Clever Carrot
  5. Chicken Souvlaki from Serious Eats

What are you making this week?


Who’s Hungry

Happy Monday Babes! I hope you had a very merry Christmas and a restful weekend.

I spent the majority of the last week sitting on the couch eating holiday treats, so I’m ready to get back into a more structured and well-rounded eating schedule.

Here’s what’s cookin’.

  1. Greek Meatballs and Tzatziki from Food Network
  2. DIY State Fair Funnel Cake from Tablespoon
  3. Soup with Sausage Meatballs, White Beans, and Kale from Bev Cooks

What are you making this week?


Weekly Dinner Menu 07.28.14

Image of weekly menu graphicHappy Monday Babes! I trust you all enjoyed your weekend (I sure did).

Here’s what I’m making this week.

Monday– Ravioli w/ Peas in a butter sauce

Because my boo’s family was in town this weekend, we didn’t have a chance to shop Sunday as we normally do. Since we’ll be shopping tonight, I’m making a quick & easy dinner. I’ll toss cooked, packaged cheese ravioli with peas & a few tablespoons of butter. Then top with grated parmesan & serve alongside a green salad. Simple & delicious.

Tuesday– Chicken Tikka Masala over rice

This slow cooker recipe is great. I like to serve it over jasmine rice with warm naan.

Wednesday– Chicken Caesar Wraps

My boo is all about wraps, so I’ll be rolling up some chicken, parmesan, & romaine topped with this dressing in a whole wheat wrap.

Thursday– Chicken Gyros w/ salad

I’ll make this recipe for the gyros & this recipe for the salad.

Friday– Chicken w/ rice & veg.

A classic go-to. I’ll season the chicken with poultry seasoning & serve it over rice pilaf with sautéed carrots & zucchini.

Saturday– Eat Out

Sunday– Beef Chili w/ Fritos

I’ll brown a pound of ground beef seasoned with salt & then drain the fat. Then I’ll sauté half an onion, 2 bell peppers, & a clove of garlic in a bit of olive oil. I’ll dump that into the slow cooker along with one can each pinto, kidney, black, & chili beans. 8 oz of tomato sauce & one diced jalapeño go in as well. To season, I’ll add ½ tsp ground oregano, ½ tbsp ground cumin, 1 tbsp chili powder, a tiny pinch of cayenne, & a pinch of salt. Check the seasoning half way through & adjust as needed. Cooked on low, this chili is perfection in 4 hours. I serve it up with sour cream, cheddar, & Fritos.

Weekly Dessert– Fudge Popsicles

An ice cream truck staple you can make at home!

What’s your favorite ice cream truck treat?


Weekly Dinner Menu 07.14.14

Image of weekly menu graphicHello Babes! Hope your weekend went well.

My boo is still off on his motorcycle adventure, so I’m making some of my fave meals again while it’s just me eating.

Here’s what I’m making!

Monday– Pumpkin gnocchi w/ spinach in a sage-cream sauce

Gnocchi is one of my favorite dishes. I found a package of pumpkin gnocchi at a local market & I’ve very excited to give it a try. I’ll toss the gnocchi in a sauce like this alfredo, adding a bit of dried sage & spinach.

Tuesday– Chicken burrito w/ rice & beans

Cut bone-less, skin-less chicken breasts into bite-sized strips & season with taco seasoning (recipe below). Then fry up the chicken in a little olive oil over medium-high heat until cooked through. Wrap a flour tortilla in a damp paper towel & microwave for 30 seconds to warm up. Load up your tortilla with your burrito fillings of choice, (I like black beans, corn, sour cream, & guacamole). Wrap up your burrito & serve with rice & beans.

Combine the following to make the taco seasoning:

        • 1 tbs chili powder
        • 1 tsp cumin
        • 1/2 tsp coriander
        • 1/2 tsp dried oregano
        • 1/2 tsp garlic powder
        • 1/2 tsp onion powder
        • 1/4 tsp paprika
        • 1/4 tsp crushed red pepper
        • 1 tsp black pepper
        • 1 tsp salt

Wednesday– Greek salad w/ chicken

My market has a fantastic olive bar, so I like to pick up a few different olives every few weeks for nibbling. They’re also a great inspiration for this salad & chicken.

Thursday– Swedish meatballs w/ fries & salad

One word: IKEA. These meatballs claim to be just as delish. I can’t wait to dip some fries in that creamy gravy!

Friday– Lemon-dijon chicken thighs w/ zucchini & rice

Like I said last week, I adore roasted bone-in, skin-on chicken thighs. This recipe is similar to how I make it, except I’ll cook my thighs in the oven. I sauté small pieces of zucchini in olive oil & toss with the rice to serve.

Saturday– Eat Out

Sunday– Salmon w/ spinach & mash

Thanks to my friend Bekah’s boo’s fishing addiction, I’ll be simply pan-frying some fresh Alaskan red salmon.

Weekly Dessert– Oatmeal Raisin Cookies

Taking another helping hand from Pillsbury this week.

What do you like to have when it’s just you for dinner?