Food

Who’s Hungry

Happy Monday Babes! I hope you had a delightful weekend celebrating Passover &/or Easter. I know I enjoyed my seder & egg dyeing this weekend.

Here’s what’s cooking this week.

  1. Rigatoni w/ Swiss Chard & Sausage from Food Network
  2. Swiss Chard, Goat Cheese, & Prosciutto Tart from Tartelette
  3. Sesame Garlic Stir Fry Noodles from Delish Knowledge
  4. Thai Iced Tea (From Scratch) from About Food

 

What are you making this week?

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Food

Who’s Hungry

Happy Monday Babes! Hope you had a relaxing weekend.

Here’s what’s cooking this week.

  1. Sausage-Stuffed Sweet Potatoes (#43) from Food Network Magazine
  2. English Cheddar Burger (#14) from  Food Network Magazine
  3. Lentil Spinach Soup from The Garden Grazer
  4. 5-Ingredient Chili from Gimmie Some Oven
  5. Chimichurri Chicken Thighs from Inspired Taste

What are you making this week?

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Food

Who’s Hungry

Happy Monday & Happy February Babes! Hope you had a fun Super Bowl Sunday.

We’ve got another Valentine’s Day themed post coming this week, as well as my January Favorites.

For now, here’s what’s cookin’.

  1. Autumn Minestrone Soup from Culinary Ginger
  2. Red Wine & Sausage Bolognese from  Kendall-Jackson
  3. Pollo Asado from The Pioneer Woman
  4. 5-Minute Healthy Strawberry Frozen Yogurt from Just A Taste
  5. The Ultimate Paella from Food Network

What are you making this week?

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Food

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?

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Food

Who’s Hungry

Happy Tuesday Babes! Hope your week is going well.

To all my Jewish Babes, I’d like to wish a very happy first night of Hanukkah!

I’ll be preparing a Hanukkah feast later in the week, but until then, here’s what’s cooking!

  1. Frito Chili Pie from The Pioneer Woman
  2. Easy Leek and Potato Soup from Greedy Gourmet
  3. Jambalaya from Gimme Some Oven

What are you making this week?

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Food

Who’s Hungry

Happy Monday Babes! I trust you had a lovely weekend.

I’ve spent the morning cleaning and organizing the apartment with my boo and now I’m more than looking forward to dinner!

Here’s what’s cooking this week.

 

  1. Beer Battered Tofu Tacos from 40 Aprons
  2. Rigatoni with Swiss Chard and Sausage from Food Network
  3. Oven Baked Sweet Potato Fries from Creme de la Crumb

What are you making this week?

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Food

Weekly Dinner Menu 07.21.14

Image of weekly menu graphicHappy Monday Babes!

My boo is still off on his motorcycle adventure (I’m ready for him to be back now), so again this week it’s some of this babe’s faves.

Here’s what I’m making!


Monday– Fettuccine in Tomato Cream Sauce

This sauce is so simple & flavorful. It’s becoming one of my go-to Meatless Monday dishes.

Tuesday– Carne Asada Nachos

I make this carne asada (but seared up in a pan because I’m grill-less) & then chop it into small pieces. Pre-heat your oven up to 425°. I’m very meticulous when it comes to nachos. On a foil-lined baking sheet, I lay out each chip in a single layer so each chip is thoroughly topped. Then I load up the toppings (I like black beans, sliced olives, & corn). I top the chips with a thin layer of mexican cheese blend, then the carne asada, & another layer of cheese. The nachos then go in the oven to let all that cheese get nice & melty (5-10 mins). While the nachos are in the over, I mash-up some avocado with a little salt & lime (you can make full-on guacamole if you please). When I take the nachos out of the over, I top them with cilantro, sour cream, & the avocado. I devour them immediately. This week’s Hump Day Treat is a margarita that would be a perfect pairing to wash down these nachos, so keep an eye out for Wednesday’s post!

Wednesday– Indian Spiced Chicken w/ rice & butternut squash

I’m going to marinate a boneless/ skinless chicken breast like these skewers & fry it up (over medium high heat) in a little olive oil until cooked through (make sure the breast reaches 165°). I’ll serve the chicken over rice with roasted butternut squash & top it all with some greek yogurt.

Thursday– Steak Salad w/ Cilantro Chimichurri

I’ll make this salad, but swap the parsley in the chimichurri for cilantro.

Friday– Chicken w/ roasted potatoes & carrots

Cut the potatoes & carrots into equal sized small pieces & toss them all in olive oil, salt, & pepper. Place the veg, in a single layer, on a baking sheet & roast at 475° until golden & caramelized, about 30 minutes. In the meantime, I’ll season my boneless/skinless chicken breast in poultry seasoning then pan fry in it a little olive oil over a medium high heat until cooked through (remember, it’s got to reach an internal temp of 165°).

Saturday– Eat Out

Sunday– Sausage Sandwich w/ salad

Sausage sandwiches are a staple for BBQs in my family. Because I don’t have a grill, I make my sausages in the oven. I simply wrap up a mild italian sausage in foil & roast at 425° for about 30 minutes. Then, I open up the foil & let the sausage brown up on top. I put my bun in at the same time to toast. I take out both the sausage & bun to let the sausage rest while I make the salad. I dress my sausage sandwich with a bit of mayo & serve it with the salad.

Weekly Dessert– Pound Cake with Berries & Whipped Cream

My mom (the Supreme Babe) would always take a helping hand from Sara Lee & buy the frozen pound cake & defrost it before dinner, so now I do the same. To balance out the store-bought, I whip up heavy cream & a little powdered sugar into fresh whipped cream. To assemble, place a slice of the cake on a plate, then top with berries (I’m opting for sliced strawberries) & the fresh whipped cream.

What are some of your go-to dinners?

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