A little Valentines Day recap with a recipe on the side.

Some call Valentines Day "the Hallmark" holiday, and I get it.

But honestly I have fond memories of waking up and finding little chocolates and notes of love from my parents.

So in the ways of always wanting to creating memories my kiddies, we celebrate for them.

Hubs and I not so much.

The aftermath of the v-day loot, honestly not sure what I did before Target $1 bins...

And of course my Bug had to be decked out in hearts.

And then there is this kid...

He is coming more and more out of that baby shell and taking on the role of BOY each and everyday.

Like for instance when I was standing in the kitchen and he decided to chuck Lighting McQueen at his sister and gave her a fat lip last night.

Dude you are lucky you are this cute...

After a day filled with junk I made a yummy heart healthy dinner. I had pinned this recipe for Corn and Quinoa salad and was excited to try it last night. To go along with it I grilled up some lemon chicken.

For the chicken:

- chicken cutlets

- juice from one lemon

- poultry seasoning {I use Adobo}

- shallot {chopped}

- 1 tbsp extra light olive oil

Season the chicken with the poultry seasoning. Then place in a large zip loc bag with all the other ingredients. Seal and then with a jar light pound out chicken, this is something I always do, helps make the chicken tender and juicy. Let marinate for about 30 mins. Then using my grill pan over med high heat I grill for 6 per side. Served with the salad on a bed of spinach, it was DELICIOUS and a healthy dinner for my fam bam.

Hope you Valentines Day was filled with lots of love...

They all can't be winners.

Sunday I wrote out our meal plan for the week with the idea of trying ALL new meals.

Not just new meals but using my crockpot {or as auto correct likes to call it "crackpot"}.

Monday:

Pot Roast

We came out of the gates running with this one.

It was AH-MAZING.

Hubs said top five meals I have made, and lets be honest people that pretty high standards here :)

The only I changed for our was instead of putting the potatoes in the pot, I made mashers. Which is just cause my kiddlets prefer them that way.

Oh and do not forget get the loaf of crusty bread to "zamboni" that plate clean.

Tuesday:

Orange Chicken

Going into Tuesday we had some big boots to fill after the pot roast.

And lets just say those boots were not filed, even the little drop.

This meal was disgusting.

Worst part it was in the crackpot all day, smelling up my house. Giving me the sensation that it was going to be EPIC. Yeah it was EPIC alright, EPIC FAIL.

Live and learn.

The taste was over powering, and NO ONE liked it.

We ate cereal.

Wednesday:

Tortellini Soup

This was the only non crackpot meal I made.

It was good.

It was easy.

And it made up for the night before.

Mind you it was not Pot Roast, but they all can not be a "pot roast" type of meal.

I did make my Cheesy pull-apart bread to go with it.

Thursday:

Angel Chicken

I knew this would be our redeemer.

And it was.

Full of flavor.

Everyone loved it.

Even my non-mushroom eaters.

We all agreed it will go into the "routine".

Random side job:

Apple Butter

When I pinned this, I knew it would be a gift for Buggie's teacher for Thanksgiving.

I just thought after reading the directions it would take around 10 hrs, well tack on 6 more hrs and you have yourself some apple butter.

Its good.

REAL good.

Worth the time.

I think were I went wrong was the apples I used were REAL juicy, so it took longer for the liquid to evaporate.

But make it.

The before:

The after:

That cute Thanks little tag came from here, they are free!

Ok so there it is, the low, the skinny, the nitty gritty, the good, the bad, and the REALLY REALLY good.

I encourage you all to take a week and plan a new recipe for each night. Just remember there might be a night you end up eating cereal!

Twig and Berries {we play with food}

Made this lunch plate for Bean the other day.

And when I shared it on Instagram, it got some rave reviews.

So I wanted to share how EASY it is to make this super fun lunch.

Here is what I named "Twig and Berries"

When I make a fun plate, it usually starts with what I want to make then, comes the search of the pantry and fridge for supplies.

What I used for this was:

- tortilla wrap

- peanut butter

- banana

- blueberries

- stick pretzels

- space goldfish

- in the picture above I used strawberries for the wings but you will see below the second time I made it I used spinach.

- eyeball candy {yes I have these in my pantry, just for food fun plates, I got them at Target}

Make you tortilla and fold in half. Then cut in half again, kitchen scissors are my best friend. Then use them to shape you birds...

The stars in the space goldfish make the BEST beaks.

Then pile some pretzels and blueberries for the nest.

So easy.

So fun.

Play with your food, you will not regret it!

What we ate Wednesday {Homemade Sauce with Chicken Sausage}

I love making things that the longer they sit on the stove the better they get.

You know incase you get into an intense game of Candyland and forget you have something

cooking, never happened to me {eyes shift to the side}.

Here is my homemade sauce recipe, fair warning I am not Italian so there is probably some major protocols missing, but this works for me!

What you will need:

- 28oz can of peeled plum tomatoes

- 2 tbsp olive oil

- 1 tbsp chopped garlic

- 1/2 tbsp sugar

-1 tsp kosher salt

- 2 tbsp cooking sherry {or red wine}

- a package of italian chicken sausage {optional}

- bag of spinach {optional}

- pasta

- parmesan cheese {optional}

Sorry for the lack of prep pics, I was slacking, story of my life.

-If you are going to be adding sausage, in a large sauce pan remove from the casing and cook over medium high heat until cooked thru.

- Remove from pan and add olive oil and garlic {or you can start at this point}.

-Cook garlic until just turning golden and then add tomatoes with liquid {if you cooked the sausage this is the point to deglaze all the yumminess stuck to the pan.}

- If you have potato masher, use it to mash up the tomatoes. If not a wooden spoon will work.

-Stir in the sugar, salt, and sherry.

- Add back in the sausage, cover and turn to low and simmer.

And here is where the magic happens. Just let it hang out in there.

Cook your pasta right before eating and at this point I would add the spinach to the sauce and stir it down while the pasta cooks.

Then plate and serve with some cheese and if you are feeling frisky some red pepper flakes.

I make this sauce pretty much every time we have pasta, but change it up, maybe make meatballs with it...

Enjoy!

What we ate Wednesday. {Lemon Piccata Chicken with Tomato Mozzarella}

We are trying to watch what we eat.

And as in "we" I really mean, Hubs.

But "we" need to think about dinners that are low in calories but still really filling.

Here is my version of Lemon Piccata Chicken with Tomato Mozzarella Salad.

{apologize in advance for the lack of photos, I am having a lazy summer}

What you will need.

- Chicken cutlets {1 per person}

- 1 cup all purpose flour

- salt & pepper

- 2 lemons

- 4 tablespoons cooking sherry

- Olive oil

1. Season both sides of your cutlets with salt and pepper, and squeeze lemon over both sides.

2. With your flour in a bowl, lightly dust the cutlets in it.

3. Heat 2 tbsp of olive oil over med heat in a pan. Cook chicken batches, about 3 to 4 mins per side. Once you flip over add 2 tbsp of sherry and a good squeeze of the lemon to the pan , and repeat per batch of chicken.

For the side I just cut thick slices of tomato, some fresh mozzarella, and a basil leaf. Topped with a little kosher salt and balsamic glaze {which you can make, but I have store bought, again lazy is my word of the summer}.

Thats it, super easy, super light, and super yummy. And if you care,the calorie count per serving is 271 for the serving size in the picture.

Enjoy!

What we ate Wednesday. {Ice Cream in a Bag}

I am killing two birds with one stone on this post, cause I am so into that these days.

Multitasking is my middle name.

So for the price of one post you get a "what we ate" and a mark on our "summer fun list".

Good deal right?!

When I saw Christina's from 2 little hooligans post on making ice cream in a bag, I added that baby to our summer fun list right away.

Oh and if you do not follow Christina, you really should. Besides being supa nice, she is one talented Momma.

Per Christina here is what you will need:

- 1 cup 1/2 and 1/2

- 2 tbsp sugar

- 1 tsp vanilla

- 1/2 cup coarse salt {I bought ice cream salt at my grocery store}

- quart size ziploc

- gallon size ziploc halfway filled with ice

Mix your 1/2 & 1/2, vanilla, and sugar together. Add to the quart ziploc and seal tight.

Place it in the gallon bag with ice and salt, seal.

Set a timer for 8 minutes and start shaking your bags.

Now I did this as a play date activity.

We gave the kiddies the bags and said ok "Shake what your Momma gave ya!"

30 secs, in they were done. So the Mommas took over, wish I had a picture of us, it was very humorous. You get a good workout with this. Some of my quotes during this shake-a-thon, "promise to come over again?" "this is the longest 8 mins of my life." "do you hate me?"

But once it was done, and we rinsed off our quart size bags with cold water, we had ICE CREAM!

It was the perfect balance of vanilla and sweet. SO SO SO yummy.

The kids loved every bite. And were very proud and thankful of their Mommas and our shaking skills.

Wish I had a bowl right now. We already have a list of different flavors we want to try.

And once we hugged all her friends good bye, Buggie got to mark off her first summertime fun activity!

Now your turn, please share what you have been up to in the kitchen...

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Did you enter my bloggie anniversary giveaway? Over $350 worth of goodies.

Wait for it... Pickle Marinated Chicken Tenders.

Ever look at a jar of pickle juice and think, what a waste.

Oh thats just me, I LOVE pickles.

I had always heard this urban legend that Chick-fil-A marinated their chicken tenders in pickle juice. So I thought if it is true and then it is good enough to try.

What you will need:

- Chicken Breast cut into tender strips.

- Pickle juice {my favs are below}

- Panko bread crumbs {I love Ian's whole wheat}

- Onion powder 1/2tsp

- Garlic powder 1/2 tsp

- Paprika 1/2tsp

- Salt and pepper 1 tsp of each

- 2 eggs

- Marinate your chicken in the pickle juice for at least an hour, but the longer the better.

- Beat eggs dump bread crumbs on a plate and mix in seasonings. Then pat dry the chicken on a paper towel and proceed to bread the chicken. Egg then crumbs.

- Fry up in some oil olive {just be careful the sugar in the pickle juice can burn}

Plate and serve. I made plain boxed corn bread, but I will be making this recipe next time {thanks Julie!}

Thats hot sauce, cause I love it just as much as I love pickles.

They were very good and just the hint of pickle to them.

Enjoy!

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What we ate Wednesday?

Since I am pretty much in pj's or tank top and shorts everyday, me participating in What I Wore Wednesday is a joke.

So how about What We Ate Wednesday?

{ps I know Wednesdays are normally reserved for Awk2theWard posts, but nothing funny to report today, BOO}

Ok so here is my

Not So Authentic Mexican Enchiladas

- 3 chicken breast {pounded out to a thin even level, I use a small pot to pound mine out}

- adobo seasoning

- 1/2 cup of salsa {with extra for eating later}

- 1/2 cup sour cream {with extra for eating later}

- 2 tbsp cream cheese {room temp}

- small can salsa verde

- tortilla shells

- shredded mexican cheese

- 2 tbsp of olive oil

- preheat oven to 350.

- season chicken generously with adobo

- cook through in a pan with olive oil

-shred chicken

- add to bowl with salsa, sour cream, cream cheese, and add as much salsa verde as you want for spice {I usually make the kids first then add it to the bowl} and mix

- then drop it, flip it and roll it {you know it is catchy, I so sing this when making them}

- line up in a baking dish

- top with shredded cheese

- bake in oven for 20 mins.

- I usually like to broil for a few mins to get a crusty cheese.

- plate with some salsa and sour cream on top {and maybe a little more salsa verde if you are feeling saucy}

And there is my Not So Authentic Mexican Enchiladas.

Enjoy!

Signs of Spring

*AH CHOO*

Spring is in full swing and so are my allergies.

Here is the recipe for my favorite spring/summer side.

Dill Tomato & Cucumber salad.

What you will need:

- 2 cucumbers

- pint of cherry tomatoes

- greek yogurt {sour cream will do too}

- dry dill weed

- rice wine vinegar

- salt and pepper

First peel and cut your cukes and half the tomatoes.

Then in a bowl add about a tbsp of yogurt.

Add 2 to 3 capfuls of rice wine vinegar {I do three but I love vinegar}. Add a tsp and a half of dill weed {crush it in you palm first}. Stir. Add salt and pepper to taste.

Serve cold. So refreshing...

Bug had her spring bonnet parade yesterday at school. Her classrooms theme was sunflowers...

Happy spring.

*AAAAHHHHH CHOOOO*

{in the words of my cousin who lives in MA,

"at least you have grass and flowers to make you sneeze", tru dat tru dat}

Happy weekend peeps!

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Oh one more thing, I LOVED this post, you will too.

One Pan Chicken and Yellow Rice w/ a Tantrum in the Middle

Chicken and yellow rice is a staple dinner in our house.

I ALWAYS have a bag of Vigo yellow rice in our pantry.

Here is what you need to make this crazy easy and oh so delish meal...

- 3 to 4 Chicken Breast {if they are on the thick side I would pound them down}

- Bag of VIGO, I use the large family size

{I will only recommend this brand, this girl was raised on it and will not change}

- Bag of frozen peas

Season the chicken with a little poultry seasoning.

In a large pan add some olive oil and cook the chicken on medium to high heat for around 3 to 4 mins per side. You are just browning not cooking through.

Remove chicken and follow rice directions to start cooking. Once you are about to put the lid on pan, add chicken back in, slight submerged. And pour peas in around 1 1/2 cups.

Set the timer for the 20-25 mins per the bags directions.

While our chicken and rice was cooking the kiddies were playing so nice.

Then he wanted the pen.

And since I think he throws the cutest tantrums, I kept shooting instead of rectifying the problem. He will thank me later for documenting this.

The lip curl and brow scrunching, freakin adorable.

Please tell me I am not the only Momma that does this to their kids?

Oh, snap. Busted.

That face. I mean come on people.

Then the stove dings and like Pavlov's dog, all is right in tantrumville. That kid knows his dings, oven, toaster, and microwave.

Fluff up the rice and serve.

I love a little tomato and avocado with it. And of course you could do some black beans. Add a little hot sauce and you are good to go.

Enjoy.

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