I made One-Pot Creamy Pesto Chicken Pasta for dinner last night and it was a HUGE hit!
I used penne pasta instead of the bow tie pasta because it’s what I had on hand. I also used left over chicken from the night before (we had bar-b-qued) and I had the spinach on hand as well. Everyone (all eight of us) loved it!!
I tend to go through phases in my dinner making. The comfort food phase (food from my youth), the easy food phase (tried and true, most of the family likes it), new food (trying out some of the endless recipes that I have clipped and saved) and the OH.My.Goodness is it already dinner time? (panic at 6:00). Last night I was in the “new food” phase. I started reading a blog called This Miss Cooks and have saved some of her recipes.
Mexican Chopped Salad with Avocado, Black Beans and Quinoa.
I decided to try the Mexican Chopped Salad with Avocado, Black Beans and Quinoa. This salad is DELICIOUS!! It’s also really easy to make and goes together quickly. We had some leftovers and I’ll edit when I’ve eaten them to let you know if this salad saves well.
Fried Tofu Cubes.
My husband likes tofu and I had bought some at Costco two weeks ago and wanted to use it up. I tried Fried Tofu Cubes from the website listed on the packaging and they came out pretty good. I think I fried them a little too long as they were a bit more crunchy than we like, but overall pretty good. My husband and I really enjoyed this meal as well as two of the kids. The other two tried the meal and then opted for leftover pizza. Oh, well…you can’t please everyone all the time!
The other night, as so often happens right now, I found myself at dinner time with no plan. After school sports and activities are really playing havoc with my meal time plans. I have to be super organized during the day to make sure things are prepared and waiting to be put in the over. Some days are better than others and on this particular night, we went to my daughter’s volleyball game an wound up not getting home until after 7:00pm. What to do…
Whole wheat pasta and veges.
Quickly cut up veges from the fridge and sauté them while pasta is cooking. Not very elegant, but quick, easy and healthy!
I saw this recipe on Chowhound (don’t you just LOVE that name?!) and since both my husband and I and a few of the kids like brussel sprouts, I thought I would try it.
My edit: I don’t think it really took 50 minutes to make, more like 30 minutes or so.
Mustard and garlic sauce.
First you make the sauce and set it aside.
Use a box grater to grate the eggs.
Then you grate the eggs – I had never done this before and it was tricky to do without also grating my fingers!
Shaved brussel sprouts with the mandolin.
A great use for my mandolin!
Brussel Sprout Salad
Mix everything together with some toasted pine nuts and there you go! I thought this salad was delicious!! This was all I ate for dinner the night I made it. The kids however, were not so enamored. Too bad because I could really eat this at least once per week.