Tonight I made Herb and Garlic Pasta with Spinach and Bacon. You can find the recipe here. I used penne instead of shells, and didn't bother with the shallot. Plus I couldn't find Rondele, so I used Allouette. It was low-fat, but still fine. This was DELICIOUS!

So no play-by-play post, but here are a couple pictures of my dinner before I scarfed it down:





Another easy recipe, although not as quick as the nachos.

I haven't done a dinner post in forever! Then again, when I was down with the mono, I wasn't cooking much at all, let alone documenting it. I've been back to regular cooking the past few weeks, but last night was the first time I felt like taking pictures.

This is an easy meal because once the prep is done, everyone makes their own. We had to have a quick and easy meal last night because Lauren and I had a meeting since she wants to join the indoor pit crew/drumline. I thought our busy season was done once marching band was over, but here we go again!

The ingredients are tortilla chips (I like the "Scoops), shredded chicken, shredded cheese, salsa, beans (optional), chopped jalapeno (optional):



( Click for yumminess... )

Last week I made one of Chris's favorite meals, but was so tired from my new anti-anxiety meds that I didn't get a chance to post it. I'm still a little more tired than usual, but it seems that most of the side effects have worn off. I'm actually feeling pretty good, and my doctor said I'm only going to keep feeling better as the weeks go on.

I got this recipe back in 1995 from one of those cookbooks you pick up at the grocery store check-out (Pillsbury's Meals in Minutes), and it's called Garden Chicken Saute. For any Weight Watchers reading, it's 7 points for 1-1/4 cups.

Start with this:



2 teaspoons olive oil
1 whole chicken breast, cut into 1-inch cubes
2 garlic cloves, minced
2 cups water
2 (3-oz) packages chicken-flavor ramen noodle soup mix
2 teaspoons dried Italian seasoning
1 cup baby carrots, cut lengthwise
2 cups sliced zucchini

My changes: For the first time I used McCormick's new Italian Herb Seasoning Grinder, which really made it yummy, and I thought gave it much better flavor than the regular dried seasoning.

I used about half a bag of shredded carrots because I didn't feel like cutting up the carrots.

I always use jarred chopped garlic.

( More pictures and recipes this way... )

This has been a busy week so far. Becca had her Jump Rope for Heart, her tumbling class, I had to go to the middle and high schools to find about registration for the girls (sob!), tomorrow is Becca's 5th grade Valentine party and Lauren's middle school Valentine dance. Plus Lauren and I are doing our Read-a-Thon on Saturday and that night Chris and I have a Valentine party to go to at my friend Kelli's. Then Sunday is Becca's birthday. WHEW.

I have pictures to post and will hopefully get caught up in the next few days. In the meantime, Chris has a few pictures of Becca's activities this week on his blog.

Just ask Chris! I made quiche for dinner last Saturday night, and it was pretty good for a first time. Chris was pleased with it. I didn't make the recipe I linked to in my last post. There were just too many variations and I wasn't sure which ones to follow. So I found just a basic recipe (can't remember where now), and tried that. Here is the basic recipe:

1 deep-dish frozen pie crust
5 eggs
3/4 cup milk
2 cups add-ins

I made two different kinds - one was bacon cheddar and the other was spinach tomato and parmesan. I liked the flavor of the spinach tomato better, but the texture of the bacon cheddar was better. The spinach quiche was more watery, but that was my fault. I used a blender to make the filling, and after adding the diced canned tomatoes, realized too late I should've mixed them in after the eggs and milk were blended. Plus I think I would set them out to drain for most of the day so they'd be a lot drier. I used fresh spinach, though, and that was fine adding with the egg and milk in the blender. I used shredded parmesan, not the stuff in the green can.



( Full recipe and a couple more pictures... )

The kids really liked the bacon cheddar quiche; Becca actually had two pieces. This is very yummy and very light; it doesn't sit heavy in your stomach.

It's been quite a while since I posted a dinner recipe with pictures! Now that the holidays are over, it's back to regular meal planning and cooking. Today it was rainy (surprise, surprise), but because there was a chance it might possibly somehow turn to sleet/freezing rain sometime late in the day or maybe tonight, the kids were dismissed from school two hours early. Now, I certainly didn't mind them coming home early since I was a little down from vacation being over, but really? Two-hour early dismissal for RAIN? Come on!

Before I get to the recipe and pictures, here's something kind of fun: I signed up at TopMomma to try and become, well, a Top Momma. If you click on the link, then click on Becca's freaky white feet, it'll bring you right back here and I'll get a point, or something. I actually signed up months ago and forgot about it until I got an email this afternoon letting me know my journal had been picked.

Tonight's dinner was a chicken and rice soup that was very easy. The only modification I made to the recipe was using shredded carrots instead of cutting up my own. Oh, and I use two cups of shredded carrots instead of one. The recipe was originally at Taste of Home, and it was given to me by Chris's mom. The recipe is sitting on the counter, but I'm too lazy to get up since Magic is curled up on my legs right now. The entire recipe is at the link.

Start with this:



( More pictures... )

It's very yummy, plus quick and easy to make. It was perfect for a crappy, rainy night. And now it IS sleeting/freezing raining, so I bet the kids will go in late!

I actually made this last night because it tastes better if chilled several hours or overnight. Chris went out to dinner with a friend last night, so the girls and I just grabbed sandwiches and then I went ahead and put this together. I sometimes make this as a side dish when we cook out, but just add some chicken or shrimp to it, and you've got a meal.

I started with this:



And got this:



Now, usually when I pull the meat off a whole chicken, I get a lot more meat. However,

( when you have this going on next to you... )

This is really good and also quick to make. It's a great meal for a warm evening, which by now it should've been, but I'm not sure it even got out of the 50s today. I am so hating this weather. But I digress.

Ingredients:

8 oz. spaghetti, broken into thirds
4 oz. mozzarella, cubed (sometimes I just use string cheese)
Two or three spring onions, sliced (I use scissors; so much quicker and easier)
Four Roma tomatoes, sliced lengthwise then sliced crosswise
1/4 cup balsamic vinegar (I use red wine vinegar; I hate balsamic)
1/4 cup olive oil
1/2 teaspoon dried basil
Salt to taste

Directions:

Cook spaghetti according to package direction. Meanwhile, make dressing - mix vinegar, oil, basil and salt; set aside. When spaghetti is done, drain and rinse with cold water. Add tomatoes, mozzarella, spring onions and dressing; fold carefully. Serve immediately, or chill. Tastes even better the next day.

( Pictures this way... )

Tonight was Shrimp Lo Mein, according to my Menu Plan Monday. I didn't have a recipe or anything, so I think it turned out pretty good. My husband really liked it, anyway!

( Pictures this way... )

Yet another cooking meme, this time from I'm an Organizing Junkie. I'm a little obsessive about making lists, so this will be fun. It takes me a couple of hours to make my meal list, then my grocery list and then cut my coupons. But it definitely saves aggravation (wondering what to cook), and money as well.

This week:

Monday: We had meatloaf, mashed sweet potatoes and steamed green beans

Tuesday: Shrimp Lo-Mein and eggrolls

Wednesday: I'll make French toast for myself and the kids; my husband works from home but goes into work one day a week and stays late. I usually make breakfast for dinner on those nights since it's just three of us.

Thursday: Flank steak wraps

Friday: Chicken and black bean burritos

Saturday: Mom isn't cooking!