Cheesy Chicken and Sausage Bake

I've noticed recently that I seem to start a lot of my posts about the weather. I've come to two possible conclusions about this...Either I am well on my way to early-bird-special status and have nothing better to talk about besides the weather. Or the weather usually dictates my mood and food choices. Lets go with the latter option, mkay? The truth is the weather really does affect me. It affects my mood and it affects what I am in the mood for. Take for instance Sunday evening. It was cold, wet, and rainy all day. For dinner I was in the mood for something warm, comforting, and tasty! This cheesy pasta combo was just that. As my father would say, "it hit the spot!"

check out that cheesy-goodness!

Cheesy Chicken and Sausage Bake
serves 4-6

• 1 lb gemelli pasta [penne or rigatoni would work well too]
• 2 tbsp EVOO, separated
• 2 links of chorizo sausage, sliced
• 3 cups chicken, cooked and cubed
• 2 cups jarred marinara
• 8oz [reduced fat] cream cheese
• 2 tbsp red pepper flakes
• 3 tbsp Italian Seasoning
• 1 cup shredded mozzarella cheese
• 3-4 cups baby spinach
• 1 medium onion, chopped
• 1 tbsp garlic, minced 
• 1 tbsp lemon juice
• s+p to taste 

1. begin by boiling water for pasta and pre-heating oven to 375 degrees. 
2. add pasta and cook 10-12 minutes, or until pasta is al dente. drain and rinse with water. 
3. meanwhile, begin sauteing onions and garlic with EVOO [1 tbsp] over medium heat. after about 2-3 minutes add sausage. cook for another 2-3 minutes, stirring well. then add spinach, sprinkle with lemon juice and the remaining EVOO. season with s+p. let simmer.
4. in a large bowl place cream cheese + marinara. add cooked pasta and chicken and mix until all of the sauce is combined.[the heat from the pasta should melt the cream cheese so it blends together nicely!]
5. remove spinach and sausage mixture from stove, add to pasta mixture. before stirring, add red pepper flakes and Italian seasoning. stir altogether. [take a whiff...yep-gonna be good]
6. add pasta mixture to a olive oil greased casserole dish. cover with cheese and more Italian seasoning if desired. bake for 8-10 minutes or until cheese is melted. 

this pasta bake is a triple threat.

it's cheesy, savory, and spicy.

cheesy thanks to the cream cheese & melted mozzarella.

savory thanks to the Italian Seasonings & baby spinach.

and spicy thanks to the red pepper flakes & the smoky chorizo sausage!

a triple-threat is bound to get a winning reception.{and a standing ovation}

make this and share.

you'll make new friends & keep the old ;)

Breakfast Carbonara

I may have mentioned that this past week my husband and I were on Spring Break [let's take a moment a remember...ahh]. With both of us being teachers, we happily got to enjoy this time off together. Originally we had planned to go away, but with gas prices soaring and serious-relaxation needed...we decided to make it a stay-cation instead. Truth be told- it was the best stay-cation I've ever had!! We slept in late [which for me is 8:30--watch out!], went to the movies, stayed in our pj's until noon, went on day trips, and seriously just enjoyed not having an agenda what-so-ever.

Our non-agenda having schedule led to late breakfasty-brunchy meals like this one! My good ole' use whatcha got mentality gave birth to this little bowl of heaven. Have it for a breakfasty-brunchy meal of your own--or have breakfast for dinner [one of my faves!].

Breakfast Carbonara served over Butter Grits
serves 2

• 2 eggs
• 2 cups baby spinach
• 2 cups jarred marinara
• salt + pepper to taste
• 1-2 tsp of lemon juice
• 2 packets of instant butter grits [Quaker Instant Butter Grits]
• 1 cup pepperoni, sliced 
• 1-2 tbsp EVOO

1. saute spinach in EVOO over med-high heat until wilted. sprinkle with lemon juice and salt + pepper.
2. add marinara and pepperoni and stir well to combine. then create 2 holes in the middle of the marinara mixture. in those holes crack the eggs. cover and cook eggs to desired hardness.
3. meanwhile- cook instant grits in microwave according to package instructions. 
4. serve by layering grits in shallow bowl and topping with marinara + egg mixture. 

this dish is an unlikely combination, but trust me when I say it works.

spicy, savory, and buttery goodness! as my husband said, "this one stays in the rotation!"

p.s. shout out to Michelle for naming this dish! thanks Meeshy! ;)

Grilled Chicken with Polenta + Roasted Tomato Sauce

what's for dinner tonight??

in the mood for something light + savory?

check out this quick and easy recipe I came up with. 

I always cook with wine.
sometimes I even put it in the food! 

Grilled Chicken with Polenta + Roasted Tomato Sauce

serves 4

• 4-6 [depending on size] chicken breasts, cooked and sliced
• to make this extra quick I used Tyson's Frozen Grilled Chicken Breasts-4 mins microwave and you've got tender, juice, right off the grill chicken. seriously. 
• 1 package polenta [sun-dried tomato if you can find it!]
• 1 medium onion, halved and sliced
• 1 cup baby-bella mushrooms, roughly chopped
• 1 15 oz can of diced tomatoes
• 3 cups baby spinach
• 1 tbsp garlic, minced
• 2 tbsp EVOO
• 1/3 cup red wine 
• 2-3 tbsps parmesan cheese
• 2 tbsp Italian seasoning
• 2 tbsp red pepper flakes

1. begin by sauteing onions in EVOO over med-high heat.
2. when onions become translucent, add mushrooms and garlic.
3. after mushrooms become tender and golden, add tomatoes.
4. stir to combine mushrooms + onions, add Italian seasoning, red pepper flakes, and wine. 
5. once mixture is bubbly, add spinach and season with s + p. 
6. let simmer until spinach wilts and liquid reduces by 1/4. 
7. remove mixture to separate bowl. 
8. return pan to stove, coat with non-stick olive oil spray, add 5-6 slices of polenta.
9. cook 2-3 minutes per side or until it becomes tender and golden.
10. layer your plate with polenta, chicken, tomato sauce, and parmesan. [as seen below!]

hope you're enjoying your weekend! 

come back tomorrow for a yummy quiche recipe :)

xoxo

pizza party!

last night some girlfriends came over and we had ourselves a little pizza party ! I provided the pizza crusts, sauces, cheese, and they brought toppings to share. it was such a nice mid-week break. nothing like pizza, wine, and giggly girls to make things all seem right with the world!

we used sandwich thins for pizza crust--they make perfect mini pizzas!

[[only 50 calories per slice + 100 % whole wheat!]]

for pizza sauces we had pesto + homemade tomato sauce

[1 can tomato paste + 1 tbsp italian seasoning, 1 tbsp garlic powder, s+p]

toppings included:

sliced black olives, chopped green pepper, chopped yellow onion, 

pepporoni slices, sliced baby bella mushroom, sliced cherry tomatoes, baby spinach,  

shredded mozzarella cheese, shredded mexican-blend cheese, and fresh cilantro

preheat oven to 350 degrees.

choose your pizza sauce, spread on pizza thin, and layer with desired toppings!

[the more the yummier!]

sprinkle toppings with Italian seasoning for a little extra kick!

place pizzas on foil lined pan. spray foil with a non-stick olive oil spray.

bake until cheese begins to melt + crust is crispy!

the possibilities are endless--enjoy!

Did someone say steak?

tonight's dinner was a smash hit! my dad [who was definitely a food critic in a past life] was over for one of our mid-week dinner dates and he couldn't stop ranting and ravin' about how good this meal was. I thought it turned out pretty well too...but it's always nice to hear someone else thinks so ;)

Seared Steak + Sautéed Veggies with Pesto Couscous  


ingredients:

• 1 lb hanger or flat iron steak
• 2 cups [uncooked] couscous
• 2 cups chicken broth
• 3 tbsp pesto sauce
• 3 cups baby spinach
• 1 orange bell pepper, cut length wise into strips 
• 1 medium onion, halved and sliced
• 1 tbsp minced garlic
• 3 tbsp EVOO
• 2 tbsp red pepper flakes
• 2 tbsp Grill Mates® Montreal Steak Seasoning [the BEST steak seasoning. ever.]

directions:

1. Bring chicken broth to a boil in a medium-sized sauce pan.
2. Add couscous, cover, and remove from heat. Let sit, covered, for 10-12 minutes. 
3. Meanwhile, heat 1 tbsp of EVOO over med-high heat in large sauté pan. 
4. Start by sautéing onions and peppers until soft.
5. Then add garlic, spinach, and remaining EVOO. Toss until spinach is wilted.
6. Remove veggie mixture from pan and place in separate bowl. 
7. Dress steak with seasoning and add to the hot oiled pan. 
8. Cook steak to desired temp. [2-3 minutes on a side should be good for medium-rare]
9. Remove from pan and let rest on cutting board.
10. Prepare couscous by "fluffing" with a fork and adding pesto and red pepper flakes.
11. Stir until blended well. 
12. Layer your plate with a pile of couscous, veggies, and sliced steak on top. Garnish with chopped parsley if you're feeling fancy! [I was feelin' fancy]

Maggie Smith's Downton zingers found in US Weekly.
made waitin' in line at the pharmacy a tad more pleasant. 

toodles! 

xoxo

weekend things

EAT 

super [[yummy]] bowl food 

[clockwise] yummy homemade pretzels- veggie pizza-
pizza dip- jalapeno popper crescent rolls

WATCH 

my husband holding his breath [and position]
during the Manchester United + Chelsea game.
not sure which was more entertaining...the game or him?! 

Super Bowl Sunday ya'll!
had to show the Redskin love for 2 reasons;
1. we beat the super bowl champs. twice.
2. that was the best part of our entire season. fail - hail!

good thing we're entertaining because that game was a snoozer.
not even one good commercial!ok maybe one...


also watched...

"BABIES"

A look at one year in the life of four babies from around the world, 

from Mongolia to Namibia to San Francisco to Tokyo. 

Adorable. Eye-opening. 

self-narration optional. [[but highly suggested!]]

going to watch...

glitz, glam, drama and dance numbers...

sounds right up my [musical-theater-lovin] alley. 

check out Glamour's 5 reasons we all must tune in. 

GO

red robin lunch date? heck yes.

MAKE

 made sassy water...and looove it!
so refreshing :) 
2 liters water + 1 medium cucumber + 10-12 mint leaves
+ 1 lemon + 1 tsbp minced ginger
stir + let sit overnight or for at least an 8 hour period. 

Spinach + Artichoke Dip Stuffed Mushrooms

recipe:
2 containers of stuffing mushrooms, cleaned + stems removed
5-8 ounces of spinach + artichoke dip
1 cup shredded mozzarella cheese
place mushroom caps in casserole dish.
drizzle with EVOO and s + p.
cook mushroom caps in 375 degree oven for 8-10 minutes.
spoon spinach + artichoke dip into cooked caps and top with cheese.
cook for an additional 5 minutes- or until cheese is melted. 




delish. easy. low-calorie.
[[thumbs-up!]]

Jalapeno Popper Crescent Rolls

recipe:
2 cans Pillsbury Crescent rolls
2 jalapeno peppers, chopped w/ seeds removed
4 pieces of bacon, cooked + chopped
1 cup light cream-cheese
1 egg, whipped for wash


pre-heat oven to 350 degrees.
unroll crescent rolls onto greased foil covered cookie sheet.
cut each crescent roll in half.
spoon one teaspoon of cream cheese onto each triangle.
sprinkle each with bacon and a couple chunks of pepper.
tuck and roll + brush on egg wash.
bake for 10-12 minutes, or until tops are golden brown. 

yummy!!

LOVE 

1. Burt's Bees- is the bees knees. it's the king of all chapsticks in my personal [chapped-lip] opinion. makes your dry winter lips soft, moisturized, and smell/taste like honey. win-win! 2. I found a new moisturizer!! for someone who has ridiculously sensitive skin, you have no idea [you might] how exciting this is! it's organic, rich, moderately priced, annnd leaves your skin totally quenched and refreshed! 3. another skin-care find-->this Neutrogena face wash is fabulous. with grapefruit extracts it gently scrubs your face without being too harsh. once again- tried + tested + approved by this sensitive-skinned-lady :)

J-Crew colors + prints. so pretty. 

dark-chocolate m&m's. heaven that doesn't melt in your hand.

and of course this furry face. 

oh to know the thoughts going on behind those judging eyes. 

come back tomorrow for a quick, delicious, and light recipe! 

xoxo

Light + Loaded Baked Spaghetti

Punxsutawney Phil.


So the little guy saw his shadow. [how he could see jack amidst the flashing photogs is beyond me!] "Six more weeks of winter," they say. More like 6 six weeks of winter. Not sure about where you are, but around these parts our winter has been down right crummy. If it's going to be winter, this gal would much rather it be the snowday- baby it's cold outside-hot chocolate drinking- kind of winter. Our winter has been up, down and all around, causing barometric pressure headaches and pre-mature bud-bloomin'. 


enough weather chittie-chat. 
on to things that matter now---dinner!


Tonight I used a little inspiration from Paula Dean's son. He recently re-did one of her high-calorie [diabetes-causing] dishes to make it healthier. I like! I added my little flair to it + I have to say it turned out pretty delish! 

Light + Loaded Baked Spaghetti

• 1 lb sweet Italian chicken sausage, casings removed
• 1 yellow pepper, chopped
• 1 red pepper, chopped
• 1 medium onion, chopped
• 7 oz whole wheat thin spaghetti, cooked
• 28 oz crushed tomatoes
• 3 cups fresh baby spinach
• 1 cup shredded carrots
• 6 oz baby bella mushrooms
• 2 cups shredded mozzarella
• 1 tbsp minced garlic
• 1 tbsp EVOO
• 1 tbsp Italian seasoning
• 1 tbsp red pepper flakes

Directions:

1. Cook pasta al dente. 
2. Pre-heat oven to 375 degrees.
3. Sauté onions with garlic and EVOO in a large pan over medium-high heat.
4. Add chicken sausage. Break-apart as it cooks. 
5. When sausage is browned, add peppers, carrots, and mushrooms. 
6. Sprinkle with italian seasoning, red pepper flakes, and s + p. 
7. When vegetables are slightly softened; add crushed tomatoes, and spinach.
8. Let simmer until spinach is wilted. 
9. Add spaghetti to pasta sauce in pan. 
10. Transfer half pasta mixture to greased casserole dish. 
11. Sprinkle with 1/2 of the mozzarella.
12. Add remaining pasta mixture on top of cheese. Layer top with remaining cheese.
13. Cover loosely with foil and bake for 20-25 minutes. 

~~~

this meal + a glass [or 2] of pinot noir + couch date with the hubs =
one happy little lady

TGIAF!!
xo