I traveled to Gainesville yesterday to watch my son play baseball. I wanted to leave dinner for my husband and my daughter before I left for the game so I tried a new recipe for chicken and rice bowls. This recipe is a great way to use up leftover chicken OR turkey. It probably comes as no surprise that I end up with leftover broccoli quite a bit too. A little cheese and some brown rice gives new life to my leftovers and my family has no idea they're leftovers. Chicken and Broccoli Rice Bowl 3 cups small broccoli florets, steamed 1 cup brown rice (cooked) 1 Tablespoon olive oil 1 cup chopped, cooked chicken salt and pepper 1/4 cup chopped green onions 4 ounces light Velvetta cheese, cubed
Stir in rice and broccoli. Heat through. I served the chicken rice bowls in these awesome little mugs that my sister in law got me for Christmas. They even have lids. The verdict: They loved it! I have to admit that I was somewhat surprised that they liked it as much as they did. It was really quick to put together and the were easy to warm up in the microwave. This is a great healthy meal to keep in the frig for my hungry teenagers.
Ciao!
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Our busy week continues. Did I mention how much I am loving having the kids home this week? I love these pictures of the kids enjoying their frozen yogurt during our marathon shopping trip. These two can definitely outshop me. Having the kids home is wonderful but they are absolutely wearing me out. By the time 5:00 rolls around, I don't have any energy left to fix dinner. I am so thankful that my menu was already planned so at least I didn't have to decide what to make for dinner while in this exhausted state. Thankfully, last weekend when I was planning menus for the week, I anticipated some long days with the kids so I planned super easy dinners. Stromboli was the perfect meal to fix when I have very little energy. It requires very little effort and everyone loves it. Stromboli 1 pizza dough 1 ounce Parmesan cheese 4 ounces salami 1 egg 4 ounces turkey 1 teaspoon sesame seeds 4 ounces provolone 4 ounces roasted red peppers Roll pizza dough into a 12x10 rectangle. Place meat and provolone over dough. Top with peppers that have been sliced and patted dry. Since the kids don't like roasted red peppers, I only put them on half of the stromboli. Sprinkle with cheese. Roll dough, starting with long side. Place seam side down on baking sheet and brush with egg wash Sprinkle with sesame seeds. Cover with foil that has been sprayed with Pam and bake 25 minutes at 400. Remove foil and bake another 25 minutes. Get creative with your stromboli and add different vegetables like mushrooms, olives and onions. Change out the meats and add your favorites to create a stromboli to suit your own tastes. This is also a great meal to fix when we're eating on the go. I slice the stromboli and wrap each portion in foil and then store it in an insulated cooler until we are ready to eat. It's a great little sandwich to eat while your watching your favorite game. Ciao! Missing my boy a little more than usual today. We moved Ryan back to school last weekend and I can't help but feeling like there's a piece of the Davis puzzle missing. Call me crazy but it makes me feel better to send Ryan to school with a few dinners to put in his freezer so I started cooking some "Ryan meals" last week. One of the things that I made was meatballs. He can add the meatballs to a jar of marinara sauce for some quick and easy protein on pasta night or eat them on a sandwich. Meatball subs make a great quick and easy dinner - perfect for soccer practice nights. Turkey Meatball Subs 8 ounces ground turkey breast 1/4 cup parsley 3 Tablespoons panko 1 teaspoon lemon zest 1/2 teaspoon onion powder 1/2 teaspoon garlic powder 1/4 teaspoon salt 1 egg 1 teaspoon olive oil 1 cup marinara sauce 1/4 cup water 3 garlic cloves, minced 2 baguettes 4 slices provolone cheese Combine turkey, parsley, panko, lemon zest, onion powder, garlic powder, salt, egg, garlic and olive oil. Divide mixture into 24 pieces and place on a greased rack on top of a foil lined baking sheet.
Slice baguettes into subs sized pieces. Place 3-4 meatballs on each roll. Top with provolone cheese and place back in the oven until cheese melts. Enjoy! Sending a child off to college is never easy but we could not be more proud of the way that he is choosing to live his life. He makes us proud every single day.
Ciao! When I was a kid - I ordered spaghetti with meatballs at EVERY restaurant that we went to. It was partially due to the fact that I was not a very adventurous eater and partly because I truly loved pasta with red sauce but mostly it was just because of the fact that I ordered the same meal at every restaurant annoyed my brother. Pretty sure that last one was all the encouragement that I needed to continue my habit of ordering spaghetti with red sauce whenever we went out. I had no idea that there was a whole world of pasta sauces out there that I was missing out on by limiting myself to marinara. Pesto, wine sauce, alfredo, butter sauce, herb sauce - I could go on and on. I tried my hand at a charred lemon sauce recently and we all loved it. It was a nice light sauce with a bright burst of flavor. Just a touch of half and half and a sprinkling of cheese kept this sauce nice and light. A handful of fresh basil and the charred lemons gave it a nice fresh flavor. We loved this pasta dish. Charred Lemon Penne with Shrimp |
Cook penne according to package directions and drain. | Place lemons, cut side down, in hot skillet. Cook until charred. |
Add mushrooms and cook until liquid is absorbed. Remove mixture from skillet.
Heat 1 T. oil in skillet and cook shrimp until almost pink. | Add marsala and continue to cook until shrimp is opaque. |
Remove shrimp from skillet.
Combine juice from 1 lemon, half and half, red pepper flakes and half of the Parmesan cheese. | Add to skillet along with remaining marsala. Simmer until slightly thickened. |
Add mushrooms, basil and shrimp and stir to combine.
- 2 thinly sliced boneless skinless chicken breasts
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp basil
- 1/4 tsp oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 Tbsp olive oil
- 6 oz fresh mozzarella, cut into 8 slices
- 4 avocado slices (from a firm but ripe large avocado)
- 2 medium vine ripened tomatoes, sliced
- 3 Tbsp balsamic glaze
- 2 Tbsp chopped basil ribbons
Heat oil in skillet. Cook chicken on each side until cooked through. | Lay 2 slices of cheese on top of each breast. Cover with a lid and let cheese melt. |
Ciao!
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