Chicken, Artichoke and Cannellini Bean Spezzatino

I am still amazed how many recipes are out there that were either faxed or printed 10+ years ago, that still somehow make it to me to this day...that I have never heard of or tried.

Recently, one of my sister-in-laws gave me this Giada recipe.  WOW is this good.  A fair amount of ingredients, but goes together rather quick and easy.  Makes great leftovers as well.  Even though there is no pasta, it is still very filling and satisfying all in one bite.

Chicken, Artichoke and Cannellini Bean Spezzatino

Courtesy of Giada De Laurentiis

2 Tbl olive oil

1 (4-ounce) piece pancetta, diced into 1/4-inch pieces

2 medium carrots, peeled and cut into 1/2-inch pieces

2 celery stalks, thinly sliced

1 onion, diced

3 cloves garlic, halved

1 tsp kosher salt, plus more for seasoning

1 tsp freshly ground black pepper, plus more for seasoning

2 (14-ounce) cans low-sodium chicken stock

1/2 packed cup fresh basil leaves, chopped

2 Tbl tomato paste

1 tsp dried thyme

1 bay leaf

2 skinless chicken breasts (about 1-1/2 to 2 pounds total)

12 ounces frozen artichoke hearts, thawed and chopped into 1-inch pieces

1 (15-ounce) can cannellini beans, rinsed and drained

In a heavy 5 or 6 quart saucepan, heat the oil over medium-high heat.  Add the pancetta and cook, stirring frequently, until brown and crispy, about 6 to 8 minutes.  Using a slotted spoon, remove the pancetta and drain on paper towels.  Set aside.  Add the carrots, celery, onion, garlic, 1 tsp salt and 1 tsp pepper and cook until the onion is translucent, about 5 minutes.  Stir in the chicken stock, basil, tomato paste, thyme, and bay leaf.  Add the chicken and press down to submerge.  Bring the liquid to a simmer. Reduce the heat to medium-low and simmer, uncovered, turning the chicken over and stirring occasionally, for 20 minutes.  Add the artichokes and the cannellini beans and simmer until the chicken is cooked through and the liquid has reduced slightly, about 10 to 15 minutes.

Remove the chicken and let col for 5 minutes.  Cut the chicken into bite-size pieces.  Return the meat to the saucepan and simmer for 5 minutes until warmed through.  Remove the bay leaf and discard.  Season the spezzatino with salt and pepper, to taste.

Ladle the spezzatino into bowls and garnish with the cooked pancetta.

* I also added a sprinkle of freshly grated Parmesan cheese.

One Year Ago: Cheesy Country Ham Dip

Two Years Ago: Julie & Julia's Tomato Bruschetta

Three Years Ago: Traeger BBQ Glazed Meatloaf - Jack and the Beanstalk

Four Years Ago: 24 Hour Salad

Five Years Ago: Chile-Cheese Egg Bake

"Man"estrone Soup

I currently live in a snow globe.  Monday through Friday is beautiful, sunny and a pleasant 50ish degrees.  In the middle of our Friday nights, someone shakes our snow globe and we wake up to a foot of snow and very cold temperatures, below 0 degrees some mornings.

Everyone is over it and getting cranky...including me!  I just want to be sitting on my beautiful deck, having dinner and watching the sunset, without a parka and boots on!

I am really starting to feel sorry for my husband.  Golf season is nowhere in sight, due to our unfavorable weather.  He is getting so bored that he follows me around the house, along with the rest of our dogs.

We have completed two of our projects (which I will share later).  Even though there are more projects to complete, I am rapidly seeing cabin fever set in for all of us!

Last weekend I watched Pioneer Woman make her 16 Min-estrone soup.  It looked perfect for our cold days and with today being Ash Wednesday and start of Lent, I thought it would also be great for our no meat dinner tonight.

I decided to take the weekend and do some meal prepping, including this soup.  Since my husband was getting restless, I asked if he would like to help.  I figured I could give him the task of dicing up all the vegetables for me...that should take him awhile.

I pulled out the large cutting board and all the vegetables for him to chop for the soup.  I walked over to get my Santoku knife (it's his favorite) for him.  When I turned around, he had my KitchenAid out with ALL of the attachments.  Let me say it again..."ALL" of the attachments!

He was not about to stand there and dice each vegetable with a boring knife.  As only a man would do, he took the no nonsense approach and brought out the serious machinery to get the job done! 

If John Gray, author of Men Are From Mars, Women Are From Venus ever decides to write the next sequel, this would make a great chapter!

16 Min-estrone
Courtesy of Pioneer Woman

Kosher salt
2 quarts low-sodium chicken stock
2 Tbl olive oil
1-1/2 pounds boneless, skinless chicken breasts, cut into 1/2 to 1 inch pieces
Freshly ground pepper
8 ounces ditalini pasta
2 stalks celery, finely diced
1 yellow bell pepper, finely diced
1 onion, finely diced
1 carrot, finely diced
1 zucchini, diced
1 tsp red pepper flakes
One 28-ounce can diced tomatoes, with the juice
One 15-ounce can white beans, drained and rinsed
One 15-ounce can kidney beans, drained and rinsed
1 tsp dried basil
1 tsp dried oregano
chopped fresh parsley, for serving
jarred pesto, for serving
grated Parmesan, for serving

Add water and salt to a pot for pasta and bring to a boil.  Add the stock to a pot and heat over medium-high heat until hot.

Put a large pot over medium heat and add the olive oil.  Add the chicken, sprinkle with salt and pepper and cook, stirring, until the chicken begins to brown, 2 to 3 minutes.

Meanwhile, add the pasta to the boiling water and cook according to the package instructions.

Add the celery, bell pepper, onion, carrot and zucchini to the pot with the chicken.  Add the red pepper flakes and season with salt and pepper.  Cook until the vegetables begin to soften, 2 to 3 minutes.  Add the tomatoes, beans, basil, oregano and hot stock.  Bring to a boil and simmer for 5 minutes.  Taste and adjust the seasoning with slat and pepper.

Drain the pasta and add it to the soup.  Stir in the chopped parsley.  Serve with a dollop of pesto and a sprinkling of Parmesan.

** If you are going meat free, just eliminate the chicken from this recipe...it's still fantastic!

One Year Ago: Cheesy Country Ham Dip
Two Years Ago: Nicoise Salad
Three Years Ago: Prosciutto-Wrapped Chicken
Four Years Ago: Spicy Asian Beef
Five Years Ago: Tapenade Pasta Salad

Cherry Almond Skillet Shortbread and New Laundry Room

One project...DONE!  Checked off my list and I am ecstatic!!  I LOVE, LOVE, LOVE, my new laundry room makeover.

We had a lot of fun with this makeover.  Honestly a true miracle that we even decided on a paint color after all those swatches we looked at for weeks.

I have a few more accessories to purchase for the top of the cabinets/shelf.  I am giving up splurge/unnecessary shopping for Lent, so it will have to wait until after Easter for the final touches.  Until then, I really enjoy doing laundry now...if I have to do it.

This skillet shortbread is so delicious.  Anytime I have an opportunity to try a new recipe in one of my cast-iron skillets, I am all over it.  The shortbread is supposed to be a dessert, but my husband and I love eating a small slice of it for breakfast, as we admire our beautiful new laundry room, from the kitchen.

Cherry Almond Skillet Shortbread
Courtesy of Trisha Yearwood

Nonstick cooking spray
1-1/2 cups granulated sugar
3/4 cup (1-1/2 sticks) unsalted butter, melted
2 large eggs
1-1/2 cups all-purpose flour
1/2 tsp fine salt
1 tsp almond extract
1 cup dried tart cherries
1 Tbl orange zest
1/2 cup sliced almonds, with skins
1 to 2 Tbl turbinado sugar or raw sugar

Preheat the oven to 350 degrees F. Spray a 10-inch cast-iron skillet with nonstick cooking spray, then line the skillet with a parchment circle.  Spray the parchment with more cooking spray.

In a large mixing bowl, stir the granulated sugar into the melted butter.  Beat in the eggs one at a time.  Sift the flour and salt onto the batter.  Add the almond extract, dried cherries and orange zest and stir well.

Pour the batter into the skillet.  Top with the sliced almonds and the turbinado sugar.

Bake until slightly brown on top, about 35 minutes.

Cool the shortbread in the skillet.  When cool, cut into wedges.

One Year Ago: Cheesy Country Ham Dip

Two Years Ago: Twix Thank You Cookies

Three Years Ago: Prosciutto-Wrapped Chicken

Four Years Ago: Spicy Asian Beef

Five Years Ago: Priceless

Almond-Crusted Halibut with Lemon Garlic Butter...."Fire...Fire"

Yesterday was my xx birthday.  I recently saw this article from Julia Louis-Dreyfus.

This is my new mantra for life...I love this quote!

My husband and I were going to go out for some light appetizers to celebrate my birthday, since we already had dinner with our daughters the night before.  It was 9 degrees when I got home and I just wanted to be in my warm home and not go anywhere.  I figured I would just make a simple salad for us and call it good.

I walked into our house.  All the kitchen lights were on and my husband was feverishly cooking, chopping and measuring away.  He surprised me by making the most amazing 5-star dinner for my birthday with candles and a wonderful buttery Chardonnay to celebrate.

Just as he was getting ready to plate our dinners, apparently the parchment paper the halibut was broiling on, got a little too hot.  Smoke filled the kitchen and before I could get all the doors open, our smoke alarm went off! 

I have never heard an alarm like this.  A women's voice says "Fire", then there were 2 loud beeps.  It kept going so long, that it sounded like a rap dance song.  "Fire"...Woop Woop", "Fire"...Woop Woop".  We laughed so hard and started dancing to the tune, until the freezing air took over, cleared out the smoke and the alarm stopped.  This will definitely be a birthday to remember!  Dinner was out of this world (I ate every last morsel) and a great memory to go with it!!

Almond-Crusted Halibut with Lemon Garlic Butter

Courtesy of Ahead of Thyme

Lemon Garlic Butter

1/2 Tbl garlic, minced

1/2 Tbl fresh lemon juice

1/2 tsp lemon zest

1/8 tsp salt

1/8 ground black pepper

1/4 cup butter, unsalted (at room temperature)

Halibut
2 fresh halibut fillets

2 Tbl lemon garlic butter (as per recipe above)

salt and pepper, to taste

3 Tbl ground almonds

Preheat oven to 400 degrees.  Place the halibut fillets on a lined baking tray and set aside.

For the Lemon Garlic Butter:  In a blender or food processor, blend together the garlic, lemon juice, lemon zest, salt and pepper until pureed.  Add the butter and continue to blend until fully combined.

Spread 1/2 tablespoon of the lemon garlic butter on top surface of each halibut fillet, covering the surface completely.  Sprinkle a pinch of salt and pepper on to.

Sprinkle 1-1/2 tablespoons of the ground almonds on each fillet and carefully spread over the butter to full cover it.

Bake the halibut for 5 minutes

While the halibut is still in the oven, change the oven to broil on high.  Continue to cook for 5 more minutes.

Remove from oven and serve hot with a teaspoon of the remaining lemon garlic butter on top.  Enjoy!

The other great thing about birthdays, is that all those annoying-soliciting-marketing emails that you forgot you signed up for, finally pay off.  I must have received twenty birthday coupons yesterday (and we all know that I live for my coupons)!

I received a free birthday bundt cake from Nothing Bundt Cakes.  Dear Heaven, if you have not experienced one of their cakes, go now!!!  If you don't have one of their stores near you, order from them now!!!  I decided to have their White Chocolate Raspberry bundt cake! WOW!  I may have to go back and keep celebrating my birthday the rest of this month.

One Year Ago: Creamy Penne Pesto Chicken
Two Years Ago: One Year Older
Three Years Ago: The Birthday Flirtini
Four Years Ago: Purple Potion #49
Five Years Ago: Chocolate Layered Pudding

Good-Bye Angus

This week we had to say good-bye to our chocolate Labrador retriever, Angus.  Our hearts are so heavy and unbearable at times.  It is a loss that we knew was coming, but you're still never prepared for it and never makes it any easier.

God brought Angus into our lives when he was two years old.  He came to us from a family that just had their first baby and wanted him to be in a home that could give him the full attention and love that he deserved.  He was brought to the perfect home.  

He was an angel sent to us and such a love.  He enjoyed his patio time with us, an afternoon at his spa with the full royal treatment and more than anything, just being with his family.

I  pray that he knew how much he was loved and missed!  He was the size of a brown bear, and had an even bigger heart.

Good-bye sweet boy...see you in Heaven.

Strawberry Tiramisu Bites For The Love of Your Life

Tomorrow is Valentine's Day.  A day of chocolates, cards, flowers...and strawberries!

One of my all time favorite love-rom-com movies is Sleepless In Seattle.  One of the classic scenes is known as "The Tiramisu Talk".  Here's how it all goes down...

(1993) follows widow Sam Baldwin (Tom Hanks) as he begrudgingly attempts to re-enter the dating world a year after losing his wife.  It's been a long time since he had to date anyone, so he consults his pal Jay (Rob Reiner) for advice.  Jay explains the way dating dynamics have changed since Sam was last on the scene (Jimmy Carter, 1978) - women ask men out, they have to be friends first, they split the check, and having a cute butt is a requirement.

"I don't think I could let a woman pay for dinner, " Sam says.

"Great, they'll throw a parade in your honor.  You'll be man of the year in Seattle Magazine", Jay replies.

Then, they engage in a discussion about tiramisu....

"Tiramisu," Jay says, randomly.

"What is tiramisu?" Sam asks.

"You'll find out." Jay responds.

"Well, what is it?" Sam questions.

"You'll see!"  Jay says.

"Some woman is gonna want me to do it to her and I'm not gonna know what it is!"  Sam exclaims.

"You'll love it." Jay announces.

If you are planning on staying in tomorrow night, such as ourselves, these are the perfect little sweet treat bite.  If I was being completely honest, I could just eat this mascarpone filling with a spoon right out of the entire bowl, and not apologize for it!

Strawberry Tiramisu Bites
Adapted from Paula Deen

1/2 cup strawberry preserves, at room temperature
1 1/2 (6.3 ounce) packages miniature bite-sized phyllo tart shells
1 (8-ounce) package mascarpone cheese
1/4 cup lemonade
2 Tbl fresh lemon juice
3/4 cup heavy whipping cream
1/4 cup confectioners' sugar
1 tsp. lemon extract
2 quarts fresh strawberries, halved (or quartered, depending on size)

Place about 1/2 teaspoon strawberry preserves in bottom of each tart shell; set aside.

In a medium bowl, combine mascarpone cheese, lemonade and lemon juice.  Beat at medium speed with an electric mixer until creamy.

In a medium bowl combine cream, sugar and lemon extract.  Beat at medium-high speed with an electric mixer until medium peaks form.  Fold into mascarpone mixture, stirring until combined.

Spoon about 1 Tbl mascarpone mixture into each tart shell.  Top each with a strawberry half.

One Year Ago: Creamy Penne Pesto Chicken
Two Years Ago: I'm Back
Three Years Ago: The Flirtini
Four Years Ago: Raspberry-Lemon Dump Cake
Five Years Ago: Chocolate Layered Pudding

Chocolate Caramel Cracker Bars and The Cool Parents

When I was in high school, I wasn't one of the "cool kids".  I didn't play sports (I was however, manager of the swim team), I wasn't in band (had to give up the clarinet in jr. high, when I got braces...way too painful), however, many of my friends were the cool kids, so I lived vicariously through them.

Growing up in Fairbanks, Alaska, there were not many clothing store options.  There was Nordstrom and Fred Meyer and not much else in between.  Many of my friends got to do their clothes shopping in Anchorage or even Seattle and they always came back with the coolest clothes!

Recently I was visiting my colorist to get my "highlights" fixed (a.k.a. taking care of my grays).  She had the cutest Adidas tennis shoes on.  Of course, she is in her mid-twenties and she looked absolutely adorable in them...and I couldn't get those stupid shoes out of my mind.

When my husband and I went Christmas shopping for the girls we went into a skate/surf shop to find a pair of Vans that one of our girls had on her wish list.

My husband walked over to the wall and saw a pair of men's Adidas with the navy blue stripes.  He said, "Wow, I used to have a pair of these in high school, I loved those shoes".  I'm thinking....of course, you were one of those cool kids!!!  I then turned around and saw my colorist's same Adidas.  They were on clearance.  I tried them on.  I fell in love.  I made my husband "surprise" me with them for Christmas.  I then in turn "surprised" him with his favorite high school shoes for his Christmas present.

We wore our new cool shoes that weekend.  Our daughters both said how adorable we looked and that we were such cool parents.  After all these years, my time had finally come...I've arrived!  Mama's still got it going on!!

Speaking of cool...I could kiss whoever thought to make ready-to-go graham cracker crumbs for sale!!  It's not that I'm lazy, it's just every time I buy a box of graham crackers to crush for a recipe, the rest of the box goes stale.

These chocolate caramel bars are perfect for upcoming Valentine's Day, or if you want to be the cool co-worker!  I love how quickly they come together and taste unbelievable!  It's that beautiful salt/sweet addiction all in one bite.

Chocolate Caramel Cracker Bars

Adapted from Pillsbury.com

54 - Club crackers (or any buttery, flaky rectangular crackers)

1 (14 oz.) can sweetened condensed milk (not evaporated)

1 cup firmly packed brown sugar

1/2 cup butter

1/4 cup milk

1 cup graham cracker crumbs

1 cup semisweet chocolate chips

2 Tbl milk

1 cup peanut butter

2 cups pecan pieces

Greast 13x9 glass baking dish.  Place half of the crackers in bottom of greased pan.

In medium saucepan, combine sweetened condensed milk, brown sugar, butter and 1/4 cup milk.  Cook over low heat until butter is melted, stirring frequently.  Increase heat to medium-high; bring to boil.  Boil 5 minutes, stirring constantly.  Remove from heat.  Stir graham cracker crumbs into caramel mixture.

Pour half of caramel mixture over crackers in pan.  Arrange remaining crackers over caramel.  Top with remaining caramel mixture.

In small saucepan, heat chocolate chips and 2 tablespoons milk over low heat until chocolate is smooth, stirring frequently.  Stir in peanut butter.  Spread over bars.  Sprinkle pecan pieces over chocolate.  Refrigerate 30 minutes or until set.  Cut into bars.

One Year Ago: Apple-Cinnamon Money Bread

Two Years Ago: I'm Back

Three Years Ago: Mexican Grilled Shrimp Caesar Salad

Four Years Ago: Sweet Dreams Cake

Five Years Ago: Mediterranean Chicken & Sausage

Banana Chocolate Chip Oatmeal Muffins and Making Decisions

In our ever changing "new home", we are at it again remodeling.  I have figured we have no less than 6 projects going on at any given time right now...for the next 5 years I am guestimating!

During my latest Pinterest binging episode, I came across all these laundry room re-dos and makeovers.  I am in awe at all these talented people and beautiful spaces...for dirty clothes.  I found one that I really, really, liked.  I casually showed it to my husband and he loved the idea!  He pulled out the tape measure and immediately started measuring and ripping out the shelves.  (make that 7 projects now)

The most difficult part is choosing the "right" paint color.  We hit Lowes and I stocked up on every paint swatch I could fit in my hand.  The final contenders are hanging in the laundry room now, as we are trying to find the "perfect" color.

After 21 years of marriage, I have learned that it's not money or infidelity that can cause a divorce...it's remodeling!  If your marriage can survive hanging curtain rods together, installing your own sprinkler system and laying sod or agree on selecting light fixtures, you can survive anything that life throws at you.

Check back on this post later in February to see our finished product...

My "Pinsperational" Laundry Room Vignette

In the meantime, while we sit and stare at our laundry room paint colors (which we can see from our kitchen island), we need a good energy boosting breakfast to go.  These are absolutely delicious, portable and full of all that is good!

Banana Chocolate Chip Oatmeal Muffins

Adapted from King Soopers' My Magazine

1/2 cup shredded coconut

3 ripe bananas

3 cups old-fashioned oats

1-1/2 cups milk, any kind

2 large eggs, whisked

3 Tbl packed brown sugar

2 Tbl vegetable oil

1 tsp baking powder

1 tsp vanilla extract

1/2 tsp salt

1 cup pecans, coarsely chopped

1/2 cup Craisins

1/2 cup mini chocolate chips (I used butterscotch chips, since I had some on hand)

Preheat oven to 350 degrees and coat 12-count muffin tin with nonstick cooking spray.

In a large mixing bowl, combine bananas, oats, milk, eggs, brown sugar, oil, baking powder, vanilla and salt.  Stir using a wooden spoon or spatula until mixed evenly.  Then stir in the pecans, chocolate (or butterscotch) chips, Craisins and coconut.

Scoop mixture into 12 muffin cups, filling to the top.  Bake 30-35 minutes, until tops are golden and a toothpick inserted in middle comes out clean.  

Cool 5 minutes, then remove from muffin tin with butter knife or small spatula.  Serve, storing any leftovers in an airtight container.

One Year Ago: Crockpot Breakfast

Two Years Ago: No Post 

Three Years Ago: No Post 

Four Years Ago: Sweet 16

Five Years Ago: Hungarian Goulash

Pan-Seared Strip Steak with Red-Wine Pan Sauce and Pink-Peppercorn Butter

I recently attended my January Bunco night.  I had missed the past couple months and was happy to see all the ladies again.  We had some that couldn't attend, so my girls got to be subs.  I love it when they get to come, because I get to spend an evening with them...and take their money!

I actually won the pot that night, which had been almost a year since that happened.  I was so excited!

I was also excited to find out that it was going to be 55 degrees on Saturday and my husband would be gone most of the day golfing...until he said, "Do you have any cash for range balls?"  Well, it was nice to enjoy some cash in my purse for a couple of days!

I took advantage of my husband being gone to take on a new menu and try out some other recipes.  WOW!  I am so glad I did.  If you are looking to impress a special person or with Valentine's Day here soon, I highly recommend this menu, especially the steak.  I cannot rave enough about this, so quick to put together, flavorful and easily would have been $100 a plate at a high end steakhouse!

Tonight's Menu:
Pan-Seared Strip Steak with Red-Wine Pan Sauce and Pink-Peppercorn Butter
Potato Gnocchi with Basil Pesto
Mixed Euro Greens with Lemon Parmesan Vinaigrette
Mint Chocolate Chip Gelato

Pan-Seared Strip Steak with Red-Wine Pan Sauce and Pink-Peppercorn Butter

Courtesy of BonAppetit

Pink-Peppercorn Butter:

1/4 cup (1/2 stick) unsalted butter, room temperature

1 tsp finely chopped thyme

1 tsp honey

1 tsp whole pink peppercorns

coarse kosher salt

Combine first 4 ingredients in small bowl; mix with fork until peppercorns are slightly crushed.  Season with coarse salt and black pepper.  Place small sheet of plastic wrap on work surface; place butter mixture stop plastic.  Using plastic wrap as aid, form butter mixture into 1-1/2" diameter cylinder; wrap tightly and chill.

Steak:

1 (10-ounce) New York strip steak (about 1-1/4 to 1-1/2 inches thick)

2 tsp extra-virgin olive oil, divided

1 tsp minced fresh thyme

coarse kosher salt

1/4 cup thinly sliced shallot

1 cup dry red wine (select one that you would drink)

1/2 cup low-salt beef broth or low-salt chicken broth

Rub steak with 1 teaspoon oil; sprinkle both sides with thyme, then coarse salt and 1/4 teaspoon black pepper.  Let steak stand at room temperature 30 minutes. 

Heat medium nonstick skillet over medium-high heat.  Add steak; cook to desired doneness, 3 to 4 minutes per side for medium-rare.  Transfer steak to plate; tent with foil  Add 1 teaspoon oil to skillet; add shallot and saute until slightly softened, scraping up browned bits.  Add wine; boil until liquid is reduced by half, stirring often, about 1 minute.  Add broth; boil until sauce is thickened, about 2 minutes.  Whisk in 3 tablespoons pink-peppercorn butter.  Season sauce with coarse salt and pepper.

Cut steak again grain into 1/3-inch thick slices.  Top with sauce.

Lemon Parmesan Vinaigrette

Courtesy of Geniuskitchen.com

1/4 cup fresh lemon juice

1 tsp lemon zest

2 Tbl white wine vinegar

1/4 tsp salt

1/4 tsp black pepper

1 Tbl sugar

1/4 cup finely grated Parmesan cheese

1/4 cup extra virgin olive oil

Whisk all ingredients except for oil until well combined.

Slowly drizzle in the oil, whisking constantly until the mixture is combined.

Store dressing in a covered container in the refrigerator for up to 3 weeks.

One Year Ago: Crock Pot Breakfast

Two Years Ago: No Post

Three Years Ago: No Post

Four Years Ago: Sweet 16

Five Years Ago: Hungarian Goulash

Fold-Over Tortilla Bake and Meal Prepping

My husband and I have now been living on our own for six months without our girls at home.  I have to say the #1 difficulty and challenge has been meal planning and preparing dinners for just two people.  Turns out our girls have been experiencing the same issue.

We came to a perfect solution...

Every Sunday the girls come over to do homework, spend time with us, do their laundry, and have Sunday family dinner.  That was the one stipulation that they had to agree to before I let them move out...they must be home every Sunday with us for family dinner.  No exceptions!

Every few weeks, we plan, shop for and make about 7 dinners on a Sunday afternoon.  Before the girls go back to their place, we divide up all the meals for each home.  It works out great because my husband and I will have just enough for either work lunches or dinner at home...while the girls have quick go-to dinners for when they are working or coaching at night.

Princess Brinkley loves it when we are dinner prepping on Sundays too!  She is an expert at crumb catching.

This Mexican bake (casserole) is wonderful for meal prepping and dividing up.  Makes great leftovers!

Fold-Over Tortilla Bake

Courtesy of Taste of Home

1 pound ground beef

1 cup chopped onion

2 cans (14-1/2 ounces each) stewed tomatoes

1 cup enchilada (red) sauce

1 to 2 tsp ground cumin

1/2 tsp salt

1/4 tsp pepper

12 flour or corn tortillas (6 inches)

6 ounces cream cheese, softened

1 can (4 ounces) chopped green chiles, drained

1 cup shredded Monterey Jack cheese

In a large skillet, cook ground beef and onion until beef is no longer pink; drain.  Stir in the tomatoes, enchilada sauce and seasonings.  Bring to a boil.  Reduce heat and simmer, covered, for 5 minutes.  Pour half of the meat sauce into a 13x9 baking dish.  Set aside.

Wrap the stack of tortillas in foil; warm at 350 degrees for 8 to 10 minutes.  Spread warm tortillas with cream cheese and top with chiles.  Fold tortillas in half.  Arrange folded tortillas over meat sauce; pour remaining sauce over top.

Cover and bake at 350 degrees for 15 minutes.  Sprinkle with cheese; bake until cheese is melted, about 5 minutes longer.

Serve with sour cream, avocado slices, rice and beans.

One Year Ago: Crock Pot Breakfast

Two Years Ago: No Post

Three Years Ago: No Post 

Four Years Ago: Antipasto Salad with Bacon Wrapped Artichoke Hearts

Five Years Ago: Grilled Shrimp with Bacon, Tomato and Scallion Vinaigrette

This is how I meal prepped for the girls' Thanksgiving take home leftovers...it looks like a giant Swanson "TV Dinner" (if you're old enough to remember what those were).

There's also a lot of "laundry prepping" on Sundays.  I knew if I refused to buy them a washer and dryer, they would definitely need to come home one day a week....my wicked plan is working!