Delicious Recipes to Keep my Family of Four Happy and Full
We are coming down to the last days of the regular grilling season and I am trying to squeeze in every chance to grill that I can. Of couse, my available cooking time is almost nonexistent right now so I need things that can cook fast and don’t require a lot of marinade time or prep work. That is one of the reasons I love the Smithfield marinated pork products…they do all the work for you. I recently picked up one of the garlic and herb tenderloins and brought it home to grill for dinner.
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I think every family has a go to food that they make over and over because everyone loves it. In our household, that is pasta! While I may prefer something like a butternut squash and sage pasta and Mathlete likes the sausauge and pepper version, we can all agree that pasta is what we want for dinner. Plus, pasta cooks fast making weeknight meals way easier to actually get on the table on time. How about we make it EVEN easier though by making a one pot chicken enchilada pasta?
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As a food lover, I am excited to be partnering with Pompeian to share with you a recipe using one of their olive oils. As always, all thoughts and opinions are my own.
For me, shrimp and butter are made for each. Think of shrimp scampi and how amazing it tastes basted in all that butter. I can think of very few times that I have cooked shrimp in anything but butter {unless it was shrimp cocktail of course}. August is National Olive Oil month and Pompeian is working to get people to take the Pompeian Pledge to swap butter for Pompeian olive oil in one of their favorite recipes. I recently made herbed shrimp pesto pizza and when I typically would have reached for the tub of butter!
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School is back in session here and so we’ve added homework and a few other activities into our mix. Doing lots of dishes and making meals that require a lot of work are totally out of the picture. I am loving one pot meals more and more right now as we try to squeeze every extra moment of time outside in possible before the weather turns cold. I shared this sweet potato and turkey one pot recipe awhile back over at Mom 4 Real and I wanted to share it with you here too.
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In my dreams, summer is a time to slow down and relax. Days are spent lounging by the pool and nights are spent with delicious dinners on the deck. I’m a good dreamer, right? Reality is far different around here. Gymnastics practices are longer, camp carpools are added into the mix and getting dinner on the table becomes so much harder. Oh, add the heat into that mix and turning on an oven or stove and cooking just loses its luster. That is where the beauty of something like this sausage and pepper one pot pasta comes into play. It is one pot and a meal that cooks in under thirty minutes. Sound too goo to be true? Well, you definitely aren’t dreaming 🙂
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It’s grill time! That means lots of burgers, kabobs and maybe even a grilled dessert or two. I like to change it up whenever I can and break out of the burger routine. Of course, Mathlete is a burger fan so we don’t stray too far. I was craving Italian food one night but it was just too beautiful outside to ignore the call of the deck and grill. So, I combined them both with a recipe for a delicious chicken Parmesan burger.
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Warm summer nights usually mean I hang out in front of the grill cooking up kabobs or some other delicious grilled meal. Sometimes though, I am either just too hot or too tired to get out there and grill. Those are the nights that I pull out my recipe for teriyaki chicken quinoa bake and make a dinner that requires a little less active cooking than my typical grilled recipes.
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Buffalo chicken gets a ton of rotation in our house. I love all of the flavors and of course chicken is always a big hit. But, I was searching for something different the other night and decided to change it up and make buffalo shrimp tacos in place of our regular chicken version.
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Let’s talk about all the things I can throw into a tortilla, shall we? This week is Thai green curry chicken. Yep, you read that right: Thai…Burritos. This whole crazy burrito thing start when I stopped in at Giant the other day to pick up rolls only they carry. I was struggling with how to spice up our chicken for dinner and saw Campbell’s skillet sauces. I love anything that makes dinner easier but actually adds good flavors to the meal so I grabbed the Thai green curry version and hit the checkout line. Of course, I rarely do anything just as the package says and so their suggestion to serve the meal over a rice totally went out the window in my kitchen.
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The weather is finally starting to warm up around here {I know you are glad because I will finally stop complaining} and that means it is salad season. I’m not quite ready to dive into light, lettuce based salads but I have been eating more cool dishes like this brown rice salad with seared tuna.
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