Hello my friends, how is everyone doing on this lovely Valentine’s Day? I hope well. My home is a little weird AND SO QUIET right now with the boys still out west skiing. What that means is even more time to plan, organize, and get things set up for the week. One happy mama.

The dead of February meals get a bit uninspiring to me. It’s that time I start to ache for the lighter, fresh, grilled foods to come with spring. It took me a bit longer to put this line up together for you, but, I really wanted to showcase some newer and fresh ideas. Even in the dead of winter. So, let’s do this!

Sunday night I have a romantic date night for Valentines with a dear friend, ha! She will be tied up at a hockey rink all day with her older son so I will be doing the cooking. Made this recipe last week and have literally been dreaming about it every night since. Can’t wait to share.

That brings us to Monday and the boys are home – yippeeeeee! Chicken parmesan meatball sandwiches will be ready for hungry tummies.

Let’s go with a vegetarian soup for Tuesday night. Loved this tortellini one packed with spinach, tomatoes, and of course – parm. So comforting.

Wednesday night sounds like a good night for spaghetti and a fresh take on it all. Can’t wait to try this recipe out.

Thai bowls with basil over brown rice? Sounds pretty darn tasty for a Thursday night. Another new recipe I’m looking forward to testing out. 

And that brings us to Friday and mama has the night off! Boys? Let’s go out.

Anything sound good for your family? I’d love to hear and as always, happy cooking!
C

 

To buy at the store: garlic (2) fresh basil lemon (3) limes (3) onion (2) red onion cucumber tomato olives carrots scallions spinach – 5 or 6 handfuls (need for soup and pasta) parsley red chilies (2) 1 lbs ground white chicken 1 lbs ground beef 2 lbs boneless skinless chicken thighs egg parm fresh mozzarella package tortellini whipping cream or greek yogurt (for soup) fish sauce breadcrumbs whole wheat spaghetti good rolls (for meatball subs) pita (to serve with chicken shawarma)   Pantry items: (check to be sure you have at home) olive oil vegetable oil butter tomato paste flour chicken or vegetable stock salt & pepper sugar chicken stock fennel seeds red pepper flakes cumin paprika tumeric cinnamon oregano good quality pizza sauce can of chick peas 28 ounce diced tomatoes rice

Alright everyone it’s Sunday yet again. Superbowl Sunday to be precise which obviously means, awesome food! Hope everyone has lots of chicken wings, meatballs, and other football goodness ahead of them today.

This is an odd week for me. Friday morning my boys – all my boys – fly off with Mike and my dad to Montana for a boys ski trip. I can’t even process it all just yet so until Friday we will be enjoying lots of family dinner together before they take off!

Let’s start with Superbowl food. YUM. If you need any ideas, these buffalo chicken sliders are killer. Also these italian herbed chicken wings are delicious and a fun dessert is knock you naked brownies. Yes, please!

Monday night let’s reign it in a little with a homemade soup. Creamy parmesan tomato and spinach soup to be precise. As always, crusty bread on the side.

Love a quick cooking sandwich for Tuesday night. These philly cheese steak ones are a favorite in our home! Bonus that I make extra for my dad.

Wednesday let’s go with a homemade pizza night. The boys get meat and cheese, mom gets arugula dressed in lemon and parm, everyone is happy.

Thursday night will be a little Valentine’s together since we won’t be together on the actual day. I’m hoping all my boys gobble this italian sausage bake up. Special dessert to follow.

And then it’s Friday. Oh my goodness, who wants to go out? 😉
C

To buy at the store: onion (3) green pepper (3) 1 lbs honey gold potatoes sliced mushrooms garlic lemon fresh spinach arugula basil thyme 1 pint grape tomaotes deli roast beef 5 boneless skinless chicken breasts 6 links italian sausage pizza dough – we used whole wheat pizza sauce sliced pepperoni fresh mozz parmesan heavy cream (1/2 cup) 12 ounce franks buffalo hot sauce 1 package dry ranch seasoning mini rolls for sliders buns for philly cheese steak sandwiches Pantry items: (check to be sure you have at home) butter olive oil red pepper flakes flour 3 cups vegetable broth 28 ounce can diced tomatoes tomato paste

Heak. Yeah. Today is the last day of January! You know what that means folks? That means we are basically in February which means we are that much closer to spring. I know, I know, February isn’t all that grand, but it’s a super short month with March being right around the corner. Anyone else hoping for an early spring? I know we are already aching for it!

Yet for now let’s focus on what Sundays are all about. Let’s plan it out. A whole brand new meal line up for you, along with a grocery list, because….well, I like you guys that much. I hope you can find a recipe or two that would work well for your family this week. Happy cooking!

On Sunday we are headed over to some dear friends for dinner. I’m in charge of salad and dessert. I’m thinking the delicious Mediterranean salad and our favorite: homemade chocolate chip cookies.

Monday is always a great night for a soup and this french lentil chicken soup is perfection.

Oh this one is an oldie but goodie. Chicken tortilla pie. Make it ahead during the day and pop it in the oven post after school activities and watch it disappear. 

Wednesday night I’m going out on a limb with M – creamy spinach lentils. I know I will be able to gobble up the whole bowl, hoping M is at least half as interested. 

I love making my mom’s homemade marinara sauce. Something about a big pot on the stove simmering away all day is just a wonderful thing. Tossed with some whole wheat pasta and roasted italian sausage? Dinner is done and everyone is happy. 

And that brings us to Friday and to our staple date night in pizza: wingless buffalo chicken.

What do you think? Anything sound good? I’d so love to hear what you are cooking this week!
C

To buy at the store: onion (3) jalapeno celery carrots 2 yukon potatoes 4 cups fresh spinach garlic green pepper zuchinni parsley thyme french lentils boneless skinless chicken thighs rotisserie chicken italian sausage chicken cutlets 6 oz can tomato paste with italian herbs 2 big cans crushed tomatoes with italian herbs parmesan shredded mexican cheese shredded mozzarella 12 oz beer frozen corn whole wheat tortillas french lentils (4 cups) Pantry Items: (check to be sure you have at home): olive oil butter red wine vinegar worchestershire sauce tobaso coriander cumin bay leaf can of black beans small can tomato sauce salsa tomato paste 16 cups chicken stock whole wheat pasta

Another week, another kitchen line up! I so hope you are finding these, along with the grocery list, helpful. I try to keep things fresh and applicable to the seasons and, let’s be honest, the frigid temps. Hope you are finding a recipe or two that can bring some comfort into your own home! Let’s do this.

A friend mentioned Ree Drumonds mexican casserole to me while the boys were jumping away on an inflatable octopus. Ah, mom life. I haven’t been able to stop thinking about it since so it’s so happening today. She warned me, as delicious as it was, it took some time to prep hence why it’s perfect for cozy Sunday cooking.

That brings us to Monday and to one of M’s favorite soups: split pea. This Curtis Stone recipe is perfection, I mean homemade croutons on the top? Fantastic.

A staple in our home, homemade tostadas for a quick cooking dinner on Tuesday night.

I’m a total sucker for a skillet recipe. Can’t wait to try out this italian chicken skillet on Wednesday night. How good does it look?

Another delicious quick cooking staple in our home: philly cheesesteak sandwiches. Always like to make extra for my parents up the road.

And that brings us to Friday. Off the boys go to a sleepover at Mimi’s as mama is headed downtown, woohoo!

What do you think – anything sound good? Let me know what you’re making this week. I’d so love to hear!
C

To buy at the store: 4 fresh tomatoes lime carrots celery garlic cilantro green pepper sliced mushrooms (2 packs) 2 zucchini thyme 12 ounces boneless skinless chicken breast 1 lbs chicken tenders 1 italian saute express starter (if your store doesn’t have, italian herbs and/or seasoning is fine 16 ounce jar salsa verde 1 1/2 cups enchilada sauce (red) 1 15 ounce can refried beans tortillas 11 oz can corn kernels 2 15 ounce can fire roasted tomatoes 1 lbs bag split peas shredded cheddar cheese parm 1/2 sliced provolone 1 lbs deli roast beef 1 4 ounce smoked ham hock, or ask deli if they have a ham bone to use rotisserie chicken sour cream sundried tomatoes with herbs good sandwich rolls Pantry items (check to make sure you have at home): olive oil balsamic vinegar butter 4 onion garlic italian seasoning chili powder paprika cumin 4 cups chicken stock 15 oz pinto beans 15 oz kidney beans

Another winter week – another cozy line up! Anyone else planning out their meals for this week? As always in winter, I’m keeping it healthy(ish) served up with a whole lot of comfort. These are meals to eat in your pajamas, by the fire, as the snow falls. Let’s do this.

Sunday I’m going to make M one happy guy and make this chicken alfredo ziti bake. (Big) salad on the side. Heidi? We’re running tomorrow.

Monday night let’s shift gears a bit: a super healthy and comforting soup chock full of roasted vegetables and fresh basil. Perfect for bread dunking and pinot noir drinking.

That brings us to Tuesday and to one of my family’s favorites. This recipe is in serious rotation in our household. Have you made it yet?

Another oldie but goodie – this cheesy chicken pot pie gets seriously rave reviews and we can’t get enough. As in, don’t count on leftovers. 

Thursday night sounds perfect for our new tuscan minestrone. I think I discovered this recipe two months ago and have already made it five times. So healthy. So good. So perfect for a chilly winter night. 

Let’s end the week with a family date night. Boys, where do you want to go?

Stay warm friends!
C

To buy at the store: onion (3) red pepper green pepper celery carrots zucchini garlic 1 lbs fresh tomatoes 4 cups fresh baby spinach avocado cilantro rosemary basil thyme sage 12 ounces ziti 1.5 lbs flank steak rotisserie chicken, or chicken breasts to cook and shred for pasta bake (need enough for chicken pot pie and chicken alfredo bake) mozzarella cheese shredded cheddar parmesan milk Pantry items: (check to be sure you have at home) cannelini beans (2 15 oz cans) 28 ounce diced tomatoes 14.5 diced tomatoes (no salt added) butter brown rice olive oil garlic flour bisquick mix chicken stock (3 boxes) salt pepper oregano cumin 2 cups frozen veggies (this is for the pot pie, you could also use fresh veggies. I typically do two cups of frozen and add in fresh broccoli)