spice it up

Weekends can't have all the fun. Bust out the wine, candles, and tunes from the likes of Miles Davis or Frank Sinatra to add some glamour to a typically ho-hum weeknight meal.  xo.

via

easy pasta dinner

Mama mia! This pasta recipe inspired by none other than the queen of Italian cooking--Giada DeLaurentiis--is an easy and quick meal yet tastes and looks super gourmet. I stumbled upon the original recipe through my friend Kelsey and added lots of tweaks to make it husband-approved [my hubs must have meat for dinner every day. Men...]

For time's sake, I'll cut my story-telling short and get on with the recipe! Let me know if you try it out and if you make any tweaks of your own! xo.

Chicken, Tomato, Bacon Ravioli
[adapted from Giada's recipe, found here]
Serves 4*


1 bag of frozen cheese ravioli
2 small chicken breasts, cooked and chopped into 1 inch cubes
6 pieces of bacon, chopped [I used the pre-cooked kind]
1 [15-oz.] can of diced tomatoes, drained
3 tbsp. olive oil
1/2 tsp. salt
1/4 tsp. ground black pepper
1/2 tsp. dried basil seasoning
2 cups frozen peas - can use spinach or arugula if desired
2 tbsp. butter

Directions:
1. Bake the chicken at 400 degrees for about an hour. Check on it periodically until no longer pink in the center. Cut into approx. 1 inch cubes.

2. Meanwhile, about 10 minutes before the chicken is done cooking, bring a large pot of water to boil and cook the frozen ravioli. The ravioli takes about 5-9 minutes until it's done--when they start to float to the top, turn off the stove. Drain the pasta.

3. In a large nonstick skillet over medium heat, add the chopped bacon and chicken and let the flavors meld for a few minutes. Add the tomatoes, olive oil, salt, pepper, basil, and peas, and continue stirring occasionally for about 5 minutes. Stir in the butter.

4. Pour the ravioli into a large bowl and toss with the tomato mixture. Serve immediately.

*This meal would make 4 modest servings [perhaps with a side salad or some other food item] or 2 large servings. It also will refrigerate for a delicious lunch the next day!

slow cooker pork chops

In an effort to add a little spark back into our normal weeknight dinners, I bought some pork chops at the store last weekend with the idea that I'd bust out the ol' slow cooker and make a fabulous meal.

So today, I came home for lunch [it is so wonderful working just a few blocks from home!] and searched for easy slow cooker recipes over a bowl of broccoli cheese soup. I finally found one I wanted to try but realized I only had a few minutes until I had to head back to work! Yikes. I hastily threw everything together, set the slow cooker on low, and sprinted out the door. Despite my worries that I wouldn't get the results I wanted, I walked in the door after 5 p.m. and was greeted with a mouth-watering aroma. The chops turned out GREAT.

Here's the recipe I used as my guide, though I did have to make some substitutions and additions based on what I had in the pantry. If you're in need for a quick, healthy, yet delicious weeknight meal, I highly recommend this! xo.

Slow Cooker Pork Chops adapted via AllRecipes.com

1/4 cup olive oil [I used just a drizzle.]
1 cup chicken broth [I used 3/4 cup water + 1 cube of chicken bouillon.]
2 cloves garlic, minced [I used McCormick's, just eyeballed it.]
1 tbsp. paprika
1 tbsp. garlic powder
1 tbsp. poultry seasoning [I used Adobo, found in international food aisle by Mexican food.]
1 tsp. dried oregano
1 tsp. dried basil [I omitted this. Wasn't sure I wanted a basil flavor for this meal.]
4 thick cut boneless pork chops [Mine were a petite size, but worked just fine.]
salt and pepper to taste [Didn't add salt. Did add ground black pepper.]
Worcestershire sauce to taste [my own addition]

**Great addition: Red potatoes, cubed. Carrots or other veggies would also be a great addition.

Directions [rewritten by yours truly, containing my adaptations]

1. Rinse and scrub red potatoes well and cut into approx. 1" cubes. Toss in the slow cooker with the pork chops.

2. Add the rest of the ingredients on top. I stirred the chicken bouillon around in my water to dissolve it a little, but if it's not completely dissolved that's ok! It will dissolve on it's own over the next few hours.

3. Set the slow cooker on low for about 5 hours or high for 3-4. If you cook on high, check the food periodically so it doesn't overcook. Once the chops are no longer pink in the center, it's time to chow down! 

*If potatoes aren't tender enough, zap them in the microwave for 3-5 minutes, pausing periodically to check tenderness.