The other day I shared my secret about not loving to do the dishes. So meals that require minimal pots and pans and bowls are right up my alley.
My husband and I usually sit down on Sunday afternoon and do a rough meal plan for the week. It makes it easier for me because it cuts down on multiple trips to the grocery store. It also keeps us from saying “so… what do you want for dinner?” 15 minutes before dinnertime.
While discussing this past week’s meals I suggested maybe we do stuffed shells. My husband reported that he didn’t recall ever having them. That response sealed the deal for me, and I decided that stuffed shells would definitely be on the menu.
We love pasta in all it’s forms, but classic spaghetti will always be on the list of favorites in our house. And while we most often eat it with a red sauce, the warmer weather has me pondering ways to give it a spring twist. What better way to say spring than with fresh herbs?
Gourmet Garden had just been kind enough to send us a cooler full of their beautiful herbs, so I decided to make my Spaghetti with Herbed Garlic Butter Sauce. It will have your entire kitchen so fragrant with the smell of garlic and basil that you’ll want to eat it straight from the pan. Fortunately it takes less than 15 minutes start to finish to make, so it will be on your plate soon enough!
A spaghetti dinner is one meal that is in consistent rotation in our house. It’s one of those simple meals that’s filling and just hits the right spot. It also doesn’t hurt that Bubbles enjoys “noodles” so it’s a meal that the whole family can enjoy.
A lot of times spaghetti ends up being a spur-of-the-moment decision. The kind of meal where you’ve sat around asking “What should we have for dinner?” for the last 2 hours and finally everyone agrees that some sauce-covered pasta would be a great choice. When it’s more of a planned meal, however, I like to take the time to make my own spaghetti sauce.
Tasty Tuesday – Chicken Piccata Recipe
I’m always looking for new ways to dress up chicken (isn’t everyone?), and so when I saw Chicken Piccata pop up on Pinterest the other day, I thought “Ooh. Maybe?”. Her post referenced a recipe from The Pioneer Woman, whom I adore, so (after reading the comments suggesting this particular modification was not exactly a win) I popped over to check out Ree’s original recipe.
As usual, I was not disappointed. I did make a couple of swaps, myself, but that was mainly due to the ingredients I had on hand and not wanting to have to make a special trip to the grocery. I also marinated my chicken for most of the day before cooking, just to impart some extra flavor. Here’s my version of her recipe.