The Mister, Bean and I had an incredible weekend — no plans whatsoever, just playing, relaxing and lots of laughing
Yesterday the Mister and I spent a good chunk on the evening going through all our photos over the past 6 months, sorting and archiving them on our big computer. Re-living each little moment made me once again realize just how lucky I am to be living my life. I truly could not ask for anything more and the Mister and I are SO blessed to have each other. Together + bean, we really do form the most perfectest little family I could have ever hoped and prayed for.
After such a blissful weekend, I knew getting back into the swing of things this Moday would be a little challenging. To make things easier for myself, I threw together tonight’s dinner yesterday evening. All I’ll have to do tonight is pop it in the oven and wait
If you are also running on a time-crunched schedule, or simply just want less time in the kitchen after work, I suggest you do the same.
The recipe is super easy.
You’ll need:
2 packages of white mushrooms (sliced)
3 gloves of garlic, minced
rosemary
extra virgin olive oil
4-6 chicken thighs (boneless and skin removed) — I’ll use leftovers for lunches
salt + pepper
Layer mushrooms at the bottom of a roasting pan. Toss with minced garlic, a drizzle of olive oil and a good pinch of rosemary. Next, layer chicken thighs on top of mushrooms and drizzle with olive oil. Top with additional rosemary and some salt + pepper. Cover and stick in the fridge until you are ready to cook.
If cooking immediately, place on the center rack of a 400 degree oven and bake for 45-55 minutes, uncovered.
Hope you are all having a terrific Monday. What are you back-to-work/Monday cooking tips that help you ease back into the work week with limited time in the kitchen?!
Bean says, whatever you’re cookin, don’t forget your veggies!
Let’s start with the fish. Lay fillets on a non-stick or foil-lined baking sheet, rub lightly with olive oil and sprinkle some taco seasoning on top. Place into a 400 degree oven for about 15-20 minutes.
In the meantime, make your salsa! Add corn, black beans and tomatoes into a bowl and stir in about 2-3 tablespoons of taco seasoning and 1 teaspoon of olive oil.
Remove fish from oven (it’s ready when it flakes with a fork).
Cut and place 1/3 of the fillet on a soft tortilla or half of a flatout fold-it.
Add liberal serving of salsa.
Chow down
Set aside the leftover salsa — you’ll need it for our ground turkey taco burgers tomorrow!
I told you I was taking this whole “meal planning” thing seriously! After our roasted chickendishes last week, I figured I’d switch things up a bit and tackle seafood this time around!
Our grocery store was having a sale on shrimp, so I purchased a 2 lb. bag and went to work creating two different recipes.
Today, I’m going to share one of them: Roasted Chickpeas with Garlic Lemon Shrimp
You’ll need (makes two entree-sized servings):
1 pound of shrimp, peeled and di-veined (can be cooked or raw) — if you want to make my other recipe this week, purchase a 2 lb. bag and save the other half!
1 can of chickpeas
1 lemon
1 1/2 cloves of garlic, minced (will need zest and juice!)
3 tablespoons olive oil
1/4 cup fresh parsley
Preheat oven to 450 degrees. Drain the chickpeas and pour into a roasting dish. Toss with one tablespoon of the olive oil and a pinch of salt. Spread into a single layer and bake for 20 minutes.
While the chickpeas are cooking, combine shrimp, the zest of 1/2 lemon, the remaining two tablespoons of olive oil, parsely, minced garlic and 1/2 teaspoon of salt. Set aside.
Once the chickpeas are finished, pour shrimp mixture on top and return to the oven for 5-8 minutes. Serve with lemon wedges.
Fill up a bowl and dig in!
Refreshing. Simple. Completely delicious.
Tomorrow, I’ll share what you can do with your remaining shrimp. If you want to join in the fun, make sure you have a head of broccoli and red onion handy!
