Menu Planning Monday: Just the Two of Us

C and I are on our own this week (food-wise. Logan doesn't count in the food department). The girls are with their mom because their spring break is different than ours. Mine is over Easter week and the girls are with their mom so they are not home alone all week by themselves. So I am hoping to save a bit of money by using leftovers for our lunches instead of buying deli meat, etc. So here is our plan.

Sunday: Sausage and peppers, new potatoes with parsley, corn
Monday: Chicken parikash
Tuesday: Breakfast for dinner (of some sort)
Wednesday: Leftovers? Cereal? Not sure.
Thursday: Baked rigatoni
Friday: Tuna sammies and fries

Link up at OrgJunkie!

I am alive, I swear

Just been a crazy two weeks, with the baptism and now an EXTREMELY cranky baby who I am pretty sure is teething.

Will catch up tomorrow. Lots to post about this week!

Pierogie Bake

One of my work friends, and fellow pierogi lover, sent me a text that said she had a new recipe for me and that it was "better than sex."

Well. I HAD to make it, didn't I?
Not the prettiest picture, but holy sweet mother of pearl, this was amazing. Make it. Tonight.

Pierogie Bake
Ingredients
1 package pierogies (I used the church lady pierogies and used 8. You can use Mrs. T's, but I find that a travesty to the pierogie)
2 cloves garlic, chopped
1 small onion, chopped
Jalapenos (optional and I used some of the chopped, canned variety)
Olive oil for sauteeing
4 oz cream cheese
1 /2 C FF chicken broth
2 C cheddar cheese
4 slices turkey bacon, cooked and chopped
Green onions, sliced
Sour cream for serving

Directions:
-Preheat oven to 400 degrees
-Layer pierogies in a 9x13 baking dish
-In a nonstick skillet, heat olive oil. Saute garlic, onion and jalapeno until soft.
-Add cream cheese and chicken broth to skillet and stir until combined and heated through. Pour over pierogies (it will sink to the bottom of the dish). Cover with cheddar cheese and bake until cheese is melted.
-Sprinkle with bacon and green onion. Serve with sour cream.

Enjoy the giant pile of love.

Oh and I know, not the best picture. But trust me.

Menu Planning Monday: CRAAAZY week!

My head is going to be a-spinning this week. Logan's baptism is a week from yesterday and we have a TON to get done around here. Luckily, I have several dinners ready to pop in the oven or in a pan to heat up and we will be good to go!

Sunday: Sweet and Sour Chicken
Monday: Breakfast Casserole
Tuesday: Cheese 'Dillas and Taco Soup (Hair Appointment for Jamie)
Wednesday: Chicken Nugs/Patties and Tater Tots (Hair Appointment for Me)
Thursday: Corned beef in the crock pot with carrots and potatoes; cabbage and noodles
Friday: Macaroni and Cheese
Saturday: Pizza! Last minute prep for the baptism

Linking up at OrgJunkie as usual!

Logan's Baptism: The Menu

Yikes! Less than two weeks until the little man's Baptism! I already showed you the invites and the RSVPs have started rolling in! And this, of course, leads us to discuss...the menu!

I am attempting to keep it simple and will be prepping some things ahead of time. So, here ya go!

Appetizers:

• Veggie tray
• Buffalo Chicken Dip
• Cheese and cracker tray
• Not sure what else...I am kind of at a loss for this one.
  

Main Course:

• Rigatoni with meatballs (sauce made by my dad)
• Fried chicken
• Cheesy potatoes
• Green salad
• Garlic knots (if I am motivated to make them myself)
  

Dessert:

• Cake
• Assorted pastries (and I am ashamed to say I am taking the easy way out and BUYING the pastry)

So there it is. Simple and easy. I will be prepping the cheesy taters this weekend and freezing them, taking them out to defrost on Saturday morning. The rigatoni will be completed the night before as well (i think) and put into a large roasting pan to stay warm.

Any suggestions for appetizers? I am not sure what to put out for this. March is a weird month to me; not quite spring but no longer winter.

I miss The Hyper Homemaker

If anyone used to read the blog The Hyper Homemaker (and her cooking blog, Good Things Catered), you can probably understand why.

I need Katie to give me a swift kick in the ass and give me a spring cleaning challenge. Or new pictures of pretty, organized projects.

Anyone with me on this?

*sigh*

Chicken Pesto Stuffed Shells

I have been on a quest for freezer-friendly meals and things I can prepare ahead of time. As a working mom, it is imperative that I have some time to spend with Logan and the girls in the evening. And the more I can prep on the weekend, the less I will lose my mind on weeknights! Joelen's blog is one of my new go-to places for freezer meals and this is definitely one I will be making again! I added some ricotta because I wanted something creamier and next time I may try a sauce with it because I felt it needed just a leeeetle something else. But everyone else in my household loved them!

Chicken Pesto Stuffed Shells
adapted from What's Cookin', Chicago?

Ingredients
12-16 jumbo pasta shells
water for boiling pasta
4oz cream cheese, softened
1/4 C low-fat ricotta
1 cup freshly grated Parmesan or Asiago cheese + 1/4 cup for topping
1 1/2-2 C mozzarella
3 tablespoons prepared pesto (homemade or store bought)
2 cups shredded cooked chicken (I used the breasts from a rotisserie chicken! Shortcut!)
2 cloves garlic, minced
salt and pepper to taste

Directions:
1. In a large pot over high heat, boil water and prepare pasta shells as directed on package. Cook pasta shells only until al dente. The pasta will finish cooking when the dish is baked. Drain the pasta shells and set aside.
2. In a large bowl, combine the rest of the ingredients, except the 1/4 cup of cheese for the topping. Fill the pasta shells with the filling and place in a baking dish. Sprinkle the remaining 1/4 cup of cheese and the mozzarella over filled shells.
3. Preheat oven to 350 degrees and bake shells uncovered for 30 minutes or until shells are bubbling hot and cheese melts.
4. To freeze: Prepare shells as directed and cover with cheese. Store in a tightly sealed baking dish. To serve, defrost and bake as directed.