RECIPES

Avocado Pesto Pasta

Avocado Pesto Pasta

Last night I made a new dish – Avocado Pesto Pasta. Seeing as Mark and I are both not the biggest avocado fans, we were shocked when we both loved how it turned out.

I don’t think I’ve ever bought an avocado, much less turned it into something for a meal. I had seen a recipe online that made a pesto sauce out of avocado, but I didn’t really like all the ingredients they put into it, so I modified it and made it my own.

This was a super quick meal (it took all of about 10 minutes) and made a ton of pasta so Mark and I will have leftovers for lunches during the week. I also had pretty much all of the ingredients already in stock, except for avocados and arugula. Super simple, yummy, kind of healthy meal. Those are my favorite kinds.

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DIRECTIONS

1.Bring pot of water to a boil and pour in Rotini pasta, cook until al dente. Drain and set aside 1 cup pasta water. Drizzle olive oil over drained noodles.

2. While you wait for the pasta to cook, mix all other ingredients (except tomatoes) in a blender or food processor. Mix until completely blended.

3. If the sauce is too thick, use the pasta water you set aside to thin out sauce to your liking.

4. Mix sauce with noodles and warm through on the stove.

5. Serve and cut cherry tomatoes on top. Sprinkle extra Parmesan cheese if you’re anything like me!

Vegetable Chicken Soup

Veggie Soup

The other night I was coming home late from nannying and as soon as I got home we were only going to have about 20 minutes until we had to leave for our church small group. I called Mark on my way home and he said he was whipping up something for dinner and it was a surprise. Mark is a great cook, but never really ventures out with recipes unless I ask him for help.

When I got home I could immediately smell something delicious and I asked Mark what he was making. He said he was making a vegetable chicken soup. He was multi tasking with zucchini in one pan and something else goin’ on in another pan. It was really good so I asked him how he made it so I could share it with y’all.

So here is how you make some yummy vegetable chicken soup, courtesy of Chef Mark!

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INGREDIENTS

1 tbsp extra virgin olive oil (aka EVOO according to Rachel Ray)

8 oz chicken breast, cut into bit-size chunks

1 small zucchini, finely diced

1 large shallot (onion)

½ tsp Italian seasoning blend

1/8 tsp salt

2 plum tomatoes, chopped

1 14-oz can reduced sodium chicken broth

1/4 cup dry white wine

1 ½ cup baby spinach

1 16 oz box corkscrew noodles

(use how ever much noodles you prefer. We added a lot of noodles and just compensated with more chicken broth. You can make it however “soupy” you like.)

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1.Heat oil in a large saucepan over medium to high heat.

2. Add chicken and cook, stirring occasionaly, until chicken is browned. About 3-4 minutes. Transfer to a plate once browned.

3. Add zucchini, shallot, Italian dressing and salt. Cook, stirring occasionally, until vegetables are softened (approx. 2-3 minutes0.

4. Add tomatoes, broth, wine and pasta. Increase heat to high and bring to a boil, stirring occasionally.

5. Reduce heat to a simmer and cook until pasta is tender (approx. 8 minutes).

6. Stir in spinach and the cooked chicken. Stir until the chicken is heated through again.

7. Add salt and pepper to taste.

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Crock Pot Chicken and Dumplings

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It is so crazy that it is already 2016!! I feel like I was just celebrating the year 2000. I hope you all had a great New Year’s Eve.

I’m going to attempt to try new recipes this year because I tend to make the same dishes over and over again and it’s time to switch it up.

I was craving chicken and dumplings the other day but I had been refinishing some of our furniture all day (future post to come) and I didn’t feel like putting a ton of effort into dinner. I threw some ingredients in the crock pot and made super easy and yummy crock pot chicken and dumplings.

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INGREDIENTS

3 chicken breasts, thawed

2 10.75 oz cans cream of chicken soup

1 yellow onion, diced

diced carrots, you decide how many :)

1 16 oz can biscuits

2 cups chicken broth

salt, pepper, and cumin to taste

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DIRECTIONS

1. Place all ingredients in crock pot (do not put biscuits in yet)
2. Fill crock pot with water and chicken broth (approx. 2 cups of chicken broth) until ingredients are covered.
3. Put crock pot on HIGH temp for approx. 5.5-6 hours
4. Thirty minutes before eating, cut raw biscuits into fourths and place on top of ingredients
5. Cover and leave for 30 minutes or until biscuits are no longer raw in the center
6. Serve :)

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Mark and I loved this recipe and it was so easy. It will definitely be added to our list of recipes.

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