Do you ever have those nights where you eat cereal for dinner? And then maybe top it off with a side of Cheez-Its after the kids go to bed?
Please tell me I’m not the only one! Pretty please!
I’ve fallen into the trap of poor grocery planning, demanding, hungry kids and no time. It seems like I’m in “go” mode as soon as my feet cross the threshold. By the time I leave work, pick up the kids and get home, we have 90 minutes left to eat dinner, spend quality time together as a family and bathe the day’s worth of grime off the kiddos before bedtime. It’s like a marathon and I’m rushing to beat my personal best day-in and day-out.
Needless to say, we’re sick of frozen pizza and cereal and fend-for-yourself dinners, so hubby and I made a pact to try our hand in planning out meals and incorporating family contributions into our dinners. The thought was that maybe if we got the kids involved in making the meal, they would be so hyped about helping and would be less likely to demand dinner as soon as they walked through the door.
Pinterest to the rescue! (yes, it’s another sad addiction of mine)
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Recipe 1 – Sunday – Honey Lime Chicken
Honey Lime Chicken
1/4 cup extra virgin olive oil
1/4 cup freshly squeezed lime juice (2 limes), plus the zest of both limes
2 Tablespoons honey
1/2 teaspoon cayenne pepper
1 teaspoon kosher salt
1 teaspoon freshly cracked black pepper
2 pounds of boneless, skinless chicken breasts
Directions:
In a large zip top plastic bag combine all of the ingredients except the chicken. Seal bag completely and mix well. Add chicken to bag, turn to coat and reseal. Place in refrigerator overnight.
Heat grill to medium high. Grill chicken for approximately 6-7 minutes on each side or until juices run clear. If you’re using fairly thin chicken breasts, cut time down.
Candidly Savage Rating: 9
Comments: YUM-O! This was a perfect blend of a little bit sweet, a little bit sour and a lot bit of flavor through and through.
Pairings: We served ours with a side of Green Giant Steamers – Whole Green Beans mixed with some olive oil, salt and pepper. To continue with the citrus theme, we also had a side of organic oranges from our weekly freshconnect package.
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Recipe 2 – Monday – Spinach Artichoke Pasta
Spinach Artichoke Pasta
1 (13 oz) box shell pasta
1 tsp butter
2 tsp minced fresh garlic
1 8 oz package reduced fat (not fat free) cream cheese
1/2 cup milk
1/2 cup reduced fat sour cream
1T lemon juice
1/2 tsp salt
1/4 tsp red pepper flakes
1 14 oz can artichoke hearts (packed in water), drained and chopped
10 oz chopped, frozen spinach, thawed, with as much excess water squeezed out as possible
1/2 cup parmesan cheese
1 cup chopped cooked chicken (optional)
Additional Parmesan for serving
Directions:
1. Cook pasta according to package directions
2. In a medium saucepan over medium heat, melt butter and add garlic. Cook until fragrant, about 30 seconds. Add the cream cheese and stir until melted. Slowly stir in milk, then add lemon juice, salt and red pepper flakes. Stir in artichoke hearts, spinach, sour cream, Parmesan cheese and chicken (if using).
3. Drain pasta and add to artichoke mix. Toss and season to taste with salt and additional lemon juice as needed. Serve with additional shredded Parmesan.
Candidly Savage Rating: 6
Comments: I’d tweak this one a bit to match my taste buds, as it was a bit too tart and sour creamy for me, but I’m not a sour cream fan 🙂 I’d say less lemon juice, sour cream and cream cheese, more red pepper flakes and a bit of black pepper.
Pairings: We paired it with a side salad and some Ciabatta bread.
The kiddos loved helping – setting the table, mixing ingredients, talking about our days and I loved not having the kids hover over me while I was eating my cereal dinner – jealous they didn’t have the luxury of eating Count Chocula at 6pm.
So, here’s to hoping we can create a new trend in the Savage household. Move over cereal – hello family dinners!
Candidly Savage 