I made this a couple weeks ago while husband and I were settling into our new apartment. It was so tasty I didn’t want it to end! The trickiest part to this recipe is getting the pasta right, since brown rice spaghetti can get messed up pretty quickly.
2 chicken breasts, no more than about 1 1/2 inches thick
Here’s another high-protein staple in my lunches and dinners this season. Enjoy!
Recently I visited my younger sister Rebekah Scott, author of the humor and survival guide book “Motherhood Is Easy … “ (Clearview Press) and blog Motherhood is Easy.
I have yet to take the Rugrat Plunge, and so for me, dinners are pretty simple. However, many of you have kids clinging to your kneecaps as I type this, so here’s a quick and easy dish that freezes well, pleases many, and is great to pass on if you have a friend who’s sick, newly parenting, or grieving; it’s a good potluck dish, too.
I also shot a video in case you don’t have time to read the recipe. Enjoy!
Husband and I have been spending November traveling and seeing family. One recent chilly afternoon here in Georgia, I decided to try my hand at eggplant parm for my parents and sister.
It’s my first time making it, and it came out well! Here’s the recipe.
Here’s an easy weeknight recipe. Leave out the cheese to make this vegan, or add 1/4 cup shredded cooked boneless skinless chicken breast or browned ground turkey to make this meaty. Note: I ran out of some of my rotini so I had to mix in angel hair. Sorry…