Name: Shrimp Scampi and Asparagus Parmesan Pasta
Prep time: 15 min
Cook time: 15 min
Total time: 35 min
Yield: 6
Ingredients: 12 oz raw, thawed shrimp (no tails and de-veined); 4 Tbsp butter; 4 tsp lemon juice; garlic, salt and lemon pepper to taste; 12 oz tricolor rotini pasta; 12-15 asparagus stalks, cut into 1-inch pieces; 4 mushrooms, sliced; 12 oz jar alfredo sauce; 1/2 cup shredded Parmesan cheese; 3 stalks green onions, sliced for garnish

April 18, 2017 by Krista

One Pan Parsley Rosemary Chicken & Veggies that will Make You Drool

Hi and welcome! I’m so glad you stopped by today! If you are looking for a quick and easy dinner recipe the whole family will love that is also healthy, then you’re in the right place! This is perfect for those busy week nights because it only takes about 20 minutes to prep and 40 minutes to cook. And it all cooks on one pan in the oven, making dishes a breeze. Get dinner on the table in an hour. This One Pan Parsley Rosemary Chicken & Veggies will make you drool and then leave you full and satisfied!

ONE PAN PARSLEY ROSEMARY CHICKEN & VEGGIES WILL HAVE DINNER PREPPED IN 20 MINUTES AND ALL ON ONE PAN!

Weeknight dinners can be hard. The after school rush – homework, chores, activities or sports – can leave your family eating microwave meals or takeout. Is it really possible to feed your family good food without spending hours in the kitchen? YES! On the nights you don’t want to cook, this meal comes to the rescue. It’s easy, delicious and healthy. You’ll spend just 20 minutes prepping dinner. Just enough time for the kids to do their chores, right? Then you’ll be free to help with homework or do other things for the next 40 minutes while dinner cooks.

And everything cooks at the same time. That means it will all be hot and ready at the same time! Have I mentioned the dishes… or lack thereof? Your cutting board, your knife and the pan you bake it on – plus the dishes your family eats off of – are all the dishes you’ll have to do. Can’t beat that, am I right?!

Weeknights are hard enough, let’s make dinner easier.

MAKE WEEKNIGHT DINNER EASIER WITH ONE PAN PARSLEY ROSEMARY CHICKEN & VEGGIES

Do you ever find yourself standing in front of the fridge with the door open, willing something to jump out that you can make dinner with? Have you ever wondered if dinner really needs to be an every day occurrence? Or are you:

a busy mom trying to run a household?
trying to feed your family food that tastes good and is good for you?
always looking for a new go-to dinner recipe that comes together quickly and doesn’t leave you cleaning up for an hour afterward?

If you said “yes” to any of those, this recipe is FOR YOU!! If you are juggling lots of hats and responsibilities, trying to help your family eat a little better or looking to add some new, quick dinners to your menu plan, you need this recipe!

PARSLEY ROSEMARY CHICKEN & VEGGIES… IT’S WHAT’S FOR DINNER!

My kids love this and so does my husband… all except the asparagus, but that’s just for me. Last time I bought some at the store, my 7-year-old asked me, “Why do you keep buying that stuff?!” So, next time I won’t be including as much asparagus in our Parsley Rosemary Chicken & Veggies. But the moist and juicy chicken, the tender potatoes, carrots and asparagus… Mmmm, so good! And dinner is ready in an hour. Total score.

Print This Recipe

One Pan Parsley Rosemary Chicken & Veggies that will Make You Drool

Prep time: 20 mins

Cook time: 40 mins

Total time: 1 hour

Serves: 4-6 servings

Get a healthy and delicious dinner on the table quick! This one pan meal only takes 20 minutes of prep time. It's loaded with protein and veggies and delicious flavors. You CAN make a meal the whole family loves in just an hour!

Ingredients

Frozen chicken breasts (enough for your family)
4-6 red potatoes
3-5 carrots
8-10 stalks asparagus
5-6 green onions
½ cup parsley, chopped
Olive oil
Dried rosemary
Dill weed
Garlic powder
Lemon juice
John's Steak and Seasoning spice (the only place I've ever found this is from a little restaurant in Idaho - Pickle's Place. You can call and order it from them at 208-527-9944. Get two... or three. Seriously, it's amazing - I am in no way affilated with Pickle's Place, we just love this spice blend)

Instructions

Fill a large pot or bowl with hot water and place the chicken breasts in the water. Let thaw while you continue.
Chop up the red potatoes, carrots, asparagus, parsley and green onions.
Combine the potatoes, carrots and asparagus in a large bowl. Toss with olive oil until coated lightly.
Cover a sheet pan with tin foil. Lightly spritz with olive oil. Preheat the oven to 375ºF.
Spread the veggies on half the pan in a single layer. Place the chicken on the other half the pan.
Sprinkle the rosemary, garlic powder, lemon juice, parsley, green onions, and John's seasoning on the chicken.
Sprinkle dill weed, garlic powder, lemon juice, parsley, green onions, and John's seasoning on the veggies.
Bake the chicken and potatoes at 375ºF for 40 minutes. Check the chicken with a thermometer to make sure the internal temperature of the chicken is 165ºF or higher. If the chicken is not 165ºF, return to oven for an additional 5-10 minutes and check again. Check that the potatoes and carrots are tender by poking with a fork.
Remove from oven, cool and serve. Enjoy!

One Pan Parsley Rosemary Chicken & Veggies

WINNER, WINNER, PARSLEY ROSEMARY CHICKEN & VEGGIES DINNER!

You’ve done it! Dinner is delicious and healthy and on the table in an hour. Look at you go!! My kids gobble this up, even my picky 3-year-old. The dishes take about 5 minutes to rinse off and put in the dishwasher. And, if there’s any leftovers, you can wrap them up in the foil you cooked them on. This is a winner on every level and it’s one of my go-to recipes for busy weeknights.

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December 7, 2016 by Krista

Feed Your Family and Save Money with FoodSaver Vacuum Sealer + Nachos recipe

I would like to thank Jarden Consumer Solutions for sponsoring this post. I was provided with a FoodSaver vacuum sealer and sealing material in exchange for this post. All content is mine, 100% original and true. Pinky promise.

I have 3 boys, and a six foot three husband, who eat ALL. THE. TIME. Keeping them fed is no small task, physically or on our wallets. That’s why we buy in bulk when possible.

The problem has always been buying meat and fresh fruits and veggies. We didn’t really have a good way to store them and keep them fresh when we bought them in bulk.

FoodSaver Vacuum Sealer Buying in Bulk

That’s why I’m so excited about our new FoodSaver FM5000 vacuum sealer. We can buy meat and fresh fruits and veggies in bulk, seal them up, and freeze them for later. It’s much for effective and efficient than our previous method and the food is fresher when we pull it out to use it.

FoodSaver Vacuum Sealer Buying in Bulk Ground Beef

I did a quality test with our new FoodSaver vacuum sealer. We have bought our ground beef in bulk for several years now. We used to divide it, then wrap it in plastic wrap and put 3-4 sections of meat into a ziptop bag. Then we put the whole package in the freezer. It worked fine, but the meat always turned brown before we used it. Even if it was just a couple of weeks after we bought it.

The FoodSaver vacuum sealer cut out the plastic wrap and the bag. And it kept our meat fresher! This meat had been in the freezer for 4 weeks. It was still red with just a bit of brown and was still very fresh.

FoodSaver Vacuum Sealer Fresher Food from the Freezer

We decided to make nachos for dinner one night. We used the meat we put in the freezer, cooked up some beans, and cut up some toppings for a delicious dinner.

It was a hit! And I loved how fresh the meat was still, even after 4 weeks!

FoodSaver Vacuum Sealer Nachos

FOODSAVER VACUUM SEALER – NOT JUST FOR FOOD!

My favorite part of the FoodSaver vacuum sealer is that you can use it for more than just food.

Seal up your favorite sweaters during the months you aren’t wearing them to keep them in good shape.
Cook your food ahead of time and seal it for camping trips for super easy meals. Just warm it up.
Seal ice in a bag and you’ve got water storage when it melts.
We are going to Disneyland next month and will be taking a pair of each of our boys’ clothes and sealing it in a vacuum pouch to keep it dry.

NOT ALL FOODS SHOULD BE SEALED

There’s lots of things you can still with the FoodSaver vacuum sealer, but there’s a few things you shouldn’t seal. Vegetables like broccoli, cauliflower, tomatoes, brussel sprouts, mushrooms, and garlic are a few things you should never seal. The gases created by these foods over time are toxic and will make the food go bad.

You can find more info on the FoodSaver vacuum sealers HERE.
We like to put cilantro lime rice on our nachos and tacos too. I love that it’s a super easy recipe you do in your rice cooker. Check it out. See our nacho recipe below. Enjoy!

THE RECIPE

Print This Recipe

Nachos

Prep time: 10 mins

Cook time: 30 mins

Total time: 40 mins

Serves: 6-8 servings

Create delicious meals and save money when you buy in bulk. Seal your foods with a FoodSaver vacuum sealer for fresher foods from the freezer.

Ingredients

Tortilla chips
2 Roma Tomatoes, diced
2 15oz cans Black Beans, rinsed and drained
½ onion, diced
1 can green chilies
½ lb ground beef
2 tsp taco seasoning
Sour cream
Guacamole
Shredded cheddar cheese

Instructions

In a small sauce pan, combine 2 cans of rinsed and drained black beans, 1 diced Roma tomato, ½ onion, diced, and 1 can green chilies. Let simmer on the stove.
Brown ground beef in a large skillet on the stove. Season with taco seasoning. Cook until brown and temperature is 165°F.
When ground beef is cooked and beans are tender, lay tortilla chips on a plate. Layer ground beef, beans, cheese, tomatoes, guacamole, and sour cream on top of tortilla chips.
Serve!
We like to put cilantro lime rice on our nachos and tacos too. I love that it's a super easy recipe you do in your rice cooker. Check it out.

October 7, 2016 by Krista

Triple Bean and Chicken Stew You Don’t Have to Clean Up

I pulled the blanket around my neck tighter and tucked my feet up under me a little farther. “This is ridiculous!” I thought. And then I remembered that it had, indeed, snowed just a few days ago. Here. In the desert. In October. It’s kind of a toss-up whether we’ll get a white Christmas every year, so kicking off October with snow is pretty much unheard of. Furthermore, my boys were snuggled under blankets too, sitting just down the couch from me. Then I heard it. The heater kicked on and began filling the house with warm air. “Is it really that cold?!” I wondered. “Okay, stew for dinner it is!” And that’s how this Triple Bean and Chicken Stew was born.

I unwrapped myself, stood up and tossed the blanket back on the couch. As a result, my boys promptly began to tussle over it. “Okay, guys, it’s not that cold. Just share it,” I said as I pulled it from them, grabbed the corners and flipped it up in the air and laid it back down over both of my little miniature wrestlers because then they’d stop fighting over it, maybe.

THE BIRTH OF TRIPLE BEAN AND CHICKEN STEW

I hustled to the kitchen, got out the slow cooker and began pulling out ingredients and setting them on our cream colored, slightly stained island. I opened cans, drained and rinsed the beans and began placing things in the slow cooker. As I added the spices, their rich aromas wafted into my nose. I inhaled and smiled. “This is gonna be good.”

Print This Recipe

Triple Bean and Chicken Stew

Triple Bean and Chicken Stew is hearty and will warm your insides and fill your belly. Author: Krista Prep time: 15 mins Cook time: 4 hours Total time: 4 hours 15 mins Serves: Serves 6-8 A hearty stes that will fill you up and warm you up. Perfect for chilly Fall days!

Ingredients

15.25 oz can of black beans
15.25 oz can pinto beans
15.25 oz can white beans
15.25 oz can corn
2 chicken breasts
12.5 oz can chicken broth
4.5 oz can diced green chilies
½ large red bell pepper
½ medium yellow onion
2 tsp garlic salt
1 tsp rosemary
½ tsp thyme
½ tsp sage
1 cup sour cream
mozzarella cheese (for garnish)
green onions (for garnish)

Instructions

Open cans and rinse beans.
Pour chicken broth, green chilies and canned corn with juice into slow cooker.
Add beans and stir until evenly mixed.
Place chicken breasts in slow cooker.
Chop pepper and onion and add to slow cooker.
Add spices.
Cook on high heat for 2-3 hours or until chicken breasts reach 165ºF.
Remove chicken breasts and shred. Return shredded meat to slow cooker. Stir until evenly distributed.
Cook on low heat for an additional hour, if desired.
Stir in sour cream. Garnish with cheese and green onions.

And it was. It was delicious and hearty. In addition, it filled our bellies and warmed our insides. Most of all, it pleased the whole family. It was one of those dinners that make you just wanna snuggle in for the rest of the night…

But that wasn’t an option. We had leftovers. This was too good to waste; furthermore, there’s nothing wrong with leftovers! I reached for the new Reynolds™ Disposable Heat and Eat Containers. I like the idea of these containers, most of all that there’s no need to clean Reynolds™ Disposable Heat and Eat containers. No dishes? Yes, please.

NO DISHES WITH REYNOLDS™ DISPOSABLE HEAT AND EAT CONTAINERS

It says right on the containers that Reynolds™ Disposable Heat and Eat containers are a great alternative to plastic. Additionally, I would agree, in most cases. I really like that they are made with plant fibers and contribute less waste. Hence, a disposable container that I can feel good about. And I love that Reynolds™ Disposable Heat and Eat containers are perfect for the microwave. As a result, Mr. Napping can take leftovers to work and I don’t have to deal with his dirty dishes that have been sitting around all day (or longer!).

You can find these Reynolds™ Disposable Heat and Eat Containers at Walmart with the plastic wrap and aluminum foil. Our trips to the store are more like a traveling circus sometimes… As a result, my photos are often blurry. Oh, these two.

I opened up my Reynolds™ Disposable Heat and Eat Containers and filled them up. These are super easy to use and I love that you can put the lid underneath the container while you eat; therefore, it’s no fuss, compact and you just toss it when you’re finished. Definitely my kind of leftovers.

Mr. Napping loved the ease of these leftovers and I loved not having to clean out his Reynolds™ Disposable Heat and Eat Container when he came home. Consequently, we both love the simplicity of leftovers now.

Get ready to make some yummy Triple Bean and Chicken Stew on your next chilly day; also, don’t forget to pick up Reynolds™ Disposable Heat and Eat Containers at your local Walmart. Finally, Grab a coupon so you can save $1.00! You can find them in the food storage aisle by the Reynolds Wrap.

March 16, 2016 by Krista

24 Favorite Easter Recipes

One of my favorite things about Easter… the food! It’s almost as good as Christmas! Here are 24 awesome recipes that will rock your Easter Sunday Dinner! That’s right, 24 Easter recipes – main dish, side dish and desserts are all included! Just try to make it through this list without your mouth watering, I dare you.

Easter is nearly here and that means it is time to start thinking about your menu. The Easter weekend gives us plenty of opportunities for feasting whether it’s appetizers before the big Easter Sunday meal or family brunches during the weekend. Several bloggers have gotten together to bring you our Favorite Easter Recipes. From delicious brunch, dinner and, of course dessert recipes you’ll be sure to find something to add to your Easter menus.

24 Favorite Easter Recipes Round-Up!

Ukrainian Babka Bread (Easter Bread) from Blogghetti

Breakfast Casserole for the Crockpot from To Work With My Hands

Peaches and Cream Dessert from Katherine’s Corner

Crockpot Easter Spiral Ham Recipe from The Lady Prefers 2 Save

No-Bake Birds Nest Cookies from Love My Messy Messy Mess

Cheddar Biscuits from Ducks ‘n a Row

Cadbury Creme Egg Pies from Upstate Ramblings

Peepsicles – Chocolate Covered Frozen Peeps Pops from Upstate Ramblings

Ham and Asparagus Roll-Ups from Blogghetti

Grilled Leg of Lamb from That Recipe

Chocolate Marble Cheesecake from The Painted Hinge

Amazingly Flaky Cresent Rolls That are to Die For from While He Was Napping

No Bake Bird Nest Cookies from While He Was Napping

Green Beans with Toasted Walnuts from Blogghetti

Easter Candy Cones from The Lady Prefers 2 Save

Coconut Curried Eggs from That Recipe

Easter Mini Cheesecakes from Eclectic Red Barn

Crockpot Fresh Green Beans, Taters, and Bacon

Easy White Cake from Ducks ‘n a Row

Savory Roasted Potato Disks from To Work With My Hands

Birds Nest Cheesecakes from A Labour of Life

Slow Cooker Brown Sugar Ham from The Magical Slow Cooker

Fresh Herb Whole Wheat Bread from To Work With My Hands

Easter Whoopie Pies from Katherine’s Corner

What’s on your Easter Menu this year?

February 19, 2016 by Krista

Shrimp Scampi and Asparagus Parmesan Pasta

We are a seafood family. We love it. We can’t turn down a delicious fish, crab or shellfish dish, but our absolute favorite is shrimp. We are a family of meat eaters and I really love that I can vary our diets – and our menu – with seafood. This Shrimp Scampi and Asparagus Parmesan Pasta dish was quickly devoured by my whole family. And, the best part, it was on the table in under an hour!

There are lots of ways to incorporate seafood and it doesn’t have to break the bank. While fresh seafood is always my preferred kind, we use frozen shrimp and fish filets often and it’s still delectable.

This was so simple to make, which fit into our busy weeknight schedule nicely. We cooked it together, ate together and it was pretty quick, not to mention delicious and flavorful! What more can a busy mom ask for?!

SHRIMP SCAMPI AND ASPARAGUS PARMESAN PASTA

COOKING WITH SHRIMP: FROZEN VS FRESH

My favorite frozen shrimp to use are raw, no tail and de-veined. They are super easy to thaw with warm water, you don’t have to stand at the sink yanking off tails that will smell awful in the trash later that night, and there is a little more leeway with cooking them before they turn rubbery.

The wiggle room while cooking is especially nice with kids running around while I’m making dinner. And the shrimp do still cook pretty quickly – they are fully cooked in about 5-7 mins. Afternoons and evenings are busy for us – and many of you – so getting dinner to the table faster is always good thing.

SHRIMP AS A HEALTHIER AND LEANER PROTEIN SOURCE

Shrimp is America’s #1 seafood and, when compared to other sources of protein – such as chicken, it offers a healthier and leaner alternative. The U.S. Department of Agriculture (USDA) recommends people eat at least two servings of seafood each week.

The average American consumes less than one serving a week (that would be us, for the most part). We like seafood, but once a week is on the high end of consumption for us.

Eating seafood twice a week sounds expensive to me… but, we’ve found that frozen seafood is the best (or at least better) of both worlds. It’s more affordable than fresh seafood and offers the flexibility to add it to our week night dinners without having to stop at the store as apart of dinner preparations.

Yield: Serves 6

Shrimp Scampi and Asparagus Parmesan Pasta

Delicious shrimp in a buttery sauce served with noodles and a creamy alfredo make this a hearty, rich dish perfect for dinner any day of the week.

Prep Time 15 minutes

Cook Time 15 minutes

Additional Time 5 minutes

Total Time 35 minutes

Ingredients

12 oz raw, thawed shrimp (no tails and de-veined)
4 Tbsp butter
4 tsp lemon juice
garlic, salt and lemon pepper to taste
12 oz tricolor rotini pasta
12-15 asparagus stalks, cut into 1-inch pieces
4 mushrooms, sliced
12 oz jar alfredo sauce
1/2 cup shredded Parmesan cheese
3 stalks green onions, sliced for garnish

Instructions

1.In a pot, boil water for the pasta. Cook the pasta to al dente, approximately 8 minutes.

2.Melt the butter in a large saucepan on the stove. Add shrimp, asparagus and mushrooms to the melted butter sauce.

Shrimp Scampi and Asparagus Parmesan Pasta SeaPak Shrimp Scampi, Asparagus and Mushrooms

3.Saute the shrimp, asparagus and mushrooms in 4 tbsp butter until they are tender. Season with garlic, lemon juice and lemon pepper if desired. This only takes about 8 mins or so.

If you prefer your asparagus more tender, saute them first and add the shrimp and mushrooms when the asparagus is nearly done.

Shrimp Scampi and Asparagus Parmesan Pasta Saute SeaPak Shrimp Scampi, Asparagus and Mushrooms

4.Strain your pasta and return to the pot to keep warm.

5.Add the alfredo sauce and parmesan cheese and let the sauce simmer on low heat for 5 minutes.

Shrimp Scampi and Asparagus Parmesan Pasta SeaPak Shrimp Scampi Alfredo Sauce

6.You can add the pasta to the sauce and mix until the sauce evenly coats the pasta or serve the sauce over the pasta.

Shrimp Scampi and Asparagus Parmesan Pasta Mixed

7.Enjoy!

Shrimp Scampi and Asparagus Parmesan Pasta - A quick and easy meal perfect for busy weeknights

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 535Total Fat: 37gSaturated Fat: 22gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 219mgSodium: 1426mgCarbohydrates: 25gFiber: 2gSugar: 2gProtein: 27g

ONE PAN PARSLEY ROSEMARY CHICKEN & VEGGIES WILL HAVE DINNER PREPPED IN 20 MINUTES AND ALL ON ONE PAN!

MAKE WEEKNIGHT DINNER EASIER WITH ONE PAN PARSLEY ROSEMARY CHICKEN & VEGGIES

PARSLEY ROSEMARY CHICKEN & VEGGIES… IT’S WHAT’S FOR DINNER!

WINNER, WINNER, PARSLEY ROSEMARY CHICKEN & VEGGIES DINNER!

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FOODSAVER VACUUM SEALER – NOT JUST FOR FOOD!

NOT ALL FOODS SHOULD BE SEALED

THE RECIPE

THE BIRTH OF TRIPLE BEAN AND CHICKEN STEW

NO DISHES WITH REYNOLDS™ DISPOSABLE HEAT AND EAT CONTAINERS

24 Favorite Easter Recipes Round-Up!

What’s on your Easter Menu this year?

SHRIMP SCAMPI AND ASPARAGUS PARMESAN PASTA

COOKING WITH SHRIMP: FROZEN VS FRESH

SHRIMP AS A HEALTHIER AND LEANER PROTEIN SOURCE

Ingredients

Instructions

Nutrition Information:

Yield:

Serving Size:

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