Sometimes, you just have to be creative with the ingredients you have on hand because you forgot to plan ahead for dinner. This week, I was able to come up with a recipe similar to others I’ve seen before. I happened to have some chicken and a bottle of Caribbean Jerk marinade, and, well, the rest just happened to be lying around.
It’s meatless Monday! It’s also another Rachael Ray recipe day. I’ve never had this dish before, but Rachael caught my attention when she mentioned in her Express Lane Meals cookbook that it’s a traditional Italian dish. It’s basically spaghetti noodles and a tomato sauce that includes chickpeas. It was…different. One thing it was for sure is healthy! I used whole wheat noodles, and one serving of chickpeas has seven grams of fiber! Those Italians know how to do it right.
True to my goal for the summer of learning to cook more seafood, I attempted my second shrimp recipe. Our first shrimp dish, Shrimp Fettucine Alfredo, was DEFINITELY a hit, and gave us motivation to keep experimenting with seafood. This recipe for baked coconut shrimp was just as delicious!
I know there are a plethora of chicken casseroles out there, but my mom’s chicken casserole (made up mostly of Campbell’s ingredients) is the one I always return to. Mister Spice loves it more than any other chicken casserole I’ve ever fixed, which seems crazy because it’s made of canned chicken! Anyways, it’s super easy to whip up and is great for leftovers.
This is a recipe that Herb and I use often. We love it because twice baked potatoes are so versatile – they are great made with a variety of ingredients from veggies to meats to cheeses. It’s easy to mix it up! Though broccoli cheese is usually what we use in our twice baked potatoes, we’ve also added red peppers, mushrooms, different cheeses (Parmesan is great), and even ground beef.