Archive for the ‘Healthy Dinners’ Category

Easy Beef Noodles

In Healthy Dinners on April 4, 2011 at 1:33 pm

This was amazing.  I served it for dinner the other night.  Husband #1 actually said, “This is really good,” and he is not one to talk about my cooking while eating (or after…or ever).  Son #1 had seconds and thirds.  Son #2 said, “What’s this?  I’m not eating it,” and he had mac and cheese again.

Beef Noodles

What’s in it?

  • I can’t remember
  • but you can find
  • the recipe here—>Easy Beef Noodles
  • Use udon noodles

The recipe is from The Pioneer Woman.  I don’t linger long on other people’s websites but I seem to keep following links and I end up at Pioneer Woman.  I’ll have to investigate soon.  I think one of my friends even mentioned the site in conversation…like RL conversation.  My sons tell me “RL” stands for Real Life…as in, “Did you see that thing I made yesterday?”  “No, was it in RL or Minecraft?”  “RL…It’s a bacon cup.”  Yes, my son made a cup out of bacon.  He saw it on YouTube of course.  I’ll post it soon so you can see it.


Husband, Come Home for Dinner…NOW.

In Healthy Dinners on March 25, 2011 at 7:11 pm

This is dinner but I could have had half of it for lunch.  And since I had a yogurt for lunch, I thought I’d upload my dinner instead.  And I have the time to post this because YOU ARE NOT HOME.  And YOU know who you are.  I know you have to work but really….is the vending machine at work any match for MY DINNERS?  You can put a dollar in but what do you get?  A load of sugar and fat and once the taste is gone, it is forgettable.

Chicken and Asparagus Crepes

What’s in it:

  • 3 tablespoons unsalted butter, plus more for the dish
  • 2 1/2 cups shredded rotisserie chicken
  • 1 1/2 cups ricotta cheese
  • 3/4 cup grated parmesan cheese, plus more for serving
  • 1/4 cup chopped fresh herbs (such as parsley, dill, chives or mint)
  • Kosher salt and freshly ground pepper
  • 8 store-bought crepes—-> my recipe
  • 1 shallot, sliced
  • 1/2 pound asparagus, trimmed and cut into pieces
  • 3/4 cup low-sodium chicken broth
  • 1 teaspoon finely grated lemon zest

Calories: 405 for 2 crepes.

Rub some butter in baking pan.  Mix up from the chicken to the dill and leave out the salt.  Make crepes.  Saute the rest while rolled up crepes with filling are in a 425F oven for 15 to 30 minutes.

Original recipe