Weekly Dinner Menu {12/2 – 12/7}

Weekly Dinner Menu


I hope everyone had a wonderful Thanksgiving holiday! We spent most of the week in California with my husband’s family, which is always fun! I was loving the change in scenery from brown to green and spent most of my time admiring everyone’s colorful landscaping.

Anyway, here’s what we’re having for dinner this week. I like to share my weekly dinner menu with my readers just in case they have as hard a time coming up with something good and wholesome to cook for dinner as I do. I hate coming up with meal plans and have even considering hiring someone to do just that for me. Haha. My husband doesn’t help much since he only has one answer whenever I ask him what he wants for dinner: tacos. I think he married the wrong woman. I am not a taco fan.

Monday: Perfect Roast Chicken with sautéed Brussels Sprouts

Tuesday: Easy Chicken Salad Wraps with Sweet Potato Fries

Wednesday: Pork Roast with Apples & Onions and Wild Rice

Thursday: Rich Autumn Pork Stew with 30 Minute Rolls

Friday: Leftovers from Thursday

Saturday: Pizza night using this crust recipe

In other news, I have decided to get a real tree this year! I have come to the conclusion that having a real tree is better for the environment and for my family. Who knows what those fake trees are made of. On top of that, they always cut my hands up when I’m fluffing their branches and nothing beats the smell of a real tree..not even that Yankee candle. Also, I learned that I can either use the tree as mulch for my garden OR I can participate in this cool thing called TREECYCLING! If Yuma, AZ has a program for it, then your town has a program for it, so check it out!

Until next time…

Winner of **November Etsy Giveaway**

Hello! I hope you all are having a wonderful Friday morning. It’s been especially wonderful for me! You see, I woke up to rain this morning. Yep. That doesn’t happen much here in Arizona. So I am enjoying some time to myself, windows open, Pandora pleasing my ears, and coffee in hand!

But, oh! You want to know who won the November giveaway, right? Okay, okay…so the lucky winner is……..

Sierra (Femmefatale25)!!!

Sierra, if you could please use the contact form in the upper right hand corner of the page to get in touch with me! Winner will have 48 hours to claim prize, if I don’t hear anything by 11am (MST) on Sunday then I will move on to the next! Thanks to all who entered!

If you didn’t win, no worries. I do this every month.

December’s is going to be awesome-socks, so stick around, snoop around, check out my DIY Christmas series I’ve got going on or some awesome recipes like this persimmon spice cake, or this sweet potato and vanilla risotto.

Have a wonderful weekend!!

Weekly Dinner Menu {11/4-11/10}

Weekly Dinner Menu


Alright folks, it’s time to share my weekly dinner menu again.  Hope this is able to help a few of you busy moms out there.

Monday {11/4} – Rotini Bake with homemade garlic knots & super green salad

Tuesday {11/5} – Leftovers from Monday night’s Rotini Bake

Wednesday {11/6} – Rosemary Chicken & Potatoes with fresh green beans

Thursday {11/7} – Curried Coconut Chicken

Friday {11/8} – Sushi Night

Saturday {11/9} – Pizza Saturday using this quick and easy pizza crust recipe

Sunday {11/10} – Out to eat!

I promise my recipes will be much more creative and healthy after my internship ends. I mean, these are mostly healthy, but I seriously need more greens in my life. Luckily my nevada lettuce and spinach are coming up beautifully in my garden! Alright, until tomorrow!

Have a great Monday!


5 pins that make my mouth water

My friend, Amanda (who will be moving to Yuma at the end of the year!!!!) keeps pinning very naughty, delicious, mouth-watering desserts. I have no idea why she wants to torture my pregnant eyes and belly. She knows I have little control over my cravings at this point in my life. Shame. Anyway, I thought I’d share a few of the best looking pins. I will be making most of these in the near future since I’m working at the CPC now and can share my sweet goodies with the ladies there!

1. Skinny Vanilla Bean Donuts

Skinny Vanilla Bean Donuts copy

2. New York Style Cheesecake Cupcakes

New York Style Cheesecake Cupcakes copy


3. To Die For Banana Cake with Vanilla Bean Frosting


To Die For Banana Cake with Vanilla Bean Frosting copy


4. French Toast Sticks with Cream Cheese Filling

French Toast Sticks with Cream Cheese Filling copy


5. The Best Banana Pudding Ever!

The Best BAnana Pudding Ever copy

So, as you can see, I am craving mostly bananas and cheesecake. Also peanut butter, but she didn’t really pin any great peanut butter recipes. That is probably a good thing, though.

Enjoy your weekend!!

Blueberry cornmeal pancakes

It sure has been nice having my other half home with me and Milo. We are all unpacked and cozy in our new home in Yuma, and we are finally falling into place as a family. Of course, that will all be thrown up in the air and run over by a semi truck when Sam leaves for a few weeks to go back to Okinawa to check out! Just when we were getting comfortable…

I am getting used to running my own household again, only this time it’s so much more fun because we have this little person running around here. I’ve had tons of fun cooking every day for my little family! For Pancake Sunday I decided to make corn-cakes since I’ve been dreaming about the ones I had at Cafe Vida when I went to visit my sister-in-law a few weeks ago.  Sam normally doesn’t like sweet things for breakfast, but he LOVED these, so I have decided to make them, at least, a monthly thing in this house.



I used the recipe on the backside of the Bob’s Red Mill Blue Cornmeal bag, since I’ve used many of these recipes and they have all turned out amazing. Regular cornmeal can certainly be used, I just thought this blue cornmeal would be fun since I was adding blueberries.

Blueberry Cornmeal Pancakes

3/4 cup cornmeal

1 tsp. salt

1 tbsp. sugar

1 cup boiling water

1 egg, beaten

1/2 cup milk

2 tbsp. butter, melted

3/4 cup whole grain flour (or white)

2 tsp. baking powder

1/2 cup fresh blueberries

Mix cornmeal, salt, and sugar in a medium bowl. Stir in the boiling water until all of the ingredients are wet, then cover and let stand for a few minutes. In a small bowl combine egg, milk, and melted butter. Stir milk mixture into cornmeal mixture. Combine flour and baking powder, then stir into cornmeal mixture until just incorporated. Don’t over-mix it! Fold blueberries into batter. If the batter is a little stiff, add more milk until it flows off of the spoon thickly, but smoothly.  Heat cast iron skillet over medium heat, grease with oil or butter, and spoon about 1/4 cup of the mixture into the pan.  You know to flip when the whole surface is covered in bubbles. Serve with pure maple syrup or fruit or peanut butter! Yum!



I think I love corncakes more than I love regular flour pancakes. They have a little crunch from the cornmeal and a little more saltiness too, which pairs perfectly with sweet maple syrup!



Next post will be about the new home, promise! Have a great Tuesday!

Adobo Chicken

It’s no secret that I love Giada’s recipes (see HERE and HERE).  I make sweet & sticky drumsticks ALL OF THE TIME.  I mean, at least 3 times a month.  So delicious. Anyway, I was watching her show the other day and saw her making the Adobo Chicken and I knew I had to make it soon or I would die.  Thankfully, I quickly gathered the ingredients and made it just in time.

So, so, so very delicious.

So, so, so very delicious.

You must make this ASAP. I think that I have decided that it is on the same level (Level “Amaze-balls”, as my sister-in-law says) as sweet & sticky drumsticks.



Just follow the link I provided in the first paragraph to this amazing recipe! I served cilantro-lime rice and broccoli alongside these lovely drumsticks.  I want to let the chickens who sacrificed their lives know that they did not die in vain.  Their drumsticks fulfilled any chicken’s ultimate destiny.  Thank you, chickens.

If you’re still searching for something to make for tomorrows big game, this would be a great dish!! Have a wonderful Saturday!

Roasted chicken & lemon vinaigrette

Me and Milo had a wonderful visit with family and friends in Kentucky. Now we are back home in Arizona where is does not feel like Autumn one bit. I had to light my Autumn Leaves Yankee candle and roast a chicken just to get back into the Fall mood.


I forgot the green beans so I just served up a healthy salad with homemade lemon vinaigrette.

Homemade salad dressing really is the way to go if you are like me and like to know what you’re putting into your body. I love making vinaigrette because there are really no limits on what kinds you can make! The only real rule is that it needs to consist of 1 part acid (vinegar, citrus juice, etc…) to 3 parts oil. I normally make a cup at a time since it only keeps for two weeks in the refrigerator, so I do 1/4 cup vinegar or citrus juice and 3/4 cup olive oil. You can use whatever type of oil you like and whatever acid you like!


Roasted Chicken

1 5lb frying chicken (you can use a roaster, of course, but it will need to cook longer)
A bunch of fresh thyme
1 lemon, quartered
1 head of garlic, cut in half crosswise (so you are able to see all of the cloves)
5 carrots peeled and chopped into 2 inch pieces
About 10 whole baby red potatoes
Half of an onion, cut into wedges
Olive oil

Preheat oven to 450. Clean chicken inside, check for leftover pin feathers, cut off excess fat, and pat dry. Salt and pepper the inside of the chicken and stuff with the bunch if thyme, the quartered lemon, and the garlic head. Tie the legs together with kitchen string.

Melt about 3 tablespoons of butter and coat the chicken with the melted butter. Generously, and I mean that, salt and pepper the outside of the chicken.

Place vegetables in the bottom of a roasting pan and toss with olive oil, salt, pepper, and any thyme you might have leftover. Place the chicken on the veggies with his little leg bones sticking up. Try to tuck the wings underneath of him so they don’t burn.

Roast the chicken for about an hour and 15 minutes. It’s done when the skin is golden brown and crispy and the juices run clear when the thickest part of the thigh is cut.

Lemon Vinaigrette

1/4 cup fresh lemon juice (1 lemon)
3/4 cup olive oil
1 garlic clove, quartered
Fresh ground pepper

Mix all the ingredients together and store in the refrigerator for up to two weeks.