I have always valued time in my life. There seems to never be enough time to get anything done, which is more so true after you have children. I’m constantly finding ways to get my tasks done more efficiently throughout the day while being able to interact and be the mother I need to be for LO.
Today’s recipe is one of my favorite one pot pastas that you can do even if you don’t have much time for dinner
What you will need:
Pasta noodles – I used the no yolk noodles that I already had in my cupboard. When I have penne, I often use penne pasta noodles
8 oz of Cream Cheese
Can of diced tomatoes
Fresh Spinach – about two handfuls
Green Onions – one or two stems
1 cup of water
Spices – garlic, oregano, basil, salt, pepper
Put your pasta noodles and cup of water into your pot. Bring to boil and then bring down to medium heat. Add cream cheese, diced tomatoes, and spices. I put about a teaspoon of each spice. Mix everything in.
Let pasta simmer for about 15-25 minutes, stir occasionally. The cream cheese will have mixed and melted with the diced tomatoes. Once your pasta is in the perfect texture, turn the pasta down to low heat and add your spinach and green onions.
Stir in until spinach looks cooked. This should only take a minute or two. Don’t forget to taste test your pasta to see if you need to add any additional spices.
Have you tried this cream cheese recipe? Email us and tell us how it went!
This is the easy way to pickle spicy onions.
I have a secret affair with spicy food. For as long as I can remember, my mother used to do this to the leftover juices from the jalapeno jars to make spicy pickled onions. They are an awesome addition to your basic Mexican dishes like tacos, burritos, and quesadillas. I also love them along with my rice dishes that have the Asian flair. It can go with just about anything that needs a little spicy kick in the pants. The other week I had made Vegetarian chili with a side of cauliflower rice and it was the perfect addition to our entrée.
What you need
Jar of jalapeno juices
One medium size onion (this depends on the size of your jalapeno jar)
Cut up your onions about an inch wide. I cut them in chunks like this.
Place them in your jalapeno jar. Make sure each onion slice is submerged in the juices. Place your jar in your fridge upside down. This helps keep any bacteria from growing on the lid. This is actually a good tip for any of your condiments you have (salsa, jam, etc). Wait until at least four days before eating, but do not wait more than two weeks for consumption. You got yourself addicting spicy pickled onions!
Do you have any easy tips? Email me your recipe and I will feature your recipe in my next post!
Another easy and great meatless Monday recipe… vegetarian chili! Normally, I make this with hamburger meat, but with the cost of meat prices nearly double here in Japan. I try to incorporate a few veggie meals throughout the week. Now I know why all those Japanese people are so skinny. I would incorporate four nights of veggie meals if my husband would let me. It’s enough that he complains that I’m turning him into a vegetable… oh bother… I don’t hear Little One (LO) complaining.
The reason why I like making vegetarian chili is because it’s relatively cheap to make, easy to make, and I love that I can save portions of it in my freezer for easy warm up meals. This can easily provide 6-8 servings, so it’s also one of my go to meals for when I have relatives visit us from the States.
What you will need:
One cup of Kidney beans soaked overnight.
One cup of Pinto beans soaked overnight.
Can of Corn – a cup of frozen corn works as well
Can of diced tomatoes
1 tablespoon chili powder
1 tablespoon cayenne pepper
1 teaspoon of salt
1 teaspoon of black pepper
1 tablespoon of garlic powder
Let’s get started!
Dice up your onion. I like to have big chunks in my chili, but that is all about preference.
Drain the water from your beans and add all your ingredients into your pot. Allow to simmer for 45-60 minutes. You can also do this recipe in your crockpot. Four hours on high.
Once you are done, I had paired this lovely dish with cauliflower rice and you can garnish it with green onions and/or cheese.
Since it’s just the two of us and LO, I freezer bagged three separate meals for future easy warm up lazy days.
So I saw this recipe on Pinterest that I wanted to try, these chili cheese pockets looked so delicious that I had to try it. I’m all about recipes that save me time and money and this recipe definitely saved me tons of time and you only need two ingredients! I did a few things a little bit differently but the results turned out to be similar.
What you will need:
Pillsbury Grands Original Flaky Layer Biscuit
Sargento Classic Mild Shredded Cheddar Cheese and Shredded Mozzarella
A baking pan – I used a round pan
Preheat your oven to 375 degrees. Lay out your biscuits and I flattened them out a bit
Add your cheese. I had alternated between cheddar and mozzarella.
As you form your balls, place them in your round pan like so. I topped off my pan with some shredded cheese.
Bake in your oven for 40 minutes or until golden brown. This cooked in my new wave oven for 30 minutes.
Perfect side dish to any meal!
Do you have any recipes that you would like to share for that busy mom? Email me and I'll feature your recipe in an upcoming post!
I have always seen cauliflower rice and never tried it, pinned it on my food board along with hundreds and hundreds of other recipes. With my husband and I attempting to be a little healthier and possibly losing a few pounds, I revisited the idea of making cauliflower rice. The nice thing about this one is that it literally took my five minutes to make.
Fresh Cauliflower if it’s available. It is $5.00 a head here fresh so I did a bag of frozen.
A dash of coconut oil or olive oil (this is optional)
Take your frozen bag of cauliflower and put it my ninja blender.
I have a love affair going on with my ninja blender. I received it as a wedding gift and have used it to make juices, smoothies, baby food and now cauliflower rice! If ninja came to me and asked me to do a sponsored post I would accept it in a heart beat! If you don’t have one, you may want to consider putting it on your santa wish list.Anywho, enough about my awesome blender…
You can either pulse blend it or use #3 crushed ice on your blender. I got so focused on my recipe that I forgot to warn LO, so I had a crying baby to tend to also. Pulse, pulse, pulse, itsy bitsy spider, pulse, pulse, pulse, went up the water spout….
Your cauliflower will look like this:
Transfer your cauliflower into a pan and if desired, add coconut oil or olive oil. Brown the cauliflower in your pan. You can also heat in your microwave, since it’s in smaller pieces you only need two minutes.
Salt and Pepper to taste and you have completed an awesome side dish! The great part of this is that it’s only 60 calories per serving!
Do you have any recipes that you would like to share? I'll feature it in my next post! Email email@example.com!