Now that the kids are older, well at least one of them is, I’m starting to add more visible vegetables in the dinner. Partly because I want her to get used to seeing and tasting the vegetables in a more normal fashion and partly because I am tired of hiding things. That’s mostly the reason. I want to eat like a grown up and it’s also much easier for prep. I love quick pasta dishes like these that have simple ingredients that my family enjoys. If I try to give them more cauliflower or kale I’m going to be shot so when a dish that involves carrots and peas as the vegetables, I’m safe. Toss in some bacon, pasta, and some cream cheese and I’m a winner!

This dish whips up nice and quick. To make it even quicker you can buy your veggies prechopped or prep earlier in the day or the night before. It’s a perfect weeknight meal when you want more from your meal but you don’t want to put that much effort into it! With the thyme and the bright colors, it’s a very spring/summery meal. Colorful dishes always get eaten quicker by the kids.

Mini Bow Ties with Bacon and Peas

Ingredients

• 8 oz. uncooked mini farfalle (bowtie pasta)
• 3 center-cut bacon slices, chopped
• 1/2 cup prechopped onion
• 2 medium carrots, peeled and diced
• 1 cup unsalted chicken stock
• 1 cup frozen green peas
• 1 Tbsp chopped fresh thyme
• 5/8 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 3 oz. 1/3-less-fat cream cheese

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Cook pasta according to directions on package, omitting salt and fat. Drain pasta, reserving 1/4 cup cooking liquid; set aside.

Heat a large nonstick skillet over medium-high heat. Add bacon and cook for 4 minutes, stirring frequently. Remove bacon and set aside.

Add onion and carrot to pan with drippings and cook 5 minutes. Add stock and bring to a boil. Add peas and cook for 2 minutes.

Remove pan from heat. Stir in reserved 1/4 cup cooking liquid, bacon, thyme, salt, pepper, and cream cheese. Add pasta to pan; toss to coat. Serve immediately.

Source: Cooking Light Magazine May 2016

Thank you Stonyfield and Healthy Skoop for sponsoring this post. As always, the opinions expressed here are solely my own.

It’s rhubarb season! As some of you know, strawberry and rhubarb are our favorite fruit combinations and it’s a joyous time when rhubarb is in season. What I can’t believe is I haven’t made it into a smoothie until now. Why hasn’t that happened? Craziness! Besides the amazing flavor play of sweet and sour, rhubarb is oh so good for you. Granted, when you add in pie crust and whipped cream it lessens it, but when you have it in it’s most simple form, very good for you! It’s high in vitamin B and K, so if you’re not into kale like me, then just eat your rhubarb. Among other wonderful attributes, it’s also very high in calcium, fiber, and anti-oxidants.

So, this smoothie is already amazing when it comes to taste and the rhubarb really adds in some health benefits but I didn’t stop there. Oh no, I went way healthy. Like, your body is going to love this and you should get a medal for eating this good. I didn’t use just any yogurt, I used Stonyfield Organic lowfat yogurt so you know it’s full of great ingredients and was consciously made. Then I received Healthy Skoop to try and added that into the smoothie. I sampled the vanilla flavor because I knew I’d be pairing it mostly with our fruit and veggie smoothies. By doing this, we actually get more than a serving of vegetables in which is amazing for me because my kids barely eat enough vegetables as it is and because of that I’m lacking a lot of the time as well.The vanilla flavor was great and left no funny after taste or weird texture, it broke down nicely.

What I loved about Healthy Skoop was that it is a plant-based protein. I try to eat a high protein diet, but that isn’t always that healthy either, but I find it gives me the most energy. Now, I can still up my protein with 20 grams per serving, but with healthier alternatives like brown rice, pea, and hemp. Healthy Skoop also contains fiber, probiotics, and omega 3’s! So now, I can skip some of those vitamins I’m taking and stop skipping breakfast. It’s awful for me to do anyway, but now my tummy is full with deliciousness and all of the nutrients I need to keep me going throughout the day. Healthy Skoop is USDA Organic, Gluten-Free, Soy-Free, Whey-Free, Dairy-Free, Non-GMO, and simply have No Funky Stuff!

Other huge bonuses for me. Healthy Skoop is healthy for kids. That means we can drink the same thing and I know they are getting what they need as well. My daughter gets upset if I don’t add in her special powder now too. Another thing I love about this company is that for every serving of Healthy Skoop purchased, they will donate a serving of fresh fruits and veggies to school lunch programs.

Strawberry Rhubarb Smoothie

Ingredients

• 1/2 cup sliced rhubarb
• 1 cup strawberries
• 6 oz. Stonyfield Organic Lowfat Vanilla yogurt
• 2 scoops of Healthy Skoop
• 1 cup ice

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Place rhubarb in a small pot of boiling water and cook for 1 minute. Remove and let sit for another 2 minutes. Drain water and add rhubarb to blender.

Add remaining ingredients to blender and blend until smooth.

The Way to His Heart

I put my husband in charge of dinner the other night. I’ve had a lot going on with end of year school happenings, recipe development, running for school board, and life in general. Add the fact that we’ve all hit a blockade with what we want to eat with dinner and the usual antics at the dinner table. I didn’t want to be responsible for dinner. Didn’t matter if it was a hit or a miss, I wasn’t willing to be responsible. That’s right, I was letting him be the fall guy if the kids hated it. Moohaha.

As usual, he waited until the last minute and Googled something. Found what he wanted and headed to the store to pick up some meat. He came back and prepared this wonderful tenderloin. Hot and spicy, this pork tenderloin will impress all of your heat loving fans. Cut the crust off and you’ll have a juicy piece of meat that has enough flavor without burning your mouth off! This is key for weaklings like myself and especially the children. I was actually able to enjoy some of the chipotle crust goodness since he was wise and made some of my perfect mashed potatoes with it. Need that starch to help a burning mouth out! Without the crust the kids were totally able to enjoy the meat without even a hint of complaint of heat or good ‘ole “I don’t like this. It’s horrible.”

So, moral of the story is I had dinner panned and made for me. Hubby rocked out a great recipe that I immediate wanted to share with you since I know many of you will be grilling this weekend and of course, Murphy’s Law would have it that the kids ate it. Well, one kid ate it and enjoyed it and the other had no intentions of eating anything anyways. I think I won no matter how you see it!

Chipotle Crusted Pork Tenderloin

Ingredients

• 1 tsp onion powder
• 1 tsp garlic powder
• 3 Tbsp chipotle pepper powder
• 1 1/2 tsp salt
• 4 Tbsp light brown sugar
• 3-4 lb pork tenderloin

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Pre-heat grill on medium-high heat, approximately 350 F.

In a large resealable bag, place all of the ingredients up to brown sugar and combine. Place pork in bag and shake and rub the spices onto the pork until evenly coated. Refrigerate for 10 to 15 minutes.

Wrap pork in aluminum foil. Cook on grill for about 20 to 25 minutes, turning every 5 minutes, until meat has reached a temperature of 160F. Allow meat to rest 5 to 10 minutes before slicing.

Source: AllRecipes

When I first started cooking my favorite fresh herb was basil. Besides all of those hearty Italian dishes I made for my husband I also loved it fresh. I added it to my sandwiches and of course anything with tomatoes and mozzarella! Basil was my step up from my parsley days. Although, I have garner a new appreciation for parsley. Alas, this post is about thyme. Thyme has become my new favorite herb. I use it often in my cooking, loving that earthy, woody flavor it has to it. I know many people will groan, but when I’m out of oregano I’ll even use thyme in it’s place. They are from the same family after all!

What I really love about thyme is that it is so easy to use up. During the winter months when I need fresh herbs and I don’t have any frozen I head to the store. I buy some and then realize I only needed a little bit for one particular recipe and the rest gets thrown away. Now, I know I should menu plan but that doesn’t always happen. Yes, I can toss most herbs in my salads and I do that, but that doesn’t always work either. I’m not a fan of rosemary or dill in my salads. But thyme, oh I can toss thyme into anything.

One of my favorite ways to use up thyme is this Thyme & Garlic Roast Chicken. I’ve been making this for a while now and thought I’d finally share. This is basically a compound butter that you rub under the skin of chicken. While I show it here as chicken breasts, similarly you can use it for a whole roaster or chicken thighs. The choice is yours. What’s great about it is it takes a couple of minutes to prepare but will yield wonderful flavor that will have everyone thinking you actually remembered to marinade the chicken that morning! Don’t just leave lovely herb butter compounds for the holidays. This is so easy to do and a great way to tweak that chicken rut that we all fall into!

Similarly you can use this on a whole roast chicken

Thyme & Garlic Roast Chicken

Ingredients

• 4 split chicken breasts, skin on
• 4 Tbsp unsalted butter, softened
• 1 clove garlic, minced
• 4 stalks fresh thyme, rough chopped
• 1/4 tsp salt
• 1/8 tsp freshly ground black pepper

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Pre-heat oven to 350 F.

Place chicken in a cast iron skillet or roasting pan.

In a small bowl, mix remaining ingredients until combined. Rub thyme butter mixture under the skin of each chicken breast. If the skin doesn’t cover the entire breast than rub the butter mixture over the meat of the chicken.

Bake for about 40 minutes or until chicken has reached 165F.

The Way to His Heart