a pantry staples quick fix {recipe}

being the mother of a 6 month old, sometimes (ok at least twice a week) 6 o'clock rolls around before i even think about dinner. by that point the last thing i want to do is change outfits (my clothes are always covered in spit up by this point), load the baby in the car, and drive to the nearest wally world! so i head over to the pantry, open it up, and stare.

now normally i stare for about 5-10 min before deciding that the hubby better grill tonight and  feeling like a failure of a wife. 

but last week something amazing happened! 

as i stared into that pantry, instead of my brain turning off the wheels started turning.

believe it or not folks, i came up with a completely original recipe for dinner that night and it actually tasted good!

so i decided that i had to share my genius with the rest of you (it just wouldn't be right to keep this all to myself)

ingredients

3 cans of tuna {drained}

1 can of corn {drained}

1 can of cannellini beans {drained}

1 1/2 c mayo

1 cap-full of apple cider vinegar

1 bag of fresh spinach

parsley

place all 3 cans of tuna in a large bowl. add the mayo and vinegar, mix until completely combined.

add the corn and beans and gently mix into the tuna salad.

you can serve on a bed of baby spinach or on crackers (pictured)

sprinkle with parsley and enjoy!

taco dip {recipe}

i'm pretty sure i have yet to meet someone who doesn't love this taco dip! i mean what's not to love? you have everything you could ever want to dip your chips in all in one!

because of how popular it is, this dip is kind of my "go-to" dish to bring to parties and get-togethers with friends. i especially love it because it's easy to make festive for any occasion by piping the sour cream like icing on a cake :)

ingredients

16oz refried beans

16oz sour cream

1 pkg taco seasoning

16oz your favorite salsa {chunky works best}

shredded cheese {Mexican blend}

16oz guacamole

heat beans according to can

spread heated beans on the bottom of a 9x13 pan leaving one large spoonful aside for later

mix 3/4 the sour cream with the entire pkg of taco seasoning and layer on top of the beans

spread the salsa on top of the sour cream layer

sprinkle enough cheese to cover the salsa as the next layer

spread the guacamole on top leaving the edge of the cheese layer showing

place the large spoonful of beans in the middle on the guacamole and shape into a football

place the remaining sour cream into a zip lock bag and cut off one corner to pipe

decorate the football and field

take a picture quick before someone dips into it!

ENJOY!

lemon chicken with guacamole sauce {recipe}

this is one of my favorite recipes because it's one where Beau and i can collaborate for dinner. Beau handles the grill while i man the kitchen.

 there's something about creating something together as a couple that just makes you feel so much closer.

it's also a recipe that is frequently requested by family members.

it's one of those meals where everyone is silent unless they're making satisfied noises or exclaiming "THIS IS SO GOOD!"

i figured it was my duty to share this delicious recipe with everyone in blog land

ingredients

juice of 2 lemons

3 tbsp olive oil

2 minced garlic cloves

salt and pepper

combine the lemon juice, olive oil, garlic, 1/2 tsp salt, and pepper to taste in a bowl.

place the chicken portions a shallow glass bowl and pour lemon mixture over them. turn each portion making sure to coat evenly. cover bowl and marinate for at least 1hr at room temp. {you can also chill overnight to make for a quick dinner}

after marinated pre heat grill. once hot, add portions and cook, turning frequently, until they are cooked through, about 10 min.

for sauce

1 ripe avocado

1/4 cup sour cream

3 tbsp lemon juice

1/2 tsp salt

1/4 cup water

cut avocado in half, remove the pit, and scoop the flesh into a blender or food processor.

add the sour cream, lemon juice, and salt and process until smooth. add the water and process just to blend. adjust seasoning to taste. transfer to a bowl and set aside.

serve with bread and a vegetable.

enjoy! 

vegan rustic bread lasagna- recipe and review

last friday we had a welcome home celebration for my brother Luke. i knew i wanted to cook a fancy (looking) meal for him, but it wasn't that easy to find the perfect recipe. you see, Luke is a vegan. that means no animal products, whatsoever! i eventually came upon a recipe that not only sounded good but looked delicious so i gave it a shot. 

everyone loved it and it's so good for you!

vegan eggplant lasagna

* note: the sourdough pictured is not vegan. when i discovered this i bought a different loaf. be sure the bread is rustic.
ingredients
5 tbsp olive oil + some for drizzling
12 tsp minced garlic +/- according to taste prefrence
2 (28oz) cans of crushed tomatoes with basil
2 tsp salt
4 tsp italian herb mix
2 eggplants sliced to 1/2" thick
2 lbs of spinach, cleaned and chopped
12 slices of day-old rustic sourdough bread
olive oil, non-stick cooking spray
1/2c panko breadcrumbs
2 large tomatoes sliced thin
balsamic vinegar for drizzling
1/3c fresh basil, chopped

directions

preheat oven to 400 F

in a large pot, heat 3 tbsp of olive oil to medium and then add 4 tsp of garlic. cook for a minute or so, stirring constantly to keep garlic from burning. add crushed tomatoes, salt, and italian herb mix and allow to simmer for about 30 min.

place the slices of eggplant on 2 parchment lined cookie sheet. it's ok for the slices to overlap. drizzle with olive oil, salt, and pepper and then place the pans into the preheated oven for 30-40 min. eggplant should be tender and browned.

while the eggplant is roasting, spray each slice of bread with olive oil cooking spray and toast using either a heated grill pan or a pop-up toaster.

in a wok (a large saucepan would work too) heat 2 tbsp of olive oil over medium heat. add 8 tsp of minced garlic and sweat for 1-2 min, then add chopped spinach and wilt.

now it's time to assemble the lasagna!

spread 1/2c of sauce in the bottom of a large casserole pan. layer with bread until the bottom of the pan is completely covered. add half of the remaining sauce to cover the bread layer. layer all of the spinach and eggplant on the sauce. add the remaining bread and top with remaining sauce, making sure the bread is completely covered.

sprinkle with breadcrumbs and top with sliced tomatoes. sprinkle generously with salt and pepper.

bake in the preheated oven for 40 min. allow to sit for 10 min before drizzling with balsamic vinegar. sprinkle with fresh basil if desired.

slice your lasagna and enjoy!

recipe adapted from here