My mom was up for the weekend for a bunch of pre-wedding planning and it all flew by so quickly. I really have no excuse for yesterday. So ... I'm not sure who is out there reading this but my apologies.
I wasn't a delinquent cook, however!
Sunday morning I decided to start the day by making some oatmeal chocolate chip muffins. The recipe I used (see below) make amazingly light muffins. If you don't want the fat and sugar of the chocolate chips (and mini kisses in my case) I think they would be fantastic with some berries. Here is the recipe I used. It's very easy ... just don't forget you have to soak the oats before you use them. I found it here .
One more thing - I used large flake whole oats instead of the quick oats it calls for and it turned out fine.
Oatmeal Chocolate Chip Muffins
1 1/4 cup oats
1 1/4 cup milk
1 egg
1/3 cup oil
1/2 cup brown sugar
3/4 cup chocolate chips
1 tsp vanilla
1 1/4 cup flour
4 tsp baking powder
1 tsp salt
Combine oats and milk; let stand for 15 minutes. Stir egg, oil, brown sugar and chocolate chips into oat mixture; add vanilla. Combine three dry ingredients in a separate bowl, then add to the liquid mixture; stir until moistened. Use paper liners or cooking spray in a 12-cup muffin pan. Fill muffin cups 2/3 full. Bake in a 4oo degree oven for 15-20 minutes or until lightly browned.
Next up - Monday night dinner.
I really didn't want to hit the grocery store on my way home so I started thinking about what I had in the fridge and decided on Chicken Pesto Pasta. We had leftover chicken from Saturday and plenty of pesto so it was perfect. Then I found a recipe for chicken pesto feta pasta and that was even better! It used up one more ingredient sitting in my fridge.If I was at R's house I would have added pine nuts but I wasn't and I didn't want to buy any more.
So all I really did was cook the pasta (enough spaghetti for two). While that was cooking I shredded any bits of chicken we had left from Saturday. When the pasta was done I saved a tiny bit of water in the pot and then added two tablespoons of pesto and bit of olive oil (I really should start measuring). It was a bit difficult to mix it up. I might mix the oil and pesto together next time or save a bit more water. I crumbled the rest of the feta and added the chicken and gave it all another good stir. Again - one thing I might change is just add the chicken on top because it settled to the bottom so it was hard to scoop out. I put the pasta on the plates, shredded parmesan cheese and dinner was served.
I thought it was going to make for a great lunch as well but we ate it all.
The following recipe was my inspiration but obviously not my guide. I found it here.
Ingredients:
1 boneless skinless chicken breast cut into cubes
4 tblsp Classico Pesto
8 oz of uncooked pasta (Rotini or Penne Lisce) = 4 cups cooked
feta cheese
Directions:
Make pasta following instructions on package. When you have put pasta into boiling water
you can prepare the chicken. Heat pan at med to high temp. Cook chicken in frying pan, add
salt and pepper and other spices to desired taste (you can use an Italian herb mix). When
chicken is cooked through turn heat down until pasta is cooked. Drain pasta when done, add
pasta to chicken in pan stir in pesto. (You can add more pesto if you like a stronger taste).
Dish onto plates adding the Feta on before serving.
Today will be tricky because I'm going to the hockey game after work and I have a sandwich for lunch. Hmmm.... I'll start thinking about what I can make in between.
Have a good Tuesday!
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