Halloweenies and Pesto Pasta

These simple and fun Yummy Mummies aka Halloweenies are one of my kids favorite things to make and eat during Halloween!!

I make the dough from scratch. I always use Six Sisters "Homemade Pizza Factory Breadsticks" recipe. Super easy, but does take a little bit of time due to rising.

1½ cups warm water

2 Tbsp. sugar

1 Tbsp. yeast

Let that sit for 5 minutes. Then add:

3½ cups flour

1 tsp Salt

Mix until smooth then let raise for 10 minutes. Roll out dough into a large square on a floured surface. Brush with melted (real) butter mixed with garlic and then sprinkle with kosher salt. Fold in half and cut into 1 inch strips. Twist and place on a cooking sheet. Let sit for 15 to 20 minutes to raise. Bake at 400 degrees for 20 minutes or until golden brown. Immediately after baking, brush with more garlic butter and sprinkle with kosher salt and grated parmesan cheese.

*I always end up needing a little big more flour so it's not sticky. For these Halloweenies I didn't do any garlic or parmesan cheese, but I think I should've. And I usually add olives for the eyes, but didn't have any, so raisins it was. These have always been the best breadsticks ever, or in this case Halloweenies ever!

**And if you want paleo style Nom Nom Paleo has got you covered click here!

I served them with some homemade pesto over Barilla tri-colored spiral noodles and some very cute Charly Brown Halloween pasta....

My kids love the homemade basil pesto that I make. It's something that I can't eat because of the garlic and cheese in it, but oh my goodness it smells so good. Basil makes everything smell so wonderful!

Basil Pesto is super easy to through together and no need to follow a recipe, 

but here is a recipe to follow:

2 cups Basil

1/2cup Parmasean Cheese

1/2cup extra-virgin olive oil

1/3cup pine nuts

3 garlic cloves

Salt and pepper to taste

Put it all in a food processor and blend.

They said, "This is the best dinner ever mama! We love Halloweenies because mummies are so yummy! And your pesto noodles are always the BEST!!"

Instant Pot: Lamb Stew

Instant Pot: Manacotti Chicken Pesto Pasta

Salsa Chicken + Lifesaving Leftovers

Another incredible instant pot dish...Salsa Chicken!

Put 1lb frozen chicken breast into the IP...

I use this recipe from Skinny Taste

Instant Pot (Pressure Cooker) Easy Salsa Shredded Chicken 

Skinnytaste.com Servings: 5 • Size: 1/2 cup • Points +: 3 • Smart Points: 2 Calories: 125 • Fat: 3 g • Carb: 3 g • Fiber: 1 g • Protein: 22 g Sugar: 0 g • Sodium: 379 mg •Cholesterol: 66 mg

Ingredients:

• 1 pound skinless, boneless chicken breast
• 1/2 teaspoon kosher salt
• 3/4 teaspoon cumin
• black pepper, to taste
• pinch oregano
• 1 cup chunky salsa

*I make my own homemade salsa.

Then I throw it all into the pot and set the manual button for 15mins. It takes the IP 15mins with the frozen chicken to reach high pressure and it was done cooking in 29mins! Incredible.

I usually serve it with refried/black beans and melt some cheese in it, white rice, lettuce, tomatoes, or corn and organic tortilla chips.

This is one of my favorites to make because it can last for days and I mean days and not just the same meal over and over because I can easily transform it into fajitas, burritos, enchiladas, etc. 

Just cut up some garlic, onions, and bell peppers and fry them up.

Then add the salsa chicken leftovers and whalla...

I found these organic corn tortillas at the commissary thank goodness. And thank goodness I made some guac earlier in the day!

For burritos I reheat the salsa chicken/bell peppers/rice/beans mix and warm up some organic tortilla wraps on my flat cast iron skillet. Then I wrap it all up and continue to heat them up in my cast iron skillet with some melted butter on underneath and over the burritos. Adding cheese on top at the end. Hubby loved that! You can also make some enchilada sauce for chicken enchiladas. 

Lifesaving Leftover at its best!

Pretty amazing and oh so good!

Instant Pot: Jumbo Shelled Stuffed Ricotta Chicken Basil Pasta

To many words to describe the goodness of this! The Fish Fam loved it.

There is organic frozen chicken breast at the bottom, topped with jumbo shells stuffed with ricotta cheese, 1 jar of organic marinara sauce + 3/4 jar of water poured throughout, topped with onions, garlic, and fresh basil.

Cooked for 12mins after it reached high pressure which took about 30+ mins. And after a natural release of about 10mins. Total prep and cooking time was an hour. Love my IP (Incredible Pot)! 

It's pretty darn amazing because the chicken breasts were frozen.

I steamed some broccoli and shredded the chicken and whalla....

Dinner is served. 

Definitely a fish fan favorite.

Instant Pot: Pot Roast

Dinner in an instant. Even a pot roast! 

After picking up the kids from school we went to the grocery store at 3:30 and bought some groceries for dinner. Next, homework from 4-5pm. Finally, at 5:10pm I started prepping dinner and the roast went in the IP at 5:20. By 6:30pm dinner was served. 

The Fish Fam loved it!

Sounds to good to be true right? Well, you can only see for yourself!

I highly recommend this Instant Pot pressure cooker. You won't be sorry!

Love my Incredible pot :)

Simple Sesame Noodles

The Fish Fam said these noodles were pretty good. One of my kids tried a tasted and said, "Yum, this tastes just like seaweed salad!"

Yes, they liked it, but the husband said maybe next time don't do spaghetti noodles.

I was thinking the same thing. I'll have to try flat rice noodles or some other Chinese noodle. But this recipe was quick and simple. I also added leftover shredded chicken.

Simple Sesame Noodles

By Pioneer Women

• 12 ounces, fluid Thin Noodles, Cooked And Drained
• 1/4 cup Soy Sauce
• 2 Tablespoons Sugar
• 4 cloves Garlic, Minced
• 2 Tablespoons Rice Vinegar
• 3 Tablespoons Pure Sesame Oil
• 1/2 teaspoon Hot Chili Oil
• 4 Tablespoons Canola Oil
• 4 whole Green Onions, Sliced Thin

Whisk all ingredients (except noodles and green onions) together in a bowl. Taste and adjust ingredients as needed.
Pour sauce over warm noodles and toss to coat.
Sprinkle with green onions and toss.
Serve in a bowl with chopsticks. Yummy!

Coconut Blueberry Chia Muffins

These gluten/dairy free Coconut Blueberry Chia Muffins are filled with lots of fiber and are very yummy!

My husband said, "These are definitely muffins to have around all the time!"

I love the taste of anything coconut and Nutiva has the best organic coconut flour...

Here's the recipe...

Coconut Blueberry Chia Muffins

by Nutiva

Gluten and Dairy Free

Makes 12 Muffins

1 cup Nutiva Organic Coconut Flour

1/2 tsp. sea salt

1 tsp. baking soda

1/2 cup + 2 Tbsp. raw honey (I subbed maple syrup)

1 cup coconut milk

6 eggs

4 Tbsp. Nutiva organic coconut oil, melted

4 tsp. vanilla extract

4 Tbsp. Nutiva organic chia seeds

1 cup organic blueberries

Preheat oven to 350 deg. Sift the coconut flour, salt and baking soda in a bowl. In a separate bowl or blender, whisk honey, coconut milk, eggs, coconut oil, and vanilla. Gently stir wet mixture into dry ingredients and mis in chia seeds. Fold in the blueberries and pour batter into greased or lined muffin tins, until 3/4 full. Bake for 25 mins until muffins begin to turn golden brown and are cooked through. Immediately remove from tins and cool on rack.

*When baking with coconut flour you'll notice that it requires lots of eggs and that's because coconut flour recipes don't call for xantham gum like most other gluten free recipes. The eggs do the binding. 

Preheat your oven and mix it all together in a big bowl and drop them into the baking cups.

Which I love using large unbleached baking cups by If You Care and my Vollrath 1-1/3oz stainless steel disher. Click on the links. 

Pop them in the oven for 25mins.

Let them cool down.

And enjoy!

Fresh Basil Pesto Bacon Pasta

We have tons of noodles to use up before we move overseas, hence all the pasta dishes we've been making!

This night I had basil and pine nuts in the fridge to use up so Basil Pesto it was!!

My husband love, love, loved it and of course anything with bacon makes it even better. 

At least for my kids!

Basil Pesto is super easy to through together and make, 

but here is a recipe to follow:

2 cups Basil

1/2cup Parmasean Cheese

1/2cup extra-virgin olive oil

1/3cup pine nuts

3 garlic cloves

Salt and pepper to taste

Put it all in a food processor and blend.

I aslo fried up some bacon, onions with chopped up mini bell peppers.

I'm convinced that this olive oil... 

 Was a huge factor in the taste. My husband picked it up in Greece, on his way home from his deployment, as a gift for me. I was SO HAPPY! And it is so so good.

Tomato Cream Sauce

The Fish Fam LOVED this Tomato Cream Sauce.

It's from the Pioneer Women, which I love pretty much all of her recipes!

I changed this one up a bit though because we limit cows milk as much as possible, so instead of using the heavy cream I made a white sauce with butter, flour, and coconut milk. Very easy. Directions here.

I've also got lots of help in the kitchen! My little one opens the cans of organic tomato sauce and while another grates the parmesan cheese. Very helpful!

Mine didn't turn out so orange, but the family said it's super super good and we've had it quite a few times these last few weeks with organic pasta.

Pasta with Tomato Cream Sauce

The Pioneer Women

Ingredients:

• 2 Tablespoons Olive Oil
• 2 Tablespoons Butter
• 1 whole Medium Onion, Finely Diced
• 4 cloves Garlic, Minced
• 2 cans (15 Oz. Size) Tomato Sauce Or Marinara Sauce
•  Salt And Pepper, to taste
•  Dash Of Sugar (more To Taste)
• 1 cup Heavy Cream
•  Grated Parmesan Or Romano Cheese, To Taste
•  Fresh Basil, Chopped
• 1-1/2 pound Fettuccine

Cook pasta according to package directions. Drain, reserving 1 cup of pasta water.

Heat butter and oil over medium heat. Add onions and garlic and saute for a minute or so. Pour in tomato sauce and add salt, pepper, and sugar to taste. Stir and cook over low heat for 25 to 30 minutes, stirring occasionally.

Remove from heat and stir in cream. Add cheese to taste, then check seasonings. Stir in pasta and chopped basil and serve immediately. (Thin with pasta water before adding basil if needed.)

*Switch out the wheat noodles for gluten-free to make it gluten-free!