Growing up I remember a handful of foods simmering away in the oven. Typically these dishes were saved for the weekend due to their extended cooking time. Roast, ribs, rotisserie chicken, meatballs. Chicken pot pie was one of those foods that I recall vividly. It torments your nose while it bakes. The buttery crust, gooey center & cozy smells emitting from the kitchen drove me mad! By the time dinner was served I'd been drooling for hours. 

Now that I have a family of my own, I understand the commitment that plays into meal prep & ample cook time. Both of which I don't often have the luxury of experiencing! With two little kids life gets busy! There isn't two hours to spare for dinner prep. So, I've had to learn how to make my favorite classic meals into a version that fits our needs. Because shouldn't we have Chicken Pot Pie on a Tuesday? Yes!

Weeknight meals need to be under 45 minutes, fit our dietary restrictions (gluten free, some dairy free options) & preferably enjoyed by all. I find that making meals "deconstructed" helps encourage kids to try new things. I spoon the chicken & veggies on their plates alongside the puff pastry rounds. The adults eat the Deconstructed Chicken Pot Pie as a soup. If we're in need of a lighter meal we will skip the puff pastry. The soup is delectable on it's own!

Give this 30 minute meal a try. You will not be sorry. Let me take your senses to the smell of simmering savory pie in the oven. . . .

I've been known to eat a caprese salad in winter or devour a bowl of tortilla soup in mid summer. With that being said, I do like to experiment with some seasonal flavors from time to time! I know most (normal) people love to eat with the seasons so I want to honor that!

Here are a few of my favorite recipes that feature basic fall ingredients. No shopping for crazy, hard to find items. Scroll for some quick & easy recipes that you can incorporate into your fall routine. Enjoy!

We made these delightful salted caramel pancakes last weekend on a whim & were so delighted! They were a fun twist on our classic pancake breakfast.

Super simple...
- Mix up King Arthur Gluten Free Pancake Mix according to the box. You could use any mix you like!
- Using 1/4 cup of the batter make individual pancakes. We love to make extra for the next day! Spray the pan with coconut oil when making the pancakes. This give them a yummy flavor & is a better oil to cook with.
- Onto each pancake spread a bit (or a lot!) of salted caramel sauce. I used a small jar I picked up at a gift shop. There are plenty of options at any grocery store or gourmet food shops!
- Top the stack with lots of cinnamon & chopped up gala apples.

​& devour.

Lemon
Feta
Olives
Peppers
Oregano
Red onion
Olive oil

Ingredients that speak to me! I have recently played around with these flavors in lots of different dishes. The light & bright flavors that emerge from these ingredients scream summer to me!! I never walk away from a meal like this with that heavy feeling in my stomach. My taste buds are always singing though. :)

Below are two of my recent creations that I think you'll love! High protein meals that can easily be paired with a fresh salad or your favorite vegetable side.

Grain free & low carb!

Both can be made in about 30 minutes & appeal to all sorts of taste buds. 

I personally make cooking & eating at home a priority in our home. That doesn't mean everything is from scratch! I am a busy working mom . . . after 4:00 pm on most days you can find me running this way & that trying to fit everything in. So taking a few shortcuts is a necessity for me!

I wanted to create somewhat of a classic "dump & bake" type casserole. Is there a better term for it? I don't know! Something that I could prep ahead of time if necessary or mix together & throw in the oven. Adding meals like this to our week helps me get other tasks done simultaneously. The trick was to make it gluten free & add some nutritional value. I grew up eating chicken & rice or chicken & noodle casseroles. . . .this is somewhat reminiscent of those flavors with a few 2021 twists!

The Chicken & Quinoa Bake takes about fifteen minutes to prep then into the oven. Prep can be done the night before (see note on recipe). Once it's in the oven you are free to get your million other things done while it bakes! I personally gave the kids a bath & felt like super mom. Clean kids & a healthy warm dinner on the table. Winning!

*The kids liked this recipe! Anything with cheese & chicken they love! I would leave out the chives if your children don't care for onion flavors though. You can sprinkle them over your serving at the end.

Meal Planning in a Flash

Quick Weeknight Meal 

Chicken Taco Bowls

Weekday Meals Happen

I wanted to create something that everyone in the family could enjoy. Any guesses as to who was the last one at the table eating seconds??? MOM & DAD!  :)

I have made these chicken tenders for a few years now. They are a favorite in our house. I never wrote down the recipe though. Funny how that works! This time I made a gluten free version that turned out equally well. They can be made with or without gluten based on your family's diet.

Since Chick-fil-A is closed on Sunday you will need a fill-in. ​Am I right?
This recipe is a perfect weekend treat for your whole family. I only say weekend because it requires a little prep & this mama doesn't have time for that during the week! BUT if you planned ahead a little, I know you could make it work for any weeknight as well! Don't let me forget the cranberry saaaaaaaauce. YUM! Which is seriously the best part of the whole thing. Go ahead & double this recipe because you're going to need it.

I have to make these weekly. They are that good!
​A super easy & quick side dish.

Sometimes you come home from work, open the fridge, and start wishing your way through dinner. Jars and ingredients make their way to the counter and begin to come together in abnormal ways. This recipe came from just that sort of evening, a happy miracle! My husband and I were sure it was the best chicken I have ever made. Easy and delicious....what else could you need in a recipe?

You must know that these sort of recipes lack a clear "recipe." I recreated it tonight and did my best to guess what magic had occurred the week before. Honestly, the ingredients themselves can't really be messed up. That's my sort of cooking! So here is a rough draft that I will stick with. Measuring is not my favorite pastime so take this with a grain or two of salt. Serves 4-6.

> 1 pound of chicken (I prefer chicken breast tenders)
> 1 jar of pre-made pesto or 1 cup of fresh pesto
> 1/2 pint of cherry tomatoes, quartered
> 1 cup of shredded Italian cheese blend
> 1 cup of whole wheat panko bread crumbs
> 1 teaspoon of garlic powder, onion powder, dried oregano, dried basil, and salt
> 1 tablespoon of olive oil

Preheat oven to 400 degrees. In a glass baking dish spread a thin layer of pesto on the bottom to prevent the chicken from sticking to the pan. Place raw chicken in glass dish and top with remaining pesto. Be sure to portion pesto on each chicken piece and spread on with the back of a spoon. Bake for 15 minutes in oven. 

Meanwhile mix panko bread crumbs and spices in a small mixing bowl. Drizzle the olive oil over the mixture and stir to combine, panko should start to stick together slightly. Set aside.

When chicken has baked for 15 minutes remove from the oven. Top each piece with shredded cheese, quartered tomatoes, and panko mixture. There is no art to this, just make sure each piece is covered by the toppings. No dry chicken here!

Bake for an additional 10 minutes on 400. Serve with some nice hearty bread and a fresh salad. Enjoy!