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Chickpea Chicken #SheetPanDinner

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Sheet pan dinners are some of my favorite meals! And this Chickpea Chicken dish is no exception. Packed with veggies and protein, this chicken dinner has a little kick too! One of the things I love most about sheet pan dinners is the easy clean up!

Chickpeas are a great source of protein (3g per 1oz) so this dish is rather nutritious. The sweet peppers and red onion give it a lot of color. And the chicken is so yummy with the flavor of Sriracha. I like to remove the skin from the chicken to lessen the amount of fat in the dish. You could also use chicken breasts or tenders instead of the bone-in drumsticks and thighs – but I do think the dark meat goes better with this flavor combination.

Some find Sriracha to be too spicy. However, when you cook with it like this, it really gets toned down to just the flavor and not so much the spice. Plus the yogurt dipping sauce really cools the spice too. If you take a portion of the naan and fill it up (like a taco) with some chickpeas, sweet peppers, chicken and then a dollop of the dip – so much yum!

I like to use parchment paper on the pan – for super easy clean-up! You can also use aluminum foil if you don’t have parchment paper on hand – just be sure it doesn’t tear when you are scooping things up. If you like sheet pan meals, check out my other Sheet Pan Dinners!

Now Let’s Get Cookin’!

Chickpea Chicken Sheet Pan Dinner

A simple veggie filled dinner with a little kick!

Course Main Course

Cuisine American

Keyword baked chicken, Chicken, Chicken Dishes, Chicken Recipes, chickpeas, sheet pan dinner

Prep Time 10

Cook Time 50

Servings

Ingredients

5 Chicken Drumsticks (bone-in) skin removed
5 Chicken Thighs (bone-in) skin removed
2 15 oz cans Chick Peas (or Garbanzo Beans) drained
1 lb Sweet Peppers halved and seeded
½ Red Onion sliced
4 tbsp Avocado Oil
1 tsp Salt
2 Garlic Cloves minced
1 tsp Pepper
½ cup Sriracha
6 pieces Naan Bread
½ cup Cilantro chopped (for garnish)

For Dip

1 cup Greek Yogurt
¼ cup Lemon Juice
1 tsp Cumin
½ cup Cilantro chopped
1 tsp Garlic Salt

Get Recipe Ingredients

Instructions

Prepare all of the ingredients. Preheat the oven to 400 deg.
In a small bowl, combine ingredients for dip and place in refrigerator until ready to serve.
In a bowl combine all of the remaining ingredients except the Naan and cilantro. Toss until well coated.
Line a large baking sheet with parchment paper. Layout chicken pieces (thighs around the outer edge and drumsticks towards the middle. Then pour veggies over the top and spread out evenly.
Place in oven and bake for 50 minutes. Wrap the Naan bread in aluminum foil and add to oven for last 10 minutes of bake time.
Serve 1-2 pieces of chicken and a portion of the chick pea mixture with a dollop of dip on top and a piece of Naan bread to each person. Garnish with Cilantro.

Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:

AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS

Don’t miss new recipes from Homemade on a Weeknight – subscribe and get an email with every new post!

Crispy Parmesan Potatoes

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Potatoes are one of the most versatile vegetables out there. You can use them in so many different ways and different styles of food – it’s incredible. I think the only thing they can’t really do is be served raw. And that’s just because it’s unpleasant – it won’t do anything to you. This go round I made Crispy Parmesan Potatoes and you are going to love them!

I made these to go with the Mini Bacon Cheddar Meatloaf but you could put them next to you about anything from a baked chicken to a Caesar Salad Burger! The Parmesan does lend it to things that are little more “Italian” but not entirely. My kids love these little roasted potatoes. The red pepper flakes give them just enough zest to notice but not overwhelm. If you are sensitive to spice, you can just omit the flakes, and it will be just fine.

You want to gently smash them about half way – do not crush them all the way to flattened. You will just end up a big mess that doesn’t serve up very well. Also use caution when smashing the potatoes -they will be very hot and the pan will be very hot but you don’t want to let it cool down to much before getting them back into the oven. To demonstrate the process of smashing the potatoes here’s a pic.

For some other side dish ideas, you can check out the Side Dish section of my Cookbook – Homemade on a Weeknight. I also have several Side Dish recipes posted in the blog – Side Dishes.

Now let’s get cookin”!

Crispy Parmesan Potatoes

A simple side dish to compliment almost any protein.

Course Side Dish

Cuisine American

Keyword cheesy potatoes, potato, potatoes, Side Dish, side dish ideas

Prep Time 5

Cook Time 35

Servings

Ingredients

2 lb Baby Potatoes
4 tbsp Avocado Oil
1 tsp Garlic Salt
1 tsp Onion Powder
1 tsp Red Pepper Flakes
1 cup Parmesan Cheese shredded
1 tbsp Parsley

Get Recipe Ingredients

Instructions

Prepare all of the ingredients. Preheat oven to 425 deg.
On a baking sheet add potatoes, oil, garlic salt, onion powder and red pepper flakes. Toss around to coat. Place in oven for 25 minutes.
Remove baking sheet from oven and, using a potato masher, gently smash the potatoes just enough to break them open. Sprinkle with cheese and then parsley. Return to oven for 10 additional minutes.

Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:

AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS

Don’t miss new recipes from Homemade on a Weeknight – subscribe and get an email with every new post!

Hot Bacon Cheddar Mac

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When you want Mac & Cheese to be a whole meal – you add bacon, chicken and a little bit of a kick! That’s how I came up with Hot Bacon Cheddar Mac – and man was it a hit at my house.

The thing I love about learning to make sauces from scratch is that you can tweak them to make very different dishes that are essentially the same thing. Sometimes it’s because you want to use up what’s in your cupboards and fridge and sometimes its because the month has gotten away from you and you gotten make due with what you have. As they say – necessity is the mother of invention!

I almost always have some form of pasta, chicken, bacon and cheese in my home. They are my staples because I know I can always makes something tasty with it. I also like to keep a variety of mix-ins like green chilies and jalapenos. If you wanted to give this mac and cheese an even bigger kick you could use a can of diced jalapenos instead. My littles can’t quite handle that, so I used the green chilies this time.

Now let’s get cookin’!

Hot Bacon Cheddar Mac

When you want Mac & Cheese to be a whole meal – you add bacon, chicken and a little bit of a kick!

Course Main Course

Cuisine American

Keyword bacon, mac & cheese, Pasta, pasta dishes, spicy

Prep Time 10

Cook Time 35

Servings

Ingredients

1½ lb Chicken Breast
3 Garlic Cloves minced
½ lb Bacon cut into ½inch pieces
1½ lb Short Pasta elbows, penne, rotini, etc.
2 Scallions chopped

For Cheese Sauce

3 tbsp Butter
3 tbsp Flour
1 tsp Garlic Salt
1 cup Chicken Broth
1 7 oz can Green Chilies diced
1 cup Heavy Cream
1 cup Cheddar Cheese shredded

Get Recipe Ingredients

Instructions

Prepare all of the ingredients. Start water boiling for pasta.
In a frying pan over medium high heat, add bacon. Cook until crispy and remove to paper towel covered plate.
In a sauce pan over medium high heat, add chicken and garlic. Cover with water and boil for 15 minutes. Remove from water and chop.
Add pasta to boiling water. Cook as directed on package. Drain in a colander and rinse with cool water to arrest cooking process. Return to pot.
In a sauce pan over medium heat, add butter and garlic salt. Once melted add flour and mix together. Cook for 3 minutes then add chicken broth. Cook for 3 minutes and add green chilies. Cook another 2 minutes then whisk in heavy cream. Cook for 2 minutes and add cheese (one handful at a time) until completely melted.
Pour cheese sauce over cooked pasta. Add chicken and half of bacon. Stir until fully combined. Serve in a shallow pasta bowl and garnish with remaining bacon and scallions.

Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:

AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS

Don’t miss new recipes from Homemade on a Weeknight – subscribe and get an email with every new post!

Mini Bacon Cheddar Meatloaf

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Meatloaf gets a bad rep for being “boring” or “old-fashioned” or “dull” – but it doesn’t have to be. You can make meatloaf fun again by adding in bacon and cheese. Because let’s face it – bacon and cheese makes everything great! You can also liven things up in the way you present it – like making individual mini meatloaves instead of one big one. Those are the thoughts that came together to make Mini Bacon Cheddar Meatloaf!

I used my brownie pan from Pampered Chef to make these but you could use any type of muffin tin or even this pan specifically for mini meatloaves. You will have to adjust things slightly if your pan has more or less than 12 cups in it. As with many of my recipes, a lot of the end result depends on the preparation of the dish. Here is a GIF to help you see the steps to build the meatloaf.

Side dishes can be all sorts of things with the Mini Bacon Cheddar Meatloaf. You could do a quick Mac & Cheese, a baked potato, roasted potatoes or even whipped potatoes (you will find a recipe for whipped potatoes on my Salisbury Steak post)

I know a lot of people like to eat their meatloaf with ketchup – which you could totally do with this recipe. But I decided to make up a batch of my “special sauce” to go with it. You can find the recipe for the sauce in the Bacon Cheeseburger Bowl post.

Now let’s get cookin’!

Mini Bacon Cheddar Meatloaf

Make Meatloaf fun again by adding bacon and cheese.

Course Main Course

Cuisine American

Keyword bacon, cheese, ground beef, ground beef recipes, meatloaf

Prep Time 10

Cook Time 25

Servings

Ingredients

½ lb Bacon cut in half
½ lb Block Cheddar Cheese cut into 1 inch cubes
2 lb Ground Beef
2 Eggs beaten
½ White Onion grated
2 Garlic Cloves minced
1 tsp Coarse Black Pepper
1 tsp Salt
1 tsp Paprika

Get Recipe Ingredients

Instructions

Prepare all of the ingredients. Preheat the oven to 400 deg.
In a bowl combine all of the ingredients except the cheese and bacon. Form into 1½-inch meatballs (you will need 24)
In a muffin tin, place a piece of bacon in each cup leaving the edges out to wrap over the top. Place a meatball in the cup and smash it down. Place a cube of cheese in the center and cover with another meatball, smashed down to flat and fill the cup. Wrap the bacon over the top. Repeat with remaining cups.
Place in oven and cook for 20 minutes. Bacon should be slightly crispy.

Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:

AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS

Don’t miss new recipes from Homemade on a Weeknight – subscribe and get an email with every new post!

Chicken Bacon White Pie

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The kids had been asking for pizza for a week or two – and I just didn’t want the same old thing. I wanted to try some new flavors out so I decided to make Chicken Bacon White Pie! It is three cheeses mixed with chicken and bacon on a focaccia style pizza crust topped with fresh peppery arugula.

This is a super easy – perfect for a weeknight – dinner idea. You can choose to make the pizza dough yourself (recipe is at the bottom) or you can purchase store-bought dough. I like to make it rectangular but you can do round too. Same with the chicken – you can make it yourself or you can get a rotisserie chicken and shred it. This pizza pie also doesn’t exactly have a sauce to speak of – it’s really just the melting and mingling of cheeses while it bakes that makes the “sauce” layer. The fresh arugula on the top of this pie is very important. The peppery punch is perfect for the cheeses. You could also give the pizza a little spritz of Balsamic Vinegar to give it a sour note – super yummy!

The pizza dough recipe below can be used for all kinds of pizzas or you can use it to make focaccia bread to go with a salad or pasta dish. It needs at least an hour to rise. You can also make it the night before – just cover with plastic wrap and place in the refrigerator. You will want to let it rest on the counter for 15 minutes or so before you try to spread it out to bake.

Now let’s get cookin’!

Chicken Bacon White Pie

Three cheese mixed with chicken and bacon over a focaccia style pizza crust.

Course Main Course

Cuisine American, Italian

Keyword bacon, Cheesy Chicken, Chicken Dishes, Chicken Recipes, pizza

Prep Time 10

Cook Time 35

Servings

Ingredients

2 Pizza Crusts store-bought or homemade (see recipe below)
4 tbsp Avocado Oil
4 Garlic Cloves minced
2 tsp Basil
1 lb Bacon cut in ½inch pieces
32 oz Ricotta Cheese
3 cups Mozzarella Cheese shredded
1 cup Parmesan Cheese shredded
2 cups Arugula

For the Chicken

2 lb Chicken Thighs boneless, skinless
2 Garlic Cloves minced
1 tsp Basil
1 tsp Oregano

Get Recipe Ingredients

Instructions

Prepare all of the ingredients. Preheat oven to 425deg.
In a pot over medium high heat, add chicken and garlic. Cover with water and let boil for 15 minutes. Remove chicken from pot and chop. Toss with basil and oregano to coat.
Roll out pizza crust on baking sheet. Brush with 2 tbsp oil. Spread half of garlic and half of basil over top. Repeat with second crust. Put in oven for 8 minutes.
In a frying pan over medium high heat, add bacon. Cook until crispy and remove to a paper towel covered plate.
To Build a Pizza – spread half of the ricotta cheese over crust. Top with one cup of mozzarella, half of chicken and half of bacon. Sprinkle with half cup of mozzarella and half a cup of Parmesan cheese. Repeat with second pizza. Put into oven for 15 minutes.
Remove from oven and top each pizza with fresh arugula. And slice into 8 pieces.

Pizza Dough

A simple pizza dough to use for all sorts of pizzas. Makes 2 12 by 17 pizza crust OR 2 12 inch round pizza

Course Main Course

Cuisine American, Italian

Keyword pizza, pizza dough

Prep Time 5

Cook Time 15

Rising Time 1

Servings

Ingredients

4 cups Flour
1 tbsp Yeast instant
⅓ cup Oil
1½ cup Warm Water
2 tbsp Sugar
2 tsp Salt
2 tbsp Oil for bowl

Get Recipe Ingredients

Instructions

Prepare all of the ingredients
In a large bowl, combine flour, sugar, salt and yeast. Pour in water while stirring. Then add oil and continue to mix by hand. Mix until a sticky dough forms.
Brush the insides of a second bowl with oil and transfer ball of dough. Cover with towel or plastic wrap and let rise at least 1 hour. Dough should approximately double in size.
Once risen, split dough in half. Place half of dough on each baking sheet, lined with parchment paper. Stretch and press it out until you cover the baking sheet with ¼ inch thick crust. Let sit another 15 minutes.
Place in 425degF oven for 10 minutes.
Continue to pizza recipe directions.

Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:

AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS

Don’t miss new recipes from Homemade on a Weeknight – subscribe and get an email with every new post!

Cheesy Ditalini

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Sometimes you see something on the shelf at the grocery store and just think – I need to make something with that! That is exactly what happen with I saw Ditalini Pasta last week. I have seen it before but never tried any thing with it. So I decided to bring together some chicken, spinach, and bacon in a creamy sauce to create Cheesy Ditalini.

A big bowl of pasta can be so comforting. Making a simple sauce and adding in the bacon and spinach in addition to the chicken will make it seem like this meal is super fancy – when really it’s super easy to make.

You could also make this dish with some rotisserie chicken if you wanted to speed it up even more. I know a lot of people have success getting a couple of rotisserie chickens on Sunday – shredding all the meat off of them right away. Then portioning them into 2-4 meals throughout the week. It can be a real time saver.

Cheesy Ditalini

Chicken, Spinach and bacon in a creamy sauce over Ditalini Pasta

Course Main Course

Cuisine American, Italian

Keyword bacon, Cheesy Chicken, Chicken, Pasta, pasta dishes, spinach

Prep Time 10

Cook Time 30

Servings

Ingredients

½ lb Bacon cut into ½inch pieces
3 cup Spinach chopped
1½ lb Ditalini Pasta
1½ lb Chicken Breast
1 qt Chicken Broth

For the Sauce

2 tbsp Butter
3 Garlic Cloves minced
3 tbsp Flour
2 cups Chicken Broth
2 cups Heavy Cream
1 tsp Salt
1 tsp Basil
2 cup Parmesan Cheese shredded

Get Recipe Ingredients

Instructions

Prepare all of the ingredients. Start water boiling for pasta
In a pot over medium heat, add chicken broth and chicken. Cook for 15 minutes. Remove chicken from pot and shred.
In a frying pan over medium high heat, add bacon. Cook until crispy and remove to paper towel covered plate. Reserve 1 tbsp of bacon grease.
Add pasta to boiling water and cook as directed on package. Drain in colander.
In a large sauce pan over medium heat, add butter and reserved bacon. Once melted add garlic and cook for 3 minutes then add flour. Cook for 3 minutes more than whisk in chicken broth. Cook for 3 minutes more and whisk in salt, basil, and heavy cream. Cook for 3 minutes more and add cheese. Once melted add chicken, ¾ of bacon and spinach. Stir to cook at let cook for 3 minutes.
In a shallow bowl, place a portion of pasta and ladle sauce over top. Sprinkle with remaining bacon.

Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:

AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS

Don’t miss new recipes from Homemade on a Weeknight – subscribe and get an email with every new post!

Weekly Meal Planner – Week 13

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We are in full distance learning mode at my house – four kids – 3 different schools – it’s a bit hectic! Because I also run our remodeling business out of the same house that is now a school. So planning my meals every week is more important than ever! Here is what I put together for your Meal Planner this week – enjoy!

Each week I will be sharing one Weekly Meal Planner each Sunday to help you get a jump start on your meal planning. I also want to provide you with the blank version of the Meal Planner so that you can make your own menu using other recipes (egads!) than those from my cookbook! Maybe even incorporate some of the free recipes I provide right here on this blog

Hopefully by now you have purchased your copy of the Homemade on a Weeknight Cookbook – if you haven’t you can get it as a Paperback or an eBook on Amazon! All of the full recipes for these meals are found in the cookbook. As mentioned in the cookbook, you can easily create weekly mean plans by simply selecting a recipe from each of the five categories in the book:

And here is this week’s Meal Plan!

HomemadeonaWeeknight-Meal-Planner-Wk13 Download

This Week’s Meal Planner

Here is the free printable Blank Homemade on a Weeknight Meal Planner (pdf):

HomemadeonaWeeknight-Meal-Planner-Blank Download

Homemade on a Weeknight Blank Menu Planner

Bacon & Egg Quiche

White Lasagna

Irish Beef Stew

Cheesy Chicken Corn Chowder

Creamy Steak Enchiladas (get the recipe here!)

Salads on the side

All of the items on this week’s meal planner would be perfect with a salad on the side. You can make you own salads with whatever combination of veggies you prefer. Or you can get in on the vast varieties of premixed salads – you can even find ones that are organic! I have been thoroughly amazed by the different styles and flavors you can find now – Asian, Mediterranean, Southwest, BBQ, the list goes on and on. Just always make sure to flip it over and make sure the lettuce looks good.

Taco Sliders – try something new!

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I love to create burgers that combine different variations of food on to a bun. And these Taco Sliders are no exception to that creative process. If you have ever had Taco Pizza – you will probably love Taco Sliders.

The key to this recipe is the building of the sliders. It’s a process that is simple but needs to be identified with photos I think. So while making the sliders – which were a huge huge hit in my home – I took a lot of photos to try to explain how to make them. So here goes:

Step 1: Start with pull apart dinner rolls – but don’t pull them apart!

Step 2: Slice the rolls in half to make a top and bottom bun.

Step 3: Spread bottom bun layer with refried beans

Step 4: Top the beans with the large rectangle cooked patties

Step 5: Cover with shredded cheese

Step 6: Put in oven for 15 minutes

Step 7: Drizzle with Taco Sauce

Step 8: Sprinkle with shredded lettuce

Step 9: Top with diced tomatoes

Step 10: Spread sour cream on bun tops and sprinkle with scallions

Use a toothpick to secure the top bun to the slider before you cut them apart to make 24 individual sliders.

I hope the images help explain the process for this dish. I served it up with an Avocado Ranch salad. I thought that 24 might be too many to make at once but my boys proved me very wrong! This was a super fun twist to Taco Tuesday at my house and I hope you will give it a try!

If you are interested in other burger creations check out my Burger Recipes!

Now let’s get cookin’!

Taco Sliders

All the yumminess of Tacos – on a bun!

Course Main Course

Cuisine American, Mexican

Keyword burger, burger recipes, hamburger, taco

Prep Time 15

Cook Time 30

Servings

Ingredients

24 Dinner Rolls pull-apart style
2 lb Ground Beef
2 Eggs
3 Garlic Cloves minced
2 15 oz can Refried Beans
4 cups Cheddar Cheese shredded
1 tsp Salt
1 tsp Chili Powder
1 tsp Cumin
8 oz Sour Cream
1 cup Lettuce shredded
3 Roma Tomatoes diced
2 Scallions chopped
½ cup Taco Sauce

Get Recipe Ingredients

Instructions

Prepare all of the ingredients. Preheat oven to 425deg. Preheat Grill Pan to medium-high.
In a bowl combine, ground beef, eggs, garlic, salt, cumin, and chili powder. Press into 4 large rectangles (each the size of half of one set of dinner rolls – roughly 4 inches by 6 inches). Place them on the grill pan and cook for 5 minutes on each side.
In a sauce pan over medium heat, add refried bean and 2 cups of shredded cheese. Stir to combine and cook for 7-8 minutes.
Slice each of the 12 piece dinner rolls in half (so that you have a layer of bottom buns and a layer of top buns). Place the bottom bun layer on a baking sheet. Spread with refried beans. Then place 2 cooked slider rectangles. Top with 1 cup of cheese. Repeat with second set of dinner rolls. Place in oven for 15 minutes.
Remove from oven and brush each set with Taco Sauce. Then top with shredded lettuce, and tomatoes. Spread sour cream over top bun layer of rolls, sprinkle with scallions and place on top. Place a toothpick in each slider to help hold it together. Using a large knife, cut out each individual slider from the set – you should have 24 total sliders. Serve 3-4 sliders per person.

Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:

AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS

Creamy Pesto Chicken over Pasta

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Chicken and pasta are a great combination. When you add in a little homemade pesto sauce – you have got a dish fit for a king! Creamy Pesto Chicken came from trying to get the flavors of pesto without it over powering the whole dish. This meal is simple to put together and full of flavor.

I have played around with pesto for a while now – trying to come up with a good combination for the taste I was after. And I think I finally nailed it – fresh basil and cashews! For some reason the flavor of pine nuts just didn’t fly with my family. Maybe it’s the actual “pine tree” flavor they are detecting? I have found that the cashews give enough oil and nuttiness to the sauce that you the basil really stands out.

I don’t often use Angel Hair pasta because it can be a little temperamental. It has a much smaller window of being done and being mush. You have to watch it a little closer than other types of pasta. But with something as delicate as a pesto chicken, I wanted a more dainty pasta to go with it. Be sure to spoon some of the extra pesto left in the baking dish onto to you pasta – it is so yummy!

This is one of those dishes that takes a few minutes to prep at the beginning and then you just put it in the oven and wait it out. I love those kinds of dishes for weeknights because then you can get something else done while it’s cooking – like fold a load of laundry, help a kiddo with a homework assignment or sit and relax for a few minutes after a long day at work!

Now let’s get cookin’!

Creamy Pesto Chicken

A simple pesto with cheesy goodness makes this chicken delicious!

Course Main Course

Cuisine American, Italian

Keyword baked chicken, Cheesy Chicken, Chicken, Chicken Dishes, Chicken Recipes, creamy pesto chicken, pesto

Prep Time 15

Cook Time 40

Servings

Ingredients

6 Chicken Breasts
2 cups Mozzarella shredded
12 oz Cream Cheese

For the Pesto

3 cups Basil rough chopped
½ cup Cashews
½ cup Parmesan Cheese grated
2 Garlic Cloves minced
⅓ cup Avocado Oil

For the Pasta

1 lb Angel Hair Pasta
4 tbsp Butter
½ cup Parmesan Cheese grated
1 tsp Basil dried

Get Recipe Ingredients

Instructions

Prepare all of the ingredients. Preheat oven to 400 deg. Start boiling water for pasta.
In a bowl, combine all pesto ingredients except oil, With immersion blender blitz until smooth. Then slowly stream in oil while still blending. Once fully blended, mix in cream cheese.
In a 13×9 glass baking dish, lay each chicken breast out. Spread with creamy pesto mixture then top with mozzarella cheese. Place in oven and cook for 30 minutes.
Add pasta to boiling water and cook as directed on package. Drain in colander and return to pot. Add butter, cheese and basil. Toss until well coated.

Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:

AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS

Weekly Meal Planner – Week 12

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In our neck of the woods it is starting to cooler and cooler out and getting darker earlier. This always makes me feel like I have less hours in the day for some reason. And it makes stick even closer to my meal planning – one less thing to fret over. I hope you like what I picked out for the weekly meal planner – enjoy a couple of videos my youngest son and I made for them!

And here is this week’s Meal Plan!

HomemadeonaWeeknightW12Image Download

This Week’s Meal Planner

Here is the free printable Blank Homemade on a Weeknight Meal Planner (pdf):

HomemadeonaWeeknight-Meal-Planner-Blank Download

Stuffed Meatball Pasta (get the full recipe here!)

Turkey Meatballs with Sundried Tomato Sauce

Sweet & Spicy Pork Chops

Greek Nachos (get the full recipe here!)

Salsa Chicken (get the full recipe here!)

Meal Planning 101

There are lots of different methods to Meal Planning. Some people like to plan out a whole month – some people want to repeat their meals over and over again. Some people take it a week at a time – some people just pick 7 dishes for a week and then eat them as they decide that’s what they want. None of these methods are wrong. The only way to go wrong with meal planning…is to not do it!

Chickpea Chicken Sheet Pan Dinner

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Crispy Parmesan Potatoes

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Hot Bacon Cheddar Mac

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For Cheese Sauce

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Mini Bacon Cheddar Meatloaf

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Chicken Bacon White Pie

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For the Chicken

Instructions

Pizza Dough

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Cheesy Ditalini

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For the Sauce

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This Week’s Meal Planner

Salads on the side

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Taco Sliders

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Instructions

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Creamy Pesto Chicken

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For the Pesto

For the Pasta

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This Week’s Meal Planner

Meal Planning 101

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