Grilled Chicken and Kale Pasta

After my trip to Delaware, I knew I had to get back on my health kick. I had eaten bags of doughnuts, buckets of popcorn, and boxes of Buncha Crunch. It was calorie madness. So I popped down to the farmer’s market and picked up one of the healthiest veggies I know, kale.

A few things you should know about your curly green friend: They are high in Vitamin A, Vitamin C, calcium, iron, and are a great detox food. Which is exactly what I needed after all that salt and sugar!

After all that traveling, I didn’t have the motivation to get all fancy and wanted something simple, so I tossed together some kale, mushrooms, and grilled chicken in lasagna noodles. Lasagna noodles you say? I improvise a lot, and when I was out of pappardelle, I sliced up some lasagna noodles for a quick substitute. Try it for yourself!

This recipe cooks for 1, as the majority of the time I make myself something quick a head of time to take to work for lunch. Just double everything (or quadruple) if you’re making for a bigger group.

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Giant Chocolate Chunk Peanut Butter Swirl Cookies

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I don’t want to brag, but my kids friends think I’m the greatest mom in the neighborhood. I think it has a lot to do with the fact that I bake cookies pretty much every week.

It’s kind of hard to keep coming up with new cookies to bake each and every week, and it’s not too often that I get to return to an old favorite. In fact, I remember one day when one son was gushing over the cookie of the week, and the other son commented, “Do you like that? Because you’ll never have it again.”

Having a cookie blog is a double-edged sword, my friends.

I decided to revive an old favorite this week, one I haven’t made for maybe 2 years. One that is extra large and extra chocolatey, just the way I like my cookies. I used an amazing recipe from Cookie Madness, though I did make one tiny little addition, one that is completely optional, but more on that later.

The recipe calls for 12 oz. of chocolate, chopped up into pieces. That equals 3-4 good bars of chocolate or 1 bag of chocolate chips. This go-round I used 2 Scharffen Berger Chocolate Bars, 3 oz. each, and half of a bag of Ghirardelli Dark Chocolate Chips. Honestly, the chocolate chunks are kind of nice, because they get chopped into different sizes, so there’s really no uniformity to it. It’s cool, in a old-fashioned, rustic sort of way.

The addition I made was to add just a little swirl of peanut butter. I used only 1/2 cup for this small batch, and swirled it into the dough at the very last minute. I wanted some bites to be more peanut-buttery than others, kind of like the chocolate, I guess. If you’re not into peanut butter, though, just leave it out and no one will be the wiser.

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Happy National Root Beer Float Day

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1. Root Beer Float Cupcakes , 2. Root Beer Float Cookies, 3. Root Beer Float Pie,

4. Stacked Root Beer Float Trifles, 5. Brown Cow, 6. Root Beer Float Cake,

7. Root Beer Float Popsicles, 8. Shot Glass Root Beer Float Cupcakes, 9. Root Beer Cookie Sandwiches

 

 On national root beer float day, there is nothing better than having a yummy root beer float in any form. Here are a few different ways to get your root beer fix. Enjoy!

Pan Seared Tilapia with Tomato & Kalamata Olive Ragout

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Annamarie from The Domestic Badass (love the name of her blog btw) has shared with us a yummy and healthy dinner recipe that can be whipped up in a jiff.

A pan seared tilapia served over garlic sauteed spinach and mashed potatoes, topped with a tomato and kalamata olive ragout. It’s very flavorful and good for you (so you don’t have to feel that guilty about eating the potatoes 😉 It’s also super easy and quick to prepare.

To get her entire recipe – Pan Seared Tilapia with Tomato Olive Ragout over Garlic Sauteed Spinach and Mashed Potatoes, you can check it out here.

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