I Finally Jumped

 Took me long enough. For real.

I finally jumped on the Air Fryer bandwagon. I know I am probably the last person on ALL.OF.THE.EARTH. to have bought one. I have fought the urge, believe me since I don't usually follow the masses. BUT, I have been having FOMO. Like Serious FOMO. So, here I am, I finally did it and yet IT is still in the box, unopened, all alone on my counter, a few days later. 

I will get to it. I promise and then you will never stop hearing me rave about it like everybody else. Right?

I bought one this past weekend at BestBuy while on sale. Bella Pro Series 8-qt. $49.99! I figured you can't beat that (or maybe you can).  She sure is pretty!

Is it that awesome?  Do you have one?   What kind do you have? What do you make in it?

*This is not a sponsored post. The link is to the Best Buy product that I purchased directly and IS NOT an affiliate link.

It's No Wonder

The Covid 19  quarantine weight gain, it is the REAL deal. But in my case probably double that...seriously. Let's call it what is is..Covid 40.  It sucks. And it isn't necessarily the food I am eating but rather lack of much exercise.

Ok, so it might have a little bit to do with "some" of the food I eat because I really like to cook and I am one of those that actually like to eat the food I cook. 

It is kind of funny when my daughter got engaged last Christmas (2019), we all jumped on the "we need to lose weight for the wedding" bandwagon and then Feb-Mar came with the shut down of the whole universe. And well, needless to say, we never climbed back on that wagon. 

But this....this is part of the reason why. 

Chicken Stuffing Casserole

Ingredients

2lbs of Chicken Tenderloin (or you can use left over chicken, Rotisserie Chicken from your local store deli, it's up to you how much time you want to spend on dinner)

2 boxes (total 12 ozs)  of stuffing (preseasoned) or you can make your own

2 cans of Condensed Cream of Chicken Soup

16 oz Frozen Mixed Vegetables (I prefer the ones you can steam really quick)

1/2 Cup Sour Cream

Directions

Preheat oven to 350 degrees

1. If using uncooked chicken (like I did), fire up a pan, add some olive oil and cook chicken. Once cooked, dice or shred into smaller pieces. Set aside. (if using left over cooked chicken or Rotisserie Chicken then shred or dice up, no need to cook separate) 

2. (While the chicken is cooking) Pour your stuffing into a large bowl and add hot water; mix. Let it sit to absorb the water.  I added about 1/2 cup hot water per 6 oz box (not as much water as the directions state since you are not fully cooking it and you don't want the stuffing to be soggy). 

3. Steam vegetables as instructed on bag. Set aside.

4. In a 10 x 13 casserole dish pour in the 2 cans of condensed soup (no water), add in the 1/2 cup sour cream, add some salt and pepper. Mix. Now pour the steamed vegetables in (if in water; drain). Add the diced or shredded chicken. Mix until both the chicken and vegetables are smothered with the soup/sour cream mixture.

5. Spread the moist stuffing on top of the chicken/vegetables. (I use a spatula or fork to pack the stuffing on top so it also can absorb some of the soup/sour cream mixture while it cooks).

6. Cook in oven on 350 degrees for 20-30 mins until the top layer of the stuffing is golden brown and crispy. You should see the chicken/soup underneath the stuffing bubbling.

And so this is my problem. It is no wonder. 

Enjoy! 

{Recipes} Taco Casserole

Anything that resembles a taco or burrito is always a big hit at our dinner table.  I made this partially on the stove and then put it in the oven to finish up. This can be made completely on the stove as a "One Pot Wonder". 

Ingredients

3 lb ground beef (I bought mine at Kroger this week on sale for $7.47; that's $2.49/lb!)

 15 oz can of Black Beans (.69 @ Winco; had from previous shopping trip)

2 Roma Tomatoes, diced. (.88/lb)

4 oz Preshredded Lettuce ($1.69 for 8oz bag; I only used about 1/2 of the bag)

4.5 oz Kroger Sliced Olives ($1.50 for 2.25 oz; $3.00)

8 oz Nacho and Taco Blend Shredded Cheese ($2.69)

Directions

1) Turn oven on to preheat to 400 degrees.

2) Brown hamburger on stove in a large skillet, drain.

3) Add Taco/Fajita or Burrito Seasoning* of choice and 15 oz can of Black Beans into skillet with hamburger. Continue to heat up for approximately 3-5 minutes.

4) While hamburger is browning, dice up the 2 tomatoes, set aside.

5) Once the hamburger, beans and seasoning is ready, pour into a 13x9 casserole dish.

6) Spread layer of cheese on top of hamburger.

7) Cook in oven for approximate 5 minutes to allow the cheese to fully melt.

8) Remove from oven, spread a layer of lettuce on top of cheese, spread layer of diced tomotoes and olives on top of lettuce. Add another layer of cheese, if you really like cheese like us. 

9) Cook in oven for another 5 minutes.

10) Remove from oven and serve! 

Add a dollop of sour cream* and/or roll into a tortilla ($2.69)

Total Dinner Cost: $18.26 (includes tortillas even though we only used 2). 

Serves 8. 

$2.28 per serving. (We have tons of left over so I will be using this for lunch tomorrow)

*I did not include cost of seasoning or sour cream in total dinner cost since I have a large containers of both on hand and did not purchase specifically for this dinner.

Menu Plan Monday Sept 21, 2020

Wow, it has been just a minute since I have done one of these posts.  Like years....not to say that I am not meal planning because I am just not posting it here on this little ol' blog or linking it to Laura over at  I'm An Organizing Junkie. So without further delay...

Monday

Taco Casserole

Tuesday

Grilled Cheese Sammich & Tomatoe Soup (I am going to use a few different types of cheese to make it extra cheesy)

Wednesday

Crockpot Chili (w/cheese and sour cream)

Thursday

Stuffed Green Peppers and Corn on The Cob

Friday

Orange Chicken & Rice

**Orange sauce made with BBQ Sauce, Orange Marmalade Jelly & Soy Sauce.

Saturday

TBA-Going out to dinner for my oldest daughter's Bachlorette Party! 

What is on your menu for this week?  Need some more inspiration?  

{Recipe} Super Duper Dip

Yes, it is that good!  And so easy to make.

I was racking my brain yesterday for a dip that would taste good with multiple transports and I think I nailed it!  And....it was not the pre-made store bought.  Although, it wasn't like "real" home made in the sense that I milked the cow, aged the cheese, grew the onions, etc (who has time for that) it was still home made by my hands which is always better.

The best part it only took me about 10 minutes to make.


Here is what you need:

(2) 8oz packages of Cream Cheese
(1) Packet of Onion Soup
(1) Ready To Serve Bacon Pieces (in the salad dressing aisle)
(1) Cup Shredded Cheese
1/2 Cup of Sour Cream


1.  Melt your cream cheese in a microwave safe dish (about 45 seconds in microwave)
2.  Stir in your Onion Soup into Cream Cheese
3. Stir in your Bacon Pieces into Cream Cheese
4. Add 1/2 cup of cheese
5. Heat for 25 seconds in microwave just long enough for the cheese to melt
6. Add the remaining cheese
7. Heat for another 25 seconds in microwave just long enough for the cheese to melt
8. Stir in Sour Cream to thin out the consistency OR if you like it thick, then do not add the Sour Cream

You can eat this warm with pieces of Bread, Pita Bread, Naan, or cold with veggies, crackers, pretzels, or chips.

Also, instead of using Cream Cheese you can make this healthier by using Greek Yogurt or Neufchatel Cheese.

Enjoy!

Menu Plan Monday 10/14

I am sure you were just waiting for this.....Ha!

Again, I haven't participated in MPM for quite sometime but feel like I need to get back in the game....


I am going to switch it up a bit to show what I will be making this week but I have decided that I am not going to match it to a day.  Sometimes I find what I have planned, just not feeling it....I am including a few links to the recipes.



So in no particular order here is what we are having for our dinners this week:


BBQ Flank Steak
Baked Potato
Caesar Salad


Hot Dogs (from home)
DQ French Fries (special treat)

Faux Chicken N' Dumplings
Applesauce

Mini Pizzas
Pear Slices

Chicken Stir Fry
Brown Rice

Cheesy Tuna Casserole
Peas
Orange Slices

Pork Tenderloin
Butter Noodles (Linguine Noodles with light butter sauce)
Salad

I am linking this up to I'm An Organizing Junkie Menu Plan Monday. 

What are your dinner plans this week?



{Food} Taste The Rainbow

Courtesy of our local Gresham Farmers Market.


Ms. Kay and I went to the farmers market yesterday. It always provides wonders for all of the senses.

From the smell of the garlic aroma permeating through the air from the wood fired pizza, the visually pleasing eye popping colors of all the fruits and vegetables on display straight from the farm, the sweet chocolaty taste of Mama's mini donuts dancing on our taste buds to the music from the latest local band ringing in our ears.   

AND the weather was perfect too!  A little bit of cloud cover but warm enough to still wear shorts and a tshirt.  What a delightful morning we had!

Tonight I made two of our dinner items from my farmers market haul.

Baked Red Potatoes, Zucchini & Squash

 

 

 

 I added a mixture of spices, a little bit of garlic salt, a dash of dill, and a sprinkle of salt & pepper.

Mmm, man o'man, did it turn out good and the smell drifting through our house, nothing better.

Green Salad

(Red Leaf Lettuce, Cucumbers, Tomatoes, Radishes, Green Onions)

 

 

 

We paired these with Honey BBQ Chicken.  Delish!

And now, I have Mediterranean Zucchini Chips baking in the oven.  You will have to check back in a few days to see how those turned out.  I can't wait to try them.

It's About That Time.

It's about that time.

I have been dreaming of the warm, crunchy, mouthwatering spears that my family I have come to love each spring and summer.  I have had such a hankering for Asparagus lately. I could no longer stand it. I have held out as long as possible. Even though they are a still a little bit higher priced, I could not help myself when I was at the store yesterday.  I broke down.  So tonight, we are having baked asparagus.  Drizzle a little olive oil on them, add a little garlic sprinkle or Parmesan cheese.  Pop them in the oven. OMG.  HEAVEN.



I also made Baked Chicken & Pork Chops coated in Kraft Fresh Take Rosemary & Garlic Breadcrumb mix.  It was wonderfully delicious. The meat came out moist and flavorful but not to overbearing.   Download a Kraft Recipe booklet here. 

I added a side baked potato (with butter and sour cream) and of course the coveted asparagus and it was on...Dinner that is.  And I just might have eaten most of the asparagus.



What is your most coveted seasonal vegetable?

What is cooking in your kitchen for dinner this week?  Have a great recipe you want to share?  Post the link in comments and I will share it with others in a future post.





Disclaimer:  This is not a sponsored post for Kraft.  I purchased this item at full price on my own and included in my post because I like the product.

Menu Plan Monday

This week since I am off...before starting my new job I did a HUGE grocery shopping trip.  Hopefully it will be able to take us through most of the month with the exception of going to the store for milk, eggs, produce.  I have NEVER spent that much money grocery shopping in one trip. I about had a coronary. 

My plan this week is to do a few new kid friendly, easy meals that I can gauge their enthusiasm and possibly put in rotation.  With my new job, I will be getting home a bit later so I am going to have to really stay on top of my menu planning and easy dinner ideas during the week and/or prep a lot of stuff on the weekend (which of course is an awesome thought but it will probably be just that if I am going to be honest).

So here goes this week:

Sunday

Superbowl Fend For Self
(whatever you want to make yourself)

Monday

Pizza Macaroni*

Tuesday

Crock Pot Pork Roast
Carrots
Mashed Potatoes

Wednesday

Ranch Chicken Tenders
Salad

Thursday

Chicken Stir Fry
Rice
Mandarin Oranges

Friday

Eggs & Cheese Muffin Sandwiches
Applesauce

Saturday

TBA--Basketball Tournament in Beaverton


*Instead of hamburger I used just the pepperoni.



What are you cooking this week?  Any quick and easy kid friendly recipes you want to share?



I am linking this up with Laura at I'm An Organizing Junkie because she is ahhhsome!

Menu Plan Monday

It is clean out the fridge/freezer/pantry week at our house.  I am finding we have lots of food that if we don't eat it soon, it will be going bad and no sense in wasting.  Heck, it might even be bad already so....here goes something or nothing....


Sunday

Potatoe & Vegetable Casserole*
Applesauce

Monday

Hot Dogs
Corn

Tuesday

Vegetable Stir Fry
Yakisoba Noodles

Wednesday

Spaghetti
Green Salad

Thursday

Grilled Cheese Sammich
Tomatoe Soup

Friday

Veggie Pot Pie
Orange Wedges

Saturday

TBA

I just went to the store to get a few provisions like milk, bread, eggs, but other than that, I did not go full on grocery shopping this week. 

It will be interesting what else I find lurking in the fridge/freezer/pantry.  I am a little scared.  LOL.

Do you ever do this?  Does it work out? 


I read an article on Huffington Post just recently (although it was published in December) and really hit home about how much food we all really probably have at any given time.  Astonishing really.


I am linking this up this post with Laurie at I'm An Organizing Junkie.

 

 

*I will post this recipe shortly because I just threw it together and it turned out really good.

Friday Finds

I have a confession.

Pinterest is keeping me up at night.  I lay there and think about all the endless possibilities you can find on that one site.  So,so many things.

And so instead of continuing to lay there in the middle of the night, I get up and pin.  Ok, maybe I don't pin everything I see but I look at a lot of pins.

I am pin-obsessed. 

I drool over all the awesome recipes. Saying, "One day, I am going to try this" and then that one day comes and goes.

I ohhh and ahhhhh over the cutest craft ideas (that I will probably never ever make; I don't have but maybe a small crafty bone in my body; my pinky) but it is still a nice thought that someday. 

Someday I will be organized enough with my small children and they will be truly interested enough to do an actual craft (from beginning to end) that was something other than finger paint all over my table.  Or Q-tips strewn from one side of the house to another (yeah that was last night) AND we weren't even doing a craft, if that tells you something. 

But anyways, yes, I like Pinterest as do many million others.  I hear it is the second fastest growing social media site.  Who would have thunk?  I sure didn't when it was first released.  BUT I jumped on it quick though because EVERYONE was doing it and I am a follower you know (ha!).


Here are some recent Pinterest finds that I am going to do (or not) but I like them never the less.

 

 

 

 

Skinny Spinach Dip.

 

 With the Superbowl coming up quickly I thought this might

be a healthier alternative to the normal chip and dip fare.

 

 

 

 

 

 

Spicy Chickpeas
 

I really am going to do this sometime this weekend.

This is such a better alternative to crackers or chips.

And I love chickpeas!

 

 

 

 

Jello Deviled Eggs.

 

How cute are these for Easter!  So, so cute.

 

 

Ok, enough food.  (I think I might be hungry)

 

 

 

 

 

 

I am dreaming of spring flowers. 

 

This would look great in my kitchen windowsill.

 

A little bit country.

 

 

 

 

And my garden.  I can't wait. 

I am going to start my herbs

earlier this year and then transplant.
 

I have the perfect place for something like this to hang.

 

 

What are your favorite Pinterest categories? Found anything utterly exciting that you just had to try?  Did it work out?

Follow me on Pinterest? If you follow me, I will follow you back, just drop me a comment with your Pinterest handle.

You can find me at notsuperwoman.

Hope you have a FANTABULOUS weekend!



Spacon Penne Pasta

I think I found my new favorite pasta dish. 

Spacon Penne Pasta. 

What is Spacon you ask?  Spinach + Bacon= Spacon. 

And I used Turkey Bacon so still the *ahhhsome* taste but a fraction of the fat and calories of regular pork bacon.


Ingredients

1 package of Turkey Bacon
1 16oz box of Penne Pasta
1 bunch of Fresh Spinach (washed and diced)
1 can of diced tomatoes (or fresh ones which is what I used)
2 tablespoons of garlic salt
Olive Oil

Directions

1.  In frying pan, cook bacon til crispy. Drain excess fat. Set aside.
2.  Cook pasta as directed on box.  While pasta is cooking....
3.  Cook diced tomatoes and garlic in pan lightly coated with Olive Oil (if use canned tomatoes, drain juice).
4.  Put diced spinach in colander, pour penne pasta with water into colander to drain.  This will wilt the spinach.
5.  Dice up cooked bacon.
6.  Combine pasta/spinach into bowl along with cooked tomatoes/garlic.  Add bacon pieces.

Lightly coat with some Parmesan Cheese. 

Serve with side salad, french bread or whatever tickles your fancy.

Mouthwatering deliciousness with less guilt.  You're welcome!

Menu Plan Monday

Welcome back to another edition of Menu Plan Monday hosted by non other than Laura over at I'm An Organized Junkie.  How I wish I could be like Laura....but I guess for now I will have to suffice with myself, a Lord loving, a somewhat completely disorganized homemaker, a nagging wife, an over worked, under paid employee, mother of 4 not so perfect children that I adore. 

This week I have decided to plan menus around things I KNOW my children will eat because lately they have been giving me a run for my money.  I decided a long time ago that I am not a short order cook but lately, they just won't eat many of the dinners I have been making so lots of left overs and lots of waste.  I hate waste. 

With that in mind I have come up with this  menu that they will be sure to eat hopefully eat.  Here goes nothing....I guess if I don't try, I won't know.


Sunday

Bagels w/cream cheese
Yogurt

(We had a late lunch.  Nobody was very hungry so we opted for this simple snacky type meal)

Monday

Beefy Cheesy Rice Roll Ups
Apple Slices

Tuesday

Grilled Cheese
Tomato Soup
Carrots & Ranch


Wednesday

Beef with Sauteed Green Beans & Mushrooms
Apple Sauce

Thursday

Vegetable Fried Rice
Mandarin Oranges

Friday

Cheesy Tuna Noodles
Pear Slices

Saturday

TBA


What is the one go to meal that you are certain your children will eat?  I need some more "new" ideas.



Frigo® Cheese Heads®--America's Favorite!

This includes our family.

We love cheese, well, me the most, and since I am the *cook* cheese happens to end up in many (most) of my recipes.

I especially love Frigo^® Cheese Heads^®string cheese for my own "quick and easy while on the run healthier" snack.
 
Throw a few into my purse as I am frantically running out the door, no fuss, no mess.  Peel the wrapper back. Eat.  Easy peasy.  Fits perfectly into our crazy life style.  And the kids love them too!  They especially love the Swirl variety.  Mozzarella AND Cheddar.  What is not to love, right?

Frigo^® Cheese Heads^®

• Made with real milk (so high in calcium)
• No preservatives
• Good source of protein
• And 100 calories or less for many of the different varieties.

You can now get Frigo^® Cheese Heads^® 

• Light
• Swirl
• Mozzarella
• Variety Pack

Frigo^® String Cheese also fits perfectly into several recipes.  Check out their pinterest page for some awesome ideas.


I recently made some Mozzarella sticks and dipped them into some homemade dipping sauce made from tomatoes fresh from our garden.  Delish!

I also make a mean String Cheese Pasta.  Yummy!

Check out the Frigo^® website for more product details, recipe ideas and promotions.





Full disclosure:  Saputo brands provided me with Frigo^® String Cheese products mentioned above for free. All opinions are 100% mine.

Menu Plan Monday

Burnt out.  I have been burnt out on some of my vegetarian recipes of late.  We have had chili and veggie stir fry in our rotation for too long.  I am going to switch it up a bit. 

This week my plan is to not only cook a few different meals but also be very budget conscious.  I have picked some recipes that are less than $1.00 per serving. So here it goes...Are you with me?


Sunday

Red Robin Birthday Celebration

Monday

Spanish Beans N Rice
Cheesy Tortilla Roll Ups

Tuesday

Rainbow Orzo (Orzo w/Green & Red Peppers, Spinach, Onion, Garlic)
Grapes

Wednesday

Brocolli Casserole
Applesauce

Thursday

Baked Spaghetti
Green Beans

Friday

Off To The Beach For Mom--Whatever Dad Is Making.

Saturday

Still At The Beach---Whatever Dad is Making.


What are your budget friendly go to recipes?



I am linking this up with Laura at I'm An Organized Junkie.



Menu Plan Monday

Yes, I know it is Tuesday (by the time you probably read this). Always a day late and a dollar short. MY.LIFE.STORY.


This week here is what is on my cooking agenda.  As always, keeping it simple is my motto.


Sunday

Cheesy Tator Tot Casserole
Garlic Sauteed Green Beans

Monday

Progresso Recipe Starter Beef Stroganoff
Corn
Applesauce

Tuesday

Pork Tenderloin
Cornbread Stuffing
Corn On The Cob

Wednesday

Grilled Cheese
Tomato Soup

Thursday

Vegetable Stir Fry
Rice

Friday

Chili
Cornbread

Saturday

Date Night

There you have it.  And this week I incorporated a tad bit of meat back into our meal plans although I am still not eating most of it.

What are you cooking?


I am linking my menu plan up with I'm An Organized Junkie.

Progresso Recipe Starter Gift Pack Giveaway

Ding, Ding, Ding....Dinner time!  This time of year dinner time is always hectic in these parts.  With work, kids, sports, new school year activities, church activities...

Ha! Who am I kidding, it is hectic *most* of the time. Because of that, I typically try and keep my menu plans simple which isn't always the easiest when you have several different taste buds and want to make sure you are feeding your family healthy (ier) meals (and not having to be a short order cook to boot). 

Recently, I had the opportunity to try some of the new Progresso Recipe Starters.  There are 5 new varieties to choose from:

• Creamy Parmesan Basil
• Creamy Roasted Garlic with Chicken Stock
• Fire Roasted Tomato
• Creamy Portobello Mushroom
• Creamy Three Cheese

I made Beef Stroganoff with the Creamy Portobello Mushroom Recipe Starter.  It turned out creamy and much more flavorful than I anticipated.  I decided not to use the extra sour cream that the recipe called for because to me the consistency with the recipe starter was just perfect.  I did however add some extra mushrooms because we (meaning I) like mushrooms and since I didn't eat the meat, I wanted some extra veggies.








Right now, if you visit Progresso you can download a printable coupon for $.65 off the purchase of 1 can of Progresso® Recipe Starters Cooking Sauce. 

And......if you "like" their Facebook page and enter a comment on this post as to what Recipe Starter you would like to try, you will be entered to win a Progresso Recipe Starter Gift Pack which includes:

Two cans of Progresso Recipe Starters

$10 Gift Card to purchase your recipe ingredients

Progresso Recipe Starters recipe book, including 5 recipes to get you started

Baking dish

Measuring Cups

Sauce Scraper

 

 

 

 

 

 

 

 

Disclosure: The information, products and ProgressoTM Recipe StartersTM gift packs were provided by Progresso through MyBlogSpark. 

a Rafflecopter giveaway

Kitchen FAIL!

I had a FAIL in the kitchen.  It happens (probably more often that I would like to admit or blog about for that matter).  I tried my hand at making Kale Chips for the first time.  They are all the rave so I thought I would jump on the bandwagon and try them myself.

Big fat FAIL!

I followed a tried and true recipe to a T.  To a T, I tell you and well, not sure what happened because they didn't turn out as intended. 

The smell in the house as they were cooking should have been my first clue.  Didn't smell all that appetizing to me nor my husband who came in from the store while they were cooking and says, "What is that horrible smell?"

And then when they were done, they tasted a bit sour and disintegrated quickly when I put them in my mouth.  They weren't burnt though.  I cooked them for the amount of time suggested and watched them carefully.  The only thing I can think of is my Kale wasn't of very good quality and maybe I put to much olive oil on them.  Who knows.

I will try again. 

I love store brand Kale Chips so I am certain I will *eventually* love home made Kale Chips.

I am a work in progress.

Do you make home made Kale Chips?  What recipe do you use?

Source



Want some GREAT Kale recipes?  I stumbled across this blog post at Lick My Spoon that had tons!

Mmmm Good...

What I made for dinner last night.

Stuffed Green Peppers & Corn On The Cob. 

Here they are with just the Spanish rice stuffing.

Dressed up with a little CHEESE.

Piping hot, coming out of the oven.

Mmmm, good.

I made some fresh bruschetta this past week too

with some fresh from the garden tomatoes.

It turned out FAB,

if I must say so myself.

(made with tomotoes, onion, garlic, lemon juice, olive oil)









Greek Pasta & Beans

This one was way easy.  And so delicious.


Greek Pasta & Beans


Ingredients

8-12 oz Penne Pasta
1 can of Garbanzo Beans
Handful of chopped fresh Spinach
1 can of Diced Tomato w/Garlic & Basil (or fresh if you have on hand)
1 sm can of olives
Feta Cheese


Directions

1.  Cook pasta al dente. Drain.  Set aside.
2.  While pasta is cooking, in a pan mix together beans, diced tomatoes, olives.  Cook   for 7-10 mins.
3.  Wash/dry spinach, chop up
4.  Add chopped spinach to beans/diced tomatoes in pan.  Mix.  Cook for 2 mins (don't over cook spinach because then it will become very soggy).
5.  Dish pasta into a bowl and add bean/tomato sauce.  Sprinkle Feta Cheese on top.

As you notice, big chunks of Feta.  I *love* Feta cheese. 

Pair with some fresh Italian or Garlic Bread.

This was a hearty dinner with both a good amount of veggies and protein.  Enjoy!


I will be linking this up with Not Just A Housewife and 33 Shades of Green Tasty Tuesday.