Enjoy your tacos from the oven with this simply delicious take on a Tex Mex favorite.  You'll love how easy it is to simmer, mix and bake to create a hearty meal for two.  Once baked, you can also add your favorite taco toppings to make your meal even more delectable! 

Taco Bake
Total Time: 45 minutes
Prep: 15 minutes
Cook: 30 minutes

What you'll need:
1/4 cup chopped onion
1/2 tablespoon olive oil
1/2 pound lean ground beef or turkey
salt and pepper
1/2 package taco seasoning
8 ounce can tomato sauce (or you can substitute enchilada sauce and then omit taco seasoning)
1 can Rotel tomatoes with green chiles
1 small can of corn (or 1/2 cup frozen)
1 cup shredded cheddar cheese
1 cup Bisquick
1/2 cup milk
1 egg

Directions:
1. Add onion and olive oil to a medium skillet; saute over medium heat until slightly tender (about 3 to 5 minutes).  
2. Season ground meat with salt and pepper; add to skillet with onion.  Brown meat until no longer pink.  
3. Add tomato sauce, taco seasoning, corn and Rotel tomatoes.  Mix well.  Stir in cheese. 
4. Transfer mixture to a small baking dish.  
5. In separate bowl, mix together Bisquick, egg and milk.  Pour over the top of meat mixture.  
6. Bake at 350 degrees F for approximately 30 minutes or until golden brown.  
7. If desired, serve with chopped tomato, shredded lettuce and sour cream.  Enjoy!
 
 
Orzo is making an encore appearance in today's featured recipe for two.  This time however, I'm serving it up in a light cream sauce with fresh, diced tomatoes poured over succulent browned and breaded chicken cutlets garnished with sliced scallions.  What else can I say other than this dish takes yum to the next level.

Chicken Pomodoro with Orzo
Total Time: 25 minutes
Prep: 10 minutes
Cook: 15 minutes

What you'll need
1/2 cup uncooked orzo
2 boneless, skinless chicken cutlets
1/3 cup flour
1 egg
1/3 cup Italian Style panko breadcrumbs
1 tablespoon vegetable oil
1/4 cup vodka
1 cup chicken broth
1 tablespoon butter
1/4 cup heavy whipping cream
1 plum tomato, de-seeded and diced
2-3 scallions, sliced

Directions
1.  Cook orzo according to package directions.
2.  Add flour to a shallow bowl, in a separate shallow bowl whisk egg and in a third shallow bowl add breadcrumbs.
3. Dredge chicken cutlets in flour, then dip them in egg.  Finally, dredge cutlets in the panko mixture until they are evenly coated.
4. Coat a medium skillet with nonstick spray, add oil and cook over medium heat.   
5. Add chicken cutlets; brown both sides, about 3 minutes per side.  Transfer cutlets to a plate; pour off fat from the pan. 
6. Deglaze pan with vodka (away from the heat).  Return skillet to heat and cook until vodka is evaporated.  
7. Add broth.  Return cutlets to the skillet; cook for 1 minute on each side.  Transfer cutlets to a plate; cover with aluminum foil. 
8. Add tomato, cream and butter to the skillet; mix well until butter is melted.  Stir in cooked orzo.  Mix well until orzo is evenly coated in sauce.
9. Pour orzo over chicken.  Garnish with scallions.
10. Serve and enjoy!
 
 
As you may have noticed, I love combining my two great food loves -- Italian and Mexican.  And today's featured recipe for two is no exception to how delectable this food matchup can be.  The light, creamy texture of the orzo, paired with crisp corn, green chiles and tomato combine to create a dinner for two sensation. 

Tex Mex Orzo
Total Time: 20 minutes
Prep: 5 minutes
Cook: 15 minutes

What you'll need
1 tablespoon olive oil 
2 tablespoons shallot, finely diced 
1 teaspoon ground cumin 
1/2 cup uncooked orzo
3/4 cup lower-sodium chicken stock 
1/2 can (5 ounces) Rotel diced tomato with green chiles 
1/2 can (about 5.5 ounces) Mexicorn, drained
2 teaspoons lime juice
pepper

Directions
1. In a large skillet, heat olive oil over medium heat.  Add shallot and ground cumin; saute for 2 minutes, or until tender. 
2. Stir in uncooked orzo.  Mix well until orzo is evenly coated in olive oil. 
3. Add chicken stock and diced tomatoes with green chiles; bring to a boil.  Reduce heat to low; cover and cook for 9 minutes.  Taste orzo, and add more chicken stock if required. 
4. Once orzo is cooked, stir in Mexicorn and lime juice.  Cook for an additional 2 minutes.  Season with pepper to taste. 
5. Serve and enjoy!
Recipe adapted from Eat Yourself Skinny
 
 
Enjoy the delights of a comforting bowl of Chicken Pot Pie minus its traditional calorie loaded servings.  By ditching the buttery crust and using a few simple substitutions, you're going to love how easy it is to lighten up this classic dish.  

Chicken Pot Pie Soup
Total Time: 1 hour
Prep: 10 minutes
Cook: 50 minutes

What you'll need
1 tablespoon butter
1/4 sweet or white onion, diced
1 boneless, skinless chicken breast, cut into bite size pieces
salt and pepper
1 large carrot, sliced
2 celery stalks, sliced
1 can 98% fat free cream of chicken soup 
1 cup reduced-sodium chicken stock 
1 teaspoon ground cumin
1/2 cup skim milk
1/2 cup frozen peas
1/2 cup frozen corn

Directions
1. In a medium Dutch oven or pot, saute butter, onion and chicken over medium heat until chicken is browned, about 5 minutes. 
2. Add carrot and celery to the pot.  Continue to cook for 2 to 3 minutes. 
3. Meanwhile, mix cream of chicken soup, chicken stock, ground cumin and milk in a separate mixing bowl.  Stir until evenly mixed.  
4. Add soup and broth mixture to the pot and bring to a boil.  Reduce heat to low; cover and cook for 40 minutes or until carrots and celery are tender. 
5. Stir in peas and corn just before serving.  Heat for an additional 5 minutes.  Season with salt and pepper to taste. 
6. Serve and enjoy!
 
 
Happy Sunday!  In case you are wondering why my posts have been few and far between lately, well...it's because I've had a whirlwind of a month.  At the end of January I was offered a job in Chicago, so my husband and I (and the doggies too) are moving back to my hometown!

Like most abrupt cross country moves, it hasn't been easy. Adam isn't able to leave Florida until the end of February, so I had to travel North without him.  We also don't know where we are going to live (aka we are camping out at my parents).  On top of that, I had to start work the day after I arrived, so I feel like I haven't had a moment to catch my breath since I landed.  

Fortunately, the end of February is just around the corner, so I will be reunited with my plus one very soon.  We are also on the hunt for our first home!  And once we are settled, I will be back on track with regularly posting weekly dinner menus.  Until then, please be patient with me.  

To all my fellow foodies, if you have a recipe that you'd like to share, please let me know as guests posts are always welcome!

Thanks everyone for your continued support.  I look forward to sharing many more recipes with you, like this comforting casserole for two.

Creamy Broccoli, Cauliflower and Rice Casserole
Total Time: 35 minutes
Prep: 15 minutes
Cook: 20 minutes

What you'll need
3/4 cup uncooked white or brown rice
1 cup broccoli, chopped
1 cup cauliflower, chopped
1 can (10 ounces) cream of broccoli soup 
salt and pepper
1 cup shredded cheddar cheese
1/4 cup plain panko breadcrumbs
paprika
drizzle of olive oil

Directions
1. Preheat oven to 375 degrees F.
2. Cook rice according to package directions.
3. Meanwhile, blanch broccoli and cauliflower until tender, about 2 to 3 minutes.  Remove from heat and soak in ice water for 1 minute.  Drain and set aside. 
4. Once rice is cooked, stir in cream of broccoli soup. Mix well until rice is evenly coated.  Season with salt and pepper. 
5. Add rice to the bottom of a small baking dish.  Top with a layer of broccoli and cauliflower.  
6. Sprinkle on cheddar cheese and breadcrumbs.  Dust with paprika and lightly drizzle the top of the casserole with olive oil.
7. Bake for 20 minutes. 
7. Serve and enjoy!
 
 
Today, I'm serving up another yum-ified pasta.  However, this time I'm taking you South of the border by incorporating all of the delicious attributes of Chicken Enchiladas.  You'll love the punch of flavor and cheesy goodness that this Mexican favorite brings to your pasta dish.  

Chicken Enchilada Pasta
Total Time: 40 minutes
Prep: 15 minutes
Cook: 25 minutes

What you'll need
2 boneless, skinless chicken breasts, cooked & shredded
1 tablespoon olive oil
2 garlic cloves, minced
1/2 medium onion, diced
1/2 red pepper, diced
1 (4 ounce) can diced green chiles
1/2 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon cumin
1 (10 ounce) can green chili enchilada sauce
1/2 cup red enchilada sauce
1 cup shredded cheese (I used colby & monterrey jack)
1/2 cup sour cream
1 cup uncooked Penne pasta

Directions
1. Cook pasta according to package directions.
2. Heat olive oil in a medium skillet.  Add onions and red pepper; cook for 3 to 5 minutes.  
3. Add garlic; cook for an additional 3 to 5 minutes.  
4. Add cooked chicken, green chiles, cumin, chili powder, salt, & enchilada sauces.  Let sauce simmer for 8 to 10 minutes. 
5. Stir in cheese until it is melted and heated through.  
6. Reduce heat to low and stir in the sour cream.  Continue to stir until sour cream is well mixed and heated through.
7. Combine sauce with cooked pasta.  Mix well until pasta is evenly coated. Serve and enjoy!
Recipe adapted from Pearls, Handcuffs & Happy Hour
 
 
Treat yourself to a decadent bowl of Shrimp Linguini this Monday evening.  With a parmesan cheese and garlic base, succulent shrimp and crisp asparagus, it's the perfect cure for the Monday blues.

Shrimp Linguini in a Garlic Parmesan Sauce 
Total Time: 35 minutes + time to marinate
Prep: 15 minutes + time to marinate
Cook: 20 minutes

What you'll need
For the Marinade

1/2 pound shrimp, peeled, deveined and tails removed
2 tablespoons parsley, chopped
1/4 cup white wine
1 tablespoon olive oil 
3 cloves garlic, chopped

For the Pasta
1 cup uncooked linguini 
2 tablespoons butter
2 tablespoons flour
1/2 cup chicken stock
1/2 cup milk
1/4 cup white wine
2 cloves garlic, chopped
1/4 cup shredded parmesan cheese
1 asparagus bundle, cut into 1-inch pieces

Directions
1. In a medium mixing bowl, combine marinade ingredients; mix well.  Stir in shrimp.  Let shrimp marinate for 30 minutes. 
2. Cook pasta according to package directions. 
3. In a small saucepan, melt butter over medium heat.  Add flour and continue to stir until butter and flour create a paste.  Cook for 1 minute.  
4. Add chicken stock, white wine, garlic and milk to the saucepan; bring to a boil.  Stir until sauce thickens.  Add parmesan cheese and season with salt and pepper. 
5. In a medium skillet, add asparagus and a drizzle of olive oil.  Cook over medium heat for 3 to 5 minutes.
6. Add shrimp to the skillet.  Cook until shrimp is no longer opaque.  
7. Add cooked linguini and sauce.  Mix well until pasta, shrimp and asparagus are evenly coated in sauce. 
8. Garnish with shredded parmesan cheese and chopped parsley before serving.  Enjoy!
 
 
Friday nights and pizza naturally go hand in hand.  So make it a pizza night with this over-the-top White Margarita Flatbread Pizza.  The layers of  fresh mozzarella, ripe tomatoes and hints of basil, all served over creamy light Alfredo sauce and a crispy crust, will have you wishing every night could be a Pizza, Pizza kind of night. 

What you'll need
pre-made pizza dough or homemade pizza dough 
light alfredo sauce (about 1 cup)
5-6 thin slices of mozzarella cheese
1 tomato, thinly sliced
4-5 fresh basil leaves
salt and pepper
Directions 
1. Preheat oven to 425 degrees F. 
2. On a lightly floured flat surface, roll dough into a thin, rectangular shape.  Pierce dough with a fork all around the surface to prevent dough from bubbling.
3. Place dough on a greased pizza pan.  Bake for about 10 minutes or until dough is lightly browned.
4. Carefully remove pan from the oven.  Spread a layer of light alfredo sauce over the top of the dough. 
5. Top with tomato and mozzarella slices.  Bake for 15 minutes or until cheese is melted and the crust is browned and crisp. 
6. Season with salt and pepper. Garnish with fresh basil leaves.  
7. Let cool for 5 minutes before serving.  Cut into square pieces.  Enjoy!
 
 
Nothing comforts your palette quite like a chicken curry.  With bold flavors, hearty vegetables and a creamy coconut base, you're sure to create a dinner sensation.
 
Coconut Chicken Curry 

Total Time: 20-25 minutes
Prep: 5 minutes
Cook: 15-20 minutes

What you'll need
2 boneless, skinless chicken breasts, cut into bite-size pieces
garlic salt and pepper 
1 tablespoon olive oil 
1/2 can light coconut milk
1 teaspoon fish sauce 
1 tablespoon red curry paste
1/2 red pepper, diced
1 to 2 cups green beans
1 cup uncooked white or brown rice

Directions
1. Cook rice according to package directions. 
2. Generously season chicken with garlic salt and pepper.
3. Heat oil in a medium skillet over medium-high heat.  Add chicken; cook for about 7 minutes, while stirring occasionally.  Transfer chicken to a plate. 
4. Add coconut milk, fish sauce and red curry paste to the skillet.  Stir with a whisk to loosen up browned bits. 
5. Return chicken to the skillet.  Stir in red pepper and green beans.  Bring to a simmer; let simmer for 8 minutes longer, stirring occasionally. 
6. Serve curry over rice.  Enjoy!
Recipe adapted from Weight Watchers Four Ingredient 10 Minute Recipes Magazine
 
 
Mixing Marinara with Alfredo was new for me, and let me tell you -- I'm so glad I tried it.  Talk about a great combination of flavors!  I guess I shouldn't have been too surprised, they are both "to-die-for" sauces.  Take that combination, and add in the delight of browned chicken, creamy orzo and peas, and you've got yourself one decadent dinner. 

Baked Chicken and Marinara over Alfredo Orzo with Peas
Total Time: 30-35 minutes
Prep: 5 minutes
Cook: 25-30 minutes

What you'll need
2 boneless, skinless chicken breasts 
garlic salt and pepper
1 tablespoon butter
2-3 slices fresh mozzarella cheese
1 cup marinara sauce 
1/2 cup uncooked orzo
1/2 - 1 cup light alfredo sauce  
1/2 cup frozen or canned peas
fresh basil 

Directions
1. Preheat oven to 350 degrees F. 
2. Generously season chicken breasts with garlic salt and pepper. 
3. Melt butter in a medium skillet over medium heat.  Turn heat up to high, add in chicken breasts.  Brown chicken, about 2 minutes per side.
4. In a small baking dish, add a thin layer of marinara sauce to help prevent chicken from sticking.
5. Place browned chicken breasts over the marinara sauce.  Pour remaining marinara over the top of the chicken breasts.  Top with mozzarella cheese slices.  Lightly season with salt and pepper. 
6. Bake in the oven for 20 to 25 minutes or until cheese is melted and chicken is cooked through. 
7. Meanwhile, cook orzo according to package directions.
8. Add Alfredo sauce to the saucepan.  Mix well until orzo is evenly coated in sauce. 
9. Stir in peas.  Continue to cook on low until peas are warm, about 5 minutes. 
10. Spoon orzo into a bowl.  Top with chicken breast and garnish with fresh basil.  Serve and enjoy!