Happy Friday! I hope everyone had a wonderful week.  I'm celebrating with a delicious bowl of Asian Pasta Salad.  It's the perfect blend of unique flavors infused into a traditional American favorite.  I hope you enjoy it as much as we did!

Asian Pasta Salad
Total Time: 25 minutes
Prep: 15 minutes
Cook: 10 minutes

What you'll need
8 ounces Tri-Color Rotini (I didn't have rotini, so I used what I had on hand)
1 cup sugar snap peas, steamed
1/8 cup sesame seeds
1/4 cup vegetable oil
3 tablespoons low-sodium soy sauce
2 tablespoons rice vinegar
1/2 teaspoon sesame oil 
1 tablespoon sugar
pinch of pepper
1 cup baby spinach
1/2 cup carrot, shredded or diced
1 tablespoon cilantro, chopped

Directions
1. Cook pasta according to package directions.
2. In a small skillet, steam sugar snap peas in water over medium heat until tender, about 3 minutes. Drain and set aside. 
3. Add sesame seeds to the skillet.  Toast over medium heat until lightly browned, about 2 minutes. Set aside.
4. In a small mixing bowl, combine vegetable oil, soy sauce, rice vinegar, sesame oil, sugar and pepper; whisk until mixed well. 
5. Pour dressing over pasta; mix well until evenly coated. 
6. Add spinach, carrot and cilantro.  Toss, serve and enjoy!

We are one day closer to the weekend (yippee), and after a long first half of the week, the weekend can't come soon enough.  

If you're feeling a tiny bit over the weekly grind, like I am today, then you'll love that this recipe requires minimal prep work and very little clean up.  It's also packed with protein and tons of satisfyingly delicious flavors. 

Taco, Vegetable and Rice Skillet
Total Time: 25 minutes
Prep: 5 minutes
Cook: 20 minutes

What you'll need
1/2 pound lean ground turkey
1/2 green bell pepper, diced
1/3 cup water
1/2 packet taco seasoning
1 zucchini, quartered lengthwise into 1-inch thick pieces
1/2 can black beans, drained and rinsed
1 can Rotel® diced tomatoes and green chiles 
1/2 cup water
1/2 cup instant brown rice
1/2 cup frozen corn 
1/4 cup Cheddar and Monterey Jack cheese, shredded

Directions
1. Add ground turkey and green pepper to a large skillet.  Continue to break up meat over medium heat until ground turkey is crumbled and cooked through.  Add water and taco seasoning; stir well until liquid is absorbed. 
2. Add zucchini, beans, tomatoes and 1/2 cup water. Increase heat and bring to a boil.
3. Add rice and corn; mix well. Cover; remove from heat and let stand for 7 minutes or until liquid is absorbed. 
4. Sprinkle with cheese before serving.  Enjoy!

_Today's featured recipe is simply delicious.  It combines a variety of seasonings, flavors and textures to create a light yet satisfying dinner for two that you can make quickly and effortlessly.

Spiced Chicken with Couscous Salad
Total Time: 20 minutes
Prep: 5 minutes
Cook: 15 minutes

What you'll need
2 tablespoons olive oil
2 boneless, skinless chicken breasts
paprika
ground cumin
salt and black pepper
3⁄4 cup dried couscous
handful of cherry of grape tomatoes, cut in half 1/2 cup fresh basil, torn 
1/2 teaspoon lemon zest
1 tablespoon lemon juice

Directions
1. Heat 1 tablespoon of oil in a medium skillet over medium heat. 
2. Season chicken with paprika, cumin, salt and pepper; cook chicken until brown and cooked through, about 6 to 7 minutes per side.  Remove from heat and transfer to a cutting board. 
3. Meanwhile, cook couscous according to package directions,
4. Add tomatoes, basil, lemon zest, lemon juice, remaining olive oil and salt and pepper to taste.  Toss to combine.
5. Slice the chicken and serve over couscous.  Enjoy!

This light and veggie-packed dish is the perfect meal for me, yet it's hearty enough for my husband. The extra kick of flavor and spice from the hot pepper is a great addition to the stuffing, and we also loved how it complimented the citrus flavors in the couscous.

If you are worried about the prep time during the week, you can stuff the peppers on the weekend, refrigerate them and then pop them in the oven when you get home from work.  The cook time may increase slightly, but the end result will be just as delectable.  

Santa Fe Turkey Stuffed Peppers
Total Time: 50 minutes
Prep:15 minutes
Cook: 35 minutes

What you'll need
For the filling
1/2 pound lean ground turkey
1/2 can black beans, rinsed and drained
1/2 cup frozen corn
1 serrano or jalalpeno pepper (for less spice only use half), seeds removed and chopped
1/2 cup tomato, diced (I used cherry tomatoes since that is what I had on hand)
1 clove garlic, minced
2 tablespoons onion, chopped
1 tablespoon cilantro, chopped
1 teaspoon cumin
salt and pepper to taste

For the peppers
2 bell peppers, seeds and tops removed and cut in half lengthwise
1/3 cup chicken broth
Monterey and Cheddar cheese, shredded
2 scallions, finely chopped

Directions
1. Preheat oven to 350 degrees F.
2. In a medium skillet over medium heat, brown turkey and season with salt and pepper.
3. Add onion, garlic, black beans, cilantro, serrano pepper, diced tomatoes and cumin to skillet once meat is browned; mix well and simmer on low, covered for about 10 minutes. 
4. Remove lid, add corn and simmer for an additional 5 minutes.
5. Place peppers, cut side up, in a small baking dish.  Fill each pepper with turkey mixture.
6. Pour water or chicken broth on the bottom of the dish; cover and bake for 30 minutes or until peppers become soft.
7. Remove foil, top each pepper with a sprinkle of cheese and bake uncovered for an additional 5 minutes or until cheese is melted.
8. Top each pepper with scallions and serve with a side of Cilantro Citrus Couscous.

Cilantro Citrus Couscous
Total Time: 15 minutes
Prep:10 minutes
Cook: 5 minutes

What you'll need
3/4 cup dried couscous
1 teaspoon lemon zest
1 teaspoon lime zest
1 tablespoon cilantro, chopped
2 tablespoons lemon juice
1/2 cup cherry or grape tomatoes, cut in half
2 scallions, finely chopped
salt to taste

Directions
1. Cook couscous according to package directions.
2. Meanwhile, in a small mixing bowl, combine lemon zest, lime zest, cilantro, lemon juice, tomatoes and scallions.  Mix well.
3. Pour mixture over the couscous, mix well. Season will salt to taste.  You can also add more lemon juice if need be. Enjoy!

Note -- if you are following along with the weekly menu plan, be sure to save the remaining 1/2 can of beans.  I will be using these in another recipe later in the week. 

Today's featured recipe for two is quick, easy, and can be made using common pantry items, making it a great weeknight meal solution.  Not only that, but with so few ingredients, it surprisingly packs a mouthful of deliciously comforting flavors.  Serve the chicken with a simple side dish, like my sweet and savory sweet potatoes, and you've got dinner done without a lot of fuss. 

Parmesan Crusted Chicken
Total Time: 25 minutes
Prep: 5 minutes
Cook: 20 minutes

What you'll need
2 boneless skinless chicken breasts, halved lengthwise
1/4 cup mayonnaise
2 tablespoons grated Parmesan cheese
Italian seasoned regular breadcrumbs or panko style breadcrumbs (I prefer panko)
pepper

Directions
1. Preheat oven to 425 degrees F.
2. In a small mixing bowl, combine mayonnaise and Parmesan cheese.
3. Dredge chicken breasts in mayonnaise mixture until they are evenly coated.
4. Place chicken breasts on a greased baking sheet; sprinkle the breadcrumbs on top.  Lightly season with pepper. Note, if you want a crispier crust you can also drizzle the tops with a little bit of olive oil.
5. Bake for 20 minutes or until chicken is cooked through. 
6. Serve with a side of sweet and savory sweet potatoes and enjoy!

Monday: Parmesan Crusted Chicken with Sweet Potatoes • boneless, skinless chicken breasts lightly breaded in a creamy parmesan crust.  Served with a side of sweet and savory sweet potatoes 

Tuesday: Santa Fe Stuffed Peppers with Cilantro Citrus Couscous • ground turkey, corn, black beans, tomatoes and zucchini infused with a spicy blend of flavors stuffed in a bell pepper and topped with melted cheese.  Served with a side of cilantro citrus couscous

Wednesday: Spiced Chicken with Couscous Salad • seasoned and grilled boneless,skinless chicken breasts served over a light and fresh couscous salad with tomatoes, basil and lemon zest

Thursday: Taco, Rice and Veggie Skillet • ground turkey, onion, bell pepper, zucchini, black beans and corn cooked in a blend of taco seasonings and brown rice topped with shredded cheddar cheese

Friday: Asian Pasta Salad  • tri-color rotini pasta, spinach and bell pepper tossed in a soy and sesame dressing, sprinkled with sesame seeds 

Today's featured recipe for two may not have a lot of nutritional value, but it certainly wins the honorary title of being sinfully good when it comes to taste.  And I would expect nothing less from a recipe filled with cheese, cream and buffalo wing sauce.  So if you are in the mood for some Fall comfort food, this is a must try.

Note, you will most likely have a few extra servings.  However, this was perfectly fine with us, because we definitely wanted more later in the week. 

Buffalo Chicken Mac and Cheese
Total Time: 1 hour
Prep: 30 minutes
Cook: 30 minutes

What you'll need
3 tablespoons butter
1/2 pound elbow macaroni
2 cups rotisserie chicken, shredded
2 cloves garlic, minced
1/2 cup Franks Red Hot Wings Buffalo Sauce, divided
1 tablespoon flour
1 teaspoon dry mustard
1 cup milk
1/4 cup heavy cream
8 ounces cheddar cheese, cut into 1-inch cubes
8 ounces shredded pepper jack cheese
1/3 cup sour cream
1/2 cup plain panko bread crumbs

Directions
1. Preheat oven to 350 degrees F.  Grease a small (8 x 8) baking dish.
2. Cook pasta according to package directions; drain.
3. Meanwhile, melt 1 tablespoon butter in a medium skillet over medium heat. Stir in shredded chicken and garlic; cook for about 2 minutes.
4. Stir in 1/4 cup buffalo sauce; simmer until slightly thickened, about 1 minute.
5. Melt 2 tablespoons butter in a saucepan over medium heat. Stir in flour and mustard; mix until smooth. Whisk in milk and cream, then add the remaining 1/4 cup buffalo sauce; stir until thick, about 2 minutes.
6. Add cheddar and pepper jack cheeses, then whisk in the sour cream until smooth.
7. Spread half of the macaroni along the bottom of the baking dish.  Top with chicken mixture and the remaining macaroni. Pour cheese sauce evenly on top.
8. Sprinkle bread crumbs over the top of the macaroni.
9. Bake until bubbly, about 30 minutes.  Let rest before serving.  Enjoy!

Fall is officially in the air, so I'm cooking up the perfect fall dish - White Chicken Chili.  This hearty and comforting meal is perfect for any chilly evening at home.  It also makes a great leftover - whether you freeze it and serve it another week, or you reheat it the next night.  Therefore, I haven't condensed the recipe down for two.  You will get a full batch, which will give you at least four servings, and trust me, you'll want all four servings!

White Chicken-Corn Chili 
Total Time: 40 minutes
Prep: 20 minutes
Cook: 20 minutes

What you'll need
1 tablespoon olive oil
1 small onion, chopped
2 cloves garlic, minced
1 jalapeno pepper (1/2 chopped and 1/2 sliced, seeds removed)
1 4-ounce can chopped green chiles, drained
1 teaspoon ground cumin
2 cups low-sodium chicken broth
2 cups shredded rotisserie chicken
2 15-ounce cans large white beans (1 can undrained, 1 can drained and rinsed)
1 cup frozen corn, thawed
1/2 cup fresh cilantro, chopped
1 cup shredded Monterey Jack or White Cheddar cheese

Optional toppings
sour cream
tortilla strips 

Directions
1. Heat olive oil in a large pot over medium heat.  Add onion; cook until slightly softened, about 3 minutes. 
2. Add garlic, chopped jalapeno, green chiles and cumin; cook for about 2 minutes. 
3. Stir in chicken broth, chicken and beans along with the liquid from one of the cans of beans; bring to a boil. 
4. Reduce heat to medium-low and simmer, stirring occasionally until thickened, about 15 minutes. 
5. Using a potato masher, mash the chili until about half of the beans are broken up. 
6. Stir in corn, cilantro and 1/2 cup of cheese.
7. Serve chili and top with remaining cheese and sliced jalapenos.  Add optional toppings, if desired.  Enjoy!

I am very excited to announce that our table for two is expanding to a table for three!  Baby O'Dempsey is scheduled to arrive January 22, 2013.  

So if you have been wondering why I haven't posted recipes as often as usual, I can now tell you that it's because my appetite is all over the place.  Suddenly chicken nuggets and macaroni and cheese seem gourmet, and a nice steak dinner could just as well be garbage.  

I went on a limb and concluded that you probably wouldn't want to join me in eating what most 5-year-olds classify as a good dinner, and only shared the few "grown-up" meals I've been able to make on a good day.  Hopefully as I continue to progress my appetite will as well.   

Until then, please feel free to continue to browse the site and find meal plans and recipes to enjoy.  I'll continue to post as often as possible. 

Thanks everyone for your continued support.  I'm looking forward to sharing this new chapter in my life with you all.  

This is me at 20 weeks.  I was very excited to finally be sporting a bump!

Labor day may have marked the official end of summer on some calendars, but that doesn't mean grilling season has to be over too.  So tonight I'm firing up the grill and making a super easy dinner for two - Grilled Sweet Chili Chicken.

This dish requires minimal prep work and minimal clean up, yet it packs on maximum flavor.  Enjoy!

What you'll need
1/2 cup sweet chili sauce (you can find it in the ethnic food aisle)
2 boneless, skinless chicken breasts
salt and pepper
rice 

Directions
1. Add sweet chili sauce and chicken breasts to a large Ziploc bag.  Season with a dash of salt and pepper.   Mix well until chicken is evenly coated in sauce. 
2. Let chicken marinate in the refrigerator for at least 20 minutes or ideally up to 2 hours, if you have time. 
3. Grill until chicken is cooked through, about 7 minutes a side. 
4. Serve over rice and enjoy!