Back on the Wagon...

(please excuse the bowl- this was from our first set of "china"- thanks Aunt Christine and Uncle George!)

Summer's coming to an end (moment of silence...), and it is time for us to get back on the wagon. We have been having a blast this summer, spending a ton of time with family and friends at the beaches of the East Coast. And of course, being completely indulgent in our eating habits- crab balls, lobster rolls, ice cream sundaes, the list goes on. Matt actually had a two day FOOD hangover this past week! So on the way back from our final trip to the beach this summer, I stopped and picked up the latest Cooking Light magazine. I planned out our week's meals using some ideas from the mag and some recipes I have saved from the past.

For the first night of our healthier eating, I chose an Ellie Krieger recipe, Chicken and Biscuit Pot Pie, that I had stashed in my recipe book. I love Ellie and how she rounds out all of her recipes with yummy nutritious ingredients. This recipe is creamy and comforting, but the fresh veggies keep it light with a crunch. I would recommend making this on a weekend (this is a perfect Sunday dinner), as it is a bit time consuming for a work night. I did not make any changes, so I will link you directly to the original recipe:

Chicken and Biscuit Pot Pie

foodnetwork.com

dinner with the Vances

We set our table with our new china for the first time!

This weekend one of my best friends (and my sister-in-law!) Erin, married her love, Joey, at a phenominal penthouse in the city. The weekend was amazing, filled with a TON of laughs and some sweet dance moves. The weekend started off with Matt and I hosting a dinner party for all of Matt's aunts that had traveled to town for the festivities. And naturally, I forgot to take ANY pictures of the food. I got a couple of good ones of the family and toasts being made though!


The beautiful Vance ladies (and Maya and I)

dinner party turned dance party!

toasting the bride and groom!

Vance Dinner Menu

Assorted cheeses and crackers

Cold spinach dip from Cooks.com (The only change I make is to use two packages of frozen spinach instead of one) with carrots

Brie and Carmelized Mushroom Mini Tarts from "For the Love of Cooking" (I made the musrooms the night before, then heated through and assembled for serving)

Roast Chicken with Pancetta and Olives from Cooking This and That (I assembled everything the night before, just basted with the wine while cooking)

Almond Rice Pilaf from Paula Deen via foodnetwork.com

green salad

Roasted Vegetable Napoleons from epicurious.com (I omitted the potatoes and assembled the night before)

Lemon Cream Cheese Mousse Cake from Cooking This and That

Everything was delicious. This was the perfect spring menu for entertaining on a work night. Everything was able to be prepared beforehand. The day of, I just had to throw it all in the oven! I wish I had some pics, because everything was really great, but I just had to share these recipes!

Sweet and Spicy Slow Cooker Chicken

I have quite the love affair with my crock-pot. My husband has also grown to have a deep affection for this magical appliance. You can chop up a bunch of random things, throw them in together, let it cook all day while you are at work, and VOILA, the results are always incredible! There is nothing better than coming up the stairs in our apartment building and following the fantastic smells to our own door. All with such little effort!

This recipe is another fantastic one from My Kitchen Cafe. FOUR ingredients, that is all it took, all of which we had in our cabinets already. Add some taco extras, and you get a super weeknight meal.

Sweet and Spicy Slow Cooker Tacos

from Prudence Pennywise, by way of My Kitchen Cafe

1 pound boneless, skinless chicken breasts (I used boneless, skinless chicken thighs)

1 (14 oz) can petite diced tomatoes, drained

1/3 cup brown sugar

1/4 to 1/2 teaspoon crushed red pepper (I used 1/2)

Coat the inside of your crockpot with nonstick cooking spray. Place all ingredients in the crockpot. Cook on high for 4-6 hours or on low for 8-10 hours (I cooked on high for 10 hours), or until chicken shreds easily with a fork. (chicken will absorb liquid after it is shredded) Serve in tacos (I served with shredded cheese, fresh tomatoes, and lettuce, all wrapped up in a tortilla- delish!)