Two nights Two meals

Lets just say I am not super into cooking but I have the desire to see my family eat healthy home cooked meals so thus I am delighted. My pictures here are not so cute and pretty sloppy but I thought I would share two recipe's from the last two nights dinners. This is the first time sharing a recipe on this blog, so please excuse my unprofessional presentation here. : )

Last night, we had
Romaine Hearts Lettuce Wraps
1 head romaine hearts
3 chicken breasts, cooked and sliced
1 bunch cilantro
1/3 cup pine nuts
3 cloves garlic
1/3 cup fresh grated cheese
1/4 cup chicken broth
1/2 cup oil
1 haas avocado
2 red roma tomatoes
1 bunch green onions
salt and pepper

Blend garlic cloves, 1 tsp. salt, cilantro leaves and pine nuts in a small food processor until you get a creamy texture. Transfer to a bowl and start adding oil while whisking. Bring to desired texture adding the chicken stock if needed. Finish with salt and pepper to taste. Keep aside. Core and seed tomatoes and cut into strips. Slice green onion and avocado and set aside. Clean romaine and separate leaves. Mix the chicken with the cilantro pesto. Take a leaf of romaine and put some of the chicken mixture, add avocado sliced, tomatoes, onions and top with cheese! YUM!



The night before last we had

Eggplant Lasagna with Herbed Ricotta and Asiago
1/2 pound plum tomatoes, halved and seeded (I did not do either)
1 clove garlic
4 tbl olive oil
kosher salt and black pepper
2 eggplants (about 3 pounds), sliced lengthwise 1/4 inch thick
1 cup ricotta
1 large egg
1/2 cup fresh basil, chopped
1/4 cup grated Asiago or Parmesan (1 ounce)
4 cups mixed greens
1. Heat broiler. In a food processor, puree tomatoes, garlic, 1 tbl of the oil, and 1/4 tsp each salt and pepper. 2. In 2 batches, arrange the eggplant on a broilerproof sheet, brush with 2 tbl of the oil, and season with 1/2 tsp salt and 1/4 tsp pepper. Broil until charred and tender, 3 to 4 minutes per side. 3. Meanwhile, in a small bowl, combine the ricotta, egg, basil, and 1/4 tsp each salt and pepper.4. Spread half the tomato sauce in the bottom on an 8 inch square dish. On top of it layer the eggplant and ricotta. Top with the remaining eggplant and tomato sauce. Sprinkle with Asiago. 5. Reduce oven to 400 F and bake until bubbling, 15 to 20 min. Let rest for 10 min before serving.




How to keep daughter happy while cooking dinner in the morning before babysitting little nephew!

Yes I spilled! Such shame! : )

This isn't even the final product because I didn't get my butt in gear to finish before baby drop off. But trust me it turned out prettier than this. Oh what you all have to put up with with me!

via Leah