I know, I know it has been a long time since I last posted! So, my dear blogger friends please forgive my MIA. I am hoping to get back onto my blog wagon and post more frequently.
I often wonder what other families make for dinner. Are other moms neurotic like me and insist on homemade, from scratch, nutritious meals for their children and husbands? Or do other moms stick to tried and true recipes only and never venture into the pages of a cookbook? My family is accustomed to this mom's adventurous side and they never know what will be coming out of the oven or from the stove for dinner.
Thanks to my Pappy and Grandma I have had a love for cookbooks since I was a young child. My collection continues to grow. As I plan our meals for three weeks at a time I love to flip through cookbooks to see what recipes I can try. Now that I have been addicted to Pinterest for some time the variety of meals my family eats has increased once again. I have to admit, not all of the recipes I try make my dear husband or five year-old very happy. Piper and I tend to be more adventurous with our spices and ingredients and there is not much we like.
As I was making dinner on Monday night I thought to myself...if they don't like this then I give up cooking from Pinterest (really wasn't going to happen, I was just frustrated at the moment). Robbie walked in the door just as I was pulling our gorgeous dinner out of the oven with the side of yummy garlic bread and so dinner time was on. The moment of truth.
Reghan hated the look of it and refused to eat it. So not shocking. Heaven forbid that my child would EVER eat a veggie that was visible (just like her daddy)! Piper loved it and devoured every piece that I placed on her tray. I loved it too! Robbie . . . LOVED IT!!! I was totally blown away. My daily life now finds fulfillment in successfully making it through the day without a diaper blowout and making a dinner that the hubster loves!
Now, I know you are all salivating wanting the recipe. It is super easy. I didn't think to take a picture of the final product until the pan was completely empty after the second night of dinner. Here goes:
Chicken & Spinach Pasta Bake
Ingredients:
8 oz uncooked rigatoni (I used whole wheat)
1 T Extra Virgin Olive Oil (EVOO)
1 cup chopped onion
1 (10 oz) package frozen chopped spinach, thawed
3 cups cubed, cooked chicken breasts (I cooked two large breasts in a pan with EVOO and salt and pepper)
1 (14 oz) can Italian-style diced tomatoes, drained
1 (8 oz) Philadelphia Chive & Onion cream cheese (One product that I am a brand snob about)
1/2 t Salt
1/2 t Pepper
2 cups shredded Mozzarella Cheese
Prepare rigatoni according to package directions. Spread oil on bottom of 9X13 baking dish; add onion in a single layer. Bake at 375 for 15 minutes or just until tender. Transfer onion to large bowl, set aside.
Drain chopped spinach well, pressing between paper towels (I used cheese cloth). Stir in rigatoni, spinach, chicken, tomatoes, cream cheese, salt and pepper into onion in bowl. Spoon mixture into baking dish used previously and sprinkle evenly with shredded mozzarella cheese. Bake covered at 375 for 30 minutes; uncover and bake 15 more minutes until bubbly.
Enjoy!!