it was SOOOO good!

This is going to be an interesting week. I start working at the Habitat for Humanity Restore tomorrow. This is my first "real" job since having Briton and although it's just part-time, 32-34 hours a week plus 40 minutes a day for commute, it will be an adjustment for the both of us. I was truly blessed to have been able to be a nanny, help out as needed at the Shalom House and be a SAHM for the past 4 years, but situations change and it's back to the workforce for me. I won't lie, I know I'm going to miss the crap out of my Chomps but I am very excited to get to talk to adults again. Being with Brit really has been a great gift but I'm ready for this change. Really ready. Distance makes the heart grow fonder, right?  My Mom will be watching Briton for me (THANKS GRANDMA!!!) so I know he will be in great hands.

So, my dinner challenge from last night turned out AWESOME!!! I was hoping for some leftovers to bring into work tomorrow for lunch but that is not the case. Brit did not eat any last night because he had a major meltdown at dinner since I was not allowing a Popsicle to pass for his dinner but today he ate some and it even got the toddler seal of approval. This is a very versatile recipe, you can use more or less veggies and you can switch them up to whatever is seasonal and you think would fit your current flavor cravings. So here is my take on what I had made at the Shalom House a few weeks back. (btw, you should totally buy the Shalom House cookbook bc everything served there is FAAABULOOUUS!)

Rachael's Take:

Balsamic Chicken Pasta Salad

2 cups cooked shredded chicken
12 oz box of rigatoni
1/4 cup chopped red onion
1 cup chopped cucumber
1&1/2 cup chopped cherry tomatoes
2 cups chopped fresh spinach
3/4 cup feta cheese
1/3 cup evoo
1/2 cup balsamic vinegar
2-3 tablespoons packed light brown sugar
1 teaspoon (I eyeballed it) minced garlic
handful of finely chopped fresh basil
ground pepper to taste

Bring water to a boil and add the rigatoni. While noodles are boiling prepare and chop vegetables, set aside. Drain and rinse noodles and set aside to cool. While noodles are cooling whisk together evoo, balsamic vinegar, brown sugar, garlic, basil and pepper. When noodles are cooled mix together chicken, noodles, vegetables, feta and balsamic dressing. Then don't tell me that you made it or you'll have an uninvited dinner guest.

It's so good. SO good.

 

 

 

 

So that's it from me for now, if you try this recipe please give me your feedback because I would love to hear it. Also, what's going in your lunch bag to keep you satisfied through out the day? As a SAHM I had become accustomed to grazing during the day so I'm interested to see what your packing. (that's what she said.)

 

Until we eat again,

Rachael

What's for dinner?

Several weeks ago I made this super yummy balsamic chicken pasta salad thingy when I was working a retreat at the Shalom House, last night someone asked me for the recipe. I remembered the basics: shredded chicken, pasta, feta, balsamic vinegar....and then I started to mentally drool. That pasta salad wasn't just good, it was SO good. Like I brought home leftovers that I had no intention of sharing with anyone but me, myself and I kinda good.

That brings me to this evenings dinner challenge: create my own balsamic chicken pasta salad thingy. I've got the basics in my fridge and cabinets so lets do this. CHALLENGE ACCEPTED! I know that I just accepted my own challenge but when I'm hungry it's like my brain and my stomach are no longer part of the same person.

I will track my ingredients and share my recipe in my next post. What are some of your best dish recreations and what's going on your dinner table tonight?

Until we eat again,
Rachael