From what is on my heart to the things that bring me joy. Enjoy weekly posts aimed to leave you feeling inspired in all things life, love and motherhood.

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Although the holidays made at home meals a bit more challenging this month, I still managed to introduce a few and this one…. A HUGE WINNER! Especially for this pregnant mama. I dont know if you can tell but this growing baby girl of mine loves creamy dinners. I mean who doesn’t? And trust me, I am not complaining one bit!

So with that, take a look below and remember if you want other recipes to try, be sure to sign up for my newsletter here where I always include one exclusive recipe for subscribers only. You won’t want to miss out!

What You’ll Need:

  • 1 Rotisserie Chicken with meat off bone OR 2 boneless/skinless chicken breast (shredded)
  • 7 oz sour cream
  • 8 oz Monterey Jack Cheese
  • 12 oz frozen peppers, onions (feel free to add in any other veggies or fresh veggies if you want)
  • 7oz Diced Green Chiles
  • 8 soft taco size flour tortillas
  • 1.2-1 cups chicken broth (you don’t want it to be watery but you do want it to loosen up the sour cream)
  • 2 tbsp chilli powder
  • 2 tbsp cumin
  • mined garlic 2 TBSP (I usually eyeball the amount I put in but you can play around with us depending on how much you love garlic)
  • OPTIONAL: Cilantro to garnish. I hate cilantro so I passed on that part but you can totally add that in

What to Do:

  • pre heat oven to 400
  • on stovetop, sauté chicken, green chilis, frozen peppers, cumin and chili and I along with 1 tablespoon of minced garlic. If your chicken was being stored in the fridge before use and is cold, I like to use a little chicken broth to help it cook down and shred better.
  • Add 2-4oz of Monterey Jack cheese to chicken once everything is combined.
  • In soft tortillas, place desired amount of chicken mixture. You will want to roll these up so make sure the amount you place it doesn’t overflow. Once rolled up, put in 9×13 baking dish
  • Mix together sour cream, remaining cheese, 1 tbsp garlic, chicken broth in separate bowl and then pour over rolled up tortillas
  • Place in oven for 25 minutes
  • Serve and eat your face off!

NUTRITION: Not putting it this time because I have no clue plus it all depends on how you want to make it. Bring down the carbs by omitting the rice or up the fat by using whole fat cheese. Its all up to you. Just remember, you are allowed to enjoy food and one decadent meal won’t ruin you 🙂 

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With baby boy coming in 6-7 weeks (unless he decides to come early or hang out late), we have been busy over here preparing and taking advantage of our last few weeks of a family of 3. With that being said, its been a bit since we had the time to sit down and actually do a new date night recipe.

Using Pinterest as my source of inspiration, I stumbled upon an image of this delicious looking pasta & cherry tomato dish. Of course though, it wasn’t linked to anything so I can’t credit the source but I did use it as inspiration and tried to replicate it as best as possible.

Now one of the biggest perks about where we live in NJ is that we have so much access to these amazing farm stands. I know NJ has a wrap for being all Jersey Shore but what you cant forget that we are called the “Garden State” for a reason. We grow some bomb-ass produce, specifically tomatoes, peaches, and corn. By taking advantage of this, I headed 5 minutes down the street and grabbed 2 pints of yellow and red cherry tomatoes and let me tell you, they are out of this world!

So without further adieu, here is the delicious Summer Pasta dish that is perfect to have on a warm summer night.

Summer Pasta

What You’ll Need
  • 2 Pints of Cherry Tomatoes (I chose to do 1 pint red and 1 pint yellow)
  • Garlic, 6 Cloves minced or 2 TBSP Garlic Paste
  • 20 Basil Leaves, chopped (this can be increased based on preference)
  • 1 tsp Salt
  • 1 tsp black pepper
  • 1 tsp red pepper flakes (this too can be increased based on taste preferences)
  • 1 Cup Olive Oil
  • 1 Cup Parmesan Cheese
  • 1 Package of Angel Hair Pasta
What To Do:
  • Cut cherry tomatoes into halves or quarters, depending on size
  • Combine tomatoes with garlic, basil, salt, pepper, red pepper, and olive oil
  • Cover and let marinate at room temperature for AT LEAST 2 hours ( I let mine sit out for 5)
  • Once ready to serve, cook pasta according to packaging instructions
  • Combine with bowl of cherry tomatoes and add in parmesan cheese
  • Eat your face off!