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This is another quick meal. For me I missed the layer of cheese that usually holds all the toppings on. The flavors are great. I of course changed it around a little. I used a store bought dough ball and pulled it out instead a packaged crust, and I skipped the cornmeal. The artichokes that I buy are in a vacuum bag, so no oil. I took some jarred pesto and added some olive oil and lemon juice and used that as the sauce. I used red onion instead of white, quartered cherry tomatoes instead of sliced, added olives, pepperoncini and sprinkled on a little oregano. Artichoke and Feta Cheese Pizza recipe | Epicurious.com

This combination is spot on! The warm spices on the chicken and the roasted root vegetables scream winter. I did not use a whole chicken. I used bone-in breasts. I put the juice lemon halves and garlic clove into the roasting pan. After I sliced the chicken, I basted it with the pan juices. I did not use farro, I used a microwave rice that I love, Seeds of Change seven whole grains. Smitten Kitchen’s Honey and Harissa Farro Salad Recipe | Serious Eats

I had leftover pasta from last nights dinner and I decided to do something with it. I used it to make breakfast! This was crispy, creamy and full of flavor. I will never throw out extra pasta again!

5 Eggs

1/4 Cup of cream

1/3 Cup of parmesan

4 Pieces of chopped bacon

Leftover pasta

Salt and Pepper

I used a 9inch non-stick pan. I sprayed it with olive oil cooking spray and put it on medium low to heat up. I whisked the eggs, cream, and cheese together. I added the bacon and pasta and stirred them until well combined and added some salt and heavy on the pepper. Then poured the mixture into the warm pan. Let it cook until the bottom is lightly brown. I used an oven mit and a large plate. I slid the frittata out onto the plate brown side down, then inverted the skillet on top of the plate and turned it over putting the uncooked side down in the skillet. I cooked it until brown on that side as well. I turned it out onto a cutting board and sliced it into wedges. And of course sprinkled on some more cheese.

This pasta is so quick and full of flavor. I do not use the chicken when I make this, so it makes it even quicker! I love the salty olives, briny artichokes, slightly funkiness of feta and the sweet basil. This is a must try. Mediterranean Pasta in Minutes Recipe | Tyler Florence | Food Network

I prefer my sloppy joes open face. This way you get more of that sweet and tangy beef. I have to have yellow mustard, dill pickles and cheese. Isn’t it funny how some things from childhood are just non-negotiable.

1lbs of Ground beef

1/4 Cup of diced onion

1/3 Cup of diced peppers- I used mostly red bell with a little green bell

1 Garlic clove grated

4oz of Chopped mushrooms

2 Tbls of Tomato paste

8oz Can of Tomato sauce

2 Tbls of Brown sugar-more if it’s to start

1 Tbls of red wine vinegar

1 Tbls of yellow mustard

2 Tbls of Worcestershire

1 Tsp of Chipotle chili powder

Start with the tomato sauce and combine all of the ingredients after that in a large bowl to make your sauce. Cook your beef until mostly cooked through. Drain the beef and set it aside. Add the onions and peppers to the same pan and cook until the onions are translucent and add in the mushrooms. Cook until the mushrooms have given off most of their water and then add in the tomato paste and cook a minute then add in your sauce. Simmer 20 minutes and taste. Add more brown sugar if its to tangy or more vinegar if its to sweet.

This creamy mushroom chicken was a great compliment to this cheesy nutty rice. The rice is a little time consuming. I cooked the wild rice and prepped the kale the night before. Wild Rice Gratin with Kale, Caramelized Onions, and Swiss – Grassroots Natural Market (thegrassrootsmarket.com)

I am sorry about the picture. I didn’t realize until this morning that it was blurred beyond recognition. I have this recipe for brussel ssprouts that I love. You mix grainy dijon, worcestershire, caraway seeds and olive oil and toss them in it and roast them. I did this with diced potatoes and cabbage I cooked each one on its own end of the baking sheet at 420. When they were about 15 minutes from done I added some spicy brats and cooked them the last 15. Roasted Brussels Sprouts with Dijon, Walnuts & Crisp Crumbs – Recipe – FineCooking

These are so complimentary spicy rice with sweet chicken. I did a traditional breading method, flour, then egg and into a mixture of panko and coconut. I sprayed them with cooking spray and air fried them. I made a dipping sauce of marmalade, gran marnier, dijon, and horseradish. And finally a pineapple fried rice. Pineapple Fried Rice Recipe | MyRecipes