Rachael Ray weekly menu planner- meal five

Orzo risotto with spring greens

2 cups orzo pasta
1 TB oil
1/2 onion, chopped
salt and pepper
1 pint half and half
1 1/2 cups grated parmesan cheese
1 1/2 cups frozen peas
2 cup packed baby spinach
6 scallions, thinly sliced

In large pot  of boiling water cook orzo until al dente. Drain, reserving 1/2 cup of the pasta cooking water. Meanwhile, in a large skillet, heat oil and add the onion. Season with salt and pepper and cook until just golden. Stir in half and half and 3/4 cup parmesan and simmer until just thickened. Stir in the cooked orzo, reserved pasta water and the peas. Season with salt and pepper.  Cook until warmed through. Remove from heat and fold in the spinach and scallions. Serve sprinkled with the remaining 3/4 cup parmesan cheese.

Yet another very quick and easy meal to make! And super tasty as well!  We both gave it five stars. :)

Imported my old blog

I finally imported the posts from my other blog, The Simple Life, that I started back in 2007.  I decided that it is much easier to just have one blog for both my life and my business, so I am finally going to delete The Simple Life blog and just have this one.  You can look back on my archives to see the old posts if you are just bored and looking for something to do.  LOL!!

A fun-filled family day!

Ron took Friday off from work, so we spent the day out just the four of us.  We had a great time as usual!  While we were at a mall, Ronnie saw the carousel and wanted to ride on it.  We told him we couldn't this time, and just as we were walking past it, a very nice lady told us she had three tickets left over and wanted us to have them.  I was just amazed at her kindness, the tickets were $2.25 each!  I was going to ride with the kids and the lady running the carousel said that parents don't require tickets, so we all rode it together. :)  Ron took some photos with his iPhone and I edited them on Picnik for some special effects.  I like how they turned out!  I promise I will finish posting my last few recipes in the next day or two.  Its been a busy weekend, so I just did not have time to blog about them.  But I will!

Needing inspiration for my new beads!

I picked up these cute, pale green beads that resemble pearls.  I think they are perfect for spring!  So, what should I make with them?  Earrings?  Wrap rings?  Bracelet?  Use them with some vintage pieces?  Give me some inspiration, and you might win something from me!

Rachael Ray weekly menu planner- meal four

Stewed white beans with spinach and bacon

8 slices bacon
1 pound baby red-skinned potatoes, cut into 1/3 inch cubes
1/2 onion, chopped
two 15 oz cans cannellini beans, rinsed
1 cup chicken broth
2 TB fresh lemon juice
salt and pepper
2 cups packed baby spinach
2 scallions, thinly sliced
1/2 cup grated parmesan cheese

Cook bacon in large skillet until just crisp. Drain on paper towel. Return skillet to heat and cook potatoes until golden brown. Stir in the onion and cook until softened. Stir in the beans, broth and lemon juice; season with salt and pepper. Simmer until almost all liquid is absorbed. Stir in the spinach and cook just until wilted. Crumble bacon on top and sprinkle with scallions and parmesan.

Everything is simmering together and I just added the spinach.

Topped with bacon, scallions and parmesan.  Ready to eat!!

This was yet another great meal!  We both loved it!  So tasty with the bacon and cheese on it.  Very hearty and filling with the beans and potatoes.  We both gave it 5 stars for sure!  We are not picky eaters at all.  We love food and eat just about everything.  Our two main exceptions are pork and shellfish, and that is for healthy reasons, not religious reasons.

Rachael Ray weekly menu planner- meal three

Beef and mushroom tacos with avocado salad

3 TB oil
1 pound ground beef
1 onion, thinly sliced
2 jalapeno chiles, stemmed, seeded and finely chopped
salt and pepper
2 avocados cut into cubes
1/4 cup fresh lime juice (1 1/2 limes)
8 oz sliced white mushrooms
3 cloves garlic, thinly sliced
8 small flour tortillas

Heat oil in skillet. Add the beef, half the onion and the jalapenos; season with salt and pepper. Cook until the beef is browned and the onion is softened, 7 to 10 min. Transfer to bowl; reserve the skillet.
Meanwhile, in a large bowl, combine the remaining onion; the avocados and lime juice; season with salt and pepper. In the reserved skillet, heat the remaining oil over medium heat, add the mushrooms and garlic, season with salt and pepper and cook until golden, 7 to 9 min. Stir into the beef mixture and cover with foil to keep warm. Wipe out the skillet and return to medium heat. Working with 1 tortilla at a time, lightly toast on both sides for about 1 min. Stuff the tortillas with the beef mixture and avocado salad.

We LOVE Mexican food!  We have it often in our house.  This was a bit of a different spin on our usual Mexican fare, but we LOVED it!  Both Ron and I gave it 5 stars for sure.  Super tasty, very easy to make, and we will add it to our meal menu. :)

Rachael Ray weekly menu planner- meal two

Chicken and orzo soup

1 cup orzo
1 TB olive oil
1 pound chicken cut into 1/2 inch pieces
salt and pepper
8 oz sliced white mushrooms
2 ribs celery chopped
15 oz can cannellini beans (rinsed)
7 cups chicken broth
3 TB fresh lemon juice
3/4 cup chopped flat leaf parsley leaves

In large pot of boiling water, cook orzo until al dente, 8 to 10 min; drain.
Meanwhile, in a large pot heat oil and add chicken, season with salt and pepper and cook until just cooked through. Add the mushrooms and celery and cook until the chicken is golden brown.
Stir in the cooked orzo, the beans, chicken broth and lemon juice; season with salt and pepper. Lower heat to medium and simmer until heated through. Stir in the parsley.

Cooking the chicken, mushrooms and celery.

Added the broth, orzo, beans, and lemon juice and now simmering.

Added the parsley.  SO GOOD!!!!

This was very quick, very simple, and VERY tasty!!!  Ron and I both gave it 5 stars!  I will be adding this  to our meal menu for sure!!