Tuesday, July 1, 2008

What's for supper ya'll?

It's a question that's been passed down generation to generation. I remember asking my mom that every day and just thought she had it all planned out (probably since birth!) I had no idea how hard that question was until I too became a mom!
When it was just me and my husband, Doug, we lived in DC and take-out (or better yet, home delivery) was everywhere! We would meet up in Georgetown after work for dinner (and cocktails!) or grab something to go on our way home! In one apartment we lived in in DC, we even had a Harris Teeter below us with zillions of pre-made meals - so needless to say "What's for supper?" was a question that could be easily answered!

Today, that question has become a lot more difficult, and I have a new appreciation for how effortlessly my mom made it seem.

Being the mother of a 2 year old, I am not only challenged with what likes and dislikes she may have, but I am highly in tune with what I am putting into her body! I never paid too much attention to how much sugar was in this, or sodium in that - I just watched what I ate as best as I could, and thought "heck, it seems to be working for me, so I'll keep going with it!" It's a whole different story when I have no idea what works and doesn't work for my daughter, Gracie. I think about her long term health, her weight, and all the other things you hear on the news (oi vey! - that's yiddush for "Good Gracious" - that's southern for "yikes!")

In any event, I am on a daily mission to find good things for my family to eat! Once you start really paying attention to labels, you can get neurotic! I'm not quite there yet (or at least I don't think so, but I'm not sure what the rest of my family and friends would say), but I do care about what I put on the dinner table and how it impacts the health of my family.

This is where The Divas In The Kitchen comes in! Every day, one of us will post a menu for supper! Sometimes it will be simple, other times, more extravagant, but most importantly, it will attempt to be fun and nutritious!

We'd also like your recipe ideas!

I have found that my network of friends and family have provided me with the greatest recipe tips! I'm constantly asking other women what they're having for supper, and the ideas they come up with are fabulous!

So, from now on, "What's for supper ya'll" will be a new resource added to our page daily!

Send us your ideas and check back with us daily!

1 comment:

Anonymous said...

I have found, the Kraft Food Family magazine is a great resource for recipies. Quick and Convienent. Usually all the reciepies include ingreidients you already have in the pantry. So it gives you the flexibility to throw something together with just a box of macaroni and some ground beef. If you are neurotic about healthy food, it gives you the nutritional facts about the meal. This magazine shows how to plan ahead for the week also. I find if there are leftovers in the fridge, I'm on top of my game. Check out the web site....www.Kraftfoods.com You can subscribe to the magazine for free.

Easy Chicken Pasta

Easy Chicken Pasta

What's For Supper Ya'll?

White Beans, Pasta and Chicken
8 ounces dried cavatappi, fusilli, rotini, ditaloni, or other short pasta tubes
1 15- to 19-ounce can cannellini (white kidney) beans, rinsed and drained
1/2 cup chicken broth
3 cloves garlic, thinly sliced
1 tablespoon olive oil
6 plum tomatoes, coarsely chopped (about 2 cups)
12 ounces cooked chicken, shredded
1/4 cup snipped fresh Italian flat-leaf parsley
1/2 to 1 teaspoon cracked black pepper
1/2 teaspoon salt
Fresh Italian flat-leaf parsley sprigs (optional - I usually skip it)
Olive oil (optional - but I recommend at least a little for moisture)
1. In a large saucepan, cook pasta according to package directions; drain well and set aside.
2. In a blender or food processor, combine 3/4 cup of the beans and the chicken broth. Cover and blend or process until smooth. Place bean puree in pan used for cooking the pasta; bring to boiling. Return pasta to pan.
3. Meanwhile, in a large skillet, cook garlic in 1 tablespoon hot olive oil for 1 minute. Add tomatoes; cook for 1 minute. Add the remaining beans, shredded chicken, snipped parsley, pepper and salt. Heat through.
4. Add the tomato mixture to hot pasta; toss to cost. Top with parsley sprigs and additional olive oil. Serve immediately. Makes 4 servings.
Posted by Stacy Nelson, Easy Dinner Recipes.blogspot.com

Featured Charity of The Week

If you're looking for a cause...

American Red Cross