Category: recipes

Turkey Root Vegetable Pot Pie

Hello again, Juggling in Heels readers! I’m so happy to be back to share some serious thoughts about a very important topic, something that is probably on all of our minds as we approach my very favorite holiday…


Leftovers are the reason we all buy turkeys that are WAY over the “1-pound-per-person” recommendation.

If I followed that recommendation for our holiday gathering (allowing just a ½ pound for each little mouth under 5 years old), we’d be enjoying a 7 ½ pound turkey on Thanksgiving Day.

Umm…NO. Not happening here.

I honestly don’t think I’ve ever bought anything less than an 18-20 pounder…for reasons like this Turkey Root Vegetable Pot Pie.

This pot pie is a spin off of Mama’s Pot Pie, my very first post on Sweet Peas and ABCs, and my daughter’s favorite meal. This one, though, uses those delicious turkey LEFTOVERS and is more seasonally appropriate with all those colorful root veggies. Potatoes, sweet potatoes, carrots, parsnips, onion, celery, green beans… that’s straight-up autumn on a platter.

Turkey Root Vegetable Pot Pie

Side note: Never tried parsnip? It looks like a cream-colored carrot and tastes sweet and nutty. They actually get sweeter after frost turns the starches to sugar, so they’re wonderful in winter too. And the carrots? Try purple or yellow ones to add a pop of color!

Turkey Root Vegetable Pot Pie

I think I may even enjoy leftovers more than Thanksgiving dinner itself. Something about cooking all day… even though I LOVE it, I don’t really feel like eating it when we sit down for our holiday meal. But I adore a turkey/stuffing/cranberry sauce sandwich later that evening. And the next day? This. Pot. Pie.

Turkey Root Vegetable Pot Pie

No need to step foot in another grocery store, after all the time spent shopping and cooking for Thanksgiving. Here’s the breakdown on the LEFTOVERS you’ll be able to use up for this pot pie:

  • Turkey
  • Poultry seasoning, parsley and thyme
  • Sweet potatoes
  • Red or white potatoes
  • Carrots
  • Celery and onion
  • Green Beans
  • Chicken or turkey stock
  • Pie dough

Set aside a handful of each ingredient as you’re prepping your holiday meal and this next-day pot pie is nearly done.

Turkey Root Vegetable Pot Pie

After a long day of holiday shopping, wouldn’t this be nice to come home to?

Bring on the LEFTOVERS!

Little Hands Can…

  • Wash and scrub the root vegetables
  • Toss the vegetables with oil and spread them on a baking sheet
  • Shred the turkey with forks or clean hands
  • Pick herbs, wash them and pull the leaves off
  • Roll out pie dough and use cookie cutters to make fun shapes

Prepping potatoes



Turkey Root Vegetable Pot Pie
Prep time:
Cook time:
Total time:
Serves: 6
  • 1 large sweet potato
  • 2 small red or white potatoes
  • 2 carrots (we like to use purple or yellow carrots for a different color)
  • 2 parsnips
  • 1 cup frozen green beans, cut into small 1 inch pieces
  • 1-2 tablespoons olive oil
  • 3 tablespoons butter
  • 3/4 cup chopped yellow onion (1 small onion)
  • 3/4 cup chopped celery (3 large stalks)
  • 1 cup chicken broth or stock (or turkey stock if you have it)
  • 1 cup milk
  • 3 tablespoons flour
  • 2 tablespoons fresh parsley, chopped
  • 1 teaspoon fresh thyme leaves, chopped
  • 1/2 teaspoon poultry seasoning
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 cups cooked cubed or shredded turkey
  • 1 sheet pie dough (homemade or store bought)
  1. Preheat oven to 400 degrees.
  2. Wash and scrub the root vegetables (sweet potato, potatoes, carrots and parsnips) with a potato scrubber. Peel and chop the vegetables into small 1/2 inch cubes.
  3. Place the chopped root vegetables and green beans on a baking sheet. Toss with olive oil and bake in a 400 degree oven for 20-25 minutes, stirring halfway through, until the vegetables are tender. Use a paring knife to pierce the vegetables to check that they are soft. Remove the pan from the oven and set aside to cool slightly while you make the sauce.
  4. In a large saute pan, melt the butter over medium heat. Cook the onion and celery until soft, but not brown. Stir frequently, about 8-10 minutes.
  5. Meanwhile, in a small pot, heat the milk and chicken broth together on low heat. You just want to warm them through. (You could also warm them in a glass measuring cup in the microwave for about 1 1/2 minutes).
  6. When the onion/celery mixture is soft, add the flour to the pan and cook for 1-2 minutes.
  7. Slowly whisk in the warm broth/milk mixture and cook until thickened, about 3-5 minutes.
  8. Add the parsley, thyme, poultry seasoning, salt and pepper and whisk to combine.
  9. Toss the cooked, cooled vegetables and turkey in the sauce.
  10. Pour the filling into a greased 9×12 inch baking dish.
  11. On a cutting board or counter top, roll out your pie dough to about 1/4 inch in thickness, using a sprinkle of flour as needed to prevent sticking. Invite your child to cut out fun shapes using cookie cutters. Lay the dough shapes on top of the filling, overlapping them to completely cover the top.
  12. Bake in a 400 degree oven for 20-25 minutes or until golden brown.
  13. Let the pot pie cool for 5-10 minutes before serving.
You could substitute chicken if you don’t have turkey.


On the Side

Potatoes, sweet potatoes, carrots and parsnips are all root vegetables. But what exactly are roots? What do they do? What do they look like? Why are they important? We’re exploring some of these questions by growing our own potato plants!

Growing Potato Plants

Roots, by definition, are the part of a plant that attaches to the ground, bringing water and nourishment to the rest of the plant. They are the lifeline of the plant, taking air, water and nutrients from the soil so the plant can grow. Roots also help anchor the plant in the soil, which is important during heavy rain or wind.

Using a potato or sweet potato from your recipe, you can explore how roots grow using just water and sunlight. Make your potato grow into a potato plant…which can then grow more potatoes!

You’ll need:

  • toothpicks
  • a potato or sweet potato
  • a large glass (preferably clear, so you can see the roots growing)
  • water

Insert four toothpicks into your potato, pushing them about ¼ to ½ inch into the potato. Space your toothpicks around the middle of the potato, as if you were positioning them at 3, 6, 9 and 12 o’clock. Assist your child if needed. The toothpicks will rest on top of the glass and allow your potato to be suspended in the water so roots can grow.

Growing Potato Plants

Fill your glass about 2/3 of the way up with water. Place your potato into the glass and rest the toothpicks on top. The potato should be suspended in the water and should not touch the bottom of the glass. Place your glass with the potato near a sunny window. Change the water every few days so the potatoes aren’t sitting in cloudy water.

Growing Potato Plants

Within a week or so, you should start to see roots growing. We are currently 8 days into our potato plant experiment and are starting to see very small white roots growing out of both our potato and sweet potato. Within 2-3 weeks, stems and leaves should sprout up from the top. After a month or so, you can plant the potato in a small pot with soil and let it continue to grow.

In the spring, we hope to plant our potato plants in our backyard garden…and then, harvest our own potatoes. Maybe we can use those potatoes for next year’s pot pie!

Happy Thanksgiving!


Side note: With Mama’s Pot Pie, we learned about “Eating a Rainbow” and made colorful rainbow drawings to document which colors we were eating. Don’t forget to add the vegetables from this recipe to your rainbow!

For more delicious recipes and learning activities to try with your kids in the kitchen, check out Sweet Peas and ABCs.

You can also find me on:

Pumpkin Chocolate Chip Cookies

I am so excited to introduce you to  Sally from the blog, Sweet Peas and ABCs, a blog focused on not only cooking for your kids, but getting them involved in the process!  I have known Sally for what seems my entire life.  She is the younger sister of one of my Best Friends and if I wasn’t at my house, there was a good chance I was at theirs.  Sally has always had a love for cooking (I believe it was in High School that she asked for a pasta maker for Christmas) and has created some pretty amazing things in the kitchen.  Sally was a teacher in Chicago until she decided to stay at home with her beautiful daughter and bring both her cooking creativity and teaching to the kitchen and create her blog.  What a perfect way to merge her love for both while sharing it with her daughter!  She is going to be contributing to JIH each month with some amazing recipes and I am so excited to share.  This lady needs some kitchen inspiration (as we all do some days!) and I am so grateful for Sally who can provide it!  I hope you enjoy her contributions as much as I know I will!  And now I will hand it over to Sally…


Hello Juggling in Heels readers! A huge thank you to Sarah for asking me to contribute today so I can share my love of The Great Pumpkin. Gosh, it really is great, isn’t it?!

It’s almost Halloween, so I had to sneak in ONE MORE pumpkin recipe for you. I just can’t get enough of it and will quite honestly be baking and making meals with pumpkin for many months to come. It’s so delicious AND nutritious AND doubles as a great egg-substitute (a huge bonus in my book!).

Pumpkin Chocolate Chip Cookies

These super soft egg-free pumpkin chocolate chip cookies have been stocked regularly in our house lately. I changed up the original recipe from Baked by Rachel by upping the spice factor a bit and using mini chocolate chips.

The minis in these cookies are a must! They disperse much more evenly throughout the cookie so that each bite is equal parts spicy pumpkin flavor and gooey rich chocolate. Plus, anything mini is just cute.

Mini Chocolate Chips

If you’re in the soft-cookie-loving camp, these are for you.

If you’re in the pumpkin-in-everything-until-Christmas camp, these are for you.

If you’re in the but-I-still-love-my-chocolate-chip-cookies camp, these are for you.

Pumpkin Chocolate Chip Cookies

And if there is such a thing as “The Great Pumpkin,” shouldn’t we leave him a plate of cookies and a glass of milk this Halloween, like a certain big guy in red? Only seems fair.

Pumpkin Chocolate Chip Cookies


Little Hands Can…

  • Measure out both wet and dry ingredients
  • Older kids can operate the mixer
  • Stir in the chocolate chips
  • Scoop the cookie dough onto baking sheets
  • Gently press down on the dough balls before baking

Mixing Cookie Dough

Mixing Cookie Dough


Pumpkin Chocolate Chip Cookies
Prep time:
Cook time:
Total time:
  • 10 tablespoons unsalted butter, softened
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1/2 cup pumpkin puree (not pumpkin pie mix)
  • 1 1/2 teaspoons vanilla extract
  • 2 cups flour
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons cinnamon
  • 1/2 teaspoon allspice
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cloves
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 cup mini chocolate chips (We like the “Enjoy Life” brand, as they are allergy-friendly)
  1. Preheat the oven to 350 degrees.
  2. Line a baking sheet with parchment paper or a silpat baking liner.
  3. In a large bowl, combine the butter, sugar and brown sugar together. Using a handheld mixer, or stand mixer with the paddle attachment, cream the ingredients together until light and fluffy (2-3 minutes).
  4. Add the pumpkin puree and vanilla to the bowl and mix until incorporated.
  5. In a separate bowl, mix together the dry ingredients: flour, salt, spices, baking powder and baking soda. Incorporate the dry ingredients into the pumpkin mixture until it just comes together.
  6. Stir in the mini chocolate chips.
  7. Cover the dough with plastic wrap and refrigerate for about 30 minutes or until chilled.
  8. Using a cookie scoop or tablespoon, scoop out 1-2 tablespoons of dough and drop onto your cookie sheet. Use your hand to press down slightly on top of each dough ball.
  9. Bake for 10-11 minutes, or until slightly golden brown.
  10. Cool on baking sheet for 5 minutes before transferring to a cooling rack to cool completely.

Recipe adapted from Baked by Rachel

On the Side

Besides being delicious, I love this recipe in particular because of it’s egg-free ways. My little one has an egg allergy, so during these holiday times when treats abound, it’s nice to have an allergy-friendly treat ready to go. We’re always checking labels and unfortunately often saying, “I’m sorry sweetie, you can’t have that, it has egg in it.” She understands as much as a 2-year-old can and with each situation, she understands a bit more about why she can’t eat certain things. I know things could certainly be worse and when it comes to food allergies, Em’s is pretty mild, but for a 2-year-old, it’s a big deal and my heart breaks a little each time we have to say no.

That’s why we’re supporting the “Teal Pumpkin Project” this year, and for many years to come, so that ALL children can enjoy holidays like Halloween. The “Teal Pumpkin Project” is an initiative by FARE (Food Allergy Research and Education) to raise awareness about food allergies and promote practices that allow ALL trick-or-treaters to have a fun and safe Halloween.

Teal Pumpkin Project

  • Did you know that approximately 1 in 13 children has a food allergy? On average, that’s two students per classroom, so chances are there are kids with food allergies in your child’s class and in your neighborhood.
  • Did you know that eight foods account for nearly 90% of all allergic reactions? The top eight are milk, eggs, peanuts, tree nuts, soy, wheat, fish and shellfish.
  • Did you know that the rate of food allergies among children increased 50% between 1997 and 2011 and continues to rise? There is no clear answer why.
(Statistics from FARE)

Teal Pumpkin Project

We painted our pumpkin this past weekend and will display it in front of our home this Saturday night as an indication that we have both “treats” (food) and “tricks” (non-food) for trick-or-treaters that come ’round. Shout out to Target for their great stash of super-fun, non-food items for such an occasion!

Teal Pumpkin Project non-food treat ideas

How can you participate? There are many ways! Sign the pledge at FARE, grab some non-food trick-or-treat items to hand out on Halloween, and paint a pumpkin teal, or print out a free sign from FARE to hang in your window, to show that you have non-food treats to share.

Teal Pumpkin Project

Have a Happy and Safe Halloween!


To learn more about the Teal Pumpkin Project, visit FARE.

For more delicious recipes and learning activities to try with your kids in the kitchen, check out Sweet Peas and ABCs.

You can also find me on:


We are now in our second week of school and we are finally settling in to the chaos that is Fall. Lunch making, laundry loads, homework, practices, driving all over town. It is all back. I love this time of year but I can also feel overwhelmed at times. One area that becomes a bit stressful is dinner time. Though I would love to cook dinner at home every night of the week, the reality is, there are just some evenings that I physically can’t based on all the running around that we do. On the flip side, I really do not like fast food (with the exception of In-N-Out of course!) and would prefer take out over a drive thru. Unfortunately, take out involves just one more thing to order and pick up while driving all over town. Not ideal either.

Then I was introduced to DoorDash.

DoorDash is is an on-demand delivery service that brings your food to you without all the chaos of handling it yourself. An app that makes ordering easy and puts our dinner right on my doorstep on my time? It sounded too good to be true. DoorDash asked me to give it a whirl and Monday was “one of those afternoons” where the husband was out of town, we had a number of practices and there was no way that I was going to get dinner on the table with out feeling overwhelmed so I said I would give it a try. Here is how it went…

I went online and registered and then downloaded the app. I was immediately shocked with how many restaurant options there were. I was expecting just the same old local places we always eat at (boring) but was excited that I could order for a number of places not in our immediate area.


Since DoorDash allows you to place your order at any time, I decided it was best to get our order in right after school before the practices began so that I didn’t have to think about it later. Since it was just the kids and myself, I let them pick where we would order from. As much as I tried to get them to pick something new, they insisted on Ruby’s, one of their favorites.


We went through the menu, placed our order, I paid and tipped all within the app and set the delivery time for 6:15pm. This was the only time we had between one practice ending at 6pm and the next one beginning at 6:30pm. Within minutes, the order was placed and we were done!


So how did it work out? Well, first and foremost, I LOVED that they “kept in touch”. I received a text that my driver had arrived at Ruby’s and was waiting for our food. Then I received a text that he had received the food and was on his way. These texts gave me confidence that they were actually going to make it on time. I left the practice knowing the driver would arrive soon and as we were finalizing items for the next practice, the driver pulled up at 6:20pm, just in time for me to leave for the next practice. We dropped off my Oldest and the littles came home with me to immediately eat dinner. No time wasted.

image2 (20)

So my thoughts. I LOVED it. Plain and simple. I did not have to think about dinner once after I ordered. That is huge on certain days. I was also amazed that they actually arrived within 5 minutes of my scheduled delivery time. Considering I placed that order at 3:30pm, that is extremely precise. The food was warm (another big deal) and the kids got to eat at one of their favorite places without actually going out to dinner. It alleviated the stress of dinner planning for Monday night and I greatly appreciated that.  I will definitely use this service again.

So are you intrigued? Well the good news is that DoorDash is offering $5 off your first order with the code JUGGLINGINHEELS. The delivery fee for new users is only $1 too so it is worth the try! This code expires on October 31st so give it a try in the next two months! You can sign up by clicking here.  I promise it will make dinner easier on those nights where our heads are spinning!

Thank you DoorDash for sponsoring this post

Blue Apron 1

You may have noticed that I have been a completely slacker when it comes to recipe posts lately.  I absolutely have.  It doesn’t mean I haven’t been cooking though!  I swear, I really have.

I have just let someone else handle the hard part.

The truth is, I was stuck in a rut.  I was beginning to make the same things over and over again and when I went looking for recipes, nothing seemed to click.  The poor family was having the same things week after week.

I had heard about Blue Apron but didn’t know much about it but I loved the idea of having recipes and ingredients delivered to me so that I did not have to think about it.  We needed a change up and this seemed like the perfect solution.

Blue Apron 2

After completing the quick survey, we received our first delivery of two meals the following week.  This was exactly what I need for so many reasons.

First and foremost, it is brainless cooking.  Everything is measured out for you so it is simply, toss in and continue.  Second, the recipe cards are beyond step by step, making ensure that you cannot ruin your dish.  There is no way.  Third, the service is introducing the family to new flavors and recipes that I would never have tried on my own.  It is easy cooking but with flavors and details that feel as if you really spent a lot of time planning the meal out.

This has been the perfect balance of still making tried and true recipes but also introducing new meals to the home.  Some of my favorites have been:
Shrimp and Pineapple Soft Tacos
Roasted Chicken and Root Vegetables (pictured here)
Salmon Burgers (probably my favorite so far)
Chicken and Drop Biscuit Casserole (a family favorite)
Star Anise and Soy Glazed Cod

Blue Apron 3

I love it so much that you must try so I am giving away FIVE (5) meals to FIVE (5) lucky readers.  All you need to do is either “follow” @jugglinginheels on Instagram or “like” Juggling in Heels on Facebook (or both for additional entries).  It is that easy.  The giveaway ends May 19th at 11:59pm so make sure you enter right away!
a Rafflecopter giveaway

Unfortunately, this giveaway is for US Residents Only.

Soup 1

Tuesday morning I woke up to a thick layer of fog that seemed to overtake the entire area.  It had no plans on leaving and left the entire day to feel cool, dark and like an actual Winter.  I sort of loved it.  It is days that these that I turn towards blanket sweaters, jeans, tea and soups.  Anything that is going to feel warm and comfortable.

I need to plan a menu for a small group of women I am hosting today and while going through recipes yesterday to figure out what I was going to make, I couldn’t help but be directed to soup after soup after soup.  The weather was calling me to embrace a little comfort food.  I have heard from a number of people that this recipe for Roasted Tomato Basil Soup was beyond so I decided to give it a try.  It took some time but the end result was worth it.  I made it Tuesday afternoon and of course taste tested with a number of pieces of bread (who wants to serve anything that is not perfect right???).  Perfect.  It was easy to then place in the refrigerator and all I will need to do is simply warm and serve today.  With an evening of homework and practices, along with a busy morning, it is dishes like this that make entertaining entirely too easy.

Soup 2

It’s the weekend!  We made it through our first week back at school without any major meltdowns so that is a win in my book!  I will admit that I am just about as tired as the kids and have hated setting my alarm for 5:30am this past week but it has also been extremely nice have the routine back in our lives.  On Wednesday I posted about getting back into the gym after the New Year so I figured it made sense to share a recipe that coordinates well with trying to get back on the healthy bandwagon.  I have posted this White Chicken Chili from Bread and Wine before but it is the perfect healthy meal for families on the go.  I made it on Tuesday night and was reminded that I should really be making it much more often.  There are only FOUR ingredients, is extremely easy to make and also provides some delish leftovers.  For those who are getting back into the swing of things but want to ensure they are also making something healthy, this is the perfect recipe for you.

White Chicken Chili
(serves 6)

1 1/2 lbs boneless, skinless chicken breasts, cut into bite size pieces
1 16-oz container of fresh salsa (from the refrigeration section in your grocery store…not homemade!)
4 cans white beans
4 cups chicken broth

In a dutch oven, cook the chicken over medium heat until it is cooked through.  

Add the salsa, beans (including the bean liquid) and broth.

Bring to a roiling boil, then reduce the heat to a simmer, stirring occasionally.  Simmer for at least 30 minutes but the longer the better.

That is it! See, easy easy.   

* Recipe used from Bread and Wine by Shauna Niequist pg. 110


I look back on growing up and there are so many wonderful memories and traditions that my parents created for us at Christmas time.  Some involve things we did, other involve things we ate.  One of my favorite Christmas traditions was the Peppermint Ice Cream Pie with an Oreo Crust that my mom used to make each year.  My mom is an ice cream aficionado and each year when the Peppermint Ice Cream was released, she would stock up.  This pie was one of the things she would make and it is still, to this day, one of my favorite Christmas desserts.  And SO SO EASY.

1/2 half gallon Peppermint Ice Cream (softened)
1 package Oreo’s
1 1/2 sticks of butter

One pie dish
Meat tenderizer (hammer)
sandwich bag
freezer bag

How to Make:
1. Put the entire package of Oreo’s into a large freezer bag
2. Seal and hammer the entire bag until the oreos are crumbs
3. Melt the 1 1/2 sticks of butter on the stove
4. Put the melted butter and Oreo crumbs in a mixing bowl and combine
5. Spray the pie dish with non-stick cooking spray and then place the butter and Oreo mixture into the dish
6. Using the sandwich bag, use your hand to push down the Oreo’s evenly until you have created a pie crust
7. Scoop the entire 1/2 gallon of ice cream on top of the crust and spread out evenly
8. Place plastic wrap over the top and freeze overnight
9. Remove from the freezer 10 minutes prior to serving







When are days start to turn gloomy and it actually begins to feel like Fall around here, there are three things that I instantly turn to; cozy clothes, fireplaces and chili.  There is nothing better than a dreary day dressed in sweats and sweaters, curled up on the couch with the fireplace on and chili in a bowl watching a good movie.  It all provides the comforting feeling that at that moment, there is no place to go, no need to stress, nothing to do, but hang out with the family.  This is my favorite part of the Fall and the holidays.

Chili has always topped the list as my favorite comfort food.  It is pure comfort in a bowl and I love that there are a thousand ways to make it.  I see no reason why I shouldn’t try them all either.  I am rarely disappointed and usually walk away with another recipe to add to the recipe book.  A few weeks ago, it was actually a cool day in Orange County (shocking, I know) and our favorite SF Giants were playing in the final game of the World Series so making chili only made sense.  I thought it would be fun to try a new recipe so I did what I normally do and began scouring the internet for something that sounded good.  I came across this Chili recipe by Emily of Cupcakes and Cashmere and between the recipe looking delicious and the fact that it used turkey instead of beef, I figured I would try it out.

Once again I came across a fantastic recipe for chili that I now have in the books.  It also made for the best leftovers, which is one of the best parts of making chili…food for days.

What is your favorite comfort food?  Is there anything that you continue to make, time and time again, with different recipes and yet it always provides the same warmth and cozy feeling?  I would love to hear!




Three Days.

Three more days until the fundraiser that I have been working on since February.

As with last year, it has been an awesome experience thanks to the support of an amazing team who constantly made work feel like playing.  I love event planning and though last year was my first fundraiser ever (and I was a deer in headlights), this year was more relaxing thanks to knowing what I needed to do.

That being said, the final week of planning lends itself to absolute craziness.  Every day is non-stop, finalizing details, confirming seating arrangements, gift wrapping, confirming vendors, and on and on….  A week like this make me crave two things at dinner time…

Comfort food and wine.

Comfort food because I tend to eat a lot less when I am busy and by dinner I am starving and wine because, well, it is wine.

Sunday night we decided to kick off the week of busy with this Shrimp and Grits recipe.

Cheddar cheese, bacon, fried shrimp.

It was a dream.

Served with a good glass of Pinot Noir and I was ready to start the week…and the crazy.




This recipe all started with Facebook.  My friend had reached out asking if anyone knew how to search the new Pinterest.  She was looking for a specific recipe and with all the recipes she had pinned, it was a daunting task trying to search through all of her pins.  This led to a discussion of others asking what she was looking for.  Once she found it she posted the link to this Mediterranean Baked Chicken.  Now, I have been lazy with dinner lately.  Due to crazy evening schedules, I have fallen back on what I know and what is easy, avoiding anything new.  I was tired of it and this recipe was introduced to me at the perfect time.  It seemed easy enough and also healthy enough after a long weekend away of over-indulging.

It was more delicious than I was expecting.  Even my Middle Man, who doesn’t eat ANYTHING, said that this was his new favorite chicken.  That may have been because I selected to use boneless, skinless chicken thighs instead of breasts, giving the dish a bit more flavor.  Whatever the reason, I will take it!

It was nice to introduce some new flavors in our dinner menu and it is definitely something I will make again.  My photos are not as good as I would like but the sun was starting to set and I was determined to share this with you so hopefully you get the jist of how backed with yumminess it was.



Thank you K for sharing this recipe with me!

If you missed it yesterday, I was over on Mommy Chic sharing some of my favorite Fall trends, parenthood and juggling it all.  Visit the post by clicking here!

Happy Weekend.