Homemade Pizza Pockets

I don’t know if this even qualifies as a recipe, but it checked a bunch of boxes for my boys! 1. Individual portion. 2. Toppings of their choice. 3. It’s a pizza pocket! All you need is:

refrigerated pizza dough (like Pillsbury)

ricotta cheese

shredded mozzarella

pizza fillers of your choosing (pepperoni, mushrooms, tomatoes, spinach, pepperocini, etc.)

2 tbs melted butter

Marinara for serving

Preheat your oven to 400 degrees. To make four servings, roll out your pizza dough, and slightly stretch it beyond its normal rectangle shape. Then cut it in to four smaller rectangles. Fill (don’t over fill) each rectangle with tbs of ricotta, and 1/4 cup shredded mozzarella and a remaining 1/4 cup of toppings of your choice. Then fold that rectangle in half lengthwise, and pinch all sides with a fork. Repeat with all remaining dough. Place on a nonstick foil lined pan. Slice a few small slits in the top of each pocket and then brush all pockets with melted butter. Cook for 10-13 minutes until golden brown.  Let cool, it’s going to be hot! You can serve them with jarred marinara, or make your own. My favorite jarred marinara is here, and my favorite marinara recipe is here.

I served it with the warmed marinara and a simple side salad.

This recipe is so easy, friends!

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This and That

This is the Nintendo game announcements we watched this week in anticipation of new Switch games.

This is J checking out his first set of summer books from the library:

This is me trying to visualize the rug I bought for in our bedroom once we get hardwood in there:

This is B checking out the boys’ Father’s Day Cards….that they made with scented markers:

This is J helping me make snickerdoodles for Father’s Day lunch:

And finally, this was Sunday dinner:

Happy Monday, friends!

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This and That

This is my new Summer tea towel that I picked up online on sale from Anthropologie (it’s the cutest):

This is our redwood that we planted in the ground this fall and it is flourishing!

This is J playing catcher in his last game of the season:

He has grown so much in his playing ability this year! By the end of the season he was hitting at every at bat, and got multiple runs! Most importantly he loved playing and is excited about next season.

This is the boys with their fresh haircuts that they got at our local barbershop. They look handsome and are ready for summer vacation now!

After their haircuts we headed over to the food trucks that are set-up in our downtown during the weekends for May-August, A most enjoyed the milkshake for dessert:

Then on Saturday I ran to Costco with my sister and got one of my favorite stress free dinners:

Chicken alfredo pasta, French bread, and frozen corn. Sooooo simple, and the boys eat it up!

This is the adorable eagle J made at school:

And finally, this is J entering into the toothless club! He lost his first tooth this weekend:

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Shrimp Florentine Pasta

A flip on one of our favorites, this will actually take you even less time than the original recipe! We had everything to make this recipe one weekend, except instead of chicken I had a pound of shrimp. I cooked the shrimp just like the chicken, but it will only take about five or six minutes for the shrimp to cook through. After that the recipe is very similar to the original, just using mini penne pasta and a box of arugula and spinach! An easy Saturday night meal, with some crusty French bread it is perfection!

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Stuffed peppers

Our mid-week meal from last week, these stuffed peppers are healthy and delicious! Super simple to throw together and I had enough left over mix to freeze for another meal down the road. The boys both ate it really well (J better than A), and an extra stuffed pepper reheated well the next for leftovers. I served it with jasmine rice (yes the frozen kind from Whole Foods) and that was it! The peppers themselves are loaded with ground turkey, beans, corn, and tomatoes, so you don’t really need anything else:

One last note, I cut the simmering time down by about half, and they still turned out fine. I hadn’t planned for an extra thirty minutes before the oven cooking time, and so I sped up a lot of the simmering, but they ended up delicious anyway!

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Low carb garlic parmesan chicken bake

On Tuesday, J’s baseball game got moved to Friday, which means we needed to move our “quick meal” of the week to Friday, and I was left without a meal for Tuesday dinner. Thanks to my following numerous bloggers on Instagram, a meal popped up that I had everything for, except the chicken. I ran by Wal-Mart on a work break and picked up a package of thin sliced chicken breast, and we were good to go. J loved this meal, A liked it only okay, but it was quick to put together and also low carb! Here’s the recipe:

Here is my collection of supplies:

I did spray the pan first with canola oil, then layered in the chicken:

Then I mixed the remaining ingredients together and topped the chicken:

In the last six minutes of baking I prepped the sides:

If you haven’t tried the frozen rice from Whole Foods it is life changing. Seriously. It’s so fluffy! Then the chicken was ready to go:

It was creamy and delicious, perfect with the rice and broccoli. It’s hard to find a casserole type meal in our house that everyone can eat, and this was a great take on a casserole!

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What’s Up Wednesday

I always enjoy these monthly check-ins on my favorite blogs to follow, so I thought I’d join in on the fun!

1. What we’re eating this week:

S- freezer white chicken chili with corn bread

M-  tomato soup and grilled cheese

T- freezer pork chops with sweet potatoes 

W – cilantro lime chicken with brown rice

Th- penne with marinara and salad

And these AMAZING cookies:

2. What I’m reminiscing about:

Painting class with my Mom! I can’t wait to go again.

3. What I’m loving:

My new lamp in our reading corner

And my one tulip that survived the cold snap and winds out front:

4. What we’ve been up to:

Work, school, baseball

5. What I’m dreading:

The pile of papers that is about to flood my grading inbox.

6. What I’m working on:

My new Crisis Communication course I’m teaching this fall, and grading all those papers I just mentioned. I’m happiest when my inbox looks like this:

7. What I’m excited about:

Heading to the beach in just a few months!

8: What I’m watching/reading:

I’m binge watching Schitt’s Creek and it is hilarious and my new favorite show.

I’m finishing up reading A Bite Sized History of France:

And I’m really enjoying the daily study on She Reads Truth.

9. What I’m listening to:

Forver 35 Podcast & Matt Goulding’s interview on Milk Street Radio Podcast

10. What I’m wearing:

My current favorite Spring sweatshirt and jean skirt.

And my trio of Nordstrom sandals (beige, striped-updated version here, orange):

11. What I’m doing this weekend:

Dinner with friends! We’re making penne alla Betsy, salad, and crusty bread.

And we’re probably sitting at a baseball practice at some point.

12. What I’m looking forward to next month:

Easter! I’m already working on the boys’ Easter baskets and I’m particularly excited about these devotional studies I found for them (and one for me).

Bonus Question: what’s my favorite Easter side dish:

Deviled eggs, no question!

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This and that

This is B teaching the boys how to play Go:

These are my picks from our new (very close, eek!) Ulta:

Cotton swabs, NARS Bettina lip pencil, NYX creme brûlée butter gloss, MAC soft ochre painterly pot, Revlon Not Just Nudes creme palette.

These are all of our little duckling friends that we made this week:

We have thoroughly enjoyed these sweet babies:

This is the Museum of Ice Cream vanilla with rainbow sprinkles that the boys and I had for dessert:

This is how the boys spent their first time of no rain in a WEEK:

And lastly this is my favorite Sunday dinner, so easy!

Salmon from Costco, baked potatoes, pre-sliced Italian bread from Publix. Cook it all at 400 degrees, put the potatoes in for thirty minutes, then add the salmon, then in the last ten minutes of cooking add the bread wrapped in foil.

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The Pioneer Woman’s Comfort Meatballs Remix

I’ve made The Pioneer Woman’s comfort meatballs so many times, the binding on my cookbook has broken in that exact spot. They are the boys very favorite type of meatballs, and we make them at least once a month, if not more often. However, over the years I’ve streamlined the recipe so it is faster to put together because I rarely have time to individually cook the meatballs in a skillet before baking them in the oven. Here are some of my favorite tips for making them a little quicker. First, I make the normal meatball recipe, but I leave out the diced onions (food allergies) and add a tsp of garlic powder instead. I then divide the meatballs out onto a nonstick foiled lined pan:

And bake them for 10 minutes at 400 degrees. Then, I take them out of the oven and turn the temp down to 350 degrees. While the meatballs are cooking, I make the sauce that goes with the recipe, and line the bottom of the pan with about 1/4 of the sauce:

Once the meatballs have “pre-cooked” I put them on top of the sauce:

Then I add the rest of the sauce on top:

And then I bake them in the 350 degree oven for about 25-30 minutes, until the sauce is bubbly, and the meatballs are cooked through. We serve them with mashed potatoes, corn, or sweet potatoes depending on the week. Either way they’re delicious!

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This and That

This is my Target order haul from the past week:

Since it’s been a pain-ish to get to Target right now, I’ve been adding things to my cart throughout the week and then I order it all at the beginning of the next week. I also may need to stop following so many blogs that I keep discovering new things to try.

J is reading Sarah, Plain, and Tall out loud with his reading group at school and at home to me:

This was one of my favorite books when I was his age, so I love that he’s reading it and that I get to hear it all over again!

My Mom had baby chicks hatch in her classroom this past week, and J really loved them so:

This kiddo has a heart for animals!

On Friday we braved the rain to pick up new baseball equipment for J, and for the boys to spend their Christmas and birthday money at Target:

These are the newest Elite Trainer Pokémon boxes. They were excited about them, I was excited there were two boxes!

This is the salmon sheet pan supper that is so, so easy:

Salmon, asparagus, lemon. Drizzle with a little olive oil, sprinkle with salt and pepper and cook at 400 degrees until done (about 12-15 minutes).

And finally, this podcast got me intrigued by A Color Story App, which I promptly downloaded and have had fun trying out!

My first in-app purchase was At Home and I love it! It creates amazing filters that look natural, but just a tad brighter, truer, better. I definitely recommend it! Have a great Monday!

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