I’m trying my best to share quick and easy recipes on the blog because I know we could all use them right now. The stores aren’t stocked up and our pantries are our best friends at the moment. The first recipe was a Gnocchi Broccoli Cheddar Soup, which is the ultimate comfort food in a bowl. Today, I’m sharing this Spinach and Artichoke Pantry Pasta. It’s basically any kind of pasta with whatever ingredients you have on hand, which is why this recipe is so easy to make and really isn’t much of a recipe. Cooked chicken, jarred sun-dried tomatoes, canned artichoke and fresh spinach is what I found. It came together for me because I went to the grocery store earlier in the week and I looked around and tried to think of recipes with the little bit left on the shelves. Utilize as much of the fresh produce as you can find because it’s so easy to forget to eat healthy during this time. That’s my tip for the day, and I hope these recipes help. Let me know if you have any questions below.
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Every year I’m always left with the same question of what I should do with all of my Thanksgiving leftovers. Aside from the regular ol’ turkey sandwich or turkey chili, I never really have anything new or exciting planned for the next day’s dinner. All of that is changing however, because this year I’ve teamed up my friends over at 
A quick chicken pozole rojo is a soup I make on almost a weekly basis. Just in case you’re not familiar with pozole, it’s a Mexican soup made with hominy, and traditionally, with pork, but I use boneless chicken thighs to speed things up. The best part is the endless toppings at the end. Think chicken tortilla soup toppings, but on steroids. I serve it with white rice on the side and of course, corn tortillas. It’s already such a comforting meal on it’s own, but I decided to take it to the next level by turning it into a delicious over-the-top mac and cheese. Pozole Mac and Cheese is my newest obsession and I can’t recommend it enough!
I’m always on the lookout for simple weeknight meals that I can make after a long day of working. And for me that means a long day of already being in the kitchen cooking all day long. So by the end of a work day, the last thing I really want to do is get back into the kitchen and cook some elaborate meal that’ll take way too long. I realize I’m not the only person who feels like this, and instead of pulling up to the drive-thru window, why not try your hand at a few simple weeknight meals that you can get on the table in no time at all? This 
A while back, I traveled to New Orleans, as I do every month, and shot some recipes with 
I love me some lasagna but the truth is that I hate going through the entire process of actually making it at home. You have to make the meat filling, then the ricotta filling, then the sauce and then shred a bunch of cheese and then boil the noodles and THEN go about layering the thing and it’s not even cooked yet. Then it finally goes into the oven and you still have to wait for it to cool down after it’s cooked, before you slice and serve it. It’s a whole ordeal, and I’m tired just typing and thinking about it. Needless to say, because of all these excess steps I never make lasagna…the traditional way that is. I’ve really been into making skillet lasagnas with no-boil noodles (which has to be the best invention ever created) and ever since I have, my entire lasagna laziness has gone out the window. I’ve teamed up with my friends at 
