I've been neglecting this poor little blog lately(if you couldn't tell).
Life has been busy. We moved over a month ago, and we still aren't unpacked. I'm still trying to get this school year down to a set schedule. This is my last full semester though, so its the last time I have to do this!
I just got on blogger to post today, and saw that I have 100 followers! Wow! I've been waiting for this day for my whole life! So thanks to those last 3 followers who just brought my 4 month streak of 97 up to 100. Much appreciated!
In other news, I'm writing a cookbook. I have to do my senior project this semester, so I'm designing, photographing and creating recipes for my book. I'm excited about it. Also, its gluten free recipes, so that should be fun. I'm making gluten free pumpkin pie right now and it smells superb.
This is not the only "picture worthy," thing I've made lately, but I really haven't used my camera forever. And these pictures aren't the greatest...but the pasta was awesome!
Gluten Free Roasted Veggie & Chicken Pasta
2 cups of gluten free pasta(I used quinoa/corn pasta, but I like brown rice better)
1/4 cup feta cheese
sea salt, TT
1. Place all the chopped vegetables in a bowl and pour 1/2 cup of dressing over the top. Lightly stir to coat all veggies evenly. Set aside.
2. Pour the 3 tablespoons of Italian dressing over the chicken and bake at 350 degrees until the chicken reaches an internal temperature of at least 165 degrees.
3. While the chicken is cooking, pour the veggies onto a baking sheet and cook at 350 degrees for 20 minutes.
4. While both the veggies and chicken are cooking, cook the pasta according to the directions on the package.
5. Once the pasta is cooking, toss with the feta cheese. Cut the chicken into cubes. Add the chicken and veggies to the pasta and toss until evenly combined. Pour the remaining Italian dressing over the top. Sprinkle with sea salt.
Thanks again for following :)
Life has been busy. We moved over a month ago, and we still aren't unpacked. I'm still trying to get this school year down to a set schedule. This is my last full semester though, so its the last time I have to do this!
I just got on blogger to post today, and saw that I have 100 followers! Wow! I've been waiting for this day for my whole life! So thanks to those last 3 followers who just brought my 4 month streak of 97 up to 100. Much appreciated!
In other news, I'm writing a cookbook. I have to do my senior project this semester, so I'm designing, photographing and creating recipes for my book. I'm excited about it. Also, its gluten free recipes, so that should be fun. I'm making gluten free pumpkin pie right now and it smells superb.
This is not the only "picture worthy," thing I've made lately, but I really haven't used my camera forever. And these pictures aren't the greatest...but the pasta was awesome!
Gluten Free Roasted Veggie & Chicken Pasta
1/2 cup plus 1/4 cup of Italian dressing(homemade or store bought)
1 zucchini, quartered & chopped
1 yellow squash, quartered & chopped
15 cherry tomatoes cut in half
1 eggplant, cut into 1/2in pieces
1 medium chicken breast2 cups of gluten free pasta(I used quinoa/corn pasta, but I like brown rice better)
1/4 cup feta cheese
sea salt, TT
1. Place all the chopped vegetables in a bowl and pour 1/2 cup of dressing over the top. Lightly stir to coat all veggies evenly. Set aside.
2. Pour the 3 tablespoons of Italian dressing over the chicken and bake at 350 degrees until the chicken reaches an internal temperature of at least 165 degrees.
3. While the chicken is cooking, pour the veggies onto a baking sheet and cook at 350 degrees for 20 minutes.
4. While both the veggies and chicken are cooking, cook the pasta according to the directions on the package.
5. Once the pasta is cooking, toss with the feta cheese. Cut the chicken into cubes. Add the chicken and veggies to the pasta and toss until evenly combined. Pour the remaining Italian dressing over the top. Sprinkle with sea salt.
Thanks again for following :)
