Tag Archives: dinner

Growing up, I had rice and beans pretty frequently. Now, as a mom, not much has changed! We eat rice on almost a daily basis, and I’m not exaggerating one bit! Most of the time we serve it just plain rice and beans, like I had it when I was growing up, and everyone loves it! Joseph asks for it every night for dinner, but recently my older boys are starting to ask for a little more food diversity, so I’ve been trying to come up with ways to switch things up a little. Last time we made shrimp fried rice and it was a hit! This time I decided to make red pepper and lemon rice and I have a feeling it’s going to become a favorite at dinner time!

This red pepper and lemon rice is packed with flavor and is perfect to serve on its own, with a salad or grilled chicken. We kept it simple this time, but I’m pretty sure we’ll be serving it many different ways. The secret to making this rice was the DairyPure Milk that I added while the rice was boiling. It gave the rice a creamy texture that everyone really enjoyed.

I love when a recipe allows me to add an ingredient that I alway shave on hand and that everyone loves. In this case, it’s milk! With six kids we go through a ton of milk and we only buy the best! DairyPure Milk is backed by its Five-Point Purity Promise; that it contains no artificial growth hormones, it’s tested for antibiotics, it gets continually quality tested to ensure purity, only comes from cows fed by a healthy diet and is cold shipped fresh from your local dairy. DairyPure Milk tastes just as fresh as it is!


5 lemons
Red peppers
5 tablespoons of lemon juice which equal to 1 1/2 freshly squeezed lemons
Salt and pepper
3 tablespoons butter
3 tablespoons of olive oil (canola oil will work as well)
3 tablespoons of garlic powder
2 cups of rice
1 teaspoon of turmeric
1/2 cup of chicken broth
2 cups of milk



Melt butter and stir in olive oil.

Stir in garlic powder, red peppers, lemon juice and continue to stir.

Add rice, salt, pepper, turmeric and cook for about 2 minutes. **Continue to stir while cooking.

Stir in chicken broth, lemon juice and milk.

Bring to a boil, cover pot and reduce heat and simmer.

Top with slices of lemon and dill (skip the dill and add parmesan cheese it taste just as amazing) and serve with a tall glass of milk, and you’re good to go!

Find the nearest store that sells DairyPure Milk using their store locator and click here for even more milk based recipes.

Get social and like DailyPure Milk on Facebook or pin along with them on Pinterest.

Thank you DairyPure Milk for sponsoring this post!

~ Chilaquiles With Avocados & Queso Fresco

Chilaquiles With Avocados & Queso Fresco

Summer break has officially begun and when you have six kids, you tend to run out of lunch and dinner ideas fast! On most days, Franklyn is the one that takes care of the cooking. But on days where he’s home late from work, I take over. In both situations, neither of us want to be in the kitchen anymore than we have to. When a co-worker of Franklyn mentioned chilaquiles with avocados and queso fresco, a simple traditional mexican dish, he jotted down the ingredients so that we could make it at home.

Chilaquiles is made of softened corn chips in salsa. It’s normally eaten for breakfast or brunch and it’s often made from the previous day’s tortillas and salsas. We topped ours with avocados and queso fresco, but you can also add a fried egg for breakfast or chicken for dinner.

Below is the easy-to-make chilaquiles recipe (more recipe ideas here).`

4 tomatoes
2 jalapeños
1/2 clove of garlic
1/2 large white onion
Soft white corn tortillas
Queso fresco


Heat oven to broil. Place vegetables on baking pan and broil, turning occasionally as the tomato skins start to blister and blacken, about 10 minutes. Transfer roasted vegetables to a blender. Add 2 tbsp. a handful of cilantro, salt and pepper to your liking to the blender and purée until smooth. Set sauce aside.


Pour about 1/4 cup of oil into a large frying pan over medium heat. When the oil is hot, add  tortillas, until lightly brown and slightly crisp. Place tortillas aside and drain pool from frying pan. **We used a cast iron skillet but any kind will work.



Place tortilla back in frying pan, slowly adding 2-3 at a time and add salsa and cook until tortillas are soft. Season with salt and pepper.


Add your toppings and serve! We topped ours with half of an avocado, a handful of cilantro and 3 ounces of queso fresco.



Have you ever had chilaquiles? What are some of your favorite toppings?

Looking for some more dinner ideas? See below for some of our favorite recipes. **click on images for recipe

Spicy Walnut Peach Salad

spicy walnut peach salad

Cincinnati Spaghetti

Cincinnati spaghetti

~ Cappelini With Tomatoes & Basil ~

Cappelini With Tomatoes & Basil

I love pasta (click here to see last weeks pasta salad)! It’s affordable, quick to make and there’s a ton of ways to add a different flavor to them. We tend to eat pasta once or twice a week, so its pretty easy to burn out on some recipes. This week I decided to try out a simple cappelini with tomato and basil. This meal only takes 20 minutes to prepare and cook and it cost under $15.

Cappelini With Tomatoes & Basil

Cappelini With Tomatoes & Basil


1 cup of olive oil

4 tablespoons minced garlic

6 pints of sliced cherry tomatoes

18 large basil leaves chopped into small bite size pieces

1 teaspoon freshly ground black pepper

1 pound of angel hair pasta

1 1/2 cups freshly grated Parmesan cheese


Cook pasta according to the directions on the package

While pasta is cooking heat olive oil in a large pan. Add the garlic to the oil and stir over medium heat for about a minute. Add the tomatoes, basil,  salt and pepper. Reduce heat to low and cook for 5 to 7 minutes, stirring until tomatoes get soft. When the tomatoes are soft  press down and let juices run and stir for 30 seconds.

Place pasta in pan and toss. **a large mixing bowl works just as well

When serving add extra basil  and parmesan.

Never underestimate what you can make with few simple ingredients. What
is your go to easy weeknight dish?

Lime Chicken Pasta Salad

This is one of my favorite pasta salads. It doesn’t take very long to prepare which makes it a great weeknight dinner option and the lime adds a tangy taste that makes it perfect for summer.

Lime Chicken Pasta Salad

Lime Chicken Pasta Salad

Lime Chicken Pasta Salad

  • 1 pound boneless chicken breast
  • parmesan cheese
  • salt
  • freshly ground pepper
  • steak seasoning
  • 1/4 cup of olive oil
  • 8 ounces of penne pasta
  • 1 head of romaine lettuce
  • 1/2 cup of parmesan cheese
  • 2 limes

Season both sides of chicken breast with steak seasoning and either grill or broil the chicken. When cooked, cool, and cut into strips or cubes.

Boil pasta for 8-10 minutes until al dante. Drain and rinse with cold water.

In a large bowl, mix together the parmesan cheese and lettuce. Toss with the cooled chicken and pasta.

Squeeze one lime over the pasta salad and serve.