I don't do it enough....

So, we are busy. Like super duper busy; which is great, really it is. However, I would be lying if I said that it hasn't affected our marriage. It seems as though there is an unending amount of pictures to edit and projects to do at the end of the day, when Eli doesn't have every ounce of our attention.

I decided that I wanted to take the time to show Chris how much he means to me and just do something a little special for him. I don't do it often enough, but it was really time for some special hubby attention.
What better way than his tummy, right? I got online and picked out an entire meal just for him. One that I normally wouldn't make for myself. It turned out really well; Chris loved it. I wish that Eli would have loved it as much as his daddy, but hey, he isn't going to starve!

We started with lemon pepper chicken, roasted potatoes, roasted corn and peppers, and a side of pesto. Okay, so I know that this really isn't that hard to make, but I wouldn't have come up with this on my own.

First up, the lemon pepper chicken and pesto found at any awesome little blog, Scarlet Threads.

You'll need:

•1 Tablespoon of Olive Oil

•1/2 lb. of Chicken breast, cut into 1 inch cubes

•Lemon Pepper spice for seasoning the chicken; this is where my seasoning to taste comes in, so start with 1 tablespoon, then add more if you want more!

•1 jar of pesto sauce
•1/2 of a bag of small pasta; I used Bow Tie this time, but Penne or Spirals would work just fine too.
•1/2 cup of Parmesan cheese; freshly grated tastes best, but any will do.

Directions:
Cook the pasta as directed; while that's cooking, heat the oil in a pan in medium. Spice up the chicken after it's been cut up, but before you throw it in the pan.

Once the oil is hot, toss in the chicken and cook until no longer pink, stirring often in order to avoid burning.


Once the pasta is finished, drain and place back in to the pot (but not back on the heat); add the chicken, pesto, and the Parmesan cheese and toss to mix.
And that's it!

Next I found this recipe for summer roasted vegetables.
Oh, now, this you have got to try. I am always looking for sides! This was easy and so, so good. It will become a staple here!

Sweet, Summer Roasted Vegetables

1/3 cup red onion, diced
1/3 cup red bell pepper, diced
1/3 cup zucchini, diced
1/3 cup frozen corn kernels
1-2 cloves garlic, minced
1 tbsp olive oil
1/2 tsp salt
1/2 tsp freshly cracked pepper

Toss all to combine & roast at 400 for 15-20 mins.

I left out the zucchini, but I think that next time I will add yellow squash instead. Pretty much anything would turn out yummy in this recipe!


So, there you go. Chris's meal.
I know that it wasn't that hard, but sometimes we all need a little something to get us out of our rut! Try it! Go cook something extra special, just for your significant other that you would never cook for yourself...you might be surprised!