weekend lookbook: rules are meant to be broken

Hello and Happy Monday! Hope you had a great weekend, I sure did.

This weekend I learned that rules are meant to be broken. So that’s what I did – I broke a few rules and learned that I liked it….and now back to regular programing.

— I bought a Dutch oven and I love it. I might even like it better then my slow cooker —

— I baked a pound cake, without using any butter and I am shocked at how good it turned out. I will post recipe some time this week —

— I went paddle boarding, and I can feel every muscle in my body…screaming for more —

— I indulged in two hour nap both days …thank you Kiki! —

— I am all caught up with my September magazines and my list of “What I Want NOW” is about a mile long–

— The new furniture is starting to arrive. It makes me happy —

— I am completely obsessed with “Roar” by Katy Perry. I even have Kiki on board! —

— I reconnected with an old friend, and it was refreshing —

— The not so great part of my weekend…I am sick as a dog, AGAIN!!!! —

 I made another delicious meal tonight and as always Kiki loved it. Nothing makes me happy like 20 minute meals that are Kiki approved. I think the Dutch oven was the magical part of it. I made chicken with spicy peanut pasta sweet peppers and broccoli.

I think it’s very clear from these photos that Kiki loved this meal. Thankfully, I haven’t mastered how to cook for two, so we have enough leftovers for next two days!

This was her first time eating spaghetti (I guess it’s possible she’s had spaghetti at her dad’s before, but….), and she laughed so hard when I showed her how to twirl the spaghetti on her fork. Of course from there on, eating spaghetti became a game. There were spaghetti everywhere, but I loved it.

I am completely and utterly in love with those chubby little hands. I mean who wouldn’t be!

Chicken with Spicy Peanut Pasta Sweet Peppers and Broccoli


  • 8ounces thin spaghetti
  • 1 bunch broccolini, cut in 2-inch lengths
  • 1medium red sweet pepper, cut in bite-size strips
  • 1pound skinless, boneless chicken breast halves
  • Salt and ground black pepper
  • 1tablespoon olive oil
  • 1/2cup bottled peanut sauce


1.In Dutch Oven cook pasta according to package directions, adding broccolini and sweet pepper during the last 2 minutes of cooking. Drain. Return to Dutch oven and set aside.

2.Meanwhile, halve chicken breasts horizontally. Sprinkle chicken with salt and pepper. In extra large skillet cook chicken in hot oil over medium-high heat for 2 minutes each side, or until no longer pink  Transfer to cutting board. Slice chicken; add to pasta and vegetables. Heat through. Add peanut sauce.

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